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Homemade Chocolate Dipped Pretzels - Instantpot

Chocolate dipped pretzel rods are popular especially during holidays. These salty , sweet and crunchy pretzels are easy to make at home and are perfect for gift giving and as a snack.
Course Desserts
Cuisine American
Keyword chocolate covered pretzels, chocolate dipped pretzels, holiday pretzels, homemade holiday gift
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12 people
Calories 71kcal

Ingredients

Instructions

INSTANTPOT DIRECTIONS

  • Prepare a baking sheet by lining it with waxed paper or parchment paper.
  • Put the InstantPot in SAUTE mode . In the main steel insert, put a trivet and pour 4 - 6 cups of water.
  • Pour the chocolate chips into the mason jars with wide mouth. ( I use recycled salsa bottles)
  • Once water starts boiling, cancel SAUTE. Put the chocolate chip filled jars on the trivet. Using a wooden spatula, stir the mixture few times.
  • Press KEEP WARM button so the water stays warm for extended period of time and chocolate stays melted without overheating or burning.
  • Make sure the water doesn't get into the chocolate melt.
  • Hold a pretzel rod by one end and dip it into the chocolate, leaving an inch or two uncovered. Lay it flat on prepared baking sheet. Make sure to leave some space in between two.
  • Lightly sprinkle each pretzel rod with sprinkles. Repeat with remaining chocolate and pretzels.
  • Place the baking sheet with pretzels in the refrigerator for about 15 minutes to set the chocolate.
  • Carefully remove the rods from the baking tray. Store in dry air tight container. Chocolate-Covered Pretzels will keep well for up to several weeks in an airtight container at room temperature.

MICROWAVE DIRECTIONS

  • Prepare a baking sheet by lining it with waxed paper or parchment paper.
  • Place the chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring after every interval.
  • Once you feel good spreadable melt, hold a pretzel rod by one end and dip it into the chocolate, leaving an inch or two uncovered. Lay it flat on prepared baking sheet. Make sure to leave some space in between two.
  • If you want to top the pretzels with toppings, sprinkle them on when the chocolate is still wet. Also, don't dip the chocolate covered pretzel into the sprinkle instead sprinkle over flat layed pretzels.
  • Repeat with remaining chocolate and pretzels.
  • Place the pretzels in the refrigerator for about 15 minutes to set the chocolate. Chocolate-Covered Pretzels will keep well for up to several weeks in an airtight container.

Notes

Each bag of 12 oz. chocolate chips is roughly enough to coat 20-24 pretzels. This recipe makes about 90 pretzel rods.
If you are using pretzel twists, drop the whole pretzel into the chocolate and using a fork submerge it slightly. Pull the pretzel out of the chocolate and hold it in air for couple seconds so excess chocolate drip back into the bowl, then place it on the prepared baking sheet.
For Instant Pot method, you may have title the mason jar if the pretzel rods are bigger in length than the mason jar. You can also use a wooden ice cream stick to coat the melted chocolate on the pretzels.

Nutrition

Serving: 1g | Calories: 71kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 46mg | Fiber: 1g | Sugar: 6g