Description
These Chocolate Covered Espresso Pretzels combine the perfect balance of sweet, salty, and bitter flavors. Caramelized pretzels coated with a buttery espresso and brown sugar mixture are then dipped in rich melted chocolate and finished with a sprinkle of flaky sea salt, creating an irresistible crunchy treat.
Ingredients
Scale
Pretzels and Coating
- 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)
Chocolate Coating
- 12 ounces milk, semi-sweet, or dark chocolate, melted
Topping
- Flaky sea salt for topping
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 325 degrees Fahrenheit and line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Toss Pretzels with Butter and Vanilla: In a large bowl, combine the salted pretzels with melted butter and vanilla extract, ensuring each pretzel is evenly coated for flavor and caramelization.
- Mix Sugar and Espresso Coating: In another bowl, blend brown sugar, instant espresso powder, and cinnamon if using. Toss the buttered pretzels with half of this sugar mixture, then spread them evenly on the prepared baking sheets. Sprinkle the remaining sugar mixture over the pretzels for extra coating and flavor.
- Caramelize Pretzels: Bake the pretzels in the preheated oven for 8 to 10 minutes, watching carefully to prevent burning as the sugar caramelizes. Once caramelized and fragrant, remove the pretzels and allow them to cool completely.
- Melt Chocolate: Gently melt your choice of milk, semi-sweet, or dark chocolate until smooth and glossy, preparing it for dipping the caramelized pretzels.
- Dip Pretzels in Chocolate: Using a fork or dipping tool, individually dip each cooled pretzel into the melted chocolate, ensuring full or partial coverage per your preference. Place the dipped pretzels on parchment-lined baking sheets for setting.
- Set Chocolate and Finish: Sprinkle flaky sea salt over the chocolate-coated pretzels while the chocolate is still wet for a delightful salty contrast. Freeze the pretzels for about 10 minutes until the chocolate is firm and set.
- Store Properly: Once set, store the chocolate-covered espresso pretzels in an airtight container in the refrigerator to maintain freshness and crunch.
Notes
- Keep a close eye on the pretzels while baking as the sugar can burn quickly.
- For stronger espresso flavor, use 3 tablespoons of instant espresso powder; reduce to 2 tablespoons if desired.
- You can use milk, semi-sweet, or dark chocolate depending on your taste preference.
- Flaky sea salt enhances the flavor but can be omitted for a sweeter snack.
- Store refrigerated and consume within a week for optimal freshness.
Nutrition
- Serving Size: 1 pretzel
- Calories: 110
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
