Chocolate Dipped Pretzels & Candy Apples Recipe — If you’re craving a sweet and salty snack or dessert, these no bake Chocolate Dipped Pretzels & Candy Apples recipe are just what you need! Not to mention, they’re perfect for gifting.
Got a sweet tooth? These chocolate dipped pretzels and candy apples will do the trick. At least for me, Rebecca.
The classic caramel and chocolate flavor combinations gets a boost with toffee bits and butterscotch chips, and the pretzels add a nice bit of salty contrast.
And of course, there’s the classic caramel apple flavor combo going on, so there’s options for everyone!
Ingredients To Make Chocolate Dipped Pretzels & Candy Apples
- Large thick pretzel rods (ideal for dipping)
- Large apples
- Semi sweet chocolate chips
- Coconut oil
- Butterscotch chips
- English toffee bits
What Kind Of Apples Are Best For Candy Apples?
You should look for a variety that’s firm crisp and a little tart to contrast all of the sweet candy going on them.
I used Honeycrisp apples for this candy apple recipe because it embodies all these traits.
If you want an apple with a bit more of tart and still a firm crisp, I recommend the Granny Smith or Pink Lady.
What Kind Of Sticks Do You Use For Candy Apples?
For the stick, I trimmed small dowels down to the length I wanted them and the cut a small slit in the bottom of each apple slice to insert them.
Can You Use Homemade Caramel?
Yes, but make sure you are using a recipe that’s intended for dipping and not a sauce.
A sauce would run off of the pretzels and take all of the toppings with it.
Use a candy thermometer for making caramel since the temperature of the sugar will affect the outcome of the recipe you choose.
Prepping The Chocolate Dipped Pretzels & Candy Apples
I would recommend prepping everything first.
Mix the chips & bits.
Line a couple of large baking sheets with parchment paper or waxed paper.
Break the pretzel rods in half.
And slice and skewer your apples.
After that, you’re set up for quick, easy melting and dipping with as little mess as possible.
How To Make Chocolate Caramel Pretzels & Candy Apples
Start with melting the caramel. I like to pop mine in a microwave safe bowl to melt in the microwave.
However, you could also melt them on the stove. Simply place the caramels in a glass or metal bowl.
Then, place them over a pan of simmering steaming water. Stir them occasionally until all of the caramel is smooth and runny.
Whichever method you prefer, you may need to add some water to the caramels. Make sure to check the back of the bag to see what whether or not your caramels call for it.
Once the melted caramel is ready, dip and roll all of the pretzels in the caramel first and then the chips and bits.
The caramel can set pretty quickly so don’t worry if you do need to pop them back in the microwave or on the stove for a few seconds to soften them again.
Just make sure to stir frequently to avoid a burnt caramel mess!
The chocolate can be melted in its own bowl with the same methods.
Keep in mind that you do have to be more vigilant when warming and melting chocolate, as the sugar can melt and scorch very easily.
And burned chocolate quickly becomes a grainy, gloppy mess that can’t melt back down.
After the chocolate is melted and smooth, stir in the coconut oil to help it harden.
Now you’re ready to dip your apple slices!
You may need to spoon the chocolate up and over the apples to completely cover them. You don’t want to leave any of the cut edges exposed or the apple will brown and dry out.
Once the apples are dipped in chocolate, place them on the lined baking sheets.
Melt down any remaining caramel, and drizzle it generously over the chocolate.
Then, sprinkle with the chocolate chips and heath toffee bits blend.
You can let these set out at room temperature to cool and harden. But I prefer to speed the process by popping them in the fridge for a few minutes.
A Few Tips For Working With Caramel
- Caramel bits are easier for melting. You can find them in the baking aisle (next to the chocolate chips and heath toffee bits or online. Sometimes only the classic wrapped square caramels are available in-store (which is fine to use too).
- Avoid the dipping caramel found in the produce section. It doesn’t harden and will leave all of the toppings dripping off your delicious desserts.
- Be careful when you’re working with it! Caramel is basically melted sugar, which means it can and will burn you when it’s been heated and melted down.
