Made with pretzel sticks, melted chocolate, and crispy bacon, these Chocolate and Bacon Covered Pretzels are the ultimate sweet-and-salty treat.
So here’s what went down. It was a Wednesday night—the kind that drags its feet and spills into your evening like wet laundry. I was tired, maybe a little cranky, and had zero interest in anything that involved an oven, a measuring cup, or effort. But I needed a snack. A real snack. You know the kind: not healthy, not sensible—just crunchy, sweet, salty, satisfying nonsense.
I opened my pantry. Found some pretzel sticks. Then I saw chocolate candy melts in the back of the cabinet from last Christmas (maybe?). And then—this is where things get kind of brilliant—I remembered the bacon. I had a few slices left from breakfast. Crispy. Cold. Lonely.
I dipped. I sprinkled. I froze them for five minutes because I couldn’t wait. And when I took that first bite? I swear the clouds parted a little. I laughed. Alone, in the kitchen. These Chocolate and Bacon Covered Pretzels were ridiculous—and ridiculously good.
Why You’ll Love This Chocolate and Bacon Covered Pretzels Recipe?
They’re salty. They’re sweet. They’ve got a crunch you can hear. They’re smoky from the bacon and rich from the chocolate. And they come together with the kind of chaotic energy that feels right after a long week.
Here’s what I think makes them so irresistible:
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You don’t bake a thing. No preheating. No pans to scrub.
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You only need three ingredients. Which is honestly how I want most things in life.
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They’re good cold. Like… really good cold. Straight from the freezer kind of good.
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They look like you tried hard. But you didn’t. We love that.
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They’re unapologetically weird. But in the best, most snackable way possible.
You can serve them at a party, bring them to a cookout, or make them at 11 p.m. in your pajamas. No rules here.
Ingredient Notes:
This is one of those rare recipes where the grocery list is embarrassingly short—but somehow, the result still slaps.
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Chocolate candy melts – They melt easily, stay glossy, and set like a dream. If you’re using chocolate chips, toss in a little coconut oil or shortening to keep things smooth.
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Pretzel sticks (the big ones) – The kind that feel like tiny breadsticks. The more surface area, the more chocolate—and that’s just good math.
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Bacon – Cooked until it’s crispy. Like, if it’s not shattering slightly when you chop it, it’s not crispy enough. You want those little salty shards that punch through the sweet.
Optional, but fun: flaky salt on top. Just a sprinkle. Just for drama.
How To Make Chocolate and Bacon Covered Pretzels?
Step 1: Melt the chocolate
Toss the candy melts into a microwave-safe bowl. Nuke ’em in 30-second intervals, stirring between each round. Don’t walk away—this stuff can go from dreamy to scorched in seconds. If you’re anything like me, you’ll probably forget to grab a potholder. Be careful.
Step 2: Dip the pretzels
Grab a pretzel rod. Dip it halfway into the chocolate—or all the way, depending on how your day’s going. Let the excess drip off. You can twirl it gently to keep the drip line from being weird, but honestly, it’s gonna taste good either way.
Step 3: Add the bacon
While the chocolate’s still glossy, sprinkle on that crispy bacon. Don’t overthink it. If a little falls off, scoop it up and reapply. This is snack crafting, not surgery.
Step 4: Let them set
Place the dipped pretzels on a baking sheet lined with parchment or a cooling rack. Then stick them in the fridge or freezer for about 10 minutes. This step is mostly about restraint. You want the chocolate firm, not gooey.
Step 5: Devour
That’s it. They’re ready. Share them with people you love—or eat three alone while pretending you’re “testing for quality.”
Want To Save This Recipe?
Storage Options:
I try to ration them. I fail most of the time. But if you have stronger willpower:
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At room temp: They’re good for 3–4 days in an airtight container.
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In the fridge: Great for up to a week. The chocolate stays firm and snappy.
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Freezer: Honestly my favorite. Pull one out, eat it half-frozen—pure magic.
They also make great “stash snacks.” You know, the ones you hide in the back of the freezer behind the frozen peas so your family doesn’t find them.
Variations and Substitutions:
What’s beautiful about this recipe is that it wants you to make it your own. Try any of these and report back—I want to know what chaos you create.
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White chocolate or dark chocolate? Heck yes.
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Maple bacon? Do it.
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Add crushed pecans or almonds for extra crunch.
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Sprinkle sea salt or chili flakes on top for drama.
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Make mini versions with smaller pretzels if you’re serving a crowd or feel like pretending you have portion control.
Or go full candy-bar-mode and drizzle with caramel. No one’s stopping you.
What to Serve with Chocolate and Bacon Covered Pretzels?
Okay, hear me out:
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A big mug of black coffee – The bitterness balances the sweet.
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A cold beer or bourbon cocktail – The salty-sweet combo is a total win.
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Vanilla ice cream – Like a lazy sundae.
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Zero explanation, just a smile – Honestly, they speak for themselves.
Frequently Asked Questions:
Can I make these ahead?
Totally. In fact, they’re better once the chocolate’s had time to really set.
Will the bacon get soggy?
Not if it’s crisp to begin with and you don’t let it sit in humid air forever. Store them right and you’re golden.
Do I have to use pretzel sticks?
Nope. Use twists. Use snaps. Heck, dip a potato chip in there and call it a day.
These Chocolate and Bacon Covered Pretzels are everything I didn’t know I needed. They’re playful. A little chaotic. Sweet and salty and crisp and melty. They make you laugh while you eat them because you almost feel like you shouldn’t love them this much—but you do.
They’re the snack equivalent of wearing fuzzy socks with a silk robe. Comfort meets indulgence.
So make a batch. Or two. Let the bacon fall where it may. And when you do? Tell me everything. Did you add peanut butter? Did your kids freak out (in a good way)? Did you eat half the bacon before it made it to the pretzels? I’m here for the messy, the honest, and all your crunchy chocolatey stories.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chocolate and Bacon Covered Pretzels
Ingredients
- 1 bag chocolate candy melts
- 1 bag large pretzel sticks
- 1 package bacon cooked and chopped into bits
Instructions
- Start by melting the chocolate candy melts. You can do this by placing them in the microwave and heating them in bursts making sure to stir between each burst until they become smooth.
- Once the chocolate is melted take each pretzel stick. Dip it, into the melted chocolate. You can cover as much of the pretzel as you like with the chocolate coating.
- For a touch sprinkle some chopped bacon, over the chocolate-coated pretzels.
- To set the chocolate place the pretzels on a rack. Put them in the freezer for a few minutes until the chocolate becomes firm.
- Now comes the best part. Enjoy your Chocolate and Bacon Covered Pretzels! They're ready to be savored once the chocolate has fully set.
- Give this recipe a try. Indulge in these sweet savory treats!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
