Christmas Chocolate-Covered Pretzel Rods

Christmas Chocolate-Covered Pretzel Rods

These no-bake pretzel rods have a thin caramel layer beneath dark or white chocolate, with red and green drizzle and sprinkles on some of the rods. The uncovered salted ends make them easy to pick up and keep the sweet-and-salty contrast in each bite.

Caramel gives this version its layered finish; it isn’t necessary for every chocolate-covered pretzel rod. Let it firm before dipping, and work on a few rods at a time so the decorations stick before the chocolate sets.

Ingredients for Christmas Chocolate-Covered Pretzel Rods

• 12 sturdy pretzel rods
• 10 ounces soft caramel candies or caramel bits (about 285g)
• 1 tablespoon heavy cream, plus more only if needed
• 8 ounces semisweet chocolate melting wafers (about 225g)
• 8 ounces white chocolate melting wafers (about 225g)
• 2 ounces red candy melts (about 55g)
• 2 ounces green candy melts (about 55g)
• 2 tablespoons red, green, and white nonpareil sprinkles (about 20g)

These coating amounts are starting quantities; the amount that ends up on the rods depends on how deeply and thickly you dip them. Tall, narrow microwave-safe cups or bowls make dipping easier.

How to Make Christmas Chocolate-Covered Pretzel Rods

1. Prepare the trays: Line flat trays with parchment. Set out the pretzel rods and sprinkles. Leave a few inches at one end of each rod uncovered for a salted handle.
2. Coat with caramel: Microwave the caramels and cream in a microwave-safe bowl at medium power in 20- to 30-second intervals, stirring between intervals, until smooth and spreadable. Add a little more cream only if needed. Coat the upper portion of each rod with a thin layer, let excess caramel drip off, and place the rods on parchment.
3. Let the caramel firm: Leave the rods at room temperature until the caramel no longer smears heavily when touched lightly, about 10 to 20 minutes as needed. Smooth or trim any caramel pooled at the lower edge before dipping the rods in chocolate.
4. Melt the coatings: Microwave the semisweet and white wafers in separate dry bowls at medium power in 20- to 30-second intervals, stirring after each. Each bowl may take about 1 to 2 minutes, depending on the microwave and amount. Stop heating when most wafers have melted, then stir until smooth. Melt the red and green candy melts separately the same way.
5. Dip and decorate: Dip about half the rods in semisweet chocolate and the rest in white chocolate, stopping before the bare handles. Turn gently, let excess chocolate drip into the bowl, and smooth thick spots with a spoon or small spatula. Work with a few rods at a time: drizzle thin red and green lines over each while the base coating is soft, then add sprinkles to some of the rods. If the colored melts are too thick to drizzle, stir in a few drops of neutral vegetable oil or coconut oil.
6. Let the rods set: Leave them uncovered on the parchment at room temperature until the coatings feel firm and do not smear when touched lightly. This may take about 20 to 40 minutes, depending on room conditions. If the room is warm, chill the rods briefly to help them finish setting.

How to Keep the Coatings Smooth

Stir thoroughly between short microwave intervals rather than heating the wafers until every piece melts in the bowl. The remaining pieces should dissolve as you stir. Overheating can make the coating thick or clumpy; keep bowls and utensils dry and away from water or steam.

How to Store and Package Pretzel Rods

Wait until the coatings are completely firm before stacking or packaging the rods. Store them in an airtight container in a cool, dry place at room temperature. They can be made up to a week ahead, though humid conditions may soften the pretzels sooner.

Nutrition

Approximate nutrition per rod, based on 12 rods: 400 calories, 4g protein, 18g fat, and 55g carbohydrates. Values will vary because some coating may remain in the bowls.