Although this holiday season may not look the same as previous years, I am taking every opportunity I can to make this holiday season feel just as festive. Here in Dallas we can have small gatherings, so I took that as a green light to throw a mini cookie-decorating party. But aside from the cookies, I made a small spread of treats and found boundless other ideas for holiday-inspired treats!
Because I was already making sugar cookies, I wanted to find ideas for simple snacks that I could whip up in a pinch. These chocolate-dipped pretzel sticks were an absolute hit with everyone and couldn’t be much easier to make! For a slight twist, I dipped some in peppermint white chocolate and topped others with candy-cane Jo-Jo’s because why not?! This is such a fun and seamless way to incorporate homemade treats at your next *small* gathering!
Tips for decorating Chocolate-Dipped Pretzel Sticks:
- Shake ’em off: Make sure to shake off any excess chocolate, otherwise, it will spill out onto the parchment paper and harden around the pretzel. It also will take any toppings off with it so it helps all around to use just enough chocolate to cover the pretzel
- Finely chop your toppings: if you opt for candy cane pieces or Oreo bits, they have a hard time sticking to the pretzels if they are too large. Ideally, you want fine, almost crumb-like bits so that they completely coat the pretzel in a more even layer.
- Sprinkle the toppings: As opposed to rolling the pretzels in the toppings which can get messy, sprinkle the toppings over the pretzels once they are on the parchment paper. Although it will seem like you are only adding the topping to one side, you essentially cover 3/4 of the pretzel and it will look infinitely neater than rolling it in the toppings.
- Pipe (v. drizzle) on chocolate: If you want to drizzle a different kind of chocolate over the chocolate-dipped pretzels, I recommend putting the melted chocolate in a piping bag as opposed to drizzling with a spoon. Piping the chocolate is both quicker and more effective at producing neat lines and you can even cut the off of a ziplock bag if you don’t have piping bags!
- Use a mug: Using a mug to dip the pretzels in the chocolate works really well because it is deeper and narrower than most mixing bowls, meaning you can coat more of the pretzel and won’t waste as much chocolate that would otherwise be left at the bottom of a bowl when you get towards the end of the dipping process.
No matter what your pretzels end up looking like, you can’t go wrong with this sweet and savory flavor combination!
- 25-30 pretzel rods
- 16 oz. chocolate melts (I used half white chocolate, half dark chocolate)
- 1/4 tsp peppermint extract (optional)
- toppings of choice
- Line a large baking sheet with parchment paper.
- In a glass bowl, heat the chocolate melts at 50% power in the microwave in 20-30 second increments until fully melted. Once melted, you can stir in the peppermint extract if desired.
- Dip the pretzels in the melted chocolate, tilting the bowl towards you to ensure that you cover as much of the pretzel in chocolate as you can. As you remove the pretzel from the bowl, twirl it back and forth to remove any excess chocolate and to ensure you achieve an even coating.
- Lay the pretzels on the parchment paper and sprinkle your toppings over each. You can also melt another type of chocolate to pipe over the top of some.
- Allow the chocolate to harden completely (about 30 minutes) before removing the pretzels from the parchment.
- Pretzels can be stored for about 2 weeks in an airtight container either in the fridge or at room temperature depending on your preference.