You should not make these pretzels if you cannot resist salty ‘n sweet combination recipes because they are the end-all be-all of salty ‘n sweet combos.
And they’re ridiculously addictive.
They’re so good that we plowed through one batch in 24 hours, even after trying to use some rationing techniques, which clearly failed. I made a second batch 24 hours after I made the first batch.
And yes, they’re messy. Oil, cinnamon, sugar, chocolate, and sprinkles is no other way but messy. And no other way but finger lickin’ good.
I make a lot of food between trialing recipes and testing them, and Scott eats it all right alongside me, and I can count the times on one hand he’s actually asked me to make something twice.
These were one of those times.
I didn’t mind making them twice because they’re no-bake and can be made in 5 minutes from start to finish. So easy. A little bit too easy.
I took pictures of the first batch but for the second batch, rather than first spreading the pretzels onto parchment and drizzling with melted chocolate, I tossed the chocolate and sprinkles into the mixing bowl.
I learned something because of the second batch (thanks, Scott) and that I prefer the second method; the dump-it-all-in rather than parchment paper approach because not only is it easier, but the chocolate coats the pretzels better, too.
That technique also allows for more sprinkles to adhere to the pretzels and more sprinkles are contained within the bowl rather than bouncing off the baking tray and parchment paper and onto the floor.
Me and sprinkles have a way of making a mess so I’ll take any help I can get.
I store these in the freezer. The pretzels get really crisp and crunchy, the chocolate hardens and snaps when you bite into it, the tiny sprinkles have even better texture, and the little blobs of oily-cinnamon-sugar coating never freeze solid and I seek out those those chilled blobs that have fallen off the pretzels and are hanging out at the bottom of the container.
And no, the pretzels don’t taste greasy or oily. I’ve had potato chips or even sauteed vegetables that are greasier-tasting than these.
On the work-reward scale, these are a 10 out of 10. Extremely minimal effort with phenomenal payback in the taste department.
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Cinnamon Sugar Chocolate Pretzels (no-bake)
Ingredients
- ½ cup canola or vegetable oil
- ⅓ cup granulated sugar
- 2 tablespoons light brown sugar, packed
- 1 ½ teaspoons cinnamon
- 5 cups pretzels, half of one 10-ounce bag; mini or ‘waffle’ or ‘basket-weave’ pretzels are ideal; not the large ‘open’ kind shown in the photos
- ⅓ cup semi-sweet chocolate chips
- ¼ cup sprinkles
Instructions
- Prepare a large tray or baking sheet by lining it with parchment paper, a Silpat, or wax paper; set aside. In a large microwave-safe mixing bowl, add the oil, sugars, cinnamon, and stir to combine. Add the pretzels and toss to coat. Microwave for 1 minute on high power; stop and stir. Microwave for 1 minute; stop and stir. Microwave for 1 minute; stop and stir (3 minutes total cooking time).
From there, I’ve used two methods:
- Transfer pretzels to prepared tray, including any coating mixture that was at the bottom of the bowl and did not adhere, and keep pretzels fairly mounded up and close together so when drizzled with chocolate, it stays on them and not the paper. In a small microwave-safe bowl, melt the chocolate, about 45 seconds on high power, stopping to stir and heating in 10-second bursts if necessary until it can be stirred smooth. With a spoon, drizzle chocolate over the pretzels. Garnish with sprinkles. Either allow chocolate to set up at room temperature or place tray in the freezer for about 15 minutes to expedite. This method yields slightly prettier pretzels, and is what I did for the photos.
- Do not transfer the pretzels to a tray or paper. Keep them in the mixing bowl and add the chocolate chips, and stir to combine. Heat for 30 to 45 seconds on high power in the microwave to soften and melt the chocolate chips (pretzels are already pretty warm so that’s all that is needed to melt the chips), and stir to coat. Add sprinkles and stir to coat. Either allow pretzels to cool and chocolate to set up at room temperature in the bowl or place bowl in the freezer for about 15 minutes to expedite. This method yields slightly better coated pretzels, the chocolate is better distributed, and based on taste, I prefer this method but they look dark and are not as pretty.
- Store pretzels in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months. I love these pretzels straight from the freezer and store mine in the freezer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made these for teacher appreciation week and could not believe how simple and delicious they were. I actually prefer them without the chocolate. The cinnamon sugar combo tastes like an Auntie Ann’s pretzel! I’m making another batch now for my mother and mil for Mother’s Day. So addictively good!
So glad you tried them and they were a big hit and you’re making another batch!
I LOVE your blog!! I made these tonight and I feel like I somehow messed them up. They came out with a burnt kind of taste. I know.. how do you mess up a 5 minute microwave recipe? :( Anyway.. it was so simple, I’ll try again tomorrow!!
I would say based on what you wrote that your micro must run on the hot side and maybe cook for 2 mins rather than 3. That may solve your problem. Thanks for being willing to try again and for having a sense of humor :) I appreciate the compliments on my blog and if you do end up re-making the pretzels, LMK how it goes for round 2!
Wooooow! I made these yesterday and they were so easy to make and so addictive that I just couldn’t stop snacking on them. I have never been a great fan of snack-size bagels, but the cinnamon and sugar on top? Well, that changes everything!! And I have to admit, I was not going to freeze them, cause i thought “frozen pretzels?mmmh, not sure about that”, but I’m glad I did at the end, they were so much more crispy and they didn’t even seemed frozen! I will definetely keep them in the freezer from now on (together with all my other baked goods lol :) ). Thanks again for the recipe ;)
I love these things too. My husband, however, is a fiend. He’s already a pretzel fan, and with the little bit of oil, cinn-sugar, chocolate, there really is something for everyone! And yes, the frozen snappiness – it’s just perfect I think. I only make these when we’re in Aruba and it’s so hot there, even at room temp, that I put almost everything in the freezer regardless so it doesn’t melt! And for these, it’s the right call for sure. Glad you’re snacking away :)
These are so good. I want to try them with coconut oil. Has anyone else tried it?
They may not set up like using canola oil; because coconut oil is liquid at room temp (over about 73-74F) so you may run into the chocolate being very messy, especially this time of year. Even though canola oil is a liquid, too, I just feel like things won’t set properly with coconut oil. But if you try it, please LMK how it goes!
I feel like such a fangirl right now. I’m all like OMG, she replied to me. I’m a grown, professional woman. Really. I swear I’m not a weirdo.
I keep ten pages of cooking blogs on Pulse and read them religiously. Yours is my favorite; I’ve made a ton of your stuff. Your recipes have always worked for me and they’re all deliciously different. Love your blog and will be buying your book.
Maybe I’ll try half and half with canola oil and coconut oil and see how it works. Such a simple recipe, yet so good. Thanks.
Well thanks for reading, for trying my recipes, for LMK that they WORK an that you enjoy them, and that I’m your fave blog. Wow, that’s quite a mouthful and an honor with all those things.
Thank you!
And if you buy my book, thanks in advance! Please LMK what you make from it!
And these pretzels – they are SO Easy! And one of my hub’s fave things I make of everything I make, period. I keep them in the freezer and he loves loves loves them!