Diabetic Cooking

Chocolate-Dipped Pretzel Rods

Preparation time: 20 minutes. Chilling time: 5 minutes.


  • 6 ounces semisweet chocolate chips
  • 12 7-inch pretzel rods
  • 5 teaspoons red and green (or multicolored) sprinkles


Place chocolate chips in a large saucepan over low heat and stir frequently until melted and smooth; heat carefully to avoid scorching the chocolate. Remove saucepan from heat.

Hold one pretzel at a time over the melted chocolate and spoon chocolate over pretzel, coating all except 2 inches at one end; use the back of the spoon to spread the chocolate evenly. (Rewarm chocolate over low heat as needed.) Lightly sprinkle each pretzel rod with sprinkles.

Carefully place coated pretzels in a pie plate, propping the uncoated end against the edge of the pie plate. Chill coated pretzels in the freezer for 5 minutes, or until chocolate is set. Carefully remove from the pie plate and store in an airtight container at room temperature.

Yield: 12 pretzels.

Serving size: 1 pretzel.

Nutrition Facts Per Serving:
Calories: 121 calories, Carbohydrates: 18 g, Protein: 1 g, Fat: 5 g, Saturated Fat: <1 g, Sodium: 126 mg, Fiber: <1 g

Exchanges per serving: 1 starch, 1 fat. Carbohydrate choices: 1 1/2.

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.