The Microwave Easy Way to Make Chocolate Covered Pretzels


Do you want an to see an easy way to make Chocolate Covered Pretzels?  Seriously, this is one of the easiest recipes to make at Christmas time.  But the best part is, they look all fancy dancy and everyone will wonder how you did it.

The key to making easy Chocolate Covered Pretzels is the microwave.  Microwave your chocolate, peeps!  I don’t know how many times I’ve seen the food network showcasing someone melting chocolate over a double boiler.  Dishes, anyone?  I’ve been microwaving my chocolate my entire life and I’ve not burned the chocolate once.  Not once!  Follow along as I show you the easy technique to making these easy fancy dancy Chocolate Covered Pretzels the hit of the night!

What you’ll need to make chocolate covered pretzels:

Snyders Pretzels (Homestyle) – There is no substitute.  I’ve made Chocolate Covered pretzels over the years with different types of pretzels and Snyders is by far the best.  The shape of the pretzel to the texture make it hands down numero uno. The only difficulty will be finding it!  We found two bags at a nearby grocery store.  It was sold out at all others last week.  WOW.  I had to settle for another kind in addition to my Snyder find.

(For those who are curious.  You can find the Rold Gold Pretzel displayed in chocolate within the last picture of this post.)

Candy Chocolate or Chocolate Chips – Do not confuse this with baker’s chocolate.  Baker’s chocolate will melt in your hands after you make the pretzels and will take FOREVER to harden.  The best place to get candy chocolate is at a bulk food store.  You can find it in a variety of colors at the best price.

Update:  You can also find a wide variety of Chocolate to melt at JoAnn’s and Michael’s.

Wax Paper – You need a place to place your Chocolate Covered Pretzels while they harden.  Wax paper = no chocolate sticking to the surface.

Peppermint and Sprinkles – Optional addition to the Chocolate Covered Pretzel Masterpiece.


Melting the Chocolate

I told you you could do it in the microwave.  You can!  Follow these steps VERY closely and you’ll have success with less mess!

1.  Fill microwave safe bowl with candy chocolates.
2.  Microwave on high for 1 minute.
3.  Stir.  Stir.  Stir.
4.  Microwave for 30 seconds on high.
5.  Stir.  Stir.  Stir.
6.  IF NEEDED microwave in increments of 15 seconds until the chocolate is ready.  (See below tip.)

IMPORTANT TIP:  Microwaving the chocolate will be successful based solely on the fact that you want to stop microwaving BEFORE all the chocolate is completely melted.  The remaining smoothness of the melted chocolate will be achieved as you STIR.  Therefore, your last few seconds in the microwave will get the chocolate melted into little nuggets and then the stirring action will naturally melt the remaining chocolate.

Dip and Tap, Tap, Tap

Once the chocolate is melted, dip your pretzels.  Lift your pretzel with a fork and tap.  tap.  tap.  The tapping will even the chocolate surrounding the pretzel.  It will also help save chocolate.  (Please notice how pretty the Snyder’s pretzel is.)

Place the Pretzels on the wax paper to keep them from sticking to a surface as they harden.  If you don’t have wax paper, saran wrap will work just as well.


Now for the embellishments.

You can crush candy canes and sprinkle their peppermint goodness on your pretzels for a nice twist.  I personally like the peppermint surprise on the white chocolate pretzels.


You can also be-swirl them with chocolate.  And it is so easy!  Just melt a different color of chocolate using the tips above.  Dip a fork into the chocolate and let the chocolate fall onto the pretzel as you wave it in a back and forth manner.  This is a fun step for kids!

Sprinkles are also a nice addition!  Just make sure to add them quickly before the chocolate begins to harden.


And there you have it!  My husband and I started at 10pm(ish) last week and were done with all of the pretzels within 15 minutes!  Seriously fast and seriously delicious!

My last tip:  Dip the broken pretzels into the remaining chocolate.  Yum!

If you like these tips, please pin them!


  1. Laura says

    I wasn’t very careful and bought pretzels with salt,will this mess up the whole recipe? Please let me know!

    Thank you so much!

  2. Angela says

    I was wondering how much chocolate to use? I’m planning on making some for Christmas and I’m giving them as gifts. I wanna make sure I have

  3. alisha says

    Hey i know this is old and im not sure if ill get a response but,i tried this, and i heated it up but i heated it until was completely melted and now its like melted but stiff…is there a way to fix this?

    • says

      Hi Alisha, If it’s stiff you probably melted it for too long. You want to melt it until there about 1/3 of the chips still in the bowl. Stirring them together with the melted chocolate will give it the best consistency.

  4. Shelley says

    Hey I was wanting to make these to go with some christmas gifts. Theres a few people I have to ship them to though. do you think they would last in a mason jar or some kind of bag?

    • says

      Definitely! I would use a mason jar. When my brother was deployed, we used to use pringles cans and that helped keep cookies from crumbling so that might be an option as well. Good luck!

  5. Jessie says

    Hi! I know that this is an older post but I just wanted to give a few tips. I use melted chocolate at least once a week for making candies and chocolate covered stuff.
    -When you melt the chocolate, be it chocolate chips or melting candy, microwave it on half power so it won’t burn.
    -If you chocolate feels too thick add some vegetable shortening to it, not butter!
    -Also for a glossier look to the chocolate you can add the shortening.

