Trio Of Chocolate-Covered Pretzels Recipe
There's nothing like a crunchy, sweet snack to satisfy your cravings. Store-bought products might achieve this combination, but they tend to come with plenty of added ingredients. Not to mention, shelf-stable isn't exactly synonymous with freshness. Thankfully, lots of popular snacks can be made at home in a pinch — even better, you can customize them to your taste preferences.
Tasting Table recipe developer Jessica Morone created this easy trio of chocolate-covered pretzels recipe. With the perfect consistency of crunchy, chocolatey goodness, there's no way you'll have many leftover. Morone opts for delicious pairings and describes, "Dark chocolate and peanut butter, and milk chocolate and caramel are classic combinations that just work really well, and adding yogurt to the white chocolate gives it a tangy flavor that balances the sweetness of the chocolate." As she points out, "The additions add flavor, and make them more delicious." Invite your friends over for a night filled with movies and snacks, or keep these close by to delight your own taste buds.
Gather the ingredients for this trio of chocolate-covered pretzels
You'll need 3 types of chocolate for this recipe: dark, white, and milk chocolate. Morone uses chocolate chips (morsels), which melt easily thanks to their small size, but bars will do the trick too. Pick up some creamy peanut butter, vanilla yogurt, and caramel to combine with the various chocolates. Morone notes, "I just used caramel from a jar that I found in the ice cream aisle," and adds, "You could probably use a syrup, or homemade caramel."
This recipe makes enough to coat 100 mini pretzel twists, so get counting! Finally, if you want to add some color and an extra crispy element, pick up some sprinkles, optionally.
Dip some pretzels in the chocolate-peanut butter mixture
To start, line 3 baking sheets with parchment paper, and divide your giant pile of pretzel twists into 3 sections. Pour the dark chocolate morsels into a microwave-safe bowl, and heat in the microwave for 20 seconds at a time, mixing the chocolate between each interval until it is fully melted. Once melted, stir in the creamy peanut butter until the mixture is smooth.
One by one, dip ⅓ of the pretzels into the dark chocolate-peanut butter mixture, ensuring that they are completely coated. Give the pretzels a light shake to remove any excess chocolate, and carefully place them on 1 of the baking sheets.
Dip some pretzels in the white chocolate-yogurt mixture
Grab another microwave-safe bowl, and add in the white chocolate morsels. Microwave in 20-second intervals, stirring in between intervals until it's completely melted. Then, mix in the vanilla yogurt until the mixture is smooth. In case the mixture is lumpy, Morone recommends heating the yogurt-white chocolate mixture for an extra 20 seconds.
Next, dip another ⅓ of pretzels in the chocolate-yogurt mixture to fully coat, and place them on a second baking sheet once you've shaken off any excess.
Dip the remaining pretzels in the chocolate-caramel mixture
Grab another microwave-safe bowl, and melt the milk chocolate chips in the microwave in 20-second intervals, mixing the contents between each interval. Once the chocolate is melted, mix in the caramel until it is properly combined.
Dip the rest of the pretzels into the chocolate caramel, shake off any excess, and lay them on the final baking sheet. While the chocolate is still wet, feel free to scatter the sprinkles over the pretzels, if desired.
Let the pretzels chill, then serve
Chill the pretzels in the fridge for about 30 minutes, until the chocolate hardens. When the chocolate is set, combine the pretzels in a large bowl, and serve this tasty trio. "I love that there are 3 different flavors you get with the different pretzels, and you get them all in the same snack," Morone comments. Seal leftovers in an airtight container, and store them for up to 2 weeks at room temperature. Be sure to avoid any warm spots, or you'll find yourself with a sticky mess
- 12 ounces dark chocolate
- ¼ cup creamy peanut butter
- 12 ounces white chocolate
- ¼ cup vanilla yogurt
- 12 ounces milk chocolate
- ¼ cup caramel
- 100 mini pretzel twists
- Sprinkles
- Line 3 baking sheets with parchment paper, and divided the pretzels into 3 sections.
- Place the dark chocolate in a microwave-safe bowl, and heat in 20-second intervals until it is completely melted, stirring between intervals. Add the peanut butter to the bowl, and mix until combined.
- Dip ⅓ of the pretzels in the chocolate-peanut butter mixture to coat completely, then shake off the excess. Place the coated pretzels on 1 baking sheet.
- In a separate microwave-safe bowl, add the white chocolate, and heat it in 20-second intervals until melted. Add the yogurt to the chocolate, and mix until combined. If the chocolate appears lumpy, heat it for another 20 seconds until smooth.
- Dip another ⅓ of the pretzels in the chocolate-yogurt mixture, and place them on a separate, lined baking sheet.
- In another microwave-safe bowl, heat the milk chocolate in 20-second intervals until melted, and stir in the caramel.
- Dip the remaining ⅓ of the pretzels in the chocolate caramel, and place them on the final, lined baking sheet.
- Spoon the sprinkles on the pretzels while the chocolate is still wet, if desired. Refrigerate the pretzels for 30 minutes, until the chocolate is set.
- Remove the pretzels from the baking sheets, and combine them in a bowl to serve. Store leftovers in an airtight container.
| Calories per Serving | 844 |
| Total Fat | 40.7 g |
| Saturated Fat | 22.2 g |
| Trans Fat | 0.0 g |
| Cholesterol | 16.3 mg |
| Total Carbohydrates | 106.7 g |
| Dietary Fiber | 7.3 g |
| Total Sugars | 48.8 g |
| Sodium | 814.1 mg |
| Protein | 15.0 g |
