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)
- 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
- 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 information is automatically calculated, so should only be used as an approximation.
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