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White Chocolate Peppermint Pretzels Recipe
If you’re craving an easy, no-bake holiday treat that looks fancy but takes hardly any effort, this White Chocolate Peppermint Pretzels Recipe is about to be your new December tradition. Sweet, salty, minty, crunchy—these little Christmas peppermint snacks have it all.
What Makes These White Chocolate Peppermint Pretzels So Special?
This White Chocolate Peppermint Pretzels Recipe is my go-to when I need something festive and fast. Think classic white chocolate dipped pretzels, dressed up with crushed candy canes and a little sparkle for the holidays. They taste like peppermint bark pretzels, but with that salty crunch that keeps everyone reaching for “just one more.”
What I love is how “holiday fancy” they look on a plate, even though they’re basically a no bake peppermint pretzels project. You melt white chocolate, you dip, you sprinkle, and suddenly you’ve got a whole tray of holiday white chocolate pretzels that look like you bought them at a boutique candy shop.
I’m a 50-year-old mom with grown kids, and I can tell you: this recipe has saved me more times than I can count. Teacher gifts? Done. Last-minute office potluck? Done. Neighbor gift baskets when you realize you forgot three houses on your list? Also done.
These peppermint pretzel rods and twists also work beautifully for mixed cookie trays. They break up all the softer desserts with some crunch and add that pretty red-and-white pop. And because this sweet and salty Christmas recipe is quick, you can make it on a weeknight without turning the kitchen upside down.
Why You’ll Love This White Chocolate Peppermint Pretzels Recipe
Here’s why this recipe earns a permanent spot in your holiday rotation:
- No oven needed – Completely no-bake, so you keep things cool and simple.
- Fast and fuss-free – About 20 minutes of active work, then they set while you do other things.
- Perfect for gifting – These holiday white chocolate pretzels tuck nicely into tins, jars, and treat bags.
- Kid-friendly project – Little hands can help with dipping and sprinkling (and tasting).
- Beautifully festive – Red-and-white peppermint candy coated pretzels look so cheerful on any Christmas dessert table.
- Customizable – Make peppermint pretzel rods, twists, or sticks, and decorate with colored sprinkles or dark chocolate drizzles.
- Stays fresh for days – Great make-ahead treat for busy weeks in December.
- Sweet and salty balance – White chocolate, crunchy salt, and minty candy canes hit all the right notes.
You know what? Sometimes you just need an easy holiday dessert that doesn’t have you juggling three baking sheets and a sink full of bowls. This is that recipe.
Ingredients For Festive Pretzel Treats
Let’s talk ingredients for a minute. For the best white chocolate peppermint pretzels, quality matters, but you don’t have to buy anything fancy or hard to find.
For the pretzels:
- 40 mini pretzel twists or 20 pretzel rods
- (Use whatever you like—rods look elegant; twists are bite-sized and easy for kids.)
For the white chocolate coating:
- 12 oz white chocolate chips or white candy melts
- I like Ghirardelli or Guittard white chocolate chips for flavor. Candy melts (like Wilton) are easier to work with and set very firmly.
- 1–2 teaspoons neutral oil or shortening (like refined coconut oil or vegetable shortening)
- This helps the coating stay smooth and glossy and makes dipping easier.
For the peppermint and topping:
- 6–8 standard-size candy canes or 1 cup peppermint candies
- Crushed into small bits, not powder. You want texture, like tiny glass jewels.
- 1–2 tablespoons holiday sprinkles (optional)
- Red, green, white, or silver sprinkles all look adorable.
- Flaky sea salt, a pinch (optional)
- Just a tiny sprinkle gives those classic sweet-and-salty Christmas recipe vibes.
Helpful tools (not required, but they make life easier):
- Baking sheet lined with parchment paper or wax paper
- Microwave-safe bowl or double boiler
- Small shallow cup or mason jar (for dipping pretzel rods)
- Zip-top bag and rolling pin (for crushing candy canes)
- Forks or tongs for dipping and lifting pretzels
A quick note: real white chocolate (with cocoa butter) tastes richer but can be a little touchy when melting. Candy melts are more forgiving. If you’re new to melting chocolate, candy melts are your friend.
Step-By-Step Directions
These peppermint bark pretzels come together in a few simple steps. Take your time with the first couple, and by the third or fourth pretzel you’ll feel like a pro chocolatier.
