Gourmet Chocolate Dipped Pretzel Rods

Total Time
33mins
Prep 30 mins
Cook 3 mins

I make these often for bake sales and around the holidays. They are so adaptable for any special event and great for all ages.

Ingredients Nutrition

  • 10 ounces pretzel sticks (Pretzel RODS)
  • 12 ounces milk chocolate chips (or melting disks)
  • 12 cup white chocolate chips (optional)
  • candy sprinkles (optional)
  • miniature M&M's chocolate candies (optional)
  • mini Reese's pieces (optional)
  • chopped peanuts (optional)

Directions

  1. Melt milk chocolate chips in double boiler or in microwave (be careful not to burn in the micro).
  2. If you are using the white chocolate, wait until later before melting unless you can keep it over warm water.
  3. Dip each pretzel rod about 2/3 of the way up in chocolate.
  4. Lay on wax paper lined baking sheets, lining up the rods but leave a bit of space between them.
  5. Allow to set a little, but not completely dry (while waiting, make sure your white chocolate is ready).
  6. Dip a fork into the white chocolate and drizzle over the milk chocolate by gently swishing the fork back and forth over the rods but not touching them.
  7. Place your sprinkles or candies on a paper plate and roll each pretzel rod in desired topping (or just sprinkle on).
  8. Lay back on wax paper to set completely.
  9. These look great displayed in, or given in, a unique glass or mug.
Most Helpful

5 5

Fabulous! We dipped them in melted caramel, let it set up a bit, then drizzled on milk and dark chocolate, then sprinkled on mini M&M's and salted peanuts. SO good. We also made the following: dark chocolate dipped with coconut and almonds, milk and white chocolate drizzle with crushed peppermint candy, and milk chocolate dipped with crushed oreos and little red/green tree sprinkles.

5 5

Okay, I agree with the reviewer who couldn't get her white chocolate to melt. My husband and I researched it on line, and it seems that some very experienced (which we are not, but we're not stupid, either!) cooks hate working with white chocolate because it can be so temperamental (and "seizes"). So - after throwing out two packages of nice white chocolate morsels because we created white glop that wouldn't melt by either method, we switched to semi-sweet and had great results. We didn't do the white chocolate drizzle (obviously), but rather sprinkled multi colored non-pareils on the dipped semi-sweet pretzel rods for our daughter's class birthday treat. They were a hit. Note: to get the sprinkles on both sides of the pretzels, we lined the wax paper with them and placed the dipped pretzels directly on them, then sprinkled more on top.

I made these rods with dark and white chocolate. To keep white chocolate from seizing you can soften it by adding either a little warm butter or a couple of tablespoons of warm milk or cream while the morsels are sitting in your warm double boiler or in the microwave (check frequently). Don't overheat or it will get too hot and that is when the white chocolate becomes a thick paste. Its tricky but I finally figured it out after several years of white choco disasters!