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Chocolate covered pretzels recipe

You'll taste sweet, salty, crunchy, and nutty all in one bite with Venchi's Chocolate Covered Pretzels recipe, amazing on charcuterie boards or as homemade presents that guests can take home. We've made these gourmet snacks even more addictive with a hidden layer of salted caramel sauce that's coated with your favorite chocolate and dotted with chopped peanuts. 

The true secret for this recipe is knowing how to temper dark chocolate, so it looks glossy and tastes crispy—it's easy, we promise! 

Ingredients

  • 5 cups pretzel sticks – alternatively, you could also use 4 ounces of mini pretzels 

  • ½ cup water  

  • 1 1/3 cups white sugar  

  • 1 teaspoon salt  

  • 1 cup heavy cream  

  • Chopped peanuts 

 

Instructions

  1. Cover a large baking tray with parchment paper.  

  1. Let's make the caramel. Put a saucepan on medium heat and fill it with sugar, water, and salt. Whisk frequently until the sugar has dissolved.  

  1. Next, use a food thermometer to keep an eye on the mixture. When it has started boiling, don't mix it anymore. Let it turn into a dark brown color.  

  1. When the temperature reaches 315F, slowly add cream. It will bubble and pop. Use a whisk to stir continuously.  

  1. Once the mixture goes down to 250F, remove the caramel from the heat.  

  1. Slowly pour the caramel into a heatproof bowl. Let it cool for 5 minutes.  

  1. Dip each pretzel stick into the caramel so it covers half the pretzel. Swirl away any excess caramel. Place it on the parchment paper to harden.  

  1. Next, temper the dark chocolate as per the steps below.  

  1. Dip the pretzel sticks into the dark chocolate so it covers the caramel.  

  1. Sprinkle over chopped peanuts.  

  1. Place the pretzels on the parchment paper to set.  

 

Use any chocolate you'd like: Our variations

You can use any chocolate you fancy for this recipe. Or don't choose at all and use all three. We've shared how to temper dark chocolate, and the same recipe applies to milk and white chocolate. The only thing is, they'll melt at a lower temperature: watch the stove and your chocolate carefully! 

White and milk chocolate should only be heated to 110F and not any higher. If you want to color your desserts, then white chocolate is obviously the best choice. Transform melted white chocolate into pumpkin orange or Zombie green and create Halloween chocolate covered pretzels. 

Speaking of pumpkins and Halloween, warm, fluffy desserts are on the menu during the fall season with Venchi's pumpkin chocolate chip muffins, which are the perfect treat to cozy up next to the fire with.  

 

How to melt your chocolate for a great result

Once you've mastered the art of chocolate tempering, your desserts will look like professionals make them. Tempered chocolate coatings on desserts will remain crisp and won't melt easily at room temperature.  

Here is how to temper chocolate: 

  1. Break the chocolate into small pieces.   

  1. Bring a saucepan with about 1 inch of water to a low simmer.  

  1. Put a metal bowl on top of the saucepan. Make sure the bowl doesn't touch the water.   

  1. Add 2/3 of the chopped chocolate to the bowl. Stir continuously.  

  1. Use the thermometer to check the temperature of the chocolate  

  1. If the chocolate is between 110-115F, remove it from the heat.   

  1. Put the bowl with the chocolate on a kitchen tea towel.   

  1. Slowly add the remaining chocolate (the "seed"). Stir frequently.   

  1. Wait until the chocolate cools down to 89°F, the perfect working temperature for the chocolate. It can take at least 15 minutes. 

  1. Your tempered chocolate is ready!

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