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!
Servings 20
Calories 200kcal
Ingredients
- 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!
Instructions
- 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 :)
Notes
NOTE: Not a fan of peppermint? Decorate these with sprinkles and omit the crushed candy canes!
Nutrition
Calories: 200kcal