Description
These Chocolate Covered Espresso Pretzels combine the perfect balance of sweet, salty, and bitter flavors.
Ingredients
Scale
- 1 bag (16 ounce) salted pretzels
- 1 stick (1/2 cup) butter, melted
- 1 tablespoon vanilla extract
- 1/3 cup brown sugar
- 2–3 tablespoons instant espresso powder
- 1 pinch cinnamon (optional)
- 12 ounces milk, semi-sweet, or dark chocolate, melted
- Flaky sea salt for topping
Instructions
- Preheat your oven to 325 degrees Fahrenheit and line two baking sheets with parchment paper.
- In a large bowl, combine the salted pretzels with melted butter and vanilla extract.
- In another bowl, blend brown sugar, instant espresso powder, and cinnamon if using. Toss the buttered pretzels with half of this sugar mixture and spread them on the baking sheets.
- Bake the pretzels for 8 to 10 minutes, watching carefully to prevent burning.
- Gently melt your choice of chocolate until smooth and glossy.
- Individually dip each cooled pretzel into the melted chocolate and place them on parchment-lined baking sheets.
- Sprinkle flaky sea salt over the chocolate-coated pretzels while the chocolate is still wet.
- Freeze the pretzels for about 10 minutes until the chocolate is firm and set.
- Once set, store the chocolate-covered espresso pretzels in an airtight container in the refrigerator.
Notes
- Adjust the amount of espresso powder to taste.
- Use different types of chocolate for varied flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking and Dipping
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 110
- Sugar: 5g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: Chocolate Espresso Pretzels, Snack, Dessert