White Chocolate Polar Bear Pretzel Pops

Whether you have kids, or you’re a kid at heart, you’ll have a great time this winter making White Chocolate Polar Bear Pretzel Pops. They are an irresistible sweet and salty treat that are perfect for the holiday season.

Have you ever felt the urge to give a polar bear a hug? I have. I know polar bears are big and probably not that cuddly, well, at least not to humans, but I can’t help but feel the desire to snuggle up with one of them. I don’t imagine that will ever happen though, so I’ll just have to settle for making these sweet Polar Bear Pretzel Pops to give to friends and family.

I am really in love with making pretzel pops and am hoping despite my Jungle Animal Pretzel Pops being one of my least viewed posts last year, that you like them too. I have lots of designs in mind, and will be sharing many more tutorials this year.

These are some of the simplest pretzel pops I’ve created, thus far. I always use modeling chocolate to create the decorations for my chocolate dipped pretzel rods. I like how it tastes, and it is really easy to work with. If you prefer, you can use fondant or candies like chocolate and vanilla Tootsie Rolls or salt water taffy. For these bears you could even use marshmallows for the ears, and mini chocolate chips for the nose and eyes.

Any way you make them, I’m sure they will be adorable.

Polar Bear Pretzel Pops

TIP to keep the chocolate from cracking on your pretzels. Chocolate shrinks as it cools and when it shrinks onto something hard, it usually cracks. If you take the pretzels out of the bag and allow them to sit at room temperature for several hours or overnight they will soften just enough to keep this from happening, but not enough to become stale.

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White Chocolate Polar Bear Pretzel Pops

Prep Time

30 mins

Total Time

30 mins

 

Transform ordinary pretzel sticks into Polar Bear Pops using chocolate or candy melts.

Course: Dessert

Cuisine: American

Keyword: chocolate covered pretzel, christmas themed dessert, polar bear pretzels

Servings: 6

Author: Beth Jackson Klosterboer

Ingredients

• 2 ounces modeling chocolate* or candies like vanilla and chocolate Tootsie Rolls
• 12 ounces melted and tempered white chocolate
• OR melted white confectionery coating / Candy Melts
• 6 pretzel rods

Supplies:

• non-stick baking mat like a Silpat
• fondant rolling pin
• small and medium round plunger cutters
• baking pans lined with parchment paper
• fork
• optional food use only tweezers

Instructions

1. Roll some white and some black (or dark) modeling chocolate out on a non-stick mat using a fondant roller.
2. For each bear:

3.  ears - cut out 2 white circles using the medium round plunger cutter

4. inner Ears - cut 2 black circles using the small round plunger cutter

5. nose - cut 2 black circles using the small round cutter and pinch it between your thumb and finger shaping it into a triangle with rounded edges

6. eyes - pinch off 2 tiny pieces of black and roll into balls

7. snout - pinch off 1 pea size piece of white and roll into a ball

8. Pour melted white chocolate into a tall glass.
9. Dip pretzel into the chocolate, lift it out, shake it, and allow excess chocolate to drip back into the glass.
10. If using pure tempered white chocolate, refrigerate the pretzels for about 4-5 minutes.
11. If using confectionery coating (Candy Melts) place in the freezer for 2-3 minutes.
12. Use a bit of melted white chocolate to attach the round ball onto the pretzel, about an inch from the top.
13. Dip a pretzel back into the white chocolate, giving it a second coat.
14. Allow the white chocolate to set until it thickens, holding the pretzel for about 10 seconds or so, then press a fork onto the pretzel, lift up, pulling away the chocolate, creating spikes.
15. Continue doing this, adding white chocolate if needed, until the entire pretzel looks furry.
16. Attach the ears, eyes, and nose using white chocolate.
17. Store in an airtight container for several weeks. Do not refrigerate or freeze.

*You’ll need white and black modeling chocolate. You can color white modeling chocolate using black food coloring, or use dark chocolate to make a batch of modeling chocolate. Find the modeling chocolate recipe, coloring directions, and chocolate melting tips, here.

Supplies:

non-stick baking mat (like a Silpat)

fondant rolling pin

small and medium round plunger cutters
baking pans lined with parchment paper
fork
optional, food use only tweezers

Instructions:

Roll some white and some black (or dark) modeling chocolate out on a non-stick mat using a fondant roller.

For each bear:

• ears – cut out 2 white circles using the medium round plunger cutter
• inner Ears – cut 2 black circles using the small round plunger cutter
• nose – cut 2 black circles using the small round cutter and pinch it between your thumb and finger shaping it into a triangle with rounded edges
• eyes – pinch off 2 tiny pieces of black and roll into balls
• snout – pinch off 1 pea size piece of white and roll into a ball

 Pour melted white chocolate into a tall glass. Dip pretzel into the chocolate, lift it out, shake it, and allow excess chocolate to drip back into the glass. I usually hold my pretzel, allowing the chocolate to begin to set, for about 30 seconds before placing it on my parchment paper lined baking sheet. I end up with nice round pretzels that way.

If using pure tempered white chocolate, refrigerate the pretzels for about 4-5 minutes. If using confectionery coating (Candy Melts) place in the freezer for 2-3 minutes.

Notes:

• Candy Coating will crack and get sticky if your pretzels are in the freezer for too long.
• Spots will form on candy coating if left at room temperature for too long. Dip a few then get them in the freezer.

Use a bit of melted white chocolate to attach the round ball onto the pretzel, about an inch from the top.

Dip a pretzel back into the white chocolate, giving it a second coat.

Allow the white chocolate to set until it thickens, holding the pretzel for about 10 seconds or so, then press a fork onto the pretzel, lift up, pulling away the chocolate, creating spikes. If you hold the pretzel so that the spikes fall down, you’ll end up with longer strands of fur.

Continue doing this, adding white chocolate if needed, until the entire pretzel looks furry. Attach the ears, eyes, and nose using white chocolate. I like to use tweezers to attach small pieces. I have big fingers and it just makes it easier.

The white chocolate will most likely be completely dry by the time you finish making it fuzzy looking, so it doesn’t need to chill in the freezer or refrigerator.

Cute huh?

Store in an airtight container for several weeks. Do not refrigerate or freeze.

Items used to create this project that are available on Amazon.com (commission earned for sales)

Be sure to check out all my fun Christmas Recipes!

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