Description
Delight in these beautifully coated White Chocolate Pretzels, where crunchy mini pretzels are generously dipped in a smooth white chocolate blend enhanced with coconut oil and cocoa butter. Finished with a sprinkle of freeze-dried strawberry powder, crushed roasted almonds, and flaky sea salt, they offer a perfect balance of sweet, salty, and nutty flavors in every bite. Ideal as a sophisticated snack or an elegant treat for gatherings.
Ingredients
Scale
Pretzels
- 16 oz mini pretzel twists
Chocolate Coating
- 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 Workspace: Line a large baking sheet with parchment paper or a silicone mat, then place a wire rack on top. This setup helps excess chocolate drip off and speeds up hardening for a clean finish.
- Melt Chocolate: Set a heatproof bowl over a saucepan with simmering water, making sure the bowl doesn’t touch the water. Combine white chocolate chips, coconut oil, and cocoa butter in the bowl. Stir continuously for 3-4 minutes until fully melted and smooth. Remove from heat and whisk in vanilla extract, keeping the water simmering gently to prevent burning.
- Organize Toppings: Place freeze-dried strawberry powder in one bowl, crushed almonds and flaky sea salt in separate shallow dishes to prepare for garnishing immediately after dipping.
- Dip Pretzels: Using a fork, dip each pretzel into the melted chocolate, shaking off excess. Place dipped pretzels on the wire rack. Work in small batches to maintain chocolate temperature and coating quality.
- Apply Toppings: While the chocolate is still wet, sprinkle each pretzel with strawberry powder, add crushed almonds, and finish with flaky sea salt. This ensures toppings stick well to the chocolate.
- Set Chocolate: Transfer the baking sheet with pretzels to the refrigerator for 10 to 15 minutes to allow the chocolate to harden completely, creating a firm coating.
- Serve or Store: Before serving, let pretzels come to room temperature for best texture. Store leftovers in an airtight container for up to five days to keep them crisp and delicious.
Notes
- Use refined coconut oil to avoid coconut flavor in the chocolate coating.
- Maintaining a low simmer when melting chocolate prevents scorching.
- Dipping in small batches ensures chocolate stays smooth and workable.
- Apply toppings immediately after dipping for optimal adherence.
- Allow pretzels to come to room temperature before serving for the best crunch.
- Store in an airtight container to preserve freshness up to 5 days.
