Chocolate Covered Pretzels

I love to make chocolate covered pretzels because the salty/sweet combination is perfect.  Not too much salt and not too sweet either.

Another reason I like them is they make it look like you spend hours slaving in the kitchen over them.  Bringing a plate of these to any occasion will give you some impressive looks.

Surprisingly, they’re really not that hard to make.   Today I’m sharing my secret to making easy chocolate covered pretzels.

Ingredients/Tools Needed:

1 package of pretzel rods (or regular pretzels)
1 package of sweet chocolate chips
Rubber spatula
Parchment paper lined cookie sheets (for cooling)
Double-boiler

If you’re like me and don’t have a double boiler, you can use a “makeshift” double boiler like the one in this picture: Directions:

First you need to get a place ready for the chocolate covered pretzels to cool.  I take a cookie sheet & line with parchment paper so the chocolate won’t stick to it.

Next boil the water in the bottom pot.  Once the water is boiling, turn heat down to low.

Put the chocolate chips in the pan and put the pan on top of the pot.  Melt the chocolate stirring frequently with a rubber spatula.  After a couple of minutes, make sure the water on the bottom is still boiling.  Keep stirring until chocolate is all melted and completely smooth.

Once the chocolate is melted, take a spatula and get a good amount of chocolate on the tip like this: In the other hand, take a pretzel rod and twist it over the glop of chocolate on the spatula. Slowly twist the pretzel back and forth while moving the spatula down the pretzel.  The twisting is what really helps give good coverage (and makes it look professional!)  (Sorry for the blurry picture.  To fix that I would have to re-create the whole scene and I really need to spend less time making things “perfect” on the blog & spend more time with my family.  Even if that means a blurry picture every once in a while.)

Okay.  Getting back to the pretzels…

Once the pretzel is adequately covered, place it on parchment paper lined cookie sheet.

If you want to add sprinkles, put them on now before the chocolate cools. Then start on the next pretzel.

Repeat the process until all pretzels are covered (or until you have enough!)

Place pretzels in the fridge to help the chocolate harden.  I usually leave them in the fridge about a half hour to make sure chocolate cools down completely.

See–wasn’t that easy?

Now the challenge {for me} is not eating them all!  

This post linked to Create It Thursday, Inspire Me Please, Tatertots and Jello, Give Me The Goods Monday, Delish!, Strut Your Stuff, Frugal Friday, Saturday Sharefest, Best DIY and Recipes, Show Me Saturday, Hit Me With Your Best Shot, Motivational Monday, and TGIF Link Party