These Peppermint Bark pretzels have the incredible combination of cool peppermint, creamy chocolate, and crunchy, salty pretzels. The pretzels are a perfect gift or snack for the holiday season. They are festive, irresistibly addictive, and delicious.
What we love about these Peppermint Pretzels
These pretzels are so beautiful, festive, addictive, and delicious. We love the combination of the cool peppermint, creamy chocolate, and crunchy, salty pretzels. The only problem with this recipe is that you will eat so many making them, you may have less than you want to have if you are gifting them! They really are lovely to add to a cookie tray during the holidays; they look so festive, and are a delicious addition to cookies and other treats.
Dipping the pretzels is really easy, and the recipe itself is simple with only 6 ingredients. You don’t have to make 25 of both dark chocolate and white chocolate. That’s just as much as I can make with the amount of white chocolate called for in the recipe. You can make less, you can make all of one or the other, or make more of one or the other, depending on how you wish to make them.
Looking for some more Christmas treats? Try our Chocolate Butter Toffee with Pecans, our Ginger Crinkle Cookies, our Orange Cranberry Cookies with Icing, our Cherry Bars with Almond Icing, or our Kitchen Sink Christmas Cookies.
What you need to make these Chocolate Covered Pretzels
You will need the following ingredients:
- White vanilla flavored melting wafers
- Dark chocolate flavored melting wafers
- Mini pretzels
- Candy canes
- Peppermint oil
Peppermint Bark Pretzels Substitutions
I know what it’s like when you don’t have everything on hand, and the last thing you want to do is run to the store and pick something up. Here are a few ideas to substitute items on the ingredients list if needed:
- There are a lot of brands of candy melts you can use. I would just follow the instructions on the back of the package. Melted white chocolate chips could work too, but I haven’t recipe tested with those.
- You can use different kinds of pretzels if you wish.
- You can use 1/4 teaspoon -1/2 teaspoon peppermint extract in place of the peppermint oil, but I prefer peppermint oil with chocolate. See my tips and notes section for more information.
- You could use a large box of candy canes in place of the mini candy canes. I dislike unwrapping large candy canes, and just cut the tips off of the smaller candy cane bags, but you can use either.
- You can do all white chocolate or all dark chocolate, or drizzle the dark chocolate on the white. Have fun with it!
Step-by-step Instructions
Step 1. Put the unwrapped candy canes in a gallon-sized Ziploc bag and crush finely with the flat side of a meat tenderizer or a rolling pin.
Step 2. Melt the white vanilla wafers according to package directions. Place 5-6 pretzels at a time in the melted chocolate. Working one at a time, use a fork to turn a pretzel and ensure that the entire pretzel is covered. Lift the pretzel with the fork and let the excess white chocolate drip into the bowl. Place it on the prepared baking sheet. Repeat the process to coat 25 pretzels. Repeat the process with the dark chocolate.
Step 3. Reheat the white chocolate so that it is thin again and stir to remove any lumps. Place the melted chocolate in a ziploc bag, remove any extra air, and seal it. Cut a very small hole in a corner of the bag. Squeeze the bag and drizzle the white chocolate back and forth horizontally over the pretzels. Sprinkle the crushed candy cane over the recently drizzled pretzels. I usually do several at a time. You want to make sure the drizzled chocolate is still wet for the candy canes to adhere.
Step 4. I use a white chocolate drizzle for the chocolate pretzels. You can use a chocolate drizzle on the white chocolate if you like as well.
Tips
- I like using wax paper to line a cookie sheet to set the dipped pretzels on to set. They don’t stick to the paper, and it helps with cleanup.
- I prefer using peppermint oil over peppermint extract when melting chocolate. Peppermint oil is better than extract for melted chocolate because oil-based flavorings don’t cause chocolate to seize (harden and clump). Extracts are diluted and weaker, requiring more liquid that can ruin melted chocolate, while oil provides a potent flavor in just a few drops.