- The melted caramel will cool and harden fairly quickly. But you can keep reheating the caramel in the microwave in 10-15 increments as it hardens. Stir and check it every few seconds so that it doesn’t overflow and burn in your microwave.
A Few Tips For Working With Chocolate
- Make sure to melt the chocolate in short increments. And stir often to prevent it from burning.
- Make sure that all of the cut surface of the apple is covered with chocolate to prevent it from browning and “weeping.”
- Also, the wonderful blend of chips and toffee? The excess chocolate leftovers (if you have any) make an excellent topping for ice cream.
- If you want to make chocolate covered pretzels, use pretzel twists and complete cover the pretzels in chocolate versus dipping them.
Additional Toppings In The Candy Melts Mixture
My preferred mix to dip is a mixture of dark chocolate, butterscotch chips, and heath bits. But you know what? You could really add anything you’d like. Some extra toppings or chocolate dips to try:
- White chocolate
- Milk chocolate
- Chopped pecans or peanuts
How To Store Chocolate Dipped Pretzels & Candy Apples
Store the pretzel rods in an airtight container at room temperature for 1-2 days. The will also last for a week in the refrigerator.
Place the candy apples in separate plastic bags and store in the fridge until you are ready to eat them. They will keep for 1-2 days in the fridge.
Allow the apples and the pretzels to return to room temperature before eating.
So if you’re in need of a quick, easy snack or dessert to satisfy your sugar tooth, these chocolate dipped pretzels & candy apples are just what you need! Not to mention, they’re perfect for gifting.
Other Easy Snack Ideas
Like this recipe? Check out our other favorite snack ideas from our archives —
- Sweet potato nachos
- 5 quick & easy flavored popcorn
- 3 healthy snacks under 300 calories
- Funfetti granola bars
- Raspberry smoothie bowl bites
- Simple no bake peanut energy bites
- Pumkin pie kettle corn
- 5-minute hors d’oeuvres with potato chips
- Mango jello bites
Chocolate Dipped Pretzels & Candy Apples Recipe
Chocolate Dipped Pretzels & Candy Apples Recipe
- Baking sheets
- Parchment or wax paper
- Large plate
- Dowel or popsicle sticks
- Place the candy apples in separate plastic bags and store in the fridge until you are ready to eat them.
- The apples will keep for 1-2 days in the fridge.
- The pretzels will last up to a week.
- Allow the apples and the pretzels to return to room temperature before eating.
- Line a couple of large baking sheets with parchment or waxed paper and set aside.
- On a large plate: combine one bag of the chocolate chips, the butterscotch chips and the toffee bits. Then, stir together.
- Slice the apples in 3-4 wide slices across.
- Insert a small dowel or popsicle stick into each apple slice.
- Break the pretzel rods in half.
- Place the caramel and second bag of chocolate chips in their own seperate microwave proof bowls. The caramel will be for the pretzels and the chocolate will be for the apples.
- Microwave the caramels in 15-30 second increments, stirring between each to make sure they melt evenly and until they are liquid and runny. Check the label to see if you need to add some water to the mixture.
For The Pretzels --
- Dip each pretzel rod into the caramel, leaving a bit on the end to hold onto.
- Roll the carmel dipped pretzel rod in the chips and toffee bits to coat.
- Set aside on the baking sheet and repeat with the other pretzels. Let them set out at room temperature to cool and harden.
For The Apples --
- Melt the chocolate chips and coconut oil in the microwave togehter in 15-20 second increments, stirring between each, until it’s completely melted.
- Dip each apple slice in the melted chocolate mixture.
- Spoon the mixture over the sides of the apples to completely cover them.
- Lay each slice on parchment lined baking sheet.
- Drizzle caramel over the slices.
- Sprinkle the slices with any chocolate chip and toffee mixture you have left.
- Let the apples set out at room temperature to cool and harden. Because this will take longer than the pretzels, speed up the process by placing the baking sheet in the refrigerator until the chocolate and caramel has set.
Don’t forget to share your chocolate dipped pretzels and candy apples with us on Instagram using the hashtag #sugarandclothloves. We always love seeing all of your creations! And if you’re looking for more quick and delicious recipes you can find them all right here with a few cocktails to go along with them!