I’m using Cady Heron’s Mathletes competition-winning answer (too niche?) to convey how irresistible these Chocolate Peppermint Covered Pretzels are. The answer to how many you can eat in one sitting?
THE LIMIT DOES NOT EXIST.
Well, I guess the bottom of the bowl exists, but still — these crunchy, sweet, and salty, chocolate-covered pretzels that are spiked with peppermint are an immediate yes and must-have for your holiday (no)baking list!
Easy No-Bake Holiday Treat
I obviously love a good Christmas cookie as much as the next gal, but when you’re not in the mood to drag out an armful of ingredients from the pantry then sit and wait for the dough to chill before you scoop, bake, cool, and then devour, these chocolate-peppermint cuties come in clutch.
We’re talking 6 everyday ingredients, GORGEOUS, easy, and perfect for holiday gift giving. I recently packaged up a bag to deliver to a friend and she was just delighted! There’s nothing quite like a homemade food gift, especially when its infused with the flavors of the holidays.
This recipe is also gluten free and easily made vegan, though if you have no food restrictions you can make them using standard ingredients.
Raid your pantry for the everyday ingredients needed to make these easy, chocolate-covered pretzels! Here’s what you’ll need:
- Dark chocolate: I’m a forever Enjoy Life chocolate fan and their dark chocolate morsels melt like a dream for dunking the salty pretzels into. Perfectly sweet and not bitter whatsoever. You could use semisweet chocolate or even milk chocolate chips if you prefer.
- Peppermint: crush either full size or mini candy canes for the peppermint sprinkle on top of each pretzel. You could crush circular peppermint candies too.
- White chocolate: this is for the pretty drizzle on top of the dark chocolate covered peppermint pretzels. Enjoy Life has a dairy-free white chocolate option if you need it!
- Vegetable or coconut oil: just a bit to help the chocolate chips melt into a smooth coating.
- Peppermint extract: a little bit adds SO much peppermint flavor to each chocolate covered pretzel. I like Watkins brand pure peppermint extract.
- Mini Pretzels: you can’t have Chocolate Covered Peppermint Pretzels without them! Snyder’s Gluten Free Mini Pretzels are my go-to, but you can use the brand you like best.
How to Store Them
After coating the pretzels in chocolate and crushed peppermint, let them sit at room temperature until the chocolate has set — usually 30-40 minutes — then transfer the pretzels into an airtight container with a lid, or scoop into festive treat bags and tie with a pretty ribbon for gifting.
You can extend the shelf life by refrigerating the pretzels after 3 days or so, OR you can stash them in freezer Ziplock bags and freeze for up to 3 months.
Have you told you they are epic right out of the freezer?!
Let’s do this!
Try These Irresistible Cookies
How to Make Chocolate Peppermint Covered Pretzels
Step #1: Melt the dark chocolate chips.
Start by adding dark chocolate chips to a medium-size, microwave-safe bowl with a teaspoon of either vegetable or coconut oil. Microwave on high for 2-1/2 minutes, stirring halfway through, or until the chocolate is smooth and melted.
Add a splash of pure peppermint extract to the chocolate then stir to combine. Again, just a little bit adds a TON of peppermint flavor!
Step #2: Dunk the pretzels into the melted chocolate.
One by one, hold the corner of a mini pretzel twist then dunk it into the melted chocolate. Let some of the excess chocolate drip away then place onto a parchment paper, wax paper, or silpat-lined half sheet pan.
I buy and use Reynolds Kitchens parchment paper sheets religiously for not just projects like this, but roasting vegetables, toasting bread, etc.
Again, I love these Snyder’s Gluten Free Mini Pretzels — they are indistinguishable in both taste and texture (from what I can remember, anyway!) from regular mini pretzels!
Step #3: Sprinkle crushed peppermint on top.
About halfway through the batch of pretzels, pause to sprinkle crushed peppermint candy on top of the warm dark chocolate to ensure it sticks.
For the full recipe you’ll need ~1/2 cup crushed peppermint, which is about 4 full-sized candy canes. I place them inside a Ziplock bag then place the bag inside a folded kitchen towel and use a mallet to crush them up.
