Beautiful Chocolate Peppermint Pretzels are the little bites of heaven you’ll crave all holiday season. And the best part? They’re so easy and turn out pretty. All we did was drizzle pretzel twist with white chocolate, semi-sweet chocolate, and crushed candy cane.
They’re the perfect food gift for friends, family, coworkers, and neighbors. All you have to do is dress them up, box them up, and give them away. You’ll be happy to see their faces smiling ear-to-ear. They’re also great for Valentine’s Day, too.
Are you looking for other giftable food for the holidays? See our salted caramel rice crispy treats or our peppermint fudge. These gourmet goodies are certain to get you likes and shares in real life.
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Why You’ll Love This Recipe…
- These pretzels have a unique combination of chocolate, peppermint, sweet, salty, and crunchy. All in one little bite-sized treat. Their almost impossible to stop eating.
- They are so easy to gift. All you have to do is melt chocolate, crush some candy canes, and assemble. Once they’re dry, you don’t have to worry about a mess (as long as they’re kept room temperature).
Ingredients
- Pretzels – We like twist for this project, but pretzel snaps will work too.
Chocolate Chips – Semi-sweet chocolate is best for dipping these pretzels.
Vegetable Oil or Shortening – Used to help thin the chocolate.
Crushed Candy Canes – Any crushed peppermint candy will work, but candy canes tastes best.
White Chocolate Chips
Peppermint Extract – We added some extract to the chocolate chips for more peppermint flavor.
See the recipe card for quantities.
How to Make Chocolate Peppermint Pretzels
Line two half-sheet pans with parchment paper and set aside.
Add the chocolate chips and 2 teaspoons of oil to a medium-sized microwave-safe glass bowl. Microwave for 60 seconds, then stir. Continue microwaving in 20-second increments, stirring after each, until melted and smooth.
Dip the mini pretzels into the melted chocolate, allowing the excess to drip off, then place them on the prepared sheet pans. Immediately sprinkle crushed candy canes over the melted chocolate. If the chocolate in the bowl gets too thick, microwave it for 15 seconds, then stir until smooth.
Add the white chocolate chips and the remaining 1 teaspoon of oil to a small microwave-safe glass bowl.
Microwave for 45 seconds. Stir, then microwave in 20-second increments, stirring after each, until the white chocolate is melted and smooth.
Use a spoon or fork to drizzle the white chocolate over the pretzels, or transfer the melted white chocolate to a zip-top plastic bag. Seal the bag, snip off a small corner, and drizzle it over the pretzels.
Next, sprinkle crushed candy cane on the chocolate-dipped pretzels.
Let the chocolate peppermint-dipped pretzels sit at room temperature until the chocolate has set, about 30 to 40 minutes, before serving.
Top Tip
Wait until the chocolate-covered pretzels are completely set before moving or storing. If the chocolate isn’t set, the pretzels can stick together or smear and make a big mess.
Storage
These chocolate peppermint pretzels stay fresh for about a week when stored in an airtight container at room temperature.
Other No Bake Desserts You’ll Love
- No Bake Mixed Berry Cheesecake
- Strawberry Rice Krispie Treats
- Lemon Mousse Recipe
- Strawberry Cheesecake Dip
- Easy Oreo Delight
FAQ
We prefer pretzel twist because they look so cute when decorated, but you can also use pretzel snaps (the waffle style pretzels). Also, snaps have more surface area, so that means there will be more chocolate and peppermint on each one.
Absolutely! Just remember that milk chocolate will make them sweeter while dark chocolate will be less sweet but with a deeper chocolate flavor.
No. The peppermint extract is optional. However, during my test I felt like the peppermint flavor got kind of lost, so I added a dash of peppermint extract.
Chocolate Peppermint Pretzels Recipe
Ingredients
- 40 Pretzel Twists
- ½ Cup Chocolate Chips
- 1 Tbsp Vegetable Oil Divided
- ¼ Cup White Chocolate Chips
- ⅓ Cup Crushed Candy Canes
Instructions
- Line two half-sheet pans with parchment paper and set aside.
- Add the chocolate chips and 2 teaspoons of oil to a medium-sized microwave-safe glass bowl. Microwave for 60 seconds, then stir. Continue microwaving in 20-second increments, stirring after each, until melted and smooth.
- Dip the mini pretzels into the melted chocolate, allowing the excess to drip off, then place them on the prepared sheet pans. Immediately sprinkle crushed candy canes over the melted chocolate. If the chocolate in the bowl gets too thick, microwave it for 15 seconds, then stir until smooth.
- Add the white chocolate chips and the remaining 1 teaspoon of oil to a small microwave-safe glass bowl.
- Microwave for 45 seconds. Stir, then microwave in 20-second increments, stirring after each, until the white chocolate is melted and smooth.
- Use a spoon or fork to drizzle the white chocolate over the pretzels, or transfer the melted white chocolate to a zip-top plastic bag. Seal the bag, snip off a small corner, and drizzle it over the pretzels.
- Let the chocolate peppermint-dipped pretzels sit at room temperature until the chocolate has set, about 30 to 40 minutes, before serving.
Notes
- Store in an airtight container or gallon Ziploc bag between layers of parchment or wax paper on the counter for 3 days.
- To freeze transfer the completely cooled and set chocolate-covered pretzels into a gallon Ziploc freezer bag, then freeze for up to 3 months.
Nutrition
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