Everyone goes crazy for these Chocolate Covered Pretzel Rods dipped in melted caramel and chocolate and sprinkled with your favorite toppings. Wrap them in little cellophane bags for the perfect holiday gift for teachers, neighbors and friends!
My warm kitchen filled with the aroma from sweet and spicy holiday treats makes our home all the more cozy and alluring! Some of our easy favorites include Christmas Crack (Graham Cracker Toffee Bars), Salted Chocolate and Caramel Pretzel Bars, and Christmas Cornflake Wreaths. The salty crunch of a pretzel, paired with chocolate and caramel is a match that can’t be beat! What we love the MOST about chocolate covered pretzel rods in particular is that they’re easy and fun to make with family and friends. Renewing bonds with people we love is, after all, what the holidays are really about.
The process for making chocolate covered pretzel rods is pretty straightforward, however, a strategic approach and some tried and true tips make for less of a mess and much better tasting and looking results.
Ingredients:
- The right pretzels. You want good, sturdy pretzel rods. I love Snyder’s. Clancy’s from Aldi work well too. Avoid Walmart and Rold Gold; they break too easily.
- The right chocolate. It’s important to use high quality chocolate as not all chocolate melts well. I prefer Ghirardelli baking chocolate bars from the baking aisle. They melt perfectly and taste great! Avoid chocolate chips, they do not melt in the way you want. For white chocolate, use Ghirardelli melting wafers. If you want to make pretzel rods in bulk, for a large group or many gifts, use chocolate melting wafers or chocolate almond bark, which is inexpensive and melts really well (the taste is good, just not as good as pure chocolate).
- The right Caramel. From scratch, homemade caramel will taste amazing; it’s easy to make but it does take about an hour. Melted Kraft caramel bits or wrapped caramel candy squares work well too.
- The toppings. In small bowls set out crushed heath bars, coconut, mini chocolate chips, sprinkles, crushed oreos, white chocolate to drizzle, or any other toppings you’d like.
How to Make Chocolate Covered Pretzel Rods:
- Prepare two large baking sheets lined with parchment paper.
- Prepare the caramel: Make your own or melt store-bought in a microwave-safe bowl.
- Coat Pretzel Rods in caramel by using a spoon to scoop the caramel onto the pretzels and turn as you go. Place on baking sheet.
- Set up your toppings in little bowls with tablespoons for quick and easy access.
- Melt chocolate in a microwave-safe bowl and pour into a tall glass.
- Dip the caramel-coated pretzels in melted chocolate and lay on baking sheet.
- Immediately sprinkle with other toppings such as mini chocolate chips, sprinkles, etc.
- Allow chocolate to set before eating, storing or gift-wrapping. Briefly putting them in the fridge, freezer or garage (if you live up North) will free up your trays faster.
PRO TIPS:
- Pooled Caramel: Warm caramel will likely pool at the base of the pretzel bars. Once cool, just roll the pretzels (or use your fingers) to smooth it back onto the pretzel rod. This will help you produce beautiful round pretzels!
- Dipping Tips: Use a rubber spatula or the back of a spoon to smooth the warm caramel and chocolate into a thin layer around the pretzel. This will prevent excessive puddling when you set them on the tray and your chocolate will go farther. A rubber spatula is also very useful to gather the chocolate in a little mound in your dipping glass so you can continue to dip and roll as it begins to run low.
- Gifting: Chocolate covered pretzel rods look beautiful displayed in cellophane bags, a few in each, tied with a fun ribbon. You could also place them in decorative Christmas tin. Walmart carries them, among others.
Make Ahead And Storage Instructions:
Chocolate Covered Pretzel Rods can be made up to one week ahead of being gifted or consumed. After that they tend to lose their freshness. Store in an air-tight container in a cool, dry area.
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Chocolate Covered Pretzel Rods
Ingredients
For the Caramel: *see Notes for a faster caramel method
- 40 Pretzel Rods
- 16 ounces chocolate*
- 1/2 batch homemade caramel* , or 1 bag store-bought caramels
Instructions
- Prepare two large baking sheets lined with parchment paper.
- Prepare homemade caramel (or melt store-bought caramels). Remove from heat. Stir in vanilla. Allow homemade caramel to cool for about 15 minutes before dipping.
- Dip Pretzel Rods in caramel. I use a spoon to scoop the sauce onto the pretzels and turn them as I go. Allow excess sauce to drip off and place the dipped pretzels on a parchment lined baking sheet.
- After the caramel sets and cools some of it may pool at the base of the pretzel, causing the bottom to be flat. Use your hands to mold the caramel back around the rod (or just roll the rod gently on the parchment paper to smooth it around).
- Melt chocolate in a microwave-safe bowl, on half power, stirring every 30 seconds, until smooth.
- Pour the chocolate into a tall glass. Dip the caramel-coated pretzels in melted chocolate. You can use a spoon or spatula to help smooth the chocolate up and around if you need to.
- Lay the dipped pretzels on a parchment lined sheet. While the chocolate is warm, you can sprinkle on a few light weight toppings or sprinkles, if desired.
- Allow the chocolate to set up before eating or removing from parchment.
Notes
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience. I originally shared this recipe in December 2014. Updated December 2020. This post contains affiliate links. I love sharing my favorite products with you.
Gail says
Can you give me hints on how to get mini chocolate chips to stay on the coated pretzel rods?
Gail
Lauren Allen says
Hi Gail,
I try to roll them in the mini chocolate chips while the chocolate on the rod is still warm. Then I lay them on parchment/wax paper and let them cool. I hope that helps!
Gina says
Will it work to use agave syrup in place of the corn syrup? (corn allergies) Thank you!
Lauren Allen says
Hi Gina, I don’t think agave would work–it doesn’t crystalize like corn syrup. I’d suggest buying or making your own invert syrup, to replace the corn syrup. Here’s a recipe I found : http://www.chefeddy.com/2009/11/invert-sugar/ Otherwise you could use storebought hard caramel candies and melt them to use in this recipe. Good luck!
Lisa House says
I’m using the caramel squares. The recipe I was going to use before I found yours says to use paramount crystals to thin the melted caramel. I can’t find them anywhere, do you think it is necessary?
Thanks,
Lisa
Lauren Allen says
Hi Lisa, I’m not super familiar with melting store-bought caramel squares, but as far as I know you don’t need anything special 🙂
May says
These pretzels look fantastic – and sound so tasty! Thank you!
LIsa says
I made these and they made great thank you gifts for teachers
Bethany Fitch says
I did this recipe because as of late my cooking hasn’t been the best. The recipe was easy to follow and mine actually turned out good! Thanks for such a clear and easy to follow recipe to enjoy over the holidays or anytime!
Mary says
Can I use milk chocolate chips rather than semi sweet pieces……….I’m a milk chocolate person.
I was worried that the milk chocolate might not solidify enough.
Lauren Allen says
Yes, that should work great! 🙂
Chantel says
Hi there,
I made your caramel recipe and loved it, but I found that my caramel is rock hard… like barely eatable. I’d it possible that I cooked it too long?
Lauren Allen says
Yes, I’m sorry it sounds like it was overcooked! Hope you get to try it again. If using a candy thermometer, it was probably off/not calibrated. That’s why I always rely on the ice water test
Raven J Shefferly says
How do you keep the pretzel from going soft? I made these and they were great the first day, the next day the dipped end of the pretzel was soft and the nondipped end was still crunchy. I kept them in the fridge.
Marilyn says
can you pour the caramel in a glass to dip in the pretzel