In a microwave-safe container (I like to use the same container I’m going to dip into for ease of cleanup), add melting wafers until ¾ full. Choose a container based on the shape of the pretzel. If you are dipping pretzel rods, use a container that is narrow and deep. This will make it easier to cover the length of the pretzel without having to angle the glass or bowl. If you are dipping pretzel twists, use a wide and shallow bowl. This will allow you to scoop the pretzels out more easily.

Follow the instructions on the package to melt the candy coating. Generally, the package will specify to microwave on medium power for 15-30 seconds at a time, stirring thoroughly with a silicone spatula after each interval (even if they still look solid). Please note, that compound chocolate can be overheated and scorched which will result in a seized mixture. When there just a few small pieces left in the bowl, remove it from the microwave and let the residual heat melt the small pieces.

If you find the melted compound chocolate to be too thick, add a small amount (e.g., ½ tsp) of vegetable shortening (e.g., Crisco) or solid vegetable fat (e.g., coconut oil) and stir to combine. Continue adding vegetable shortening until the compound chocolate is thin and glossy. Do not add other fats like butter or liquid vegetable oil because that will make the compound chocolate seize due to the presence of water.

Chocolate covered pretzels are great treats because they are so customizable. Add candy food coloring (i.e., oil-based coloring) to white compound chocolate to get any color you need. You can also use different colored sprinkles, sanding sugars, chopped nuts, or small pieces of candy (e.g., candy bars or toffee) to decorate.

Toppings are optional, because the Chocolate Covered Pretzel Rods taste great on their own.

Get yourself organized before you start dipping. You don’t want to get started dipping and then realize you have nowhere to put your finished pretzels.

I like to have my melted chocolate on one side, the toppings in the middle, and then a baking sheet covered in parchment paper on the other side. You don’t need the baking sheet, but it makes it a lot easier if you need to move the pretzels before they have finished drying.

Hold a pretzel rod at one end and dip the pretzel into the chocolate. Cover 90% of the pretzel in chocolate and then pull it straight out of the chocolate and hover over the container to allow the excess to drip off. Gently shake the pretzel to help the compound chocolate drip off faster.

Then, while the chocolate is still wet, sprinkle whatever toppings you want on the chocolate. If you wait until the chocolate has dried completely, the toppings won’t stick.

If you want to pipe additional chocolate over the top (e.g., chocolate squiggles), wait until the compound chocolate has dried first.

Place the finished Chocolate Covered Pretzel Rod onto the parchment paper to dry. It should only take a couple minutes for the chocolate to dry completely and be ready to eat.

For this order, I packaged them individually in bags, but you can store them in zip top bags or lay them in large airtight containers. Separate layers with parchment paper to ensure the chocolate doesn’t rub up against other pretzels, which can sometimes ruin the appearance. Store the Chocolate Covered Pretzels in an airtight container up to one month. These are great treats to make ahead of time since they store so well.