Chocolate Covered Pretzels, Wedding Edition

There is something about this combination that gets me every time. White chocolate is my favorite, because the chocolate is so sweet next to the salty crunch of the pretzel. Semi-sweet and milk chocolate work great, too, though.

Of course, the sprinkles are not essential, but they do make things a lot more festive with just a few easy shakes. Worth it, I'd say.

We made probably 130 or so chocolate covered pretzels to serve with the other desserts at my wedding. It seemed like an easy enough task--I mean you just dip the pretzels in chocolate and cool. But, 130 pretzels is really quite a few. We had three people working on this and had to call in reinforcements, because we weren't moving quickly enough.

It all came together, though, and these were really a hit!

Chocolate Covered Pretzels

~Print Recipe~

• 1 bag of chocolate chips--either white, milk or semi-sweet depending on your preference
• 2 bags pretzel rods
• Sprinkles, optional

1. Line a baking sheet with wax paper or parchment paper. Pour as many chocolate chips as will fit into a small microwave-safe bowl. Microwave for about a minute, stirring as needed. Continue to microwave in 10-15 second increments, stirring in between, until the chocolate  is completely melted. 
2. Hold pretzel rod vertically over the bowl and spoon melted chocolate evenly over the entire pretzel, leaving just enough uncovered to serve as a handle. Let the excess chocolate drip off.
3. Hold the chocolate covered pretzel over a plate and cover evenly with sprinkles. Set on the prepared baking sheet to cool. Place the full baking sheet in the refrigerator for a few minutes to harden, making them easier to store. (Serve at room temperature.)
4. If the chocolate in your bowl gets to hard, microwave it for a few seconds until it is melted again. Add more chocolate chips to your bowl and repeat step one as necessary.