Our chocolate-covered pretzel carrots will have you hopping for joy this Easter and all spring long! Indeed, we declare these sweet, crunchy treats Easter-basket worthy!
My Sweet and Salty Story
I love making and eating chocolate-covered pretzels! After all, they check all the boxes for a great dessert:
- They’re delicious! They have the best sweet and salty vibe going.
- What’s more, they can be adapted for a variety of holidays and special occasions.
- Did I say they’re easy?
- Not to mention their versatility. They can be packaged individually or displayed together for a wow factor.
- They travel well to church potlucks and family gatherings.
- You can make them a day or two ahead of time.
- Last of all, they’re a dessert loved by all ages.
To be honest, I can’t remember when I started making chocolate-covered pretzels at home. I just don’t want to stop! You see, they go with me to many a church potluck, and I love to gift them. Wilton’s clear pretzel treat bags are my go-to for packaging my finished pretzels. (I’m not receiving anything for sharing this link; I just like Wilton’s product.) Moreover, their pretzel treat bags come with silver twist ties, which are so handy. Of course, you can always tie the bags off with a colorful ribbon, twine, yarn, etc. to match your pretzel theme.
How to Make Chocolate-Covered Pretzel Carrots
Now for just one disclaimer before we begin our happy task: There is no chocolate in or on these pretzels! To put it another way, we’re going to be using white baking chips. Why not white chocolate, you ask?
To explain, America’s Test Kitchen says, “The explanation for the difference can be found on the ingredient label. True white chocolate, almost always sold in bar form, contains cocoa butter. White baking chips contain no cocoa butter and thus can’t be labeled “chocolate,” but they do contain partially hydrogenated oil (usually palm kernel oil). Melting white chocolate changes the crystal structure of its cocoa butter, and unless you take steps to reestablish that particular structure, it sets up soft instead of firm. The refined fat added to white baking chips, as well as their lack of cocoa butter, makes them much more forgiving; when melted, the chips recrystallize into a firm, snappy form—no extra work or ingredients required.”
Since it’s crucial that our coating sets up firmly, we use white baking chips.
Chocolate-Covered Pretzel Carrots
- 1 small, microwave-safe bowl
- 1 medium, microwave-safe bowl
- 2 wooden spoons for mixing
- 2 regular tablespoons for spooning
- aluminum foil
- scissors for cutting edible grass
- green food coloring
- orange food coloring
- 12 to 15 pretzel rods
- 12 to 16 ounces white baking chips or orange and green candy melts
- 1/4 to 1/2 cup orange sugar
- 1/4 to 1/2 cup green sugar
- edible green grass, cut into 4-inch to 6-inch strands
- In a medium, microwave-safe bowl, melt 8 oz. of white baking chips. Start at 45 seconds. Stir and repeat as needed at 20-second intervals until the baking chips are melted and smooth. (You can also melt the baking chips on the stove in a double boiler.) Another option is to use orange candy melts.
- Color the 8 oz. of melted baking chips orange with food coloring.
- Holding the pretzel rods one at a time over the bowl, spoon the orange coating over two thirds of each pretzel. Let the excess drip off for a few seconds. Then place the pretzel rods on a sheet of aluminum foil. Sprinkle lightly with orange sugar. *Work on 2 or 3 pretzels at a time so you sprinkle the orange sugar when the coating is till moist so the sugar will stick to it.
- Let the coated pretzels set up for about 30 minutes.
- Then reheat the remaining orange coating to a slightly thick consistency, Use the spoon to drizzle it across each pretzel to make the "ribs" of the carrots. Sprinkle again lightly with orange sugar, 2 or 3 pretzels at a time.
- Now let the coated pretzels set for a few hours until the coating is firm enough to allow you to handle the pretzels without damaging the coating.
- Melt the remaining 4 oz. of white baking chips in a small, microwave-safe bowl. Start at 25 seconds. Stir and repeat as needed at 15-second intervals until the baking chips are melted and smooth. Stop when the coating is slightly thick. (You can also melt the baking chips on the stove in a double boiler.) Another option is to use green candy melts.
- Color the 4 oz. of melted baking chips green with food coloring.
- Holding the pretzel rods one at a time over the bowl, spoon the green coating over the end of each pretzel. Let the excess drip off for a few seconds. Working with two or three pretzels at a time, place the pretzel rods on a sheet of aluminum foil. Immediately stick the cut strands of edible Easter grass onto the green coating on the end of the pretzels.
- Again, let the pretzels set for 30 minutes or so. Spoon the slightly thickened green coating over the end of the pretzels with the edible grass strands. Add a few more strands if needed. and spinkle with green sugar. (If you run out of green coating, make a second batch.)
- Let the finished chocolate-covered pretzel carrots rest a few hours until fully set. Bag or display them with sandwich-cookie "dirt."
How to Make Chocolate Sandwich-Cookie “Dirt”
To begin with, twist and open 12 to 15 chocolate sandwich cookies. (The number you use will vary depending on how much “dirt” you desire.) Remove the cream filling and put the cookies in a gallon zippered bag. Finally, crush the cookies into fine crumbs using a rolling pin.
How to Color Sugar at Home
Take 1/4 to 1/2 cup of white granulated sugar. Place it in a small jar and add 1 to 3 drops of food coloring. Now put the lid on the jar and shake to mix well. Spread out the colored sugar on a piece of foil or parchment until completely dry. (How long this takes will vary depending on the ratio of color to sugar you use. Be careful not to saturate your sugar.)