    I normally just eyeball the shortening when I add it but if you’re new to this add a little at first because you can always add more.

    If you feel like your chocolate is getting hard and seizing up quickly microwave on half power for 30 seconds. Try not to work with melted chocolates in a cold room or you’ll be reheating them a lot!

    If your pretzels (or whatever you’re covering) seems a little light on the chocolate just let it cool completely and redip it.

  6. Danielle says

    I’m wondering how to store them once they are complete. I plan to make them for a party next weekend. I’ve read to keep them in an air tight container but I’m also concerned about them sticking to one another on the serving tray and/or big mason jar I’m using…??

    • says

      Hi Danielle, I usually put a sheet of wax paper between each layer if I’m storing them for a few days. They will be fine as long as you keep them away from heat. Melting chocolate doesn’t melt as easily as regular chocolate chips. I would not plate them until the day you’re going to serve them.

      • Danielle says

        Thank you very much for the information. I will make them, sprinkle them and lay them carefully in a plastic container with waxed paper. My idea is to put them with the chocolate half showing in a pretty container…hope it works! Thanks

        • says

          That should work. Make sure you let them dry completely before you store them, though. :) You don’t want to stack them until the chocolate has completely dried. Then they will store easily for you.

  7. Dave says

    I’ve been doing pretzels for years though I use a double boiler because I do ALOT of them at once. I use the melting wafers from Michael’s or A. C. Moore’s. I start by coating with the peanut butter wafers and then once they are set up I use the milk chocolate wafers. If there is any peanut butter left over I use it to drizzle the tops of the coated pretzels. One thing I found is to use a pair of tweezers to lift the pretzels out of the chocolate/peanut butter so as to lift it level. It makes it easier to place on the waxed paper too.

  8. effervescent3 says

    thanks for the great micro easy tip! ok so i tried this and failed. or at least i think i did. i ended up using semi sweet choc chips and microwaved for 2minuts with a tsp of butter. it came out chalky and gritty. i added sugar to my liking and put back in microwave for 30 seconds more. the chips looked burnt. is this chocolate salvageable? i also used bakers chocolate before i read this post which was mixed with the choc chips. its very gritty. do u think i can microwave this more to get that creamy texture (feels like sugar not fully melted since added after heating) or should i scrap it?

    • says

      I’ve not tried it with chocolate chips. One thing I would try is microwaving it for only 1 minutes and then stir for 30 seconds or so and then microwave again. The trick is to microwave it to the point where it’s not completely melted and then you stir it until it is. I’ve not tried it with chocolate chips and butter, so I’m sorry I’m not more helpful. :)

  9. Ellen says

    Hi was wondering how many pretzels a bag of melting chocolate would cover. I want to get pink and blue for my niece’s baby shower


  10. Sarah says

    Hello! I have a question. I used Candy Melts from Micheal’s today and the light cocoa melts melted fine in a bowl, but when I used the white melts (vanilla flavor) they melted, but not to the point where it would be possible to swirl onto the dark chocolate covered pretzels. I couldn’t even dip the pretzels into the white melts because it was too thick and wouldn’t liquify enough. Did I do something wrong?

    • says

      Hi Sarah. I’ve had this happen before. Ironically, from the melts at Michaels. White chocolate has less of a range of heating. Meaning it can’t get as hot as dark chocolate before it starts to harden. I found that I was using a bowl that was getting too hot in the microwave which was causing the problem. You can also lower the temperature in the microwave by 25% and try it again with new melts. Do not add water, that will make it worse. Make sure you stir, stir, stir and try a lower temperature to get the chocolate to melt. Let me know how it goes!

    • says

      Hi Kyla. I’ve never used chocolate chips, so I’m not sure. Personally, I use melting chocolate because they harden much faster and don’t melt in your hands. If you end up using the chocolate chips, let me know how it goes!

      • Kyla says

        Good to know! Thanks! We’ve never made any type of candy before, aside from being tasters as kids when mom did, but the bf and I started giving treats as Christmas gifts a coupe years ago when we made 52 doz cookies. 0_o We did a variety of Chex mixes last year. Tried to talk him into ornaments this year, but he said he’d rather deal w/ making a bunch of food instead of glitter everywhere.

        • says

          Ha! That is funny. Pretzels would be perfect because you can make them so fast and fancy them up with sprinkles or drizzling chocolate. You can find the clear cellophane bags at Dollar Tree and they look really nice with them as well.

  11. Sue L says

    I didn’t know there was any other way to make them – LOL! I’ve been doing this for years! I also dip rods or penny sticks into the chocolate and do the same thing. I make about 6 bags worth every Christmas. When I’m done, I take all the broken pretzels and put them into a food processor and chop them until they are fairly finely ground. I add the chopped pretzels to the left-over chocolate and then either drop by teaspoon full onto waxed paper – or – if using for cookie trays, I use my mini-muffin pans with the small paper liners and drop them into those. I actually like these (left-over) pretzel nuggest better than the actual dipped pretzel!

  12. TWan says

    Is the candy chocolate the same as the wafers in the white bags at Joann’s and Michael? I’ve never heard of candy chocolates before.

    Thanks for posting this. Now I’m in the mood for chocolate covered pretzels.

    • says

      Yes! What you would buy at JoAnn’s or Michael’s are candy chocolates. Sometimes they are also called melting chocolates. Chocolate covered pretzels are so yummy! You should go make some. :)

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