Chocolate-Covered Pretzel Hearts Recipe

Ben Carraoli

Chocolate-Covered Pretzel Hearts Recipe

I still remember the first time I dipped pretzels into warm, glossy chocolate and saw the sugar crystals stick like magic. The salty crunch of the pretzel against that sweet coating wrapped up in festive hues felt like joy on a plate. After perfecting my technique a few times, I now make these chocolate-covered pretzel hearts whenever I want an easy treat that looks special.

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Total Time 45

Ingredients Method Notes

Ingredients

Round pretzels mini or large — the crunchy base that brings the classic salty bite.
Pink candy melts 1 cup — melts smoothly and gives a sweet, vibrant color.
Red candy melts 1 cup — rich hue for a festive feel.
White candy melts 1 cup — neutral backdrop that balances the vibrant colors.
Red and pink sprinkles ¼ cup — adds texture and visual appeal (heart shapes or edible glitter are fun).

Method

Melt each color of candy melts separately in microwave-safe bowls. Heat them in 20-second bursts, stirring after each interval until smooth. Avoid overheating, as it can cause the candy coating to become thick or grainy.
Dip each pretzel halfway into the melted candy using a fork or spoon for support. Allow excess coating to drip off before placing the pretzel on parchment paper. Work steadily so the coating remains smooth and glossy.
Immediately sprinkle decorations while the coating is still wet so they stick properly. Transfer the tray to the refrigerator for about 30 minutes. Once set, the chocolate will be firm and ready to serve.

Notes

I always keep pretzels at room temperature so the coating sets evenly.
I melt chocolate in smaller batches so it stays smooth longer.
I like adding contrasting chocolate drizzles after the base coating dries for extra flair.
I choose high-quality melts because cheaper ones can seize easily.
I rotate dipping colors to keep my workspace cleaner and prevent mixing colors.