Chocolate Peppermint Covered Pretzels are coming to town! If you’re in need of a last-minute edible gift idea for the holidays or an easy treat to take to a Christmas party, these peppermint pretzels are for you.
My Grandma Dorothy was famous for her collection of homemade cookies and candies at the holidays.
Her chocolate-covered pretzels with peppermint were my greatest weakness.
As simple and innocent as white chocolate-covered pretzels might seem to the inexperienced, few treats can bring me to my knees like these salty-sweet gems.
With cookies, I can usually limit myself to one or two.
I dare you to pry the bag from my chocolate-covered fingers!
5 Star Review
“I made several batches for Christmas gifts this year. What a hit! Everyone loved them! I will definitely be making them again next year!”
— Bethany —
My grandma passed away at the holidays a few years ago, and making her recipes is one of my most cherished ways to stay connected to her.
This year, I’m adding chocolate peppermint-covered pretzels to the collection.
How to Make Chocolate Peppermint Covered Pretzels
Everyday chocolate-covered pretzels get a festive holiday update thanks to a duo of white and semisweet chocolate, pure peppermint extract, and a generous sprinkling of crushed peppermint candies.
(If you’re looking for another giftable festive treat, try these Bourbon Balls.)
- Pretzels. The base for these salty-sweet holiday treats.
- White Chocolate. Sinfully creamy, the white chocolate can be too sweet on its own, but it pairs nicely with the peppermint and salty pretzels.
- Semisweet Chocolate. Provides that essential deeper chocolate flavor.
- Coconut Oil. Helps make the chocolate smooth, shiny, and easy for dipping.
- Peppermint Extract. Fair warning, this is pretty powerful stuff, so be sure you measure carefully and only use the good stuff.
- Peppermint Candies. Add some festive flair. I love the extra pop of minty freshness and crunch the candies provide.
- Make the semisweet chocolate coating in one bowl and the white chocolate coating in another.
- Dip the pretzels, a few at a time into the white chocolate and transfer to a parchment-lined sheet pan.
- Using a fork, drizzle the dipped pretzels with the semisweet chocolate and then sprinkle with crushed peppermints.
Change it up. I like to alternate between which chocolate I use for dipping and which I use for drizzling.
- Dip half of the pretzels in white chocolate and drizzle with semisweet chocolate.
- Dip the other half in semisweet chocolate and drizzle with white chocolate.
- Let the pretzels set until the chocolate is hardened. Then serve, store, or gift wrap as desired. ENJOY!
You may speed up the setting process by chilling the pretzels in the refrigerator.
- To Store. Keep leftover chocolate-dipped pretzels in an airtight container at room temperature for up to 2 weeks.
- To Freeze. White chocolate peppermint-covered pretzels may be kept in the freezer for up to 6 months. Enjoy straight from the freezer or allow to come to room temperature before serving.
Try crushing peppermint pretzels over vanilla ice cream or a bowl of vanilla Greek yogurt.
Recommended Tools to Make this Recipe
The Best Sheet Pan
Its rust-resistant aluminum construction has even heat distribution, and the 21″x15″ surface allows space for baking large quantities of food.
These pretzels are all dressed up and need a place to go. Do I have any takers?
Frequently Asked Questions
Both mint and peppermint are derived from the Mentha plant family. Both have a similar taste and aroma, however, peppermint is typically stronger since it often contains a higher menthol content.
They can be. If you want to make vegan peppermint pretzels, be sure to check your chocolate labels (particularly the white chocolate) to ensure they’re vegan-friendly. Many chocolate manufacturers add milk-based additives to their chocolate for flavor and richness.
I have not made this recipe with peanut butter, however, I’m sure it could be done. I’d suggest omitting the peppermint and stirring in a few tablespoons of peanut butter into the melted semisweet chocolate. If you decide to experiment, I’d love to hear how it turns out!
- 8 ounces semisweet chocolate chopped (about 1 1/3 cup)
- 1 tablespoon coconut oil divided
- 1 teaspoon pure peppermint extract divided
- 8 ounces white chocolate chopped (I recommend Baker’s chocolate, which melts very nicely)
- 70 to 80 mini hard pretzels about half a 16-ounce bag, give or take a handful
- 1/2 cup crushed peppermint candies or candy canes
Line a large rimmed baking sheet with parchment paper and set aside.
Place the semisweet chocolate and 1 1/2 teaspoons coconut oil in a microwave-safe bowl. Heat for 30 seconds, stir, then continue heating in 15-second bursts, stirring between each. Repeat until the chocolate is almost but not entirely melted. Remove from the microwave, add 1/2 teaspoon of the peppermint extract, and stir, letting the residual heat melt the chocolate the rest of the way.
Place the white chocolate and remaining 1 1/2 teaspoons coconut oil in a separate microwave-safe bowl and melt, following the same process above. Stir in the remaining 1/2 teaspoon peppermint extract.
Dip half of the pretzels into the white chocolate, leaving one corner undipped. Shake off any excess and use a knife or fork to wipe some of the excess chocolate off of the back of the pretzels so that the holes are open. Place on the prepared baking sheet. With the tines of a separate fork, drizzle with semisweet chocolate and immediately sprinkle with the crushed candy pieces. I was able to dip about four pretzels in a row before sprinkling and have enough time before the coating hardened.
Dip the second half of the pretzels in the semisweet chocolate, following the same method as the above. Lay on the parchment paper, then with the tines of a clean fork, drizzle with white chocolate, and then sprinkle with crushed peppermint candy.
Let the pretzels set until the chocolate is hardened, about 30 minutes. You can also place them in the refrigerator to speed the process.
- TO STORE: Keep leftover chocolate-dipped pretzels in an airtight container at room temperature for up to 2 weeks.
- TO FREEZE: White chocolate peppermint-covered pretzels may be kept in the freezer for up to 6 months. Enjoy straight from the freezer or allow to come to room temperature before serving.
Serving: 5pretzelsCalories: 205kcalCarbohydrates: 24gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 4mgPotassium: 127mgFiber: 1gSugar: 17gVitamin A: 11IUVitamin C: 1mgCalcium: 38mgIron: 1mg
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