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Peppermint White Chocolate Covered Pretzels

Peppermint White Chocolate Covered Pretzels Recipe By: Cece Kirkwood This post may contain affiliate links.

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Peppermint White Chocolate Covered Pretzels Cover

It’s that time of year again! There is a wonderful chill in the air and peppermint flavors all around us. That means it is in the perfect time for a quick, easy, no-bake holiday dessert! 

The peppermint white chocolate covered pretzels are a spin on my peppermint bark recipe, and it might sound crazy, but I might just like this recipe a little bit more. 

Trust me, they are both incredibly delicious, but something about the salty pretzel underneath all that chocolate really just hits the spot.  

So strap on your jingle bells and grab those candy canes because we have some baking to do! 

The Ingredients for Peppermint White Chocolate Covered Pretzels

The ingredients for this recipe are really quite simple: chocolate, peppermint, extract and pretzels! A few things to note though… 

  • White Chocolate and Dark Chocolate: These two are a perfect pair, but did you know that white chocolate doesn’t actually have any cocoa in it? Wild right? I dive deeper into the difference between white and dark chocolate below in the tips, but for now, know that you need both chocolates for this recipe! 
  • Peppermint: The key to that holiday flavor! I like to get my peppermint in mini candy canes because I think they are easier to unwrap and crush! 
  • Peppermint Extract: If you want this to have extra holiday flavor like I do, add the extract to the white chocolate before dipping the pretzels. This is totally optional, but I think it makes it that much more delicious!  
  • Pretzels: Salty, crunchy, delicious. You can use normal mini pretzels or pretzel thins for this recipe. Whatever you have in the pantry will work. 

The Process 

As always, pre-measure the chocolates, peppermint extract, candy canes and pretzels into individual bowls. To finish prepping, crush the peppermint by placing it into a ziploc bag, sealing it and hitting it with a mallet, rolling pin or an ice cream scooper. Set that aside to use later.

First start by melting white chocolate. To do so, place the white chocolate in a microwave safe bowl and microwave for 30 seconds at a time, stirring between each interval until completely melted. Then, stir in the peppermint extract to the melted white chocolate.

Next, quickly dip the pretzels into the chocolate individually. I like to use a fork to do this. To dip: place the pretzel in the bowl of chocolate, then use a fork to gently submerge it fully. Then tap the pretzel on the side of the bowl to drain the excess white chocolate from the pretzel. Place each pretzel onto a parchment lined baking sheet and place in the freezer to chill for 5 minutes or until the chocolate is set.

While the pretzels chill in the freezer, melt the dark chocolate in the same way as the white chocolate. Pull the pretzels out of the freezer and either dip the pretzels in dark chocolate and/or drizzle them with the chocolate. Then, quickly, sprinkle crushed peppermint on top of each pretzel. Finally, chill the pretzels until the chocolate is completely set,

Now, devour!

The Tips 

So what is the difference between white chocolate and dark chocolate? 

The simple answer is they differ in composition which makes them interact with ingredients differently. For this recipe, you don’t have to worry about that composition too much, but let’s run through it quickly because I love learning! 

Dark chocolate, milk chocolate and semi-sweet chocolate include the main following ingredients: cocoa mass, cocoa butter, and sugar. 

White chocolate has no cocoa, but it does have milk solids! Dark chocolate is also more bitter in taste, whereas white chocolate is creamier and sweeter. 

The difference in composition also means that they each have different melting and cooling points! Dark Chocolate has a higher melting point of around 120ºF, whereas white chocolate melts around 105ºF. 

Why is this recipe in Grams and Ounces?

Baking is a science and in science you want things to be exact and precise. The best way to do this is by weighing out your ingredients using a simple scale. Ever baked a cookie using the same recipe, yet somehow it turns out slightly different each time? That is because when measuring by volume, you can’t be as precise. It is vital that your ingredient ratios are accurate for a reliable bake every time. 

Help! The chocolate is stuck to my bowl! 

Chocolate hardens quickly! Make sure to wash your bowls and spoons quickly after using the melted chocolate on the pretzels, otherwise it will, in fact, stick to your bowl. But fear not, even if it does, just use really hot water (not scolding or else you’ll burn your hands) and be patient. The chocolate will eventually come off. 

How do I store my peppermint white chocolate covered pretzels?

I like to keep the peppermint white chocolate covered pretzels in the freezer unless I am devouring them one by one. I store them in a freeze safe bag that is easy to access! They’ll stay good for a few weeks in the freezer bag. 

The Peppermint White Chocolate Covered Pretzels Recipe

Print

Peppermint White Chocolate Covered Pretzels

Peppermint White Chocolate Covered Pretzels on a baking sheet

Salty, sweet, and peppermint…strap on your jingle bells because we have some baking to do: peppermint white chocolate covered pretzels!

  • Author: Cece
  • Prep Time: 20 minutes
  • Cook Time: 0 min
  • Total Time: 20 minutes
  • Yield: 1520 pretzels 1x

Ingredients

Scale
  • 12 oz of white chocolate chips
  • ½ tsp peppermint extract
  • 2 oz of candy canes, crushed
  • 5 oz of dark chocolate chips
  • 1520 pretzels or pretzel thins

Instructions

  • Pre-measure the chocolates, peppermint extract, candy canes and pretzels into individual bowls.
  • Crush the peppermint by placing it into a ziploc bag, sealing it and hitting it with a mallet, rolling pin or an ice cream scooper.
  • First start by melting white chocolate. To do so, place the white chocolate in a microwave safe bowl and microwave for 30 seconds at a time, stirring between each interval until completely melted.
  • Then, stir in the peppermint extract to the melted white chocolate.
  • Next, quickly dip the pretzels into the chocolate individually. I like to use a fork to do this.
  • To dip: place the pretzel in the bowl of chocolate, then use a fork to gently submerge it fully. Then tap the pretzel on the side of the bowl to drain the excess white chocolate from the pretzel.
  • Place each pretzel onto a parchment lined baking sheet and place in the freezer to chill for 5 minutes or until the chocolate is set.
  • While the pretzels set in the freezer, melt the dark chocolate in the same way as the white chocolate.
  • Pull the pretzels out of the freezer and either dip the pretzels in dark chocolate and/or drizzle them with the chocolate.
  • Then, quickly, sprinkle crushed peppermint on top of each pretzel.
  • Finally, chill the pretzels until the chocolate is completely set,
  • Now, devour!

Keywords: Peppermint White Chocolate Covered Pretzels, Peppermint Bark, Holiday Recipes

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