Raspberry White Chocolate Covered Pretzel Sticks, a delicious no-bake sweet treat for Valentine's Day, but also great for any other celebrations. It's a quick and easy dessert that will go down well with grown-ups and kids too, the contrast between the crunchy and salty pretzels and the sweet and tart chocolate is sure to win many hearts.
Valentine's Day is just round the corner, and it's never too early to plan a romantic meal for two that will impress your other half. And if you need Valentine's Day dinner ideas, I have got you covered.
I also have lots of luscious chocolate desserts for Valentine's Day that will win everyone's hearts, they taste so much better than any store-bought desserts, plus they are made with love!
The combo white chocolate and raspberry is such an indulgent one! They simply work so well together; you have the sweet, smooth decadence of the melted white chocolate, then they tart berry brightness coming from the freeze dried raspberries.
I have used this combo in quite a few desserts before: Raspberry White Chocolate Cheesecake, Raspberry White Chocolate Truffles and raspberry white chocolate muffins, and they were all amazing!
Using freeze dried raspberries over pink food colouring is a no-brainer. You get a much brighter, natural colour, fantastic taste, and plus you know that it's way better ingredients wise than just food colouring.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- pretzel sticks / rods - can be swapped for the regular pretzels
- white chocolate - I used chocolate buttons, but you can use any kind of chocolate you can, chocolate chips, bars and so on
- freeze dried raspberries - blended into a fine powder for a smooth texture
- coconut oil - adds a nice shine to the chocolate and a smooth, rich consistency
Step-by-step photos and instructions
- add the chocolate buttons and coconut oil to an electric chocolate melting pot and melt until smooth - alternatively, add them to a bowl set over a pot of simmering water or melt it in the microwave in short bursts to avoid burning the chocolate
- add the freeze dried raspberries to a blender or kitchen processor and blend to a fine powder
- pass the powder through a sieve to discard of any seeds that might be left
- mix the raspberry powder with the melted chocolate
- dip each pretzel into the pink chocolate, and coat evenly, then transfer to a tray lined with non-stick paper until the chocolate sets
Expert tips
I honestly couldn't live without my electric chocolate melting pot, it's such a life changer. It melts chocolate to a perfect temperature and texture; it's so worth the little investment, especially if you use melted chocolate a lot.
But even for the occasional chocolate treat, it's so quick and easy and stress free, you don't have to worry about grainy texture, burn chocolate or messy pots. I highly recommend one!
Powder the freeze dried raspberries before adding them to the melted chocolate, the result is a much smoother, more visually-appealing chocolate.
Make sure you use non-stick paper to line the tray or plate you transfer the sticks to, otherwise the chocolate will stick and the pretzels will be very hard to remove once set.
You can use the melted raspberry and white chocolate as a chocolate dipping sauce too for strawberries or marshmallows, that's a lovely treat for Valentine's Day too.
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Raspberry White Chocolate Covered Pretzel Sticks
Ingredients
- 20 pretzel sticks
- 100 g white chocolate buttons (3.5 oz)
- 25 g freeze dried raspberries (1 oz)
- 1 tablespoon coconut oil
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Instructions
- Add the white chocolate buttons and coconut oil to an electric melting pot and melt to a smooth texture - alternatively melt them in a bowl set over a pan of simmering water or a microwave.
- Add the freeze dried raspberries to a blender or food processor and blitz to a fine powder.
- Pass the powder through a sieve to remove any seeds, then mix the powder with the melted chocolate.
- Dip each pretzel into the chocolate and coat well.
- Transfer the coated pretzels to a tray lined with non-stick paper and refrigerate until the chocolate sets.
Notes
- I highly recommend an electric chocolate melting pot, it's such a life changer. It melts chocolate to a perfect temperature and texture; it's so worth the little investment, especially if you use melted chocolate a lot.
- Powder the freeze dried raspberries before adding them to the melted chocolate, the result is a much smoother, more visually-appealing chocolate.
- Make sure you use non-stick paper to line the tray or plate you transfer the sticks to, otherwise the chocolate will stick and the pretzels will be very hard to remove once set.
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