Chocolate Dipped Pretzels with a Peanut Butter Drizzle

Eating chocolate is therapeutic.


So is dipping stuff in chocolate.

Add peanut butter.  Need I say more???

It’s a no-brainer.  There’s no oven to check, minimal measuring, not too much mess (unless your 4 year old is your helper) and nothing says love like chocolate.

So, to make these pretzels, first buy some chocolate.  For these, I melted 1 1/2 cups of Ghirardelli Milk Chocolate Baking Chips (33 Oz., 2 Pk.) – SCS and 1/4 of a cup of Ghirardelli Chocolate Melting Wafers (for Candy Making and Dipping), 2 Pound Bag (Dark Chocolate) with 3 Tablespoons of canola oil in a glass measuring cup.  The combination makes the chocolate a little darker and a little less sweet.  I also like using Merckens Milk Chocolate 2 Pounds.  All of the products are linked to Amazon, so if you have prime, they can be at your door in 2 days.  Nice!!!  And I get a kickback from Amazon!  So I can make MoRe!

First, stack up your half sheet pans and line them with Silicone Baking Mat Set (3) 2 Half Sheets + 1 Qtr Sheet – Professional Grade Non Stick Cookie Sheet.  If you bake a good bit, these silicon sheets will pay for themselves!  If you’re not up for the investment right now, line your baking sheets with waxed paper.

Key to success with chocolate is making sure all of your measuring cups, silicon mats, sheet trays and utensils are dry.  Even a few drops of water can ruin your chocolate.

Two cups of unmelted chocolate (once melted) will coat a 12 oz bag of pretzel rods almost perfectly.


Dark chocolate and milk chocolate take longer to melt than white chocolate, but stirring is key no matter which type of chocolate you’re using.  So, start by microwaving the chocolate for 20 seconds, then stir.  Put the chocolate back in the microwave for another 20 seconds, and stir.  Next, put the chocolate in the microwave for about 15 seconds, then stir, stir, stir.  It should finish melting as you stir.  It’s expensive, so be careful not to scorch!


Here the chocolate just needs a little more stirring – a few small lumps remain.  That’s the dark chocolate chips!  They take the longest to melt.


Here the chocolate is ready!  Pour and scrape it into a drinking glass.  I don’t like melting chocolate in plastic.  I always think I can taste it.


Tilt the glass on its side as you dip the pretzels, then shake off as much excess as possible without making the chocolate look thin.


For the Peanut Butter Drizzled Pretzels, let the chocolate set up completely.  If it’s not raining, I take mine out on the screen porch.  The cool air helps the chocolate set up quickly!  If you’re using instead of the peanut butter, dip three pretzels at a time, then add Christmas sprinkles before the chocolate starts to set up.  Place large sprinkles first (like these gingerbread men), then add the smaller ones.


Now, for the peanut butter chocolate drizzle.


Use about 1/3 of a cup of Ghirardelli Milk Chocolate Baking Chips (33 Oz., 2 Pk.) – SCS and a heaping Tablespoon of peanut butter along with 2 tsp of canola and the leftover chocolate from the pretzels.  Microwave starting at 10 second intervals.  Stir, stir, stir.  I had to microwave mine twice.


Pour and scrape into a small squeeze bottle (darn, I couldn’t find my small lids!!!!)  Drizzle over the pretzels.


Allow the chocolate to set up and BOOM, bag ’em or display ’em!


An awesome gift, easy to switch up for any occasion or holiday, kid-friendly, salty, sweet and even with PEANUT BUTTER,  dip away.  And the BEST. NEWS. EVER.  Ya get to eat your mistakes!!!!

Chocolate Dipped Pretzels with a Peanut Butter Drizzle

By December 29, 2015

Good news is:  you get to eat your mistakes.  Bad news is:  this recipe is so easy . . . there may not be any!!!  Raise your hand if you LoVe chocolate and peanut butter!

  • Prep Time : 5 minutes
  • Cook Time : 5 minutes
  • Yield : 20 pretzels
  • Allergens :


  1. Set out 4 baking sheets, line with waxed paper or silicon baking sheets.
  2. Make certain that all of the tools, containers, baking sheets and silicon mats are completely dry.  Even a few drops of water will ruin your chocolate.
  3. Place the chocolate chips (both kinds) and the canola oil in a microwave-safe glass container.
  4. Microwave in 15 - 20 second intervals, stirring well.
  5. Pour and scrape the melted chocolate into a drinking glass and dip the pretzels, maintaining a little distance between pretzels.
  6. If using sprinkles, dip 3 pretzels at a time, then decorate before the chocolate begins to set up.
  7. If making peanut butter drizzled pretzels, allow the chocolate coat to set up completely.
  8. Melt the chocolate, oil and peanut butter in a glass container on 10 second intervals, stirring well.
  9. Pour and scrape the peanut butter chocolate mixture in a squeeze bottle and drizzle.  Allow pretzels to set up before bagging or displaying.  Cool air helps the pretzels dry more quickly.
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2 Responses to Chocolate Dipped Pretzels with a Peanut Butter Drizzle

  1. Joyce

    I love making chocolate covered pretzels! So easy and everyone likes them.

    • Profile photo of Julie

      Me too! I sold 80 of these before the holiday! They looked so nice!

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