I don’t have much of a sweet tooth. Gummy candies and super sweet frosting have never done much for my palate, and really, the thought of biting through a Gusher or jelly bean makes me cringe. Instead, my caloric indulgences come in the form of savory foods like flaky pastry dough, buttery croissants, and lots of creamy cheeses. I will admit, however, that the one instance in which I do enjoy a dessert is, naturally, when it’s made salty. Chocolate chip cookies, caramel ice cream, chocolate bars… they all taste so much better when they’re topped with course chunks of sea salt. And in the candy aisle at the grocery store, there’s only one bulk item that checks out is every category: chocolate or yogurt covered pretzels.

This holiday season, I wanted to take a stab at making my own version of what I consider to be the world’s most perfect snack. I dipped store-bought mini pretzels into melted semisweet chocolate, then topped them all off with a couple more favorite ingredients, and of course, a generous sprinkling of flaky salt.

The finished product is irresistible and perfect for holiday entertaining or gifting. I promise, once you realize how easy it is to make your own chocolate-covered pretzels, you’ll be dreaming up dozens of mouth-watering sweet-meets-salty flavor combinations.

*photography by Molly Winters

Chocolate-Covered Pretzels with Sea Salt, Coconut and Pumpkin Seeds

Serves 4-8

Chocolate-Covered Pretzels with Sea Salt, Coconut and Pumpkin Seeds

By Camille Styles


  • 12 oz. bag semisweet baking chocolate
  • 1 package classic mini pretzels
  • pumpkin seeds, chopped
  • shredded coconut flakes
  • coarse finishing salt, like Maldon


  1. 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.
  2. 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.
  3. Dip pretzels one at a time quickly to coat while mixture is still very warm. Place pretzels on wax paper and sprinkle with pumpkin seeds, coconut flakes, and sea salt.
  4. Allow to set at room temperature, or in the refrigerator if in a hurry.

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Comments (3)
  1. 1
    charmainenyw November 21, 2016 at 10:46 am

    This is such a great way to finish up the pretzels and chocolates in my pantry. And my Mum ADORES pretzels and chocolates. This recipe will be a star!
    – Charmaine

  2. 2
    Samantha Lee November 21, 2016 at 1:02 pm

    Oh my gosh these sound AMAZING and so easy too. Love salty + sweet.

  3. 3
    Jackson November 23, 2016 at 8:15 am

    If you love chocolate as I do (one of the grandkids asked me what my favorite word was, and you can guess the answer); you will have problems turning your back on another helping of this bark. It is the essence of sinful.



Chanel Dror