Chocolate Dipped Pretzel Rods
This is a simple recipe for dipped pretzel rods for Halloween or Thanksgiving. They are easy to make, can be made in advance and are completely customizable.
Ingredients
- 24 pretzel rods (see note 1)
- 2 cups white candy melts (see note 2)
- ¼ cup fall nonpareil sprinkles (see note 3)
Instructions
- Melt candy melts in a double boiler (see note 4) while stirring occasionally.
- Meanwhile, line a baking tray/sheet with parchment paper. Transfer sprinkles into a wide plate – long enough to fit the pretzel rods.
- Pour the melted chocolate into a tall mug (or a heat-proof tall and thin glass) and dip pretzel rods in (one by one), then roll in sprinkles and place onto the baking tray. Repeat until you have used up all the pretzels.
- Transfer the tray with all the chocolate-covered pretzel rods to the fridge and let the chocolate set completely (this should only take 10-15 minutes) before transferring them to an airtight container.
- Enjoy!
Notes
- I used thin pretzel rods, but you can use the tick ones if you like. You won’t get as many as though, so you might need to melt more chocolate.
- You can use candy melts of other colors – orange and dark. The color of candy melts will also affect the overall shade/color of pretzel rods.
- They are also called candy nonpareils (autumn/fall blend). You will need about ¼-½ cup.
- You can also use a microwave for melting if you have experience doing so. I don’t, so I use a double boiler and melt chocolate on the stove. That way I avoid possible burning and uneven melting.
- They will last for up to 2-3 weeks when stored properly in an airtight container.
- More tips can be found in the post above this recipe card.
Nutrition
Calories: 52 kcal (3%), Carbohydrates: 7 g (2%), Protein: 0.1 g, Fat: 2 g (3%), Saturated Fat: 2 g (13%), Polyunsaturated Fat: 0.01 g, Monounsaturated Fat: 0.01 g, Sodium: 21 mg (1%), Potassium: 2 mg, Fiber: 0.03 g, Sugar: 7 g (8%), Vitamin C: 0.02 mg, Calcium: 0.3 mg, Iron: 0.05 mg
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