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Strawberry Shortcake Pretzels

Strawberry shortcake pretzels with chocolate and white chocolate-dipped pretzel rods, topped with a whipped strawberry-cake crumble swirl. Each pretzel gets a quick piped dollop and a fresh strawberry slice, then chills until set for easy snacking.
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Prep Time 20 minutes
Cook Time 12 minutes
Rest time 30 minutes
Total Time 1 hour 2 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pretzels
  • 24 pretzel rods Use standard pretzel rods.
Chocolate coating
  • 8 oz white chocolate Melt until smooth for dipping.
  • 8 oz dark chocolate Melt until smooth for dipping.
Strawberry shortcake topping
  • 1 box strawberry cake mix Bake and crush into fine crumbs (as directed on box).
  • 8 oz whipped topping Thawed before piping.
Garnish
  • 0.5 fresh strawberry slices For topping each pretzel; use fresh and sliced.
  • 1 sprinkles (optional) Optional for extra color and crunch.

Equipment

  • 1 sheet pan

Method
 

Dip the pretzels
  1. Melt the dark chocolate until smooth, then dip half of each pretzel rod into the melted dark chocolate and place on parchment paper with the dipped half facing up as a visual cue.
  2. Melt the white chocolate until smooth, then dip the other half of each pretzel rod into the melted white chocolate and place back on parchment paper so both chocolate sides are visible.
Make the whipped strawberry cake mixture
  1. In a piping bag with a small tip, combine the crushed strawberry cake crumbs and thawed whipped topping until the mixture holds together for piping.
Top and garnish
  1. Pipe a small dollop of the crumb-and-whipped mixture onto each chocolate-dipped pretzel so the topping sits centered and slightly mounded.
  2. Sprinkle additional cake crumbs over the piped dollop if desired, then place a fresh strawberry slice on top for a clear strawberry garnish.
  3. Add sprinkles if using, then transfer the tray to the refrigerator for at least 30 minutes to set the chocolate and topping.
Serve
  1. Serve the chilled pretzels straight from the refrigerator so the chocolate drip and cake topping stay crisp.

Notes

Pro tip: when dipping, keep the dipped end from touching the parchment too long so the chocolate forms clean edges and a neat drip. Refrigerate in a single layer for up to 3 days; for best texture, do not freeze (the whipped topping can weep upon thawing). For a lighter option, use reduced-fat whipped topping while keeping the crumb amount the same.