Chocolate Peppermint Pretzels Recipe

Chocolate Peppermint Covered Pretzels are a classic holiday treat, but honestly, I make them all year round. The salty crunch of the pretzel, the sweet decadence of chocolate, and that bright zing of peppermint – it’s a combination that just works. They’re incredibly simple to make, which is a huge plus when you need a quick treat for a party, a bake sale, or just because you’re craving something sweet and a little bit festive. The key to getting that smooth, glossy coating is using good quality chocolate and a little bit of coconut oil to help it melt and flow nicely. And the crushed peppermint candies? They add a wonderful texture and a burst of festive flavor that really makes these stand out. The balance of sweet, salty, and minty is what makes this recipe a go-to for so many occasions. Whether you’re looking for a simple homemade gift or a fun activity with kids, these Chocolate Peppermint Covered Pretzels deliver. They look impressive, but they’re surprisingly straightforward, requiring minimal fuss for maximum enjoyment. You’ll find yourself reaching for this recipe again and again when that sweet and minty craving hits.

Chocolate Peppermint Covered Pretzels

These chocolate peppermint covered pretzels are a classic holiday treat, but honestly, I make them all year round. The salty crunch of the pretzel, the sweet decadence of chocolate, and that bright zing of peppermint – it’s a combination that just works. They’re incredibly simple to make, which is a huge plus when you need a quick treat for a party, a bake sale, or just because you’re craving something sweet and a little bit festive. The key to getting that smooth, glossy coating is using good quality chocolate and a little bit of coconut oil to help it melt and flow nicely. And the crushed peppermint candies? They add a wonderful texture and a burst of festive flavor that really makes these stand out.

Ingredients:

• 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)

Getting Started: Prepping Your Workspace and Ingredients

Before you even think about melting chocolate, it’s a good idea to get your workspace ready. You’ll want a large baking sheet or a few smaller ones lined with parchment paper or wax paper. This is where your finished pretzels will cool, so make sure you have enough space. Also, take out your mini hard pretzels and set them aside. If you’re using candy canes, you’ll want to crush them up. You can do this by putting them in a resealable plastic bag and then giving them a good whack with a rolling pin or the bottom of a sturdy glass. You don’t need a fine powder; some larger pieces are nice for texture.

Melting the Chocolate

This is the most important part for getting a smooth coating. You have a couple of options here. I usually prefer a double boiler method, which is just a bowl set over a pot of simmering water. Make sure the bottom of the bowl doesn’t touch the water.
First, we’ll prepare the semisweet chocolate coating. In a heatproof bowl, combine the chopped semisweet chocolate with half of the coconut oil (that’s 1/2 tablespoon) and half of the peppermint extract (that’s 1/2 teaspoon). Place this bowl over the pot of simmering water, ensuring the steam gently heats the chocolate. Stir continuously with a silicone spatula or wooden spoon. The key here is to stir constantly and gently. Don’t rush the process by turning up the heat too high, as this can cause the chocolate to seize or burn. You’re looking for the chocolate to be completely melted and smooth. Once it’s melted, remove the bowl from the heat, but keep stirring for another minute or so. This residual heat will continue to melt any small lumps and create a beautifully smooth mixture. The coconut oil helps make the chocolate more fluid, which is essential for dipping the pretzels.

Melting the White Chocolate

Now, let’s move on to the white chocolate. White chocolate can be a bit more finicky than dark chocolate, so it’s important to be extra careful. In a separate heatproof bowl, combine the chopped white chocolate with the remaining coconut oil (1/2 tablespoon) and the remaining peppermint extract (1/2 teaspoon). Again, use the double boiler method, stirring constantly over simmering water. Be patient. White chocolate tends to melt more slowly and can scorch easily. Once it’s melted and smooth, remove it from the heat and stir for a minute to ensure it’s completely fluid. The peppermint extract adds a lovely flavor to the white chocolate, making it a perfect counterpoint to the semisweet layer.

Dipping the Pretzels

This is where the fun really begins! You can do these in two ways: dip them entirely, or just dip half. For a full dip, use a fork or a dipping tool to submerge a pretzel completely into the melted semisweet chocolate. Lift it out, letting any excess chocolate drip back into the bowl. You can gently scrape the bottom of the pretzel against the edge of the bowl to remove any large drips. Place the coated pretzel onto your prepared parchment-lined baking sheet. If you prefer a half-dipped look, simply dip one end of the pretzel into the chocolate and place it on the baking sheet. For the two-toned effect, you’ll want to let the semisweet chocolate set slightly before adding the white chocolate. This will prevent the colors from bleeding too much.

