Last updated on February 5th, 2026

Sometimes ya just want something sweet to snack on! These White Chocolate Covered Pretzels were extremely easy to make and so, so tasty! They were addictive! This brought life to that bag of pretzels that nobody felt like eating because they were pretty…boring! This was a fun little project for me and my family! My 3-year-old was super intrigued by this science experiment and my husband just kept trying to eat them the whole time during the process! You could do anything with these! Make them seasonal, half dip them, completely dip them, add sprinkles or don’t! These would be great to bring for any holiday, birthday party, potluck, or just to keep around for snacking! These are a huge crowd pleaser, and you need just a few ingredients to make them!

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So, where did this idea come from? Dipping pretzels in chocolate?

The concept of dipping pretzels in chocolate likely emerged from the centuries-old European tradition of mixing sweet and salty flavors together! It’s unclear who the OG creator of this delicious treat was but it’s thought to have been thanks to German immigrants from the 1900’s! After they brought their pretzel making traditions to Pennsylvania, candy shops in this region started to dip hard pretzels into melted chocolate and sold them to the public! When they quickly became a hot commodity, this concept really started to pop off all across America! Pretty interesting stuff!

Did you know?

Pennsylvania is considered the “pretzel belt” of the US! This state produces 80% of our nation’s hard pretzels! PA is also a huge contributor to chocolate’s modern history!

What ingredients do I need to make this?

Pretzels
White Chocolate Chips
Coconut Oil
Sprinkles

What equipment do I need?

Double Boiler Saucepan or Saucepan with a Heat Safe Dish
Rubber Spatula
Parchment Paper
Measuring Cups and Spoons
Large Baking Sheet

How do I make white chocolate covered pretzels?

To melt the chocolate:

The first thing you’ll want to do is get out your double boiler saucepan or regular saucepan and add about an inch of water to it. Heat to a gentle boil on medium heat, then turn heat to medium-low. Add the heat safe dish to the top of the saucepan if you’re not using a double boiler pan and add your chocolate chips and coconut oil to it. You just want to make sure the dish is snug on the top of the saucepan and you’re golden!

This is the method I use, since I don’t have a double boiler pan! As long as the water isn’t touching the pan and you’re continuously stirring as the chocolate melts, you don’t have to worry about it burning!

White chocolate chips melting in a pan on the stove

Keep stirring as it melts and once everything is melted and smooth, remove from heat!

A glass dish filled with melted white chocolate with a rubber spatula inside the dish, on a hot pad

To coat the pretzels:

Get out a large baking sheet or two and line with parchment paper.

Pro Tip: Prepping these chocolate pretzels on the aluminum pan will help the chocolate cool faster. Then once you’re done, you can just pick up the baking sheets and toss them in the fridge to cool and harden the chocolate!

Start dipping your pretzels in the chocolate any way you want! I did some half dipped and some completely covered. If completely covering, you can just sprinkle some pretzels into the chocolate, and using two forks, coat them completely. Then with one fork, pick up the pretzel, let the excess drip off, and use the other fork to shimmy the pretzel onto the prepared pan.

If dipping them, consider using a tong for more precision! If you are adding sprinkles, you’ll want to move quickly and sprinkle them immediately after laying onto the pan, so the sprinkles can harden into the chocolate. You have time, so don’t panic, but chocolate is a little finicky and you can’t really be pokey with this process.

White chocolate covered pretzels with sprinkles on a blue baking sheet, hardening after coating

Keep coating and sprinkling your pretzels and once complete, move pretzels to the fridge and allow them to chill and harden for a while before enjoying!

Tips:

You can use milk chocolate, semi-sweet chocolate chips, you can even use block chocolate if you want! Though I do find chocolate chips melt a lot quicker!
Use whatever sprinkles you want, just make sure they’re not too large or they won’t stick very well! You can also crush Oreos and sprinkle those on – there’s lots of opportunity here!
If your chocolate starts to harden while you’re dipping/coating the pretzels, just pop it into the microwave for 10-15 seconds at a time until the chocolate is velvety again! Make sure to keep stirring it too! Alternatively, you can melt the chocolate right in the microwave from the start, just keep a close eye on it because again you don’t want that delicate chocolate to burn! The time needed to melt the chocolate will also depend on what type of chocolate you’re using!
Store these treats in an airtight container on the counter for about a week. If your kitchen is warm or prone to humidity, it may be best to store them in the refrigerator.

Check out some more of my no bake sweets!

White Chocolate Covered Pretzels

The Wholesome Spoon

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Chill Time 30

Course Dessert, Snack

Cuisine German-American

Servings

Calories 350 kcal

Equipment

Double Boiler Pan or small saucepan with heat safe dish
Rubber Spatula
Parchment Paper
Measuring Cups and Spoons
Large Baking Sheet

Ingredients

3 cups Pretzels
1 ¼ cups White Chocolate Chips
2 tsp Coconut Oil or vegetable oil
Sprinkles