Chocolate covered pretzels are the perfect combination of sweet and salty flavors with a crunch. It’s hard not to like the savory crunchy pretzels combined with decadent chocolate. In Asian markets you can find a similar sweet treat, called Pocky Stick made in Japan. I remember picking out the strawberry and chocolate flavors as a kid, and I still buy them for nostalgia. This chocolate almond pretzels recipe is perfect because it gives you instant gratification, and they look fancy without a lot of time.
There are so many types of pretzels you can buy… rods, braids, classic pretzel twists in mini and large shapes, even sourdough, whole wheat or gluten free options. Just choose your favorite and start dipping! I am also a big fan of dark chocolate, if you like a more bitter and less sweet flavor. Valrhona Chocolate is an excellent brand of gourmet chocolate if you are in the mood to splurge.
I also like Guittard and Ghirardeli when I’m purchasing chocolate chips from the grocery store. The toppings you choose are also endless. Some other suggestions may be rainbow sprinkles, chocolate sprinkles, brittle, mini peanut butter chips, peanuts, pecans, or even double dipping or drizzling with another chocolate flavor. Whatever the combination you choose, chocolate covered pretzels are sure to be a hit! I recently made dipped large pretzels and topped them with different toppings for a birthday celebration at work, and there was not one crumb left!
1) Melt over gentle heat to prevent scorching. The preferred method is a double boiler by setting a heat proof bowl over water that is barely simmering, making sure not to touch the bottom of the bowl to the water. This will prevent overheating of the chocolate and allow the gentle steam to melt the chocolate.
2) A quick way to heat chocolate is in a microwave, low power (about 50%), for 15 second intervals until melted.
3) The key is to prevent moisture from being introduced into the chocolate as you melt it. Small amounts of moisture could cause your chocolate to “seize up” and become grainy. If your chocolate does clump, stir in 1 teaspoon at a time of boiling water to the chocolate to actually help reverse the seizing. This helps dissolve the sugars and disperse the cocoa particles back into a liquid state. The chocolate flavor and richness may become diluted as you need to add more water.
- 6 ounces chocolate chips (milk, semi-sweet or bittersweet like 60% cacao)
- 1 cup ground almonds
- 1 bag mini pretzels, 1 pound is a good size (large pretzels work great too!)
- Line a baking sheet with wax or parchment paper, set aside.
- In a blender, pulse the whole almonds until coarsely ground (small enough pieces to sprinkle but not fine like almond meal). Place ground almonds in a bowl and set aside.
- Select a heatproof bowl that can fit on top of a medium sized saucepan to create a double boiler.
- Add water to the saucepan, making sure that the water does not come into contact with the bottom of the bowl. Heat the water in the medium saucepan until barely simmering. Place the bowl of chocolate over the simmering water.
- Carefully stir the chocolate until melted and smooth. Leave the bowl on top of the pan with hot water, however remove from the heat and place on the counter where you will be dipping the pretzels.
- Dip pretzels in the warm melted chocolate, shaking off the excess back into the bowl (I dipped only half of the pretzel in the chocolate).
- Bring the dipped pretzel over the bowl of ground almonds. Sprinkle ground almonds onto both sides of the chocolate dipped pretzel. Gently place on the lined baking sheet to harden. Repeat with other pretzels.
- Place dipped pretzels in the freezer to harden quickly, or in the refrigerator.
- Store pretzel in and airtight container at room temperature for up to 1 week, or in the refrigerator for 2 weeks.