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Chocolate Covered Pretzel Hearts Recipe – Easy Sea Salt & White Chocolate Drizzle

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These chocolate covered pretzel hearts are a sweet-salty, crunchy treat with a glossy chocolate coating, a sprinkle of sea salt, and a bakery-worthy white chocolate drizzle. Perfect for gifting, parties, or a fun kitchen project with kids, they come together in under 30 minutes and disappear even faster.

Ingredients

Scale
  • 40 mini pretzel twists or mini pretzel knots (about 4 oz / 120g)
  • 1 cup semi-sweet chocolate chips (about 6 oz / 175g)
  • 1/2 cup white chocolate chips or white candy melts (about 3 oz / 90g)
  • 1 tablespoon coconut oil or vegetable shortening (optional, 0.5 oz / 14g)
  • 1–2 teaspoons coarse sea salt flakes, to taste
  • Sprinkles or colored sanding sugar (optional, for decoration)
  • Milk or dark chocolate chips (optional, for variation)
  • Caramel bits (optional, for drizzle)

Instructions

  1. Line a baking sheet with parchment or wax paper. Make space in your fridge if you want the chocolate to set faster.
  2. Shape the pretzel hearts by placing two mini pretzel twists together at the bottoms to form a heart shape. Arrange about 20 hearts at a time on your lined tray. (If using pretzel knots, lay them out in a single layer.)
  3. In a microwave-safe bowl, add semi-sweet chocolate chips and coconut oil (if using). Microwave in 20- to 30-second bursts, stirring after each round, until smooth and glossy (about 1–1.5 minutes total).
  4. Using a fork or fingers, dip each pretzel heart into the melted chocolate, turning to coat evenly. Allow excess chocolate to drip off, then place onto the prepared baking sheet. For a thicker coating, dip each heart twice, letting it set briefly between dips.
  5. While the chocolate is still wet, sprinkle each heart with a pinch of sea salt flakes.
  6. In a clean bowl, melt the white chocolate chips using the same microwave method (or double boiler if preferred). Stir until smooth.
  7. Transfer melted white chocolate into a piping bag or use a spoon/toothpick to drizzle lines across each pretzel heart. Add sprinkles or sanding sugar if desired.
  8. Let the hearts sit at room temperature for about 30 minutes, or refrigerate for 10–15 minutes until the chocolate hardens completely.
  9. Once set, gently peel pretzel hearts off the parchment. Arrange on a platter or package for gifting.
  10. Troubleshooting: If chocolate seizes, add a bit more coconut oil and heat gently. If drizzle gets clumpy, microwave for 5 seconds and stir. If pretzels break, enjoy as chef’s snacks.

Notes

Use mini pretzel twists for best heart shapes. Double-dip for a thicker chocolate shell. Work with dry pretzels for best results. For gluten-free or dairy-free, use appropriate pretzels and chocolate. Store in an airtight container at room temperature for up to a week, or refrigerate for up to two weeks. Imperfect drizzle adds homemade charm.

Nutrition

Keywords: chocolate covered pretzel hearts, sea salt, white chocolate drizzle, easy dessert, Valentine’s Day, party snack, kid-friendly, nut-free, gluten-free option, gifting, crunchy treat

Find it online: https://fuzzyforker.com/chocolate-covered-pretzel-hearts-recipe-easy-sea-salt-and-white-chocolate-drizzle/