Sea Salt Chocolate Covered Pretzels
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
This 3 ingredient recipe for Sea Salt Chocolate Covered Pretzels is a delicious sweet and salty snack! Make this simple no bake recipe to have on hand for whenever your craving hits.
If you love sweet and salty desserts as much as I do, be sure to check out some of my other favorites like my Sea Salt Black Cocoa Biscotti, Olive Oil Honey Chocolate Chip Cookies, or my Vegan Dark Chocolate Almond Cookies.
Table of Contents
This easy no bake dessert recipe combines crunchy organic pretzels, milk chocolate, and sea salt. This sweet and salty snack is divine! I love making chocolate covered pretzels, but especially in the summer, because it doesn't require you to turn on your oven!
Growing up, I made these chocolate covered pretzels every holiday season with my mom. We added them into our holiday cookie boxes that we made as gifts for friends and co-workers. It was my mom who always wanted to half dip the pretzels, as it made them easier and faster as we were making tons of cookie boxes. Half dipping the pretzels also makes them less messy too! Plus I have grown to love the less sweet and a little bit more salty option of a half dipped chocolate covered pretzel, which I think you will like too!
I add flaky sea salt on top of these organic pretzels and I use milk chocolate for dipping. This gives them a nice balance of sweet, creamy, and salty. If you wanted to make these chocolate covered pretzels vegan, just swap the milk chocolate for a vegan semi sweet or a dark chocolate. You can even make this chocolate covered pretzel recipe gluten free by using gluten free pretzels.
Why You'll Love This Recipe
No Bake: I love this no bake dessert recipe because you don't need to turn on the oven! This recipe comes together quickly and easily and it doesn't require the oven.
3 Ingredients: These Sea Salt Chocolate Covered Pretzels only have 3 ingredients. I love recipes with minimal organic ingredients and this checks all the boxes.
Easy AF: This recipe is incredibly easy. If you have minimal time this is a great recipe to make. You can even enlist your kids to help with dipping if you want.
Sweet & Salty: This recipe is a delicious sweet and salty dessert! I'm obsessed with the sweet and salty combo so I'm a big fan of this easy recipe.
Organic: I use organic pretzels, milk chocolate, and flaky sea salt. When you make your desserts, you can use organic ingredients that you like.
Ingredients
- Pretzels: I use mini organic pretzels in this recipe. This makes them bite sized snacks!
- Milk Chocolate: I use organic milk chocolate, but you can also use dark chocolate or white chocolate.
- Sea Salt: I top these with flaky sea salt. This part is optional, but if you know me, then you know I'm obsessed with sweet and salty candy!
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Heatproof Mixing Bowl: You'll need a heatproof mixing bowl to melt the chocolate.
- Small Pot: I use a small pot to create a double boiler. If you're skipping tempering the chocolate, you don't need a pot as you can use the microwave.
- Chocolate Thermometer: If you are tempering the chocolate, you'll need a chocolate thermometer.
- Baking Sheet: You'll need a baking sheet to let the pretzels set.
- Parchment Paper: I always use nontoxic parchment paper whenever I coat things in chocolate. This ensures that the pretzels cane easily be removed.
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
Step by Step Instructions
Step 1
Line two baking sheets with parchment paper.
Step 2
Fill a small pot third of the way with water. Put over high heat. In a heat proof bowl, add about 80% of the milk chocolate. Add the bowl on top of the pot to create a double boiler. Melt the chocolate until it reaches 110°F on a chocolate thermometer. Remove from heat. Immediately add in the remaining 20% of the milk chocolate, stir vigorously to combine completely so it’s smooth. Allow chocolate to reach temper, at 89°F.
Step 3
Dip half of each pretzel into the milk chocolate and transfer to the prepared baking sheets. Repeat until all the chocolate is gone. Place baking sheets in the fridge to set for about 30 minutes, until the chocolate is almost set. Remove from the fridge and sprinkle with flaky sea salt.
Baker's Tips
- You can use organic dark chocolate if you're wanting to make these vegan.
- You could also use white chocolate if you prefer too.
- To make these gluten free, just use your favorite gluten free pretzels.
- I temper the chocolate in this recipe, but this step is totally optional.
- If you're not tempering the chocolate, feel free to melt the chocolate in the microwave if you prefer. You can add all the chocolate to a heatproof bowl and microwave for 30 second intervals, stirring between each one, to prevent from burning.
- Make sure to store in a cool, dry place or in the fridge.
FAQ's
Yes, feel free to use dark chocolate or white chocolate or even a mix if you like.
No, you don't have to temper the chocolate, this step is optional. You can just melt it if you prefer. If you don't temper the chocolate then you just may have to store these in the fridge to prevent them from sweating.
If you don't temper the chocolate then you should store in the fridge. If you do temper the chocolate, then you can store in a cool, dry place.
Craving More?
Sea Salt Chocolate Covered Pretzels
Ingredients
- 284 grams milk chocolate (chopped)
- 170 grams mini pretzel twists
- flaky sea salt
Instructions
- Line two baking sheets with parchment paper.
- Fill a small pot third of the way with water. Put over high heat. In a heat proof bowl, add about 80% of the milk chocolate. Add the bowl on top of the pot to create a double boiler. Melt the chocolate until it reaches 110°F on a chocolate thermometer. Remove from heat. Immediately add in the remaining 20% of the milk chocolate, stir vigorously to combine completely so it’s smooth. Allow chocolate to reach temper, at 89°F.
- Dip half of each pretzel into the milk chocolate and transfer to the prepared baking sheets. Repeat until all the chocolate is gone. Place baking sheets in the fridge to set for about 30 minutes, until the chocolate is almost set. Remove from the fridge and sprinkle with flaky sea salt.
Notes
Nutrition
Join Our Organic Community
Leave a Comment