Apr 01

Bulk Buying Ingredients: Choc Covered Pretzels

Choc pretzels, photo: Sarah Lockett

Choc pretzels, photo: Sarah Lockett

I acquired a huge, 1.47kg plastic jar of San Fransisco Sourdough Pretzels (£16.44 from Amazon). When I say ‘acquired’: they were left over from my kids’ school disco. I wouldn’t normally buy this product and especially not in these quantities. But Costco loves a supersize product – and we were struggling to eat them up. So, I thought: cover them in chocolate! Why not? I used a combination of Divine Fairtrade 70% dark chocolate and dirt-cheap milk chocolate (probably no more than 30% cocoa solids). I had a lovely mesmeric hour melting and half-dipping the salt-studded pretzels into the choc. It was really satisfying! Get the radio on (perhaps listen to one of Jasmine’s many broadcasts about personal finance?!) and zone out. The salt also works surprisingly well with the sweet. The kids are now hoovering these up – and they’re not quite AS unhealthy as other snacks.

Choc-Covered Pretzels

Ingredients: (makes loads)

  • 250g milk chocolate
  • 100g dark 70% chocolate
  • About 500g salted pretzels
Choc pretzels, photo: Sarah Lockett

Choc pretzels, photo: Sarah Lockett


  1. Slowly melt the chocs together in a heatproof (usually glass) bowl over a saucepan of simmering water. You can do this in the microwave too, but there is a greater chance of it ‘seizing’ and burning.
  2. Lay out some greaseproof paper OR flattened out waxed paper from cereal packets that you have been saving – I KNEW they’d come in handy.
  3. Mix the chocs together well and half dip the pretzels in the mix, letting the excess drip off.
  4. Lay flat on the wax paper, then chill further in the fridge.
  5. Pack lightly in a plastic resealable tub, and I would keep refrigerated.
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