Step #4: Add the white chocolate drizzle.
The last step is to melt white chocolate chips with a touch more oil then use a spoon or fork to drizzle the white chocolate over the Chocolate Peppermint Covered Pretzels.
OR if you’re a Type A control freak like moi, scoop the warm chocolate into a small ziplock bag, snip the corner off, then drizzle the white chocolate on top that way.
That’s all she wrote!
Place the sheet pan in a cool corner to allow the chocolate to set. You CAN place it in the refrigerator, but there’s a chance your chocolate will bloom a day or two later. If you plan on eating them all before that may occur though, go for it! ;) Also, chocolate that has bloomed (meaning, it’s turned white or cloudy) is perfectly safe to eat.
How far in advance can I make Chocolate Covered Pretzels?
- These treats will last up to 3 days on the counter, and 5 days in the refrigerator before they lose their freshness. Plan on keeping them in an airtight container or sealed treat bag the entire time.
Are you supposed to refrigerate Chocolate Covered Pretzels?
- If your home or kitchen runs hotter than 72 degrees or so, it’s probably a good idea to store the chocolate covered pretzels in the fridge to reduce the risk of them melting onto each other or the packaging. Let’s put it this way — it doesn’t hurt to refrigerate them!
I hope you love making, gifting, or simply EATING these festive little holiday treats! Enjoy!
More Easy Holiday Snacks and Treats
- Chocolate Peppermint Puppy Chow
- Christmas Crunch
- Chocolate Peppermint Bark
- Gluten Free Chex Mix
- 10 Gluten Free Christmas Cookies and Treats
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Chocolate Peppermint Covered Pretzels
Chocolate Peppermint Covered Pretzels are an irresistible holiday treat! Crunchy, sweet, salty, and minty — it's impossible to stop at one!
- 9oz dark or semi-sweet chocolate chips
- 1-1/2 teaspoons vegetable or coconut oil, divided
- scant 1 teaspoon peppermint extract
- 2-1/2 cups gluten free pretzel twists
- 1/4 cup crushed candy canes (~4 candy canes)
- 1/2 cup white chocolate chips
- Line two half sheet pans with parchment paper, wax paper, or a silpat then set aside.
- Add the dark chocolate chips plus 1 teaspoon oil to a medium-size glass bowl then microwave for 2-1/2 minutes or until smooth, stirring halfway through. Add the peppermint extract then stir to combine.
- Dip the mini pretzels into the melted chocolate allowing some of the excess to drip off then place onto the prepared sheet pans. Stop halfway through to sprinkle crushed candy canes over the warm chocolate. If the chocolate in the bowl gets too thick, microwave for 15 seconds then stir until smooth.
- Add the white chocolate chips plus remaining 1/2 teaspoon oil to a small glass bowl then microwave for 45 seconds. Stir then microwave in 20 second increments, stirring between increments, until the white chocolate is melted and smooth. Note: the white chocolate won’t be as runny as the dark chocolate and that’s ok! Use a spoon or fork to drizzle the white chocolate over the pretzels OR scoop the warm melted chocolate into a plastic ziplock bag then seal the top, snip off a corner, and drizzle the white chocolate over the pretzels.
- Let the Chocolate Peppermint Dipped Pretzels sit at room temperature until the chocolate has set, 30-40 minutes, then eat.
- To store: store in an airtight container or gallon Ziplock bag between layers of parchment or wax paper on the counter for 3 days, or extend the shelf life by storing them in the refrigerator for up to a week.
- To freeze: transfer the completely cooled and set chocolate-covered pretzels into a gallon Ziplock freezer bag then freeze for up to 3 months.
- I like Snyder’s gluten free mini pretzels
- I like Watkins Pure Peppermint Extract
- I like Enjoy Life brand Dark Chocolate Morsels. You can also use their non-dairy White Chocolate Chips for the white chocolate drizzle if needed for a dairy allergy.
- If you can’t find candy canes, use round peppermint candies instead.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Photos by Ashley McLaughlin