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Chocolate Pretzels

“A rich chocolate coating accented with crushed peppermint makes these pretzels hard to resist,“ says Karen Nemeth of Calgary, Alberta. “My grandkids and I love making them together!“
  • Total Time
    Prep: 30 min. Bake: 10 min./batch + cooling
  • Makes
    4 dozen


  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup confectioners' sugar
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon salt
  • GLAZE:
  • 3 ounces semisweet chocolate, chopped
  • 3 tablespoons butter
  • 3 cups confectioners' sugar
  • 5 tablespoons water
  • 1/2 cup white baking chips


  • Preheat oven to 375°. In a large bowl, cream butter, shortening and confectioners' sugar until light and fluffy. Beat in egg and vanilla. Combine flour, cocoa and salt; gradually add to creamed mixture and mix well.
  • Shape into 1-in. balls. Roll each into a 7-in. rope. On greased baking sheets, form each rope into a pretzel shape, placing 2 in. apart.
  • Bake 8-9 minutes or until firm. Cool1 minute before removing to wire racks to cool completely.
  • For glaze, in a microwave-safe bowl, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar and water until smooth. Dip pretzels in glaze; allow excess to drip off.
  • Place on waxed paper. Melt vanilla chips; drizzle over half of the pretzels. Let stand until completely set. Store in an airtight container.
Nutrition Facts
1 each: 118 calories, 6g fat (3g saturated fat), 12mg cholesterol, 79mg sodium, 16g carbohydrate (10g sugars, 0 fiber), 1g protein.
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