Why this recipe works
The holidays are always synonymous with chocolate covered pretzels in my house. These Christmas pretzels are a family favorite at holiday parties!
With their red and green M&Ms and festive sprinkles, they’re almost too cute to eat! I love the combination of the sweet and salty.
These Christmas pretzel treats are always a hit at the dessert table, but they also make great edible gifts or party favors, too. Place a handful of pretzels in cellophane bags and tie with a bow using ribbon or bakers twine! This is a fun festive treat to give for a teacher gift that you can make with your kids. They’re so much fun to make!
You’ll love this recipe because:
Here’s what you’ll need:
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- Semi-sweet chocolate chips – I love the flavor of semi-sweet chocolate chips, but you can use dark chocolate chips or milk chocolate chips if you prefer.
- White chocolate chips – Use a good quality white chocolate chip for this recipe. I find that some brands do not melt as easily.
- Coconut oil – I use coconut oil to help the chocolate melt and it also helps it harden after dipping since coconut oil is a solid at room temperature. You can also use vegetable shortening, but your pretzels may take longer to set up and harden.
- Mini pretzels – Mini pretzel twists are what I used for this recipe, but you can use pretzel crisps, which are flatter and have a larger surface area for chocolate and decorations. You can also use pretzel rods that you will dip into the chocolate to make Christmas pretzel rods! Pretzel rings or square pretzels will also work.
- Red and green M&Ms – Every Christmas season, M&Ms comes out with a red & green bag of M&Ms for easy holiday desserts. If you can’t find them, use regular M&Ms and pick out the green and red ones. You can also use Sixlets for a different look!
- Christmas sprinkles – Use your favorite holiday sprinkles for this recipe. I used some nonpareils because I love the crunch that they give to this recipe.
I like to use a combination of white chocolate and semi-sweet chocolate for a beautiful presentation. However, you can use whatever your favorite chocolate is to dip these pretzels!
These adorable Christmas pretzels are very easy to make with a few simple ingredients. The steps below with matching photos are meant to help you see the recipe at various stages so that you can make these chocolate covered pretzels perfectly every time.
For the ingredient list with measurements, full instructions, printable recipe and additional notes, please scroll down to the recipe card.
Yes, you can use almond bark or candy melts in place of the chocolate chips. If you do, you should not add the coconut oil that is specified in the recipe because candy melts and almond bark already have additives that help it melt smoothly so it’s not necessary.
Storage: Keep leftover pretzel Christmas treats in an airtight container at room temperature for up to 2 weeks. This is my preferred method if I’m planning on serving the holiday pretzels at a party.
Freezer Option: You can freeze chocolate covered pretzels for longer storage. Place them in a freezer-safe container or bag and freeze for up to 2 months. Eat frozen or let sit at room temperature for about 30 minutes to soften slightly. Keep in mind that your chocolate may have some condensation after thawing.
- 1 cup semi-sweet chocolate chips, 6 oz
- 1 cup white chocolate chips, 6 oz
- 2 teaspoons coconut oil, divided
- 50 ct. mini pretzels, about 2 oz total
- 1/2 cup red and green M&Ms, 4 oz
- 1/4 cup Christmas sprinkles of choice, 2 oz
- Place the semi-sweet chocolate chips and white chocolate chips into two separate microwave-safe glass bowls.
- Add 1 teaspoon of coconut oil to each bowl.
- Melt the semi-sweet chocolate chips at 50% for 60 seconds. Stir. If the chocolate is not yet melted, microwave an additional 30 seconds.
- Microwave the white chocolate on 50% for 90 seconds. Stir the white chocolate chips. If the chocolate is not yet completely smooth, microwave an additional 30 seconds. Stir until smooth.
- Place the pretzels in either the melted semi-sweet chocolate or the melted white chocolate, one at a time, and cover completely. Remove with a fork, shaking off any excess chocolate.
- Place the chocolate covered pretzels on a baking sheet lined with parchment paper or a silicone baking mat.
- Immediately top with Christmas sprinkles and red and green M&Ms.
- Let the chocolate set up until firm. Store pretzels in an airtight container at room temperature or in the refrigerator or freezer for longer storage.
- This recipe is extremely flexible. If you don’t want to use two different types of chocolate, just use one and double the amount.
- Nutrition calculations are an estimate based on one chocolate covered pretzel and using all of the chocolate and decorations in the recipe. Keep in mind, you will most likely have some excess white chocolate and sprinkles that do not make it onto the chocolate covered pretzels.
- To make this recipe gluten-free, use gluten-free mini pretzels.
- The coconut oil is used to thin out the white chocolate and to also help it firm up. You can also use vegetable oil instead if you prefer, though the chocolate may take longer to set up.
- Store chocolate covered pretzels in an airtight container at room temperature for up to 2 weeks. I like to freeze mine for longer storage.