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Strawberry Shortcake Pretzels

Strawberry shortcake pretzels with chocolate-and-white-chocolate dipped pretzel rods, then topped with a whipped strawberry cake-crumb swirl. You get sweet crunch with a bakery-style topping and a chilled, set finish for easy snacking.
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Prep Time 20 minutes
Cook Time 12 minutes
Refrigerate 30 minutes
Total Time 1 hour 2 minutes
Servings: 24 pretzels
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Chocolate-coated pretzels
  • 24 pretzel rods Pretzel rods for dipping and standing upright on parchment.
  • 8 oz white chocolate Melted for the white chocolate half-dip.
  • 8 oz dark chocolate Melted for the dark chocolate half-dip.
Strawberry shortcake topping
  • 1 box strawberry cake mix, baked and crushed into fine crumbs Use crumbs as both a topping and for the dollop mixture.
  • 8 oz whipped topping, thawed Thawed whipped topping for piping and swirl dollops.
  • 1 fresh strawberry slices for garnish Optional-looking but included for the finished look and fresh bite.
  • 1 sprinkles (optional) Optional finishing sprinkle.

Equipment

  • 1 sheet pan
  • 1 piping bag

Method
 

Dip the pretzels
  1. Dip half of each pretzel rod into melted dark chocolate and place on parchment paper; keep the rods upright for clean chocolate coverage.
  2. Dip the other half of each pretzel rod into melted white chocolate and return to parchment paper, allowing excess chocolate to fall back slightly for a smooth edge.
Make the strawberry cake-crumb dollop
  1. Combine crushed strawberry cake crumbs and whipped topping in a piping bag with a small tip.
  2. Pipe a small dollop of the mixture onto each dipped pretzel, keeping the dollop centered so it stacks neatly for serving.
Top and set
  1. Sprinkle additional cake crumbs on top if desired, then place a fresh strawberry slice on each pretzel for garnish.
  2. Refrigerate for at least 30 minutes before serving so the chocolate sets and the topping firms up.

Notes

Pro tip: Chill the pretzels upright on parchment so the chocolate doesn’t pool and the white/dark split stays crisp. Store covered in the refrigerator for up to 3 days; freezing is not recommended because the whipped topping texture can weep when thawed. If you want a lighter swap, use a reduced-fat whipped topping for a slightly less rich finish while keeping the same dipping and piping method.