Description
Crunchy mini pretzels coated in smooth white chocolate, topped with crushed almonds and a sprinkle of sea salt make for a simple yet satisfying treat.
Ingredients
Scale
- 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
Instructions
- Start by lining a large baking sheet with parchment paper or a silicone mat. Place a wire rack on top of the baking sheet to allow excess chocolate to drip off. This setup is essential for a neat finish and helps the pretzels harden more quickly.
- Set a heatproof bowl over a saucepan with simmering water (ensure the bowl doesn’t touch the water). In the bowl, combine the white chocolate chips, coconut oil, and cocoa butter. Stir continuously for about 3 to 4 minutes until the mixture is fully melted and smooth. Remove it from the heat and whisk in the vanilla extract. Keeping the water at a low simmer is crucial; too hot, and the chocolate may burn.
- Prepare to sprinkle your toppings by placing the freeze-dried strawberry powder in one bowl, and the crushed roasted almonds and flaky sea salt in separate shallow dishes. This organization allows for a smooth assembly after the pretzels are dipped in chocolate.
- Using a fork, dip each pretzel into the melted chocolate, shaking off any excess. Place them on the wire rack. Dipping in small batches helps maintain the warmth of the chocolate, ensuring each pretzel is well-coated.
- Immediately after dipping, while the chocolate is still wet, sprinkle the pretzels with freeze-dried strawberry powder, then add the crushed almonds, finishing with a light sprinkle of flaky sea salt. Applying the toppings right after dipping helps them adhere properly to the chocolate layer.
- Transfer the baking sheet to the refrigerator for about 10 to 15 minutes to allow the chocolate to set completely. This step is essential to achieve a firm coating on your pretzels, making them ready for enjoyment.
- Before serving, allow the pretzels to return to room temperature for optimal texture. If not served right away, store them in an airtight container for up to five days. This cooling period ensures they remain crisp, key for a satisfying bite.
Notes
- The combination of coconut oil and cocoa butter creates a stable, glossy finish that resists bloom and cracking, ensuring your pretzels look and taste great.
- Utilizing freeze-dried strawberry powder provides intense fruit flavor without adding moisture, which can soften both the chocolate and the pretzels.
- For a vegan variation, you can substitute white chocolate chips with a vegan white compound coating to keep it dairy-free.
- If you’d like to gift these pretzels, stack them between parchment layers in an airtight decorative tin; they will hold their shape and stay crisp for up to two weeks.
- Keep a close eye on the water during the melting process; a low simmer is ideal to prevent any chocolate mishaps.
Nutrition
- Serving Size: 1 pretzel
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg