Chocolate Covered Pretzel Rods
User Reviews
4.9
Chocolate Covered Pretzel Rods
Description
Chocolate Covered Pretzel Rods feature a trio of textures: the crisp pretzel rod, a sticky caramel layer, and a smooth chocolate coating. The recipe starts with preparing a caramel, either homemade or store-bought melted caramels, which is then spooned and turned onto pretzel rods. Once the caramel sets, the rods are dipped into melted chocolate, typically using high-quality baking chocolate for best results. This method yields an attractive treat with a rich flavor and a satisfying crunch in every bite.
The recipe specifically recommends sturdy pretzels to avoid breakage during dipping and notes that white chocolate wafers or melting wafers can also be used as alternatives. After dipping, the rods are placed on parchment-lined sheets to set. These chocolate coated pretzels are ideal for gifting if wrapped in cellophane bags with ribbons or placed in decorative tins.
Storage is important to maintain freshness; they can be stored in an airtight container in a cool, dry place or in the refrigerator, but should be brought to room temperature before serving to ensure the best flavor and texture. They can be made about a week ahead of time, which adds convenience for holiday or event preparations.
Ingredients
For the Caramel: *see Notes for a faster caramel method
- 40 pretzel rods
- 16 ounces chocolate
- 1/2 batch caramel or 1 bag store-bought caramels, homemade
Instructions
- Prepare two large baking sheets lined with parchment paper.
- Prepare homemade caramel (or melt store-bought caramels). Remove from heat. Allow homemade caramel to cool for about 15 minutes before dipping.
- Dip Pretzel Rods in caramel. I use a spoon to scoop the sauce onto the pretzels and turn them as I go. Allow excess sauce to drip off and place the dipped pretzels on a parchment lined baking sheet.
- After the caramel sets and cools some of it may pool at the base of the pretzel, causing the bottom to be flat. Use your hands to mold the caramel back around the rod (or just roll the rod gently on the parchment paper to smooth it around).
- Melt chocolate in a microwave-safe bowl, on half power, stirring every 30 seconds, until smooth.
- Pour the chocolate into a tall glass. Dip the caramel-coated pretzels in melted chocolate. You can use a spoon or spatula to help smooth the chocolate up and around if you need to.
- Lay the dipped pretzels on a parchment lined sheet. While the chocolate is warm, you can sprinkle on a few light weight toppings or sprinkles, if desired.
- Allow the chocolate to set up before eating or removing from parchment.
Notes
- Choose sturdy pretzel rods like Snyder’s or Clancy’s to prevent breakage during preparation.
- Use high-quality baking chocolate or melting wafers for smooth melting and good flavor; avoid regular chocolate chips.
- Homemade caramel takes about an hour but offers excellent taste; store-bought caramel can be melted as a faster alternative.
- Store finished pretzels in an airtight container in a cool, dry place or the fridge and bring them to room temperature before serving.
- Perfect for gifting when wrapped in individual cellophane bags with ribbons or placed in decorative tins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40Serving
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 8mg | 3% |
| Sodium | 50mg | 2% |
| Potassium | 121mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 35mg | 4% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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