Chocolate Covered Pretzels

Steps

1. Line two baking sheets with parchment paper. Melt the dark chocolate and coconut oil together using a double boiler or microwave in 20-second intervals, stirring between each until completely smooth.

2. Dip each pretzel halfway into the melted chocolate, letting the excess drip off. Place on the prepared baking sheet. Alternatively, drizzle melted chocolate over the pretzels using a fork for a lighter coating.

3. While the chocolate is still wet, sprinkle a few flakes of sea salt over each pretzel. Work in small batches so the chocolate does not set before you add the salt.

4. Refrigerate the trays for 15 to 20 minutes until the chocolate is completely firm. Serve cold or at room temperature.

Why It Works

Store-bought chocolate covered pretzels are made with compound coatings that use palm kernel oil and artificial flavors instead of real cocoa butter. This simple version pairs pretzels with genuine dark chocolate that is rich in cacao flavanols and antioxidants. The contrast between the crunchy salty pretzel and the smooth bittersweet chocolate is what makes this snack endlessly snackable. Coconut oil helps the chocolate set with a satisfying snap and glossy finish.

Tips

• Pretzel selection matters. Read the label and choose pretzels made with just flour, water, salt, and yeast. Avoid brands with corn syrup or soybean oil.
• Toppings bar. Before the chocolate sets, sprinkle with crushed freeze-dried raspberries, chopped pistachios, or toasted coconut flakes for variety.
• Pretzel rods. Use pretzel rods instead of minis and dip two-thirds of the way for a dramatic presentation.
• Temper for shine. For a glossy professional finish, temper the chocolate by melting two-thirds, stirring in the remaining third off heat until smooth, then rewarming gently.