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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ok those look amazing! They look like such a party too with the sprinkles and the chocolate! i can almost taste them! haha great recipe! yay no bake!
It was a party eating them, that’s for sure!
I’m weak in the knees, Averie! These pretzel bites look INCREDIBLE. You know I can’t resist sweet + salty, but for that reason alone, I’m SO making these. I need to try those clusters of cinnamon, sugar and chocolate that I spy on top of each crunchy pretzel. And of course I could count on you to add sprinkles to them because it’s mandatory :)
Just those little clusters alone are worth the price of admission!! :)
I love the sprinkles! Super cute photos too.
photos were WAY harder than I thought they’d be – everything was just looking like a big MESS. The resulting photos are still ‘messy’ but you know what I mean :)
This is one of those snack that my Hubby would actually reach for. He works out a lot, so many times I am the only one up for a dessert. Can’t wait to try these pretzels and tempt him :)
if yours is anything like mine, he will LOVE them!
Such fun sweet treats and I love the sprinkles!
and no-bake…while in the heat which was KEY!
*Shiver*. Mmmmm 5 minute snacks in the microwave. Why don’t I have pretzels in my pantry?! WHY?! For now I will just have to lick the screen…
Try it with any random crackers or even boring cereal like corn flakes….lol
Haha, I don’t eat boring cereal. My cereal comes out of the box covered in cinnamon and chocolate ;) But a great idea for when I head out for pretzels…
Huge salt tooth over here. Which will probably come back to bite me in the butt someday but for now I don’t need to worry and I add salt to practically everything.
OMG – these….I need like now. I’ve been craving pretzels like mad recently. I am sure it’s related to the heat and running (loss of electrolytes that I can’t keep up with). So the salty sweet here makes my mouth pretty much water!
When I’m in San Diego I rarely crack a sweat but here, like every minute :) So the salty factor (and sweet) is just heavenly!
These look seriously dangerous, Averie! Yum!
More than you even know…Lol
I love this recipe! I would totally request it a third time, and have you send me a batch. CUTE pictures too!!
Thanks for saying that about the pics – there was just no easy way to photograph messy pretzels!
Sweet and salty is oh so good–and these definitely look oh so good!! I like a little sea salt with both my chocolate and/or caramel. Storing them in the freezer sounds even better! I am reminded of the homemade butterfinger bars (easy and spot-on for taste) in seeing the candy corn cookie dough pretzel bites in this post.
Oh yes, wow, forgot to relink those (I hate the pics so I think that’s why I mentally forget about them – lol) but yes similar idea! Microwave, easy, salty ‘n sweet!
OMG. OMG. OMGGGGGG. I’m pretty sure you made these pretzels for me, no? You can be assured that if I was with you in Aruba… I would have requested these twice, three times, four times… ummm a thousand times because chocolate + pretzels are my #1 love. LOVE LOVE LOVE. And when there are sprinkles involved, I get weak at the knees.
And I cannot imagine how tasty these would be kept in the freezer. Brilliant! I love making chocolate covered pretzels around halloween…so random, I know… but the orange, black, and sometimes purple halloween sprinkles are so darn cute on chocolatey pretzels! I gotta try them with cinnamon next time though. THIS recipe is why I’m in love with Averie Cooks so muchhhhhhhh :)
You’re too sweet and I was thinking of you when I was making these – salty ‘n sweet, pretzels, choc, and SPRINKLES! I was like THIS is a Sally recipe and yes for Halloween with orange sprinkles (or Scott has already requested them 4 mos early for Xmas in red & green and he’s Jewish & doesn’t celebrate xmas..Lol)
These are so pretty!!
Thanks – was harder than I thought it would be to take pics of them!
the pretzels look out of the world but I really have my heart stuck on those homemade thin mints! :)
they’re so easy – I hope you try them!
salty sweet always gets me! And sprinkles make them so pretty :) Glad Scott was a huge fan!
you know how it is when you finally make something that your hubs just loves – you feel so happy – and this was so EASY! win!
so fun! I am posted this on my ingredients inc Facebook page today
why thank you!
I love pretzels ! This recipie looks divine, I can’t wait to try it – I think this might be one I cook with the kids as I’m sure they’d get a real kick out of making them. I also think these would be great for a children’s birthday party. Yummy
they would be – or Halloween with orange sprinkles, xmas with red & green – so many options!