CHOCOLATE PEPPERMINT PRETZELS

Chocolate Peppermint Pretzels

Chocolate Peppermint Pretzels are the perfect holiday treat – so easy to make with only three ingredients, and simply sweet, salty and crunchy!  Use your favorite pretzel twists or pretzel rods for a super easy candy that’s perfect for parties and gift giving, and can be customized for any occasion. 

​Bet you can’t eat just one!

Chocolate Peppermint Pretzels

WHAT KIND OF CHOCOLATE IS BEST FOR DIPPING PRETZELS?

I recommend using candy melts for this recipe, as they melt smoothly, are super easy to work with, and you don’t have to worry about tempering the chocolate. I use Ghirardelli Melting Wafers, which can be found in the baking aisle of most grocery stores. They melt beautifully and taste great! 

If you want to use real chocolate chips or white chocolate chips, you can add some coconut oil or shortening to the melted chocolate to thin it out and make it easier for dipping.

THREE INGREDIENTS FOR PERFECT CHOCOLATE DIPPED PRETZELS:

• CHOCOLATE – I recommend dark chocolate wafers or bar chocolate, because they melt much better than chocolate chips. I prefer Ghirardelli Melting Wafers, but use any brand you like. One of the best things about making chocolate-coated treats like these pretzels is that you can use much better quality chocolate than you’ll ever find in the ready-made chocolate-dipped pretzel variety. You can substitute bittersweet chocolate if you’re a dark chocolate lover, or milk chocolate or white chocolate.
• PRETZELS – again, choose anything you like, you can make mini versions, skinny twists, traditional pretzel rods or giant twist versions too!
• CRUSHED PEPPERMINT CANDY – you can crush your own, but I like to buy the pre-crushed kind that comes in bags or jars because it doesn’t get sticky like homemade crushed peppermint tends to.

Chocolate Peppermint Pretzels

CHOCOLATE DIPPED PRETZEL VARIATIONS:

• Substitute candy bark or candy melts in fun red and green holiday colors!
• If using chocolate chips or white chocolate chips, add some coconut oil or shortening to the melted chocolate to thin it out and make it easier for dipping.
• You can replace the peppermint candy with holiday sprinkles, toffee bits, chopped nuts, coconut or tiny dehydrated mini-marshmallows.
• For a double-dipped pretzel, dip in either melted chocolate or white chocolate, allow to cool and set, and then drizzle with the opposite melted chocolate (white drizzled on chocolate, or chocolate drizzled on white). 
• Chocolate or  White Almond Bark also works great for this recipe, and comes in either wafer or bar form.  No need to coconut or vegetable oil.
• Use larger pretzels and dip half into the chocolate, leaving the other half bare for easy eating!

Chocolate Peppermint Pretzels

CHOCOLATE PEPPERMINT PRETZELS

Chocolate Peppermint Pretzels are the perfect holiday treat – so easy to make with only three ingredients, and simply sweet, salty and crunchy!  Use your favorite pretzel twists or pretzel rods for a super easy candy that’s perfect for parties and gift giving, and can be customized for any occasion.  

Chocolate Peppermint Pretzels

INGREDIENTS:
12 ounces semisweet or white chocolate (chopped) or candy melts
50 miniature pretzel twists or 24 pretzel rods
1 cup crushed peppermint candy or sprinkles
1 tablespoon shortening or coconut oil (ONLY if you are using chocolate chips – you do not need to add shortening to candy melts)
 
HOW I MAKE THESE:

1. Line 2 or 3 large baking sheets with parchment paper; set aside.
2. Melt the chocolate either using a microwave, double boiler, or electric chocolate melter.  I personally recommend using a Wilton Chocolate Melter if you have one, as the bowl is deep and wide and keeps the chocolate at the perfect temperature for dipping!
3. If using a microwave,  use a microwave safe container and microwave the chocolate for 30 seconds at a time at 50% power, stirring every 30 seconds.  
4. If using a double boiler, place chocolate in top of double boiler with water gently simmering in the bottom pan and NOT touching the bottom of the double boiler insert. Be careful not to get any water in the chocolate!
5. When the chocolate is melted, carefully dip each pretzel in the melted chocolate to fully cover it.  If you're dipping pretzel rods, pour the chocolate into a tall glass and dip each rod halfway into the chocolate. Tap the rod against the side of the glass to remove excess chocolate, then coat each rod in peppermint candies or sprinkles and set on parchment to dry.
6. If you're dipping pretzel twists, use a fork to coat each pretzel in chocolate, then tap the fork against the side of the bowl to remove excess chocolate. Use a toothpick to slide each pretzel off the fork onto parchment paper, then top each pretzel with peppermint candies or sprinkles.
7. Continue until you've used up all your chocolate. You may need to briefly re-melt your chocolate once while you work depending on how quickly you go
8. Let the pretzels sit until dry before moving or packaging.
9. Chocolate covered pretzels will last for up to 2 weeks when stored in an airtight container at room temperature.  I don’t recommend freezing or refrigerating, as condensation will form on the chocolate layer when it’s chilled.

 
YIELD:  24 to 50 pretzels
 
RECIPE VARIATIONS:

• Substitute candy bark or candy melts in fun red and green holiday colors!
• If using chocolate chips or white chocolate chips, add some coconut oil or shortening to the melted chocolate to thin it out and make it easier for dipping.
• You can replace the peppermint candy with holiday sprinkles, toffee bits, chopped nuts, coconut or tiny dehydrated mini-marshmallows.
• For a double-dipped pretzel, dip in either melted chocolate or white chocolate, allow to cool and set, and then drizzle with the opposite melted chocolate (white drizzled on chocolate, or chocolate drizzled on white). 
• Chocolate or  White Almond Bark also works great for this recipe, and comes in either wafer or bar form.  No need to coconut or vegetable oil.
• Use larger pretzels and dip half into the chocolate, leaving the other half bare for easy eating!

Originally posted December 2010, revised and reposted 2021.
 
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