A decadent and delicious three ingredient treat that’s refined sugar-free, gluten-free and vegan! These dark chocolate covered pretzels are made using mini gluten free pretzels, dry roasted peanuts, and dark chocolate. Sprinkle with flaky sea salt if you are feeling fancy!
I’m a sucker for sweet and salty combinations so it was a no brainer when I decided to make these chocolate covered pretzels.
Trying to coat single pretzels in chocolate can be tedious and time consuming so adding everything to a big bowl and finishing them as clusters just seemed like right thing to do.
Inspired by my chocolate almond cluster recipe, you are going to love these chocolate covered pretzels.
- mini pretzels – I used gluten free but you can certainly use whatever kind of pretzels you like
- dark chocolate bar – Lily’s sugar free chocolate is a personal favorite. I’ve found that some sugar free chocolate melts better than others and Lily’s melts really well. It even finishes with a shiny gloss when cooled. But feel free to use whatever chocolate is your favorite
- dry roasted peanuts – I added these for extra texture and for that peanut butter-pretzel vibe but you can use whatever nut you want or omit entirely and replace with more pretzel pieces.
- sea salt flakes – don’t sea salt flakes just make everything better? It’s the final ingredient that makes the perfect flavor combination.
How to store chocolate covered pretzels
You can make these up to two weeks in advance and store them in the refrigerator or up to 3 months and freeze.
Yes! I love cold chocolate and prefer to store these in the refrigerator. They will last two weeks in the refrigerator in an air tight container or three months in the freezer.
More pretzel recipes to love
Easy Chocolate Covered Pretzels
- double boiler
- baking sheet
- 2 ½ cup broken pretzels gluten free
- ½ cup dry roasted peanuts
- 300 grams Lily’s dark chocolate chips or chopped chocolate
- pinch flaked sea salt for topping
- Place the chocolate in a large heat proof glass bowl over a small pot of boiling water. Once chocolate has melted, add in the pretzels and peanuts and stir until completely covered.
- Cover two baking sheets with parchment paper. Spoon the chocolate covered pretzels from the bowl and drop them in clusters on the parchment paper. Let cool at room temperature or in place them in the refrigerator until chocolate has set. Sprinkle with flaked sea salt and serve.