If you’re looking for an easy, no-bake treat that feels festive, customizable, and perfect for gifting, these chocolate-covered pretzels and Oreos are it. They’re one of those recipes that look impressive but couldn’t be simpler just dip, decorate, and let the chocolate do all the work.
I made a mix of small pretzels and double stuffed Oreos, dipping them in both white chocolate and milk chocolate melting wafers. Once dipped, I let the excess chocolate drip off and finished them with fun toppings like nonpareils, sprinkles, chopped peppermint, mini M&Ms, or a drizzle of the opposite chocolate. They’re sweet, crunchy, and impossible to stop eating.
Whether you’re making these for the holidays, a party tray, or just to keep in the fridge for a little sweet treat, this is one of those recipes you’ll come back to again and again.
What Kind of Chocolate Is Best?
For chocolate covered treats like this, melting wafers or almond bark are hands-down the easiest option. I personally prefer Ghirardelli melting wafers because they melt smoothly, set beautifully, and don’t require any extra steps.
Why melting wafers work best:
- They’re designed to melt evenly without scorching
- No tempering required
- They set up firm with a smooth, glossy finish
- Much more forgiving than traditional chocolate
Can you use chocolate chips?
Yes, but with a small adjustment. Chocolate chips contain stabilizers that help them hold their shape, which also means they don’t melt as smoothly on their own. If you’re using chocolate chips:
- Add ½–1 teaspoon coconut oil or shortening per cup of chips
- Melt slowly in short intervals, stirring often
- Expect a slightly softer set compared to melting wafers
If you want stress-free dipping and a clean finish, melting wafers or almond bark are the way to go.
Decorating Ideas & Variations
This is where the fun really starts. You can keep it simple or go all out with toppings:
- Nonpareils or sprinkles for color and crunch
- Chopped peppermint for a festive holiday twist
- Mini M&Ms pressed on before the chocolate sets
- Chocolate drizzle using the opposite chocolate for contrast
Pro tip: If you’re adding toppings, sprinkle them on immediately after dipping, before the chocolate begins to set. Unless you’re doing a drizzle of a different chocolate, I usually let the chocolate set up on the treat then drizzle it on top.
Recipe Tips for Success
- Use wax paper or parchment paper: I always place my dipped treats on wax paper because once the chocolate sets, they pop right off with zero sticking.
- Tap off excess chocolate: Gently tap the pretzel or Oreo on the side of the bowl to avoid thick pools of chocolate underneath.
- Work in batches: Melt only what you need at first—chocolate can thicken as it sits.
- Let them set completely: Room temperature works great, or pop them in the fridge for 10–15 minutes if you’re short on time.
How to Store ChocolateCovered Pretzels & Oreos
Once the chocolate has fully set, store these treats in an airtight container at room temperature for up to 5 days. If your kitchen runs warm, you can store them in the refrigerator to prevent the chocolate from softening, just let them sit at room temperature for a few minutes before serving so the chocolate isn’t too cold. For gifting or cookie boxes, layering them between sheets of wax paper helps keep decorations intact.
I love making these chocolate covered pretzels and Oreos because you don’t even have to turn the oven on. They’re incredibly easy, fun to decorate, and completely customizable depending on the season or occasion. Whether you’re adding them to cookie boxes, packaging them up as gifts, or making them with kids, these are the kind of treats that always feel special without requiring a lot of effort.
Chocolate Covered Pretzels & Oreos
Ingredients
- 1 16 oz bag of pretzels
- 1 package double stuffed Oreos
- 10 oz Ghirardelli white chocolate melting wafers I prefer this brand but you can also use almond bark or check the post above for how to use chocolate chips
- 10 oz Ghirardelli milk chocolate melting wafers I prefer this brand but you can also use almond bark or check the post above for how to use chocolate chips
- sprinkles and/or nonpareils
- mini m&ms or mini chocolate chips
- crushed candy canes
Instructions
- Line a large baking sheet with wax paper and set aside. Melt one type of chocolate at a time (either white or milk chocolate) in a microwave-safe bowl in 20–30 second intervals, stirring well between each, until smooth. I suggest working with one chocolate at a time as it's easier to manage!
- Dip pretzels or Oreos into the melted chocolate, using a fork to lift them out and gently tap off excess chocolate. Place dipped treats onto the prepared baking sheet and immediately add sprinkles, peppermint, mini M&Ms, or other toppings before the chocolate sets. If the chocolate begins to thicken as you work, simply reheat it in 10–15 second intervals, stirring well each time.
- If you plan to drizzle with the opposite chocolate, set aside a small amount of melted chocolate and allow the dipped treats to set first. Reheat the reserved chocolate in short intervals until smooth, then drizzle over the set treats using a spoon or piping bag.
- Let the chocolate fully set at room temperature or refrigerate for 10–15 minutes until firm. Once set, gently remove treats from the wax paper and serve or store in an airtight container.