Frequently Asked Questions
| Can the pretzels be made in advance? |
| Pretzels will last about one week when stored in an airtight container, although they can last up to 2 weeks. They do not need to be refrigerated. Chocolate-covered pretzels can get soggy or develop a white, chalky coating in the fridge due to condensation from temperature changes, which softens the pretzel and affects the chocolate’s texture/appearance, so it’s best to store them in a cool, dry, airtight container at room temperature for optimal crispness. |
| How do I store Mummy Pretzels? |
| a. Store pretzels in an air-tight container in a single layer for up to two weeks, though for best quality I would consume within a week. I use a Tupperware container and use waxed paper to separate the layers if I need to stack them so they don’t stick together. b. These freeze well and can be stored in an air-tight container in the freezer for up to 3 months. It is possible that when you thaw them they can |
Peppermint Bark Pretzels
30
minutes4
minutes10-30
minutes50
pretzelsThese Peppermint Bark pretzels have the incredible combination of cool peppermint, creamy chocolate, and crunchy, salty pretzels. The pretzels are a perfect gift or snack for the holiday season. They are festive, irresistibly addictive, and delicious.
Ingredients
One 10-ounce bag of white vanilla-flavored melting wafers (I used Ghirardelli brand)
One 10-ounce bag of dark chocolate-flavored melting wafers (I used Ghirardelli brand)
One 16-ounce Mini Pretzels (I used Snyders of Hanover brand)
One box of mini candy canes, 40-count, unwrapped
One bottle peppermint oil for candy making and baking (I used LorAnn’s brand)
Directions
- Line two baking sheets with waxed paper.
- Put the unwrapped candy canes in a gallon-sized Ziploc bag and crush finely with the flat side of a meat tenderizer or a rolling pin.
- Melt the white vanilla wafers according to package directions. I use a medium-sized microwave-safe bowl in the microwave, and make sure and stir well after heating the wafers each time. Heat first for 30 seconds, stir, then in 15-second intervals on half power until completely melted. This is done in 1-2 minutes.
- Place 5-6 pretzels at a time in the melted chocolate. Working one at a time, use a fork to turn a pretzel and ensure that the entire pretzel is covered. Lift the pretzel with the fork and let the excess white chocolate drip into the bowl. Place it on the prepared baking sheet. Repeat the process to coat 25 pretzels. If the chocolate starts to thicken too much, you can reheat it for 15 seconds, stir, and keep dipping. If you don’t want to see any brown from the pretzel, you can redip the front of any pretzels that don’t seem white enough. Usually, the first few are a little thinner when the chocolate is thinner.
- Repeat steps 3 and 4 for the dark chocolate-flavored melting wafers using the second baking sheet. I never have to double-dip the dark chocolate.
- Reheat the white chocolate so that it is thin again and stir to remove any lumps. Place the melted chocolate in a ziploc bag, remove any extra air, and seal it. Cut a very small hole in a corner of the bag. Squeeze the bag and drizzle the white chocolate back and forth horizontally over the pretzels. Sprinkle the crushed candy cane over the recently drizzled pretzels. I usually do several at a time. You want to make sure the drizzled chocolate is still wet for the candy canes to adhere.
- Let the chocolate set for at least 10 minutes in the fridge or at least 30 minutes at room temperature. Remove from the sides of the pretzels any chocolate or candy canes hanging over the edge. I just do this with my fingers. Serve immediately or store at room temperature in an airtight container for a week.
Notes
- I put the serving size as 50 pretzels, but you will have extra dark chocolate to dip more if desired. Since I use the white chocolate for dipping, drizzling, and double dipping if desired, the white chocolate runs out faster.
- I used LorAnn’s Natural Peppermint Oil for candy making and baking. You can buy it at Walmart or Michaels. I have an Amazon link attached when you click on peppermint oil as well.
- I prefer using peppermint oil over peppermint extract when melting chocolate. Peppermint oil is better than extract for melted chocolate because oil-based flavorings don’t cause chocolate to seize (harden and clump). Extracts are diluted and weaker, requiring more liquid that can ruin melted chocolate, while oil provides a potent flavor in just a few drops.
