Chocolate Covered Pretzels, Popcorn and Chips

Chocolate Covered Pretzels, Popcorn and Potato Chips are a fun and easy snack. Just melt the chocolate and dip them in. They will dry and harden as they cool. Perfect for gifts or an everyday snack.

This is probably the easiest Chocolate Dessert you will ever make.

Chocolate covered pretzels and chocolate drizzled popcorn make a fast and easy treat for your Valentine, the kid's lunchbox or just because.  It only takes a few minutes to melt the chocolate and you can have these made in no time flat.

Chocolate Covered Pretzels and Popcorn - A Last Minute Treat

If you need a fast and easy treat for the school party or your own get together, chocolate covered pretzels and snacks are my go to snack.

They are great for parties, movie night, even game day. The chocolate popcorn and chocolate dipped pretzels are a great addition to a Dessert Grazing Board.

Use colored candy melts instead of the chocolate chips so that you can color the pretzels for any holiday or sports team like these Red, White and Blue Pretzels for patriotic holidays.

You probably have the ingredients in your kitchen right now. When I don't have time to go shopping, I do have popcorn, pretzels, a few potato chips around. They are four of the our family's favorite food groups.

When there are only only a few minutes before everyone gets back to to the house, grab your chocolate chips and let's see what we can do.

How to Make Chocolate Covered Pretzels and Popcorn

There are really only three tips to making these chocolate pretzel and popcorn snacks.

• 1. First, set everything out ahead of time. Set out the ingredients as well as parchment paper or waxed paper, I prefer waxed paper. You can line a sheet pan with the waxed paper to make it easier to move the wet chocolate or just stretch it out on the counter.
• 2. Next, pop the popcorn and allow it to cool. Spread it out one of the sheets of waxed paper.
• 3. Then, melt the chocolate in a double boiler or very slowly ( 10 to 20 seconds at a time) in the microwave. Do not try to melt it in a regular sauce pan, you will cook the chocolate and it will become dry and very thick. See how to put together your own double boiler in the "To Melt the Chocolate" section below.

To Melt the Chocolate-

Double Boiler Method- You may use a double boiler similar to this, if you have one. If you don't, a sauce pan/pot and large metal or glass bowl will work just fine.

• For the double boiler, you will need a pot or sauce pan and a bowl that is larger than the pot. Bring several inches of water to a boil in the bottom pan and place the chocolate in the top. Make sure that the water does not touch the bowl.
• Add the chocolate to the bowl. WARNING: Be careful that the steam, or droplets of water from the steam, do not get in the chocolate! It can ruin your chocolate.
• Allow the chocolate to melt slowly, stirring it occasionally, until melted. Do not over cook.
• For the Microwave: Place the semi-sweet chocolate in a microwave-safe bowl. Microwave for 1 minute and 30 seconds at 50% power.
• Stir the chips. Microwave for 30 seconds at 100% power. Stir until chocolate is melted and smooth.
• If the chocolate still has lumps, microwave in 15-second intervals at 100% power, stirring between each interval until smooth.

• 4. Dip about half of a pretzel in the semi-sweet chocolate. Allow the excess to drip off then place it on the waxed paper.
• Repeat until the pretzels are coated.
• Let the Chocolate cool and harden before serving.

5. Set the sheet pans of chocolate covered pretzels to the side in a cool place to dry.

6. Drizzle the remaining chocolate evenly over the popcorn.

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Yield: 6

Chocolate Covered Pretzels and Popcorn

Print

Prep Time 15 minutes

Cook Time 5 minutes

Additional Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

• 1 ½ bags 18 ounces Semi Sweet Chocolate Chips or Candy Melt
• 6 ounces white chocolate chips or candy melts
• 60 pretzel twists
• ½ cup popcorn kernels
• vegetable or coconut oil
• ½ teaspoon Sea Salt

Instructions

Line two baking sheets with parchment paper or waxed paper. You may also spread it out on the counter. Spread the pretzels out on one of them.

Pop the popcorn according to package directions. Allow the popcorn to cool, spread it out over a piece of waxed paper.

Place the semi-sweet chocolate in a microwave-safe bowl. Microwave for 1 minute and 30 seconds at 50% power.

Stir the chips. Microwave for 30 seconds at 100% power. Stir until chocolate is melted and smooth.

If the chocolate still has lumps, microwave in 15-second intervals at 100% power, stirring between each interval until smooth.

Dip about half of a pretzel in the semi-sweet chocolate. Allow the excess to drip off then place it on the waxed paper. Repeat until the pretzels are coated.

Drizzle remaining chocolate over the popcorn in very thin lines and repeat until all of the chocolate is gone.

Allow the chocolate to cool and harden before serving.

Additional Directions for Chocolate Covered Pretzels and Popcorn

To melt and temper the chocolate, set up a double boiler.  I set a large bowl over a pot of boiling water and it works just as well.  Don't let the bowl actually touch the water or the chocolate will scorch. The chocolate should be a firm, coating chocolate or semi-sweet chips so the chocolate will harden on the pretzel, not milk chocolate. While the water is coming to a boil, chop the chocolate and divide into thirds.  Place ⅔ of the chopped chocolate into the bowl.  Melt the chocolate. Stir gently, the chocolate may hold its shape even if it has melted.  When the chocolate is completely melted and very runny, remove the bowl from the heat and add the remaining ⅓ of chopped chocolate.  Stir the mixture until the added chocolate is completely melted.  This will help your chocolate have a nice, shiny look. Dip half a chip or pretzel in the chocolate and set on the waxed paper to cool.  Dipping half the chip makes things go much faster and uses half as much chocolate so you can dip twice as many chips (is that pretzel logic?). Place the dipped chips or pretzels on a baking sheet lined with waxed paper (am I the only one who still uses waxed paper?).  To keep the chocolate nice and neat, put one edge of the coated side of the pretzel down on the waxed paper and push it forward slightly as you set down the pretzel.  You can also let them sit for a minute or two then, move them to a new spot.