Chocolate Peppermint Covered Pretzels

Ingredients:

  • 1 (12-ounce) bag semisweet chocolate chips
  • 1 (12-ounce) bag white chocolate chips
  • 1 teaspoon coconut oil or vegetable shortening (optional)
  • 1/2 teaspoon peppermint extract
  • 1 (16-ounce) bag pretzel twists or rods
  • 1/2 cup crushed candy canes or peppermint candies

Equipment:

  • 2 microwave-safe bowls
  • 2 forks
  • Baking sheets
  • Parchment paper or wax paper

Instructions:

Prep your area:

  • Line two baking sheets with parchment paper or wax paper.
  • Crush your candy canes by placing them in a zip-top bag and gently hitting them with a rolling pin or mallet. Set crushed candies aside.

Melt the semisweet chocolate:

  • Microwave: Place the semisweet chocolate chips and optional coconut oil/shortening in a microwave-safe bowl. Heat in 30-second intervals, stirring thoroughly between each interval, until the chocolate is melted and smooth. Stir in the peppermint extract.
  • Double boiler (stovetop): Fill a saucepan with about an inch of water and bring to a simmer. Place the semisweet chocolate chips and optional coconut/shortening in a heatproof bowl and set it over the saucepan, making sure the bottom of the bowl doesn’t touch the water. Stir constantly until melted and smooth. Stir in the peppermint extract.

Dip the pretzels:

  • Dip each pretzel halfway into the melted semisweet chocolate. Use a fork to lift the pretzel out, letting excess chocolate drip off.
  • Place the dipped pretzels on the lined baking sheet.
  • Immediately sprinkle half of the pretzels with crushed candy canes.

Melt the white chocolate:

  • Repeat the same melting process (microwave or double boiler) with the white chocolate chips.

Drizzle the white chocolate:

  • Use a clean fork to drizzle the melted white chocolate over both the semisweet chocolate-covered pretzels and those with the crushed peppermint candy.

Set and chill:

  • Let the pretzels sit at room temperature for about 30 minutes or until the chocolate is completely set. You can speed up the process by refrigerating them for 10-15 minutes.

Tips:

  • Pretzel choice: Choose your favorite pretzel shape – twists, rods, or even the mini pretzels work well!
  • Coconut oil/Shortening: This helps thin the chocolate for easier dipping but isn’t strictly necessary.
  • Melting alternatives: Use a candy melting pot if you have one.
  • Storage: Store your Chocolate Peppermint Covered Pretzels in an airtight container at room temperature for up to 5 days, or in the refrigerator for longer storage. They’re also delicious straight from the freezer!

Enjoy your festive, homemade treat!

Comments

No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *