Pretzel rods are dipped about two-thirds of the way in melted semi-sweet chocolate, then drizzled with white chocolate in a spider web pattern and finished with mini chocolate chips and candy eyes. The recipe makes 12 pretzels and takes about 30 minutes, most of it the time the chocolate needs to set.
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The salty crunch of the pretzel cuts through the sweet chocolate. It is also an easy recipe to make with kids or friends, since everyone can take a turn drizzling and decorating.
What You Need
- Pretzel rods (8 ounces): the crunchy base.
- Semi-sweet chocolate chips (1 cup): melted for the coating. Good chocolate melts better and tastes richer.
- White chocolate chips (1 cup) and vegetable oil (1 teaspoon): the oil thins the white chocolate so it drizzles smoothly.
- Mini chocolate chips (1/4 cup): sprinkled on top while the white chocolate is wet.
- Candy eyes (1/4 cup, optional): for a spookier look.
Dipping and Drizzling
Line a baking sheet with parchment paper. Melt the semi-sweet chips in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth. Go slowly so the chocolate melts evenly and does not burn.
Hold each pretzel rod by one end and dip it into the chocolate, covering about two-thirds of the rod. Let the excess drip off and set the pretzel on the baking sheet.
Melt the white chocolate chips with the vegetable oil the same way, then transfer it to a piping bag, or a small zip-top bag with a corner snipped off. Drizzle it over the dipped pretzels in a spider web pattern, starting at the center and working outward in concentric circles, then draw lines connecting them. While the white chocolate is still wet, sprinkle on mini chocolate chips and candy eyes.
Let the pretzels set at room temperature for about 30 minutes, until the chocolate hardens, then lift them off the parchment carefully.
If You Are Missing Something
- No microwave-safe bowl: melt the chocolate in a double boiler on the stovetop.
- No piping bag: a small zip-top bag with a corner snipped off does the same job.
- No baking sheet: a large plate works.
- No parchment paper: use a silicone baking mat.
Variations
- Other chocolate: milk or dark chocolate in place of semi-sweet.
- Colored melts: orange and black for Halloween, red and green for Christmas or pastels for Easter.
- Sprinkles or glitter: colored sprinkles or edible glitter over the white chocolate drizzle.
- Nuts or dried fruit: chopped almonds or pecans, or dried cranberries or apricots, for crunch and contrast.
- Spicy: a pinch of chili powder or cayenne in the melted chocolate.
Serving and Storing
Serve them in a decorative bowl or on a festive platter. A cheese platter with cured meats, or a vegetable platter with ranch or guacamole, balances the sweetness at a party. Flavored sparkling water or iced tea also suits it.
Once set, the pretzels keep up to a week in an airtight container at room temperature, though they are best within a few days. They can be made a day or two ahead for a party.
Time and Nutrition
Prep takes 15 minutes and cooking takes 10, for a total of 30 minutes. One pretzel has about 150 calories, 7 grams of fat (4 grams saturated), 20 grams of carbohydrates, 1 gram of fiber, 10 grams of sugar, 2 grams of protein and 50 milligrams of sodium.
FAQ
Can I use a different chocolate?
Yes. Milk or dark chocolate works in place of semi-sweet, with a different flavor.
How long do the pretzels keep?
Up to a week in an airtight container at room temperature, though a few days gives the best taste and texture.
Can I make them ahead?
Yes. Make them a day or two before the event and store them in an airtight container.
What if you have no piping bag?
Fill a small zip-top bag with the melted white chocolate and snip off a corner. It drizzles the web pattern just as well.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Chocolate Spider Web Pretzels: Create Spooky Treats Today!
Ingredients
Instructions
Line a baking sheet with parchment paper and set aside.
In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring in between, until smooth.
Dip each pretzel rod into the melted semi-sweet chocolate, covering about two-thirds of the rod. Allow excess chocolate to drip off and place the pretzel on the prepared baking sheet. Repeat with all pretzel rods.
In another microwave-safe bowl, combine the white chocolate chips and vegetable oil. Melt in 30-second intervals, stirring until smooth.
Transfer the melted white chocolate to a piping bag or a small zip-top bag with a corner snipped off.
Drizzle the white chocolate over the chocolate-covered pretzels in a spider web pattern. Start from the center and work your way outwards, creating concentric circles with lines connecting them.
While the white chocolate is still wet, sprinkle mini chocolate chips and candy eyes on top for decoration.
Allow the pretzels to set at room temperature for about 30 minutes, or until the chocolate hardens.
Once set, carefully remove the pretzels from the parchment paper and serve.
Notes
For a festive touch, add colored sprinkles or edible glitter on top of the white chocolate drizzle.
Substitute the semi-sweet chocolate with milk chocolate or dark chocolate for a different flavor profile.
Nutrition
| Serving Size | 1 pretzel |
|---|---|
| Calories | 150 calories |
| Sugar Content | 10g |
| Sodium Content | 50mg |
| Fat Content | 7g |
| Saturated Fat Content | 4g |
| Unsaturated Fat Content | 2g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 20g |
| Fiber Content | 1g |
| Protein Content | 2g |
| Cholesterol Content | 0mg |