1. Prep your workspace.
Line a baking sheet with parchment or wax paper. This is where your finished white chocolate dipped pretzels will set. Have your pretzels ready to go in a single layer so you can work quickly once the chocolate is melted.
2. Crush the peppermint candy.
Place candy canes or peppermint candies in a zip-top bag. Seal, then gently whack with a rolling pin or the bottom of a sturdy mug. Aim for small pieces—about the size of coarse salt or slightly bigger. Too fine, and they’ll melt into the chocolate; too big, and they’ll fall off. Pour the crushed peppermint into a shallow bowl.
3. Melt the white chocolate.
Add the white chocolate chips or candy melts to a microwave-safe bowl along with 1 teaspoon of oil or shortening. Microwave in 20–30 second bursts, stirring well each time, until smooth and silky. This usually takes about 1–1½ minutes total.
If you see a few stubborn lumps, just keep stirring—often the residual heat will melt them. If the chocolate seems too thick for dipping, stir in another ½–1 teaspoon of oil.
(If you prefer using a double boiler, gently melt the white chocolate over barely simmering water, stirring often. Keep water from touching the chocolate or steam from getting into the bowl—moisture makes chocolate seize.)
4. Dip the pretzels.
-
For pretzel twists:
Drop a pretzel into the melted white chocolate. Use a fork to turn it over, then lift it out, tapping the fork on the side of the bowl to let extra chocolate drip off. -
For peppermint pretzel rods:
Pour some melted white chocolate into a tall, narrow glass or jar. Dip each pretzel rod about halfway to three-quarters of the way, then gently shake off the extra.
Lay the dipped pretzels on your prepared baking sheet. Work with 4–5 at a time so the coating stays soft while you decorate.
5. Sprinkle with peppermint and decorations.
While the chocolate is still wet, sprinkle each pretzel with crushed peppermint. Don’t be shy—this is what makes them gorgeous and gives them that Christmas peppermint snack flavor.
Add holiday sprinkles if you’re using them. If you like sweet-and-salty contrast, finish with the tiniest pinch of flaky sea salt on a few. (Not every pretzel needs salt—mixing salted and unsalted ones can be fun.)
6. Let the pretzels set.
Allow the white chocolate peppermint pretzels to sit at room temperature for 30–45 minutes, or until the coating is firm and dry to the touch. If your kitchen is warm or humid, slide the baking sheet into the fridge for 10–15 minutes to help them set. Don’t leave them in the fridge too long; condensation can soften the peppermint pieces.
7. Add an optional chocolate drizzle.
If you want extra flair, melt a small handful of dark or milk chocolate chips. Spoon into a zip-top bag, snip a tiny corner, and drizzle over the set peppermint pretzel rods and twists. It gives a “gourmet candy shop” look and adds another layer of flavor. Let set again.
8. Serve, share, or package.
Once fully set, gently peel the pretzels off the parchment. Arrange on a platter, or place in treat bags, tins, or jars for gifting. You can layer them with wax paper if you’re stacking them.
That’s it—your peppermint candy coated pretzels are done, and your kitchen still looks mostly sane.
Servings & Timing
Yield:
- About 40 mini pretzel twists or 20 peppermint pretzel rods
Timing:
- Prep Time: 20 minutes
- Chill/Set Time: 30–45 minutes (or about 15 minutes in the fridge)
- Total Time: About 50–60 minutes
I usually start these while something else is in the oven—cookies, lasagna, whatever—and by the time that’s done, these holiday white chocolate pretzels are ready to package.
Fun Variations To Try
Once you make the classic version, it’s hard not to play around with flavors. Here are some ideas that have gone over very well with my family and neighbors:
- Dark Chocolate Swirl: Dip pretzels in white chocolate, then drizzle with melted dark chocolate for a peppermint bark pretzels twist.
- Triple Chocolate Christmas Pretzels: Use half white chocolate and half milk chocolate for dipping, then mix them together on the same tray.
- Extra Minty Pretzels: Stir ¼ teaspoon peppermint extract into the white chocolate for a stronger mint punch.
- Salted Caramel Peppermint Pretzels: Drizzle cooled pretzels with a thin stream of caramel sauce, then finish with flaky sea salt.
- Grinch Green Pretzels: Tint the white chocolate with oil-based green candy coloring and top with red heart sprinkles for a playful theme.
- Nutty Crunch Version: Sprinkle finely chopped toasted almonds or pistachios along with the peppermint.
