Chocolate Dipped Toffee Pretzels (Print View)

Crispy pretzel rods coated in smooth chocolate and sprinkled with crunchy toffee bits for a sweet crunch.

# What You'll Need:

01 - 24 large pretzel rods

02 - 10 oz semisweet or milk chocolate, chopped or chocolate chips

03 - ¾ cup toffee bits

04 - Optional: ½ cup chopped nuts, sprinkles, or sea salt

01 - Line a baking sheet with parchment or wax paper.

02 - Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring between each until smooth, or use a double boiler.

03 - Dip each pretzel rod halfway into the melted chocolate, allowing excess to drip off.

04 - Immediately sprinkle the dipped pretzels with toffee bits and optional toppings, turning to coat evenly on all sides.

05 - Place the dipped pretzels on the prepared baking sheet.

06 - Allow the chocolate to set completely at room temperature for about 30 minutes, or refrigerate for 15 minutes for faster setting.

07 - Once set, store in an airtight container at room temperature for up to one week.

01 -

Sweet and salty collide in a way that makes people forget their diets exist.
You can have them ready in under an hour with almost zero baking skill required.
They look like you spent way more effort than you actually did—party magic on a budget.

02 -

Room temperature cocoa butter can sometimes bloom on chocolate if it sits too long—a tiny bit of coconut oil mixed into your melted chocolate prevents that cloudy look and keeps everything glossy.
Toffee bits go on while the chocolate is still warm and sticky; once it cools even slightly, they'll barely stick and will tumble off when you bite into them.

03 -

Dip the pretzel at a slight angle so the chocolate coats one side a little thicker than the other—this keeps them from looking too uniform and adds visual interest.
If your chocolate starts to cool and thicken mid-dipping, microwave it for another 10 seconds; warm chocolate is forgiving chocolate.