Description

These White Chocolate Pretzels are a delightful sweet and salty snack, perfect for any occasion. Mini pretzel twists are coated in a smooth mixture of melted white chocolate, coconut oil, and cocoa butter, then topped with freeze-dried strawberry powder, crushed roasted almonds, and a sprinkle of flaky sea salt. The combination of creamy white chocolate and crunchy pretzels creates a satisfying treat that’s easy to prepare and sure to impress.

Ingredients

16 oz mini pretzel twists
12 oz white chocolate chips
1 tbsp refined coconut oil
1 tbsp pure cocoa butter
1 tsp pure vanilla extract
1/4 cup freeze-dried strawberry powder
2 tbsp crushed roasted almonds
2 tsp flaky sea salt

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Instructions

Prepare the workspace: Line a large baking sheet with parchment paper or a silicone mat and place a wire rack on top. This setup will catch excess chocolate and speed up hardening for a neat finish.
Melt the chocolate mixture: Place a heatproof bowl over a saucepan of simmering water, ensuring the bowl does not touch the water. Add the white chocolate chips, coconut oil, and cocoa butter. Stir continuously for 3-4 minutes until melted and smooth. Remove from heat and whisk in vanilla extract carefully to avoid overheating the chocolate.
Arrange toppings: Place freeze-dried strawberry powder in one bowl, crushed roasted almonds in another, and flaky sea salt in a third shallow dish to streamline the dipping and decorating process.
Dip the pretzels: Using a fork, dip each pretzel into the melted chocolate, shaking off excess coating. Lay the dipped pretzels on the wire rack in small batches to keep the chocolate warm and fluid for even coverage.
Add toppings: While the chocolate is still wet, sprinkle the pretzels with strawberry powder, then almonds, and finish with a light dusting of flaky sea salt to ensure toppings stick well.
Chill the pretzels: Transfer the baking sheet to the refrigerator for 10-15 minutes to allow the chocolate coating to set firmly for a perfect crunch.
Serve and store: Let the pretzels come to room temperature before serving for the best texture. Store leftovers in an airtight container for up to five days to maintain freshness and crispness.

Notes

Ensure the water for melting chocolate is only simmering, not boiling, to prevent burning the chocolate.
Dipping pretzels in small batches helps maintain the chocolate’s melted texture for smoother coating.
Using a wire rack allows excess chocolate to drip off, preventing clumps and uneven coatings.
Store pretzels in a cool, dry place to keep them crispy and prevent chocolate from melting.
Freeze-dried strawberry powder adds a tart contrast; it can be substituted with other berry powders if desired.