A quick and festive recipe, these Chocolate Covered Peppermint Pretzels will brighten up any holiday cookie plate! All you need is white chocolate, milk chocolate, pretzels, and crushed candy canes!
This recipe is so easy it almost isn’t even a recipe! I do have a few tips and tricks to share, though, on working with chocolate! My oven may be out to destroy every attempt at a Christmas cookie that I have made this month (hence, the lack of actual Christmas cookie recipes!) but I sure can rock a no-bake recipe!
Tips for Working with Chocolate
- If you want that nice shine – you know the kind I’m talking about, it’s what you see on chocolate covered pretzels and chocolate truffles in those fancy candy boutiques – you should heat your chocolate using the double boiler method rather than melting it in the microwave! (More on that in a bit)
- Use high quality chocolate – I find that almond bark works well for white chocolate, but I haven’t had much success with the chocolate almond bark. I recommend using a high-quality baking chocolate bar (semi sweet or milk chocolate)
- NEVER get the chocolate wet – it will ruin it! Even a few drops of water can cause this to happen.
- Since the chocolate will set quickly, get all your ingredients out before you begin – crushed candy canes, sprinkles, dipping forks, etc. Line your baking sheets (or counters) with wax paper before you begin, too!
- To dip pretzels, use a dipping tool or a metal grilling skewer or even chopsticks in a pinch – a fork works too, in a pinch.
How to Melt Chocolate with (or without) a Double Boiler
- If you have a double boiler, you probably already know how to use it!
- If not, here’s what I do. Fill a medium pan with an inch of water and bring to a simmer on the stove – keep the heat very low, or you may burn the chocolate. Chop your chocolate and add it to a heat-safe bowl that fits inside the pot, but doesn’t sit low enough to touch the water. Melt the chocolate, stirring constantly with a spatula, and when chocolate is about 75% melted, remove bowl from the heat and continue stirring to finish melting it.
These little gems make a great addition to your Christmas cookie plate, and they make great gifts! Tie up a little bag full of these, pop on a ribbon and you’ve got an easy gift for co-workers, teachers, and neighbors!
I hope you all are able to make some time to rest during this hectic week-before-Christmas! Snuggle up with a warm blanket, put on a movie, and treat yourself with a minty chocolate snack.
Did you make this recipe? Snap a photo and leave a comment!
Chocolate Covered Peppermint Pretzels
A quick and festive recipe, these Chocolate Covered Peppermint Pretzels will brighten up any holiday cookie plate! All you need is white chocolate, milk chocolate, and crushed candy canes!
- 12 ounces white almond bark or good quality white chocolate such as a chopped Baker's bar, or Ghirardelli melting wafers
- 12 ounces good quality semi-sweet or milk chocolate Baker's or Ghirardelli work well
- 1 package mini candy canes
- 1 16 ounce bag pretzel twists use GF pretzels to make this recipe GF!
Prep: Get all your ingredients out before you begin. Line 2-3 large baking sheets with wax paper (or line a large area of clean countertop). Crush your candy canes in a ziploc bag using a rolling pin.
Melt chocolate: If you want that nice shine on your chocolate, use the double boiler method. Fill a medium or small pot with 1 inch of water. Use heat-safe bowls that can sit in the top of the pot without touching the water. Chop your chocolates and add one kind of chocolate to each bowl. Heat the water over low heat, until just steaming. Place the bowl on the pot and stir the chocolate constantly, until it's about 75% melted. Remove from the pot of water and continue stirring until remaining chocolate is melted. Repeat with the second bowl.
Dip pretzels: Dip pretzels in the chocolate using a fork or a dipping tool. Chopsticks or a metal grilling skewer work well too! Tap excess chocolate off on the side of the bowl and then lay pretzel down on the prepared surface. Sprinkle with crushed candy canes (or sprinkles!) immediately before the chocolate sets.
Store: Store leftovers in an airtight container at room temp for up to 2 weeks!
Tip: These make great holiday gifts - pop them in a ziploc bag, and pop a bow on! They also work well on cheese boards! Post on that coming tomorrow 🙂
NOTE: Not a fan of peppermint? Decorate these with sprinkles and omit the crushed candy canes!
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