Description
Delight in these White Chocolate Pretzels, a perfect blend of salty crunch and sweet creamy chocolate infused with hints of vanilla. Coated with freeze-dried strawberry powder, roasted almonds, and flaky sea salt, these treats make an irresistible snack or dessert that’s quick to prepare and easy to share.
Ingredients
Scale
Main Ingredients
- 16 oz mini pretzel twists
- 12 oz white chocolate chips
- 1 tbsp refined coconut oil
- 1 tbsp pure cocoa butter
- 1 tsp pure vanilla extract
Toppings
- 1/4 cup freeze-dried strawberry powder
- 2 tbsp crushed roasted almonds
- 2 tsp flaky sea salt
Instructions
- Prepare the workspace: Line a large baking sheet with parchment paper or a silicone mat and place a wire rack on top. This setup allows excess chocolate to drip off and helps the pretzels harden evenly.
- Melt the chocolate mixture: Set a heatproof bowl over a saucepan with simmering water, making sure the bowl doesn’t touch the water. Combine the white chocolate chips, coconut oil, and cocoa butter in the bowl. Stir continuously for 3 to 4 minutes until smooth and fully melted. Remove from heat and whisk in the vanilla extract.
- Organize toppings: Place freeze-dried strawberry powder, crushed roasted almonds, and flaky sea salt each in separate shallow dishes. This arrangement makes it easier to apply toppings after dipping the pretzels.
- Dip the pretzels: Using a fork, dip each pretzel into the melted chocolate, allowing excess to drip off. Place coated pretzels on the wire rack in small batches to keep the chocolate warm and smooth.
- Add toppings: While the chocolate is still wet, sprinkle each pretzel with freeze-dried strawberry powder, then crushed almonds, and finish with a light dusting of flaky sea salt to enhance flavor and texture.
- Set the chocolate: Transfer the baking sheet with the pretzels to the refrigerator for 10 to 15 minutes to allow the chocolate coating to firm up completely.
- Serve or store: Let the pretzels come back to room temperature before serving for the best texture. Store leftovers in an airtight container for up to five days to maintain crispness.
Notes
- Use a wire rack to prevent the pretzels from sticking and to create an even coating.
- Maintain a gentle simmer when melting chocolate to avoid burning.
- Dip pretzels in small batches to keep the chocolate warm and fluid.
- Store pretzels in an airtight container to preserve their crunch.
- Freeze-dried strawberry powder can be substituted with other fruit powders for flavor variation.
