I wasn’t kidding when I said I’ve been a little obsessed with pretzels lately. They’re cheap, they’re healthier than potato chips {just give me this one, ok?} and they make the perfect snack. I remember reading somewhere ages ago that a snack that is both salty and sweet is really good for your brain, and I’ve never forgotten it. I like to use this as a ‘smart’ reason to mix pretzels with chocolate – one of my favorite combinations.

I’ve been waiting for an excuse to try out homemade chocolate covered pretzels, and a friend’s last-minute birthday get together was a prime opportunity. I have to say, while the process itself is easy, it can be a little time consuming, especially if you want the perfect chocolate-to-pretzel ratio and need to double or triple dip. In the end, however, it’s all worth it. A delicious {and deliciously cheap!} homemade treat that’s ideal for holidays, parties, and gifts. Or if you just feel like a little something sweet {and salty}.


  • Mini pretzels {50}
  • Milk chocolate chips, 6.5 oz {180g}*
  • White chocolate chips, 6.5 oz {180g}*
  • Shortening, 2 tbsp for each chocolate {25g each}
  • Sprinkles {optional}

* This allowed enough chocolate for multi-dipping and drizzling. Start with less if you don’t think you’ll need it all; you can always melt more as you go!


  1. Melt chocolate and shortening together over a double boiler or in the microwave, using a separate bowl or pan for each chocolate flavor. {We don’t have a microwave, so I used a makeshift double boiler and found it was really easy to reheat as needed without fear of burning}.
  2. Stir until smooth and combined.
  3. Remove chocolate from heat source.
  4. Cover pretzels in chocolate mixture. You could do this one-by-one, but that will be time consuming. I dipped the pretzels in batches, and removed them individually using a fork, which I found to be enough of a task in itself.
  5. Place on wax paper-lined baking trays.
  6. If you’re only single coating your pretzels, now is the time to add sprinkles. If you’re using more than one coat, wait until the chocolate has hardened a little before re-dipping. {I found this was a good time to go and reheat the other chocolate on the stove and switched back and forth between the two}.
  7. Re-dip as desired. {You can even alternate between milk and white chocolate… yum!}
  8. On your last coat, add sprinkles before the chocolate firms up. For drizzling chocolate, I found it’s best to also wait until the base chocolate has hardened a bit on the pretzels.
  9. Place trays in fridge until pretzels are firm.

Store in an airtight container. I added a sweet bow to a simple apothecary jar for a cute and homemade gift for my friend. It turns out she had never had chocolate covered pretzels before – and now she tells me she and her husband are addicted! Enjoy!