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Spring Chocolate Dipped Pretzel Rods

Spring Chocolate Dipped Pretzel Rods are salty, sweet & crunchy—perfect for snacking or parties! White, milk or dark with pastel sprinkles! 

Prep Time
1 hr
Additional Time
1 min
Total Time
1 hr 1 min
Servings: 10
Course: Dessert
Cuisine: American

Ingredients

  • 1 1/2 ounces cacao butter food grade , chopped or coconut oil (3T)
  • 3 ounces white chocolate finely chopped
  • 1 1/2 ounces dark chocolate or milk, finely chopped
  • 10 pretzel rods
  • 2-3 Tablespoons Sprinkles assorted colored
  • optional gel food coloring
  • optional 3-4 caramels or very thick homemade caramel sauce
  • optional 2-3 Tablespoons chopped cashews

Instructions

    Cup of Yum
  1. Place chopped ccoaa butter in medium bowl. In a microwave, partiially melt 2 Tablespoons (1 ounce) of the cocoa butter or coconut oil in brief bursts stirring in between. Stir in the chopped white chocolate pieces and microwave in brief bursts of 3-15 seconds, stirring in between, until just melted. Ideally keep the temperature of white/milk chocolate to 88F or less and dark to 91F or less.
  2. Holding a pretzel rod over bowl, spoon melted chocolate over pretzel while rotating until all but about 1-2 inches of the end is covered. Hold coated pretzel over bowl for a minute to firm slightly, then lay on parchment (chocolate may pool some which is fine). If not using caramel or colored chocolate drizzle, add sprinkles now. Repeat for a total of 6 or 7 pretzels. Then transfer to the refrigerator.
  3. Melt the remaining cocoa butter and milk or dark choocolate as described above, then spoon over remaining pretzels.
  4. Optionally reheat any extra white chocolate to 88F and add a tiny dot of red gel dye to make pink chocolate.. Drizzle on dark/milk chocolate pretzels.
  5. If not using caraamel, add sprinkles now. Refrigerate the pretzels to firm.
  6. If using caramel, prepare homemade caramel dip or melt caramels with a little water, stirring often (they can be melted on the stove or in short bursts in the microwave). When caramel is hot and soft enough to drizzle, take the chocolate coated pretzels out the refrigerator. Using a spoon drizzle the pretzels with caramel and sprinkle with sprinkles and optionally chopped nuts.
  7. Store in refrigerator until served.

Notes

  • This will make 6-7 white choclate pretzels and 3-4 milk or dark chocolate pretzels. But feel free to go with just one type of chocolate if you prefer. In that case use 4 1/2 ounces of your preferred type of chocolate.