This Valentine’s Day, skip the drugstore box of chocolates, and whip up a batch of something ten times more delicious, way easier on your wallet, and made from the heart. The sweet-and-salty combo of chocolate covered pretzels is already an irresistible one, but by making this batch with gluten-free pretzels, there truly wasn’t a single person in our office who could say “no” to them. I’ll be re-making these to hand out to friends on February 14th (if they make it out of my kitchen, that is) and highly recommend you do the same!
I kept the look of these simple with white chocolate, pink icing drizzle, and white sprinkles.
But the best thing about this recipe is that you can customize is with the chocolate, icing color, and toppings of your choice!
These chocolate covered pretzels with sea salt, coconut and pumpkin seeds are another example of a combination that we love.
12 oz. bag premium white chocolate
1 package classic mini pretzels
pink icing, in a plastic bag with a hole cut out of the corner for piping
white nonpareils sprinkles
coarse finishing salt, like Maldon
- Make a double broiler by simmering a few inches of water in a saucepan. Then stack a glass or metal bowl on top of the saucepan, ensuring that it fits snuggly and that the bottom of the bowl doesn't make contact with the water.
- Place the chocolate chips in the bowl and stir frequently. Once the chips are mostly melted, remove the double boiler from heat and continue stirring until all the chips are melted.
- Dip pretzels one at a time quickly to coat while mixture is still very warm. Place pretzels on wax paper and drizzle with icing, then cover with sprinkles and sea salt.
- Allow to set at room temperature, or in the refrigerator if in a hurry.