If you’re serving a crowd, it’s fun to make two or three of these variations so people can choose their favorite festive pretzel treats.
How To Store, Freeze, And Make Ahead
The good news: these white chocolate Christmas candy treats store very well, so you can make them ahead for busy weeks.
How to store:
- Keep the pretzels in an airtight container at cool room temperature for up to 7 days.
- Store them in layers with wax or parchment paper between layers so they don’t stick together.
- If your house runs warm, you can keep them in the fridge, but be aware that moisture from the fridge can soften the peppermint over time.
Freezing:
- For longer storage, freeze the pretzels in a well-sealed container for up to 1 month.
- Place wax paper between layers so they don’t fuse into one big candy brick.
Thawing:
- Thaw in the container at room temperature for about 30 minutes.
- Don’t open the container right away; let them come to room temp first so condensation doesn’t form directly on the white chocolate peppermint pretzels.
Make-ahead tip:
I like to make a test batch right after Thanksgiving, freeze half, and keep half in the pantry. That way I know how they hold up in my particular kitchen (everyone’s humidity and room temperature is a little different), and I can plan gift boxes and party platters with confidence.
Notes From My Kitchen
A few personal notes and little lessons I’ve learned after making these peppermint bark pretzels for years:
- Don’t rush the melting. High heat in the microwave is the fastest way to ruin white chocolate. Short bursts, lots of stirring, and patience give you the smoothest coating.
- Peppermint size matters. Powdered candy looks cute at first, but it tends to bleed into the chocolate and loses that nice sparkle. Aim for small chunks, not dust.
- Use fresh pretzels. Stale pretzels are heartbreaking in this recipe. That crunch is part of what makes these festive pretzel treats so good. Open a new bag if yours have been around awhile.
- Work in batches. If your kitchen is warm, keep half your pretzels off to the side so the chocolate doesn’t cool too quickly. You can rewarm the chocolate in 10–15 second bursts if needed.
- Taste as you go. Some candy canes are sweeter or milder than others. Make one or two test pretzels, let them set quickly in the fridge, and adjust the peppermint level if you want more or less.
- Packaging tip: Cellophane treat bags with a little ribbon look adorable and travel well. Add a tag that says “White Chocolate Peppermint Pretzels” so people know what they’re about to enjoy.
Honestly, these are the kind of treats that make people think you spent way more time than you did. I’m not complaining.
Frequently Asked Questions
Can I use almond bark instead of white chocolate?
Yes, almond bark works really well and is easy to melt. The flavor is a little less rich than real white chocolate, but it still makes delicious peppermint pretzels.
Why did my white chocolate get thick and grainy?
That usually means the chocolate seized—often from overheating or getting a little water or steam in the bowl. Try stirring in ½–1 teaspoon of neutral oil to loosen it; if that doesn’t work, it’s best to start a fresh batch.
Can I make these without peppermint for people who don’t like mint?
Absolutely. Skip the peppermint and use red and green sprinkles, chopped nuts, or crushed Oreos for a non-minty version of holiday white chocolate pretzels.
How far ahead can I make these for gifts?
These no bake peppermint pretzels taste freshest within 4–5 days, but they’re still good for about a week at room temperature. If you need more time, freeze them and thaw the day before gifting.
Are these gluten-free?
Use gluten-free pretzels and make sure your candy canes and white chocolate are certified gluten-free, and you’ll have a gluten-free batch. Always double-check labels, since ingredients can change.
Can kids help with this recipe?
Yes, this is a great recipe for kids. Adults should handle melting the chocolate, but kids can dip, sprinkle crushed peppermint, and decorate with sprinkles. Just be prepared for a little mess—and a lot of fun.
What if my peppermint pieces keep falling off?
Make sure you’re sprinkling them on while the white chocolate is still soft. Press very gently with your fingers if needed. If the coating has already started to set, the pieces won’t stick as well.
Can I use colored candy melts instead of white chocolate?
Yes, colored candy melts are a fun twist. Green or red candy melts with peppermint on top make very festive pretzel treats and hold up well on cookie trays.
Wrap-Up & Sweet Holiday Wishes
These White Chocolate Peppermint Pretzels bring all the holiday charm with hardly any stress: no-bake, pretty enough for gift boxes, and irresistible on every cookie tray. They’re that rare Christmas recipe that works just as well for a Tuesday movie night as it does for a big holiday party.
