White Chocolate Cinnamon Sugar Pretzels

Let’s talk about the most delicious White Chocolate Cinnamon Sugar Pretzels. They make the perfect sweet treat for school lunches or gatherings. After I made 10 snack bags of lunchbox pretzels, the rest were stored in a container on the counter. The remaining tasty pretzels only lasted 1 1/2 days. I blinked and they were gone. This sweet and salty snack will have you adding pretzels and white chocolate to your shopping list every week. It’s a family favorite.

Steps to Make White Chocolate Cinnamon Sugar Pretzels:

1. Preheat the oven to 325 degrees. Prepare two large light colored baking sheets with parchment paper.
2. Dump the pretzels into a very large bowl.
3. Mix oil, cinnamon and sugar in a small bowl.
4. Gently toss oil mixture with pretzels until they are all coated.
5. Transfer pretzels to the prepared baking sheets, half on each.
6. Bake for 12 minutes, stirring after the first 7 minutes.
7. Mix remaining cinnamon and sugar in a small bowl.
8. Toss warm pretzels with remaining cinnamon and sugar mixture. Transfer to parchment paper to cool in a single layer.
9. Meanwhile, melt white chocolate in the microwave in 20 second intervals. Stir well after each interval.
10. Transfer melted white chocolate to a baggie, snip the tip and drizzle white chocolate over pretzels.
11. Let cool completely until white chocolate has hardened. Try not to eat too many while transferring to an air tight container. My number was 7, yep, I ate 7 perfectly delicious pretzels. It took all of my self control to stop at 7.

Print Pin

White Chocolate Cinnamon Sugar Pretzels

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 55 minutes minutes

Ingredients

• 1- 16 ounce bag pretzel twists
• 1/3 cup canola oil
• 1/3 cup granulated sugar
• 3 teaspoons cinnamon

For topping after baking:

• 5 tablespoons granulated sugar
• 1 teaspoon cinnamon
• 1 bag white chocolate chips 340 grams

Instructions

• Preheat the oven to 325 degrees. Prepare two light colored large metal cookie sheets with parchment paper, set aside.
• Add the pretzels to a large bowl. In a small bowl whisk together the canola oil, sugar and cinnamon, pour over the pretzels and stir together until coated. Spread pretzels onto two cookie sheets in an even layer. Bake for 12 minutes, stirring after the first 7 minutes.
• While the pretzels are in the oven, line the counter or more baking sheets (depending on if your countertop can handle a little heat) with parchment paper. In small bowl combine 5 tablespoon sugar and 1 teaspoon cinnamon.
• When the pretzels come out of the oven and are still warm, sprinkle with cinnamon sugar mixture and let sit a couple minutes. Then transfer pretzels to parchment paper, spreading into a single layer.
• Put the white chocolate chips into a microwave safe bowl. Microwave in 20 second intervals, stirring between each, until the white chocolate is just melted. Transfer to a plastic baggie and snip off the corner, drizzle white chocolate over the pretzels. Let the white chocolate harden before transferring the pretzels to an air tight container. Store at room temperature up to 1 week.