Double-Dipped Pretzels (Honey Hunks)

Somewhere, somehow I had the idea to dip pretzels in peanut butter and then dip them in chocolate. I thought it was a really good idea until I was making my Apple Nachos and had a little sauce left over. Then I realized that I could dip my pretzels in that sauce before dipping them in chocolate. I tried it and it was brilliant! These are like homemade candy bars or gourmet chocolates… you can decide which suits your preference, but the point is, they are phenomenal! Any type of dipped-chocolates are going to be time consuming, and these are no exception, but they are well worth your time! You won’t regret making these, and if you happen to share them (which you should probably do since it will make about 60 pretzels) no one else will regret it either!


Pretzels (about 60)
1 bag milk chocolate chips (11.5 oz)
1/2 cup chopped almonds
1/4 cup honey
1/4 cup peanut butter
2 tsp vanilla
1 tsp cinnamon


Combine the honey, peanut butter, vanilla and cinnamon in a small sauce pan. Warm over medium-low heat, stirring occasionally, until everything is melted together and smooth. Reduce the heat to low. 
Spread wax paper or tin foil over a cookie sheet. Begin dipping the pretzels into the honey mixture and tapping the excess off. I do this with a fork and butter knife which allows the excess sauce to run off and my fingers to stay clean. :) Lay the honey-dipped pretzels on the wax paper. Once all the pretzels are dipped, put them in the freezer for about an hour.
Melt the chocolate chips in the microwave, stirring every 30 seconds, until they are melted. (Microwave them for the shortest time possible, so that they don’t burn. Usually, once most of the chips are melted, you can stir it until they are all melted.) 
Spread a second piece of wax paper or tin foil on a different cookie sheet. Begin dipping the honey-dipped pretzels into the melted chocolate. It helps to work in a cold area, or close to the freezer so that you can keep the other pretzels cold. The colder they are the easier they will be to dip into the chocolate. I know this sounds opposite of normal chocolate-dipping-practices, but if the honey-dipped pretzels begin to soften then things really get difficult. 
Place the chocolate-dipped pretzels on the second piece of wax paper and sprinkle with chopped almonds. Very lightly press the almonds into the chocolate. Once all of the honey-dipped pretzels have been dipped in chocolate and sprinkled with almonds, allow them to set for an hour. Then they can be transferred to the fridge to finish hardening. If chocolate cools too fast at first then you get those funny white spots over the surface and they don’t look as nice. 

Store in an airtight container. I like to keep mine in the fridge so that the chocolate stays pretty hard. var r = document.URL; Pin It!

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