White Chocolate Covered Pretzels

White Chocolate Covered Pretzels

111 Reviews 48 Pics
  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    55 m
Patty Vadinsky
Recipe by  Patty Vadinsky

“Easy recipe, and fun to do with the kids! Top some of the pretzels with chopped peanuts for a treat!”

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Adjust Servings

Original recipe yields 16 servings



  1. Melt white chocolate in the top of a double boiler, stirring constantly.
  2. Dip pretzel halfway into the white chocolate, completely covering half of the pretzel. Roll in topping if desired, and lay on wax paper.
  3. Continue the process until all of the white chocolate is finished. Place in refrigerator for 15 minutes to harden. Store in airtight container.

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Reviews (111)

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I just made these for Christmas gifts. I made the pretzels using pretzel rods, put them in a vase with a ribbon around it, and it looked so pretty. A few suggestions: 1) Be sure to use semi-sweet chocolate (I think). I used Trader Joe's milk chocolate chips and it didn't melt! I then used Ghiradelli semi-sweet chips and had no problem. 2) I don't suggest putting the chocolate in a glass beacause it was too think on the pretzels. Instead, I used a wooden spoon and spread the chocolate on each pretzel rod. 3) If you use toppings, be sure to sue VERY small pieces. I found that nut topping, sprinkles, and smashed peppermint worked the best. I tried using heath bar and mini-chocolate chips and they were too big. 4) Finally, if you do use topping, I would spoon it on instead of turning the rod in a pile of chocolate. When I rolled it in the nuts, sprinkles, etc the chocolate fell off and chunked up the mixture. Overall, a great idea!



These are VERY yummy!! Do know that even though it says to use a 15 oz. bag of pretzels, this amount of chocolate will cover probably only 1/5 of them. I melted the chocolate along with 1 Tbsp. of shortening in the microwave for 1 minute and then stirred until smooth. The shortening keeps the chocolate smooth and it won't stick to the bowl. Then I sprinkled them with crushed candy cane and drizzled a little semi-sweet chocolate over the top. Not only are they delicious but they look beautiful! Next time I'll double the amount of chocolate so I can make more pretzels. :)



Love this recipe! I noticed a lot of reviews said that they would begin to melt when they were not in the fridge. I add a small amount (1-2 tsp) of shortening to the white chocolate when melting it - this helps to thin it a little bit and make it a little easier to work with, as well as to help with the melting problem. Dip the pretzels, put on wax paper-covered baking sheet and pop it in the freezer to harden. They won't melt at room temp! Enjoy this delicious recipe!

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Amount Per Serving (16 total)

  • Calories
  • 77 cal
  • 4%
  • Fat
  • 4.3 g
  • 7%
  • Carbs
  • 8.9 g
  • 3%
  • Protein
  • 0.9 g
  • 2%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 28 mg
  • 1%

Based on a 2,000 calorie diet



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White Chocolate Macadamia Nut Cookies IV


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Chocolate Covered Pretzels