Adding the Layers and Toppings

Once you have a layer of semisweet chocolate on your pretzels, you have a decision to make. Do you want to add the white chocolate now, or let the semisweet set first? If you want a clean stripe or distinct halves, let the semisweet chocolate firm up a bit. You can speed this up by popping the baking sheet into the refrigerator for about 10-15 minutes, but don’t let it get too hard. Then, repeat the dipping process with the white chocolate on the other half or in stripes, depending on your design.
Immediately after dipping each pretzel, and while the chocolate is still wet, sprinkle the crushed peppermint candies over the chocolate. This is the part that really gives them that festive flair and extra crunch. Don’t be shy with the peppermint! Press them in gently so they adhere well. If you’re making them for a specific event, you could even add a sprinkle of edible glitter or colored sugars at this stage.

Cooling and Setting

After all your pretzels are dipped and sprinkled, it’s time to let them set completely. You can leave them at room temperature if your kitchen isn’t too warm, or you can place them in the refrigerator for about 30-60 minutes. Refrigeration will speed up the process and ensure the chocolate is firm and won’t smudge. Once they are fully set, gently peel them off the parchment paper. They should come off cleanly.

Storage and Enjoyment

Store your chocolate peppermint covered pretzels in an airtight container at room temperature. They’ll keep well for about a week, though honestly, they rarely last that long in my house. If you’re storing them for longer than a few days, especially in warmer weather, it’s best to keep them in the refrigerator to prevent the chocolate from softening. These are fantastic for holiday cookie platters, as party favors, or just as a delightful afternoon treat with a cup of coffee or hot cocoa. The contrast of salty, sweet, and minty makes them incredibly addictive.

Conclusion:

These Chocolate Peppermint Covered Pretzels are a testament to simple ingredients coming together for an incredible result. The contrast between the salty pretzel, the rich chocolate, and the cool peppermint is a winning combination that satisfies any craving. They’re perfect for holidays, parties, or just a spontaneous sweet treat. Making them is a fun activity, and they look like something you bought from a fancy candy store, but with that personal touch. They store well, making them great for making ahead of time. Don’t be afraid to experiment with different types of chocolate or even add a sprinkle of sea salt on top before the chocolate sets for an extra kick. You can also try different colored candy canes for a different look. Making these Chocolate Peppermint Covered Pretzels is rewarding and the taste is always a hit.

Frequently Asked Questions

How should I store Chocolate Peppermint Covered Pretzels?

Store them in an airtight container at room temperature. If it’s very warm in your house, you might want to keep them in the refrigerator to prevent the chocolate from melting, but let them come to room temperature for a few minutes before serving so the chocolate isn’t too hard.

Can I use candy melts instead of real chocolate?

Yes, you can. Candy melts often melt more smoothly and set harder than real chocolate, which can make dipping easier. Just follow the package instructions for melting them. The flavor will be slightly different from using real chocolate and coconut oil.

What’s the best way to crush the peppermint candies?

The easiest way is to place the peppermint candies or candy canes in a zip-top bag, seal it well, and then give them a good whack with a rolling pin or a meat mallet. You want small pieces, not powder, for the best texture.

Chocolate Peppermint Covered Pretzels

A festive and easy treat featuring crunchy pretzels dipped in rich chocolate and festive peppermint.

Prep Time
20 Minutes

Cook Time
10 Minutes

Total Time
30 Minutes

Servings
70-80 pretzels

Ingredients

• 8 ounces semisweet chocolate (chopped)
• 1 tablespoon coconut oil (divided)
• 1 teaspoon pure peppermint extract (divided)
• 8 ounces white chocolate (chopped)
• 70 to 80 mini hard pretzels
• 1/2 cup crushed peppermint candies

Instructions

1. Step 1
   Line a baking sheet with parchment paper.
2. Step 2
   In a microwave-safe bowl, combine the semisweet chocolate with 1/2 tablespoon of coconut oil and 1/2 teaspoon of peppermint extract. Microwave in 30-second intervals, stirring after each, until smooth.
3. Step 3
   Dip the mini pretzels into the melted semisweet chocolate, coating about half of each pretzel. Place on the prepared baking sheet.
4. Step 4
   In a separate microwave-safe bowl, combine the white chocolate with the remaining 1/2 tablespoon of coconut oil and 1/2 teaspoon of peppermint extract. Microwave in 30-second intervals, stirring after each, until smooth.
5. Step 5
   Drizzle or dip the remaining halves of the pretzels into the melted white chocolate.
6. Step 6
   Immediately sprinkle the crushed peppermint candies over the wet chocolate before it sets.
7. Step 7
   Allow the pretzels to set completely at room temperature or in the refrigerator for about 10-15 minutes.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.