Description
These Chocolate Covered Espresso Pretzels are a perfect blend of salty, sweet, and rich espresso flavor. Crunchy pretzels are caramelized with butter, brown sugar, and espresso powder, then dipped in smooth melted chocolate and topped with flaky sea salt for a delightful treat.
Ingredients
Scale
Pretzels and Coating
- 1 bag (16 ounces) salted pretzels
- 1 stick (1/2 cup) butter, melted
- 1 tablespoon vanilla extract
Espresso Sugar Mix
- 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
- Flaky sea salt for topping
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 325°F. 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 pretzels with melted butter and vanilla extract ensuring all pretzels are coated evenly for flavor and caramelization.
- Mix and Add Sugar-Espresso Blend: In a separate bowl, mix together the brown sugar, instant espresso powder, and cinnamon if using. Toss the buttered pretzels with half of this sugar mixture, then spread them out on the prepared baking sheets. Sprinkle the remaining sugar mixture evenly over the arranged pretzels.
- Bake the Pretzels: Bake the pretzels in the preheated oven for 8-10 minutes, keeping a close eye to avoid burning. They should become lightly caramelized. Remove from oven and allow them to cool completely.
- Melt Chocolate and Dip Pretzels: Melt your choice of milk, semi-sweet, or dark chocolate until smooth. Dip each cooled pretzel into the melted chocolate, then place back on parchment-lined baking sheets.
- Set the Chocolate: After all pretzels are dipped, sprinkle them lightly with flaky sea salt. Freeze the dipped pretzels for 10 minutes or until the chocolate has set firmly.
- Store: Store the chocolate covered espresso pretzels in an airtight container in the refrigerator to maintain freshness and crispness.
Notes
- Watch the pretzels carefully while baking as the sugar can quickly burn.
- Adjust the espresso powder amount to taste; more powder will give stronger coffee flavor.
- Use good quality chocolate for the best coating and flavor.
- The flaky sea salt adds a nice contrast to the sweetness, but can be omitted if preferred.
- These treats can be stored in an airtight container in the refrigerator for up to two weeks.
Nutrition
- Serving Size: 1 pretzel
- Calories: 120
- Sugar: 8g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 15mg
