These Cookies and Cream Pretzels are only 3 ingredients and are a sweet and salty treat! These are super easy to make and fun for even kids to help create. Packaged up, these make great gifts!
Chocolate, pretzels and Oreos are just a few of my favorite things and together they make a fantastic combination of flavors. This treat is delicious for kids and grown ups alike. These Cookies and Cream Pretzels are salty, crunchy, and chocolately. Plus, these can be topped with so many different toppings - m&m's, coconut, sprinkles, toffee, peanuts... the options are endless.
If you're an Oreo lover like me, check out my Oreo Crumbl Cookies, Chocolate Covered Oreos and No-Churn Oreos and Bailey's Ice Cream.
Why You'll Love this Recipe
Only 3 Ingredients - chocolate, pretzels and oreos! That's it!
Easy and Simple - even kids can help make these Cookies and Cream Pretzels!
Super Customizable - while this recipe tops the pretzels with Oreo crumbs and even more chocolate and mini oreos, you can let your creatively loose and decorate them with any type of topping you want - m&m's, shredded coconut, rainbow sprinkles, toffee bits, crushed peanuts... just to name a few ideas.
Perfect for Gift Giving
Ingredient Notes
Pretzels -I used pretzel rods, but any kind of hard pretzel you have on hand will work, you might just need to adjust how much chocolate you need. Other pretzels shapes are mini pretzels, large pretzels, pretzel twists, pretzel sticks or square pretzels. I recommend finding the tub of pretzel rods as they have a high chance of not being broken compared to the bags.
Chocolate - For all my chocolate dipping needs I use Ghirardelli Melting Wafers. They are delicious, easy to use and come in a variety of flavors - milk chocolate, dark chocolate, and white chocolate. Grab your favorite and start melting. No tempering is required to get that glossy chocolate coating! Find them at most grocery stores in the baking aisle, Target, Walmart and even Amazon. It's the only ingredient in my One-Ingredient Chocolate Bag.
Oreos - to ground up to coat out pretzels in. Additionally and optionally, you can also use mini Oreos for decoration.
Step-by-Step Instructions
- Heat Ghirardelli Chocolate Melting Wafers according to package. I am using the double boil method. Melt chocolate until smooth and completely melted. While the chocolate is melting, crush Oreos in a mini food processor until a fine crumb, pour into a bowl and set aside.
- Pour the melted chocolate in a tall long glass. Dip roughly ¾ of pretzel rods into the melted white chocolate one at a time. Twisting the pretzel rod against the side of the glass to remove some of the excess melted chocolate.
- Dip the chocolate end into the crushed Oreos until completely covered.
- Place on baking sheet and when finished with all the pretzels, drizzle with additional white chocolate and top with mini Oreos making sure to really press them into the pretzel rod to stick. Let them set at room temperature until completely harden. Stick in the refrigerator to set quicker if needed.
Expert Tips
Make sure all your equipment is absolutely dry and free from any water droplets, otherwise your chocolate will seize and be grainy.
Line your baking sheet with parchment paper for easy removal of the pretzels and easy cleanup!
Work quickly! The chocolate needs to be wet when adding the Oreo crumbs so they adhere to the pretzels. If you have difficulty sticking the mini Oreos on, put a little melted chocolate on the end and then stick them onto the pretzel rods.
Recipe FAQ
Tempering chocolate is the tried and true method for chocolatiers. It's the process of heating and cooling chocolate to stabilize it. This process gives chocolate its shiny, glossy appearance and gives the chocolate a 'snap' when eaten. Usually, you need additional tools to temper like a chocolate tempering machine, cooling marble slab, chocolate thermometer, etc. This process also takes additional time.
Alternative, chocolate melting wafers takes much less time than tempering and achieves a smooth finish. Also, not need to a ton of extra equipment but items dipped in chocolate melting wafers are more 'fragile' as they can easily ding if touched by other treats and will slightly melt if held in hands too long.
You can read more about tempering chocolate with this guide.
No. I would recommend melting wafers as they are made for dipping. They melt super smoothly and set up firmly when used compared to chocolate chips which do not hold their shape.
These pretzels will last at room temperature in an airtight container for about 2 weeks. Store them in a cool, dry place and remember that if chocolate can melt when it gets too hot!
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Cookies and Cream Pretzels
Ingredients
- 12 pretzel rods
- 10 ounces vanilla flavored chocolate melting wafers
- 8 oreos
- mini oreos to decorate
Instructions
- Heat Ghirardelli Chocolate Melting Wafers according to package. I am using the double boil method. Melt chocolate until smooth and completely melted. While the chocolate is melting, crush Oreos in a mini food processor until a fine crumb, pour into a bowl and set aside.
- Pour the melted chocolate in a tall long glass. Dip roughly ¾ of pretzel rods into the melted white chocolate one at a time. Twisting the pretzel rod against the side of the glass to remove some of the excess melted chocolate.
- Dip the chocolate end into the crushed Oreos until completely covered.
- Place on baking sheet and when finished with all the pretzels, drizzle with additional white chocolate and top with mini Oreos making sure to really press them into the pretzel rod to stick. Let them set at room temperature until completely harden. Stick in the refrigerator to set quicker if needed.
Did you make this recipe? Let me know!