If you try this White Chocolate Peppermint Pretzels Recipe, let me know how it goes—leave a comment, tell me if you made peppermint pretzel rods or twists, or share your own fun variation. And if you love easy holiday dessert ideas, you might also enjoy exploring more no-bake Christmas treats and festive snack recipes to round out your seasonal spread.
White Chocolate Peppermint Pretzels
Ingredients
- 40 mini pretzel twists or 20 pretzel rods
- 12 oz white chocolate chips or white candy melts such as Ghirardelli, Guittard, or candy melts like Wilton
- 1 to 2 teaspoons neutral oil or shortening such as refined coconut oil or vegetable shortening, to thin chocolate if needed
- 6 to 8 candy canes crushed into small bits; or use about 1 cup peppermint candies
- 1 cup peppermint candies optional substitute for candy canes, crushed into small bits
- 1 to 2 tablespoons holiday sprinkles optional; red, green, white, or silver
- flaky sea salt optional, a pinch for sprinkling
- dark or milk chocolate chips optional, for drizzling on top
Instructions
- Line a baking sheet with parchment paper or wax paper. Arrange the pretzels in a single layer nearby so they are ready for dipping.
- Place the candy canes or peppermint candies in a zip-top bag. Seal the bag, then gently crush with a rolling pin or the bottom of a sturdy mug until you have small pieces about the size of coarse salt. Pour the crushed peppermint into a shallow bowl.
- Add the white chocolate chips or candy melts to a microwave-safe bowl with 1 teaspoon of neutral oil or shortening. Microwave in 20–30 second bursts, stirring well after each burst, until smooth and fully melted (about 1–1 1/2 minutes total). If the chocolate seems thick, stir in up to 1 additional teaspoon of oil to thin. Alternatively, melt gently over a double boiler, keeping water and steam away from the chocolate.
- For mini pretzel twists: Drop a pretzel into the melted white chocolate, turn it over with a fork to coat, then lift it out and tap the fork on the side of the bowl to let excess chocolate drip off. Place the coated pretzel on the prepared baking sheet. Repeat with a few pretzels at a time so the chocolate stays soft for decorating.
- For pretzel rods: Pour some of the melted white chocolate into a tall, narrow glass or jar. Dip each pretzel rod about halfway to three-quarters of the way into the chocolate, then gently shake or tap to remove excess. Lay the dipped rods on the prepared baking sheet.
- While the white chocolate is still wet, generously sprinkle each dipped pretzel with crushed peppermint. Add holiday sprinkles if using. For a sweet-and-salty finish, add a tiny pinch of flaky sea salt to some of the pretzels.
- Allow the pretzels to sit at room temperature for 30–45 minutes, or until the white chocolate is firm and dry to the touch. If your kitchen is warm, place the baking sheet in the refrigerator for 10–15 minutes to help the chocolate set, then remove to avoid condensation.
- If desired, melt a small handful of dark or milk chocolate chips in short bursts in the microwave or over a double boiler. Transfer to a zip-top bag, snip a tiny corner, and drizzle over the set pretzels for a decorative finish. Let the drizzle set completely.
- Once fully set, gently peel the pretzels from the parchment. Arrange on a platter for serving, or package in tins, jars, or cellophane treat bags, layering with wax paper if stacking.
Notes
TIMING: Approx. 20 minutes active time plus 30–45 minutes for the chocolate to set (or about 15 minutes in the fridge).
VARIATIONS:
- Dark Chocolate Swirl: Dip in white chocolate and drizzle with dark chocolate.
- Triple Chocolate: Use a mix of white and milk chocolate for dipping.
- Extra Minty: Add 1/4 teaspoon peppermint extract to the melted white chocolate.
- Salted Caramel: Drizzle set pretzels with caramel sauce and sprinkle flaky salt.
- Grinch Green: Tint white chocolate with oil-based green coloring and top with red heart sprinkles.
- Nutty Crunch: Sprinkle finely chopped toasted nuts along with peppermint.
STORAGE: Store in an airtight container at cool room temperature for up to 7 days, with parchment or wax paper between layers. For longer storage, freeze up to 1 month; thaw in the closed container at room temperature to avoid condensation.
TIPS: Use fresh, crisp pretzels for best texture. Crush peppermint into small pieces, not powder, so it stays crunchy and pretty. Melt white chocolate gently in short bursts to avoid seizing.
