How To Make Homemade Chocolate Covered Pretzels #Recipe

My 6 yr old son came home from school on Friday and after Daddy had offered him some pretzels he had come up with one of those “why haven’t I done this before” ideas. He said “hey Mommy, can we put our own chocolate on pretzels like we have on strawberries before” Well I looked at him like this kid came up with a million dollar idea!

Of course, we’ve all seen and tasted chocolate covered pretzels before but I try not to keep our cupboards stocked with not so nutritional and full of additives (or really easy to eat no good calories) type of foods. 

Well, needless to say he was over the moon when I said “hey that’s a great idea let’s do it!” I figured if we made them ourselves we can portion control better and not have to eat a whole bag before we know it. 

Now I’m sure going on the Internet you can find tons of different ways and different recipes although I decided to cut to the chase and go with what’s in my cupboard. I chose to make this as simple as it sounds.

First I got some good quality semi-sweet chocolate chips, but hey if your cupboard has milk or white chocolate even give it a go, I’m sure you wouldn’t be disappointed.

Then I used about 2 cups of chips in a glass bowl that sits in pot slightly. Fill the pot a 1/3 of the way with water and bring it to a gentle simmer. Constantly stir the chips while melting as not to scald. Had an eager helper to help with this task though this quickly became my job again.

Now, of course you can use microwave method or double broiler if you like.

Once chocolate is melted, well you just dip the pretzels in, knock off drips and place them on a cookie sheet lined with waxed paper. You can half dip them or use tongs and fully submerge.

Once you have them all dipped you can add stuff like nuts or candy sprinkles, whatever you have on hand. I had some almond pieces so I tried a few with them.

To let them set, I stuck in fridge for about half an hour or so.

Then you’re all set with a simple tasty treat! Enjoy!

~ By Maria McLachlan