Chocolate-Dipped Pretzels

Chocolate-Dipped Pretzels

We just love these Chocolate Pretzels with the perfect balance of salty and sweet! Also adorable when presented in cello bags and tied with pretty ribbons.

SKILL LEVEL
Beginner
PREP
5 min

Ingredients

1 cupCHIPITS Dark Chocolate Chips or CHIPITS Semi-Sweet Chocolate Chips (250 mL)
1 cupCHIPITS REESE Peanut Butter Chips (250 mL)
1 tbspshortening (do not use butter, margarine, spread or oil) (15 mL)
1 3/4 cupsCHIPITS Minis Semi-Sweet Chocolate Chips (425 mL)
14 pretzel rods

Directions

    1. Line a baking sheet with wax paper and set aside. Place dark chocolate chips (or semi-sweet if using), peanut butter chips and shortening in microwave safe bowl and microwave on HIGH for 1 minute and stir. Continue to microwave for 15-second intervals until mixture is smooth.

    2. Spoon mixture over 3/4 of pretzel rod and shake off excess. Working quickly, sprinkle miniature chocolate chips all over coated part of the pretzel rod. Place on prepared baking sheet. Continue until all pretzels are coated and topped with miniature chocolate chips. Place baking sheet in fridge for 30 minutes to allow coating to set. Store in a cool dry place. Makes 14 pretzel rods.

    Variations:
    • Substitute CHIPITS Minis with 1 3/4 cup (425 mL) CHIPITS SKOR Toffee Bits.
    • Substitute CHIPITS Minis with 1 3/4 cup (425 mL) CHIPITS Butterscotch Chips. Once pretzels are coated place baking sheet in fridge for 3 minutes to allow coating to begin to set. Remove from fridge and place butterscotch chips evenly all over coated pretzels. Return to fridge for 20 minutes to set.
    • Substitute CHIPITS Minis with 1 cup (250 mL) CHIPITS Sea Salt Caramel Chips and 2 tbsp (30 mL) milk. Once pretzels are coated place baking sheet in fridge for 3 minutes to allow coating to begin to set. Combine sea salt chips and milk in a microwave safe bowl and microwave on HIGH for 1 minute. Stir until well combined. Remove pretzels from fridge and, using a spoon drizzle caramel over coated part of the pretzel. Return to fridge for 20 minutes to set.
    • Substitute CHIPITS Dark Chocolate Chips, CHIPITS REESE Peanut Butter Chips and CHIPITS Minis with 3 1/2 cups (800 mL) CHIPITS COOKIES ‘N’ CREME Chips (2 bags). Divide white chocolate CHIPITS and cookie bits and set cookie bits aside. Combine white chocolate chips and shortening to a microwave safe bowl and microwave on HIGH for 1 minute. Continue to microwave for 15-second intervals until chocolate is melted and smooth. Spoon mixture over 3/4 of pretzel rod and shake off any excess. Once all pretzels are coated place in fridge for 3 minutes to allow coating to begin to set. Remove from fridge and evenly place cookie bits all over coated pretzel. Return to fridge for 20 minutes to set.

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