White Chocolate Peppermint Pretzels
These White Chocolate Peppermint Pretzels are an easy, no-bake holiday treat featuring salty pretzels dipped in smooth white chocolate and topped with crushed candy canes. Perfect for gifting, cookie trays, or a quick festive snack.
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
YIELD: About 40 mini pretzel twists or 20 pretzel rods, depending on what you use.
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.
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.
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