Unicorn Pretzels

By
Pete Scherer
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Pete Scherer
Pete Scherer is a cook and baker with a decade of experience across many facets of the Southern California food scene.
Learn about The Spruce Eats' Editorial Process
Updated on 12/31/22
pretzel rods wrapped with honey caramel and dipped in white chocolate decorated with sprinkles and colorful white chocolate drizzle

The Spruce / Pete Scherer 
Prep: 40 mins
Cook: 30 mins
Total: 70 mins
Servings: 12 servings
Yield: 12 pretzels
Nutrition Facts (per serving)
446 Calories
20g Fat
64g Carbs
6g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 446
% Daily Value*
Total Fat 20g 25%
Saturated Fat 12g 58%
Cholesterol 21mg 7%
Sodium 452mg 20%
Total Carbohydrate 64g 23%
Dietary Fiber 1g 4%
Total Sugars 41g
Protein 6g
Vitamin C 1mg 5%
Calcium 109mg 8%
Iron 2mg 8%
Potassium 217mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Everyone loves a themed celebration. Birthday, baby shower, or just because, parties can be a fun escape into another world and colorful rainbow treats like these unicorn pretzel rods are sure to create a festive mood at any gathering.

These sweet and salty pretzel rods, wrapped in mouthwatering honey caramel and dipped in white chocolate, are a perfect addition to any unicorn party. Not only are they a scrumptious treat, but they can also be a fun project that kids and grown-ups can make together.

Ingredients

  • 1/2 cup heavy cream

  • 1/4 teaspoon sea salt

  • 1/2 cup honey

  • 1/2 teaspoon vanilla extract

  • 12 pretzel pretzel rods, plus extra if you break a few

  • 20 ounces white chocolate melting wafers

  • 1 teaspoon food coloring, optional

  • 1 teaspoon sprinkles, for decorating

Steps to Make It

  1. Gather the ingredients. Line two sheet pans with parchment paper.

  2. In a medium heavy-bottomed saucepan, heat the heavy cream and salt to a low simmer. Do not boil the cream. Add the honey and bring the mixture to a low boil. Stirring frequently, cook until the mixture reaches 250 to 255 F.

  3. Remove from heat. Add the vanilla and stir. Pour the caramel onto the parchment-lined sheet pan. Allow the caramel to cool completely.

  4. Divide the caramel into 12 lumps, roughly 15 grams each. Keep the lumps separate from one another and refrigerate them for at least 15 minutes.

  5. Remove 1 caramel lump from the refrigerator and use your hand to roll it into a short rope shape. Carefully wind the caramel rope around one of the pretzel rods. Don’t cover the whole rod and be sure to leave a handle. Refrigerate the caramel-wrapped pretzel and repeat with the remaining pretzel rods.

  6. Melt the white chocolate wafers according to the instructions on the bag. Place the melted chocolate into a tall glass or mug, deep enough to submerge each pretzel rod up to its handle in white chocolate. Dip one of the caramel-wrapped rods into the white chocolate. Remove the pretzel and allow the excess chocolate to drip back into the container.

  7. Before the chocolate coating can fully set, place the dipped caramel pretzel rod onto the second parchment-lined baking sheet and add sprinkles as desired. Repeat with remaining pretzel rods.

  8. If you like, add very small amounts of food coloring (in your desired color palette) to any remaining white chocolate. Melt the chocolate again if necessary. Using a fork or chopstick, drizzle thin ribbons of colored chocolate across the decorated rods. Allow the chocolate to set and serve.

Tips

  • During the process, it will be helpful to have sufficient refrigerator or freezer space to accommodate the caramel and pretzels, especially during warmer weather. A cold area will help the chocolate set and make the caramel (which should be soft for the best eating experience) easier to work with.
  • You may also want to have a stand of some kind ready to hold the pretzel rods upright after dipping for a true spiral horn shape.