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Chocolate Peppermint Covered Pretzels
Dark or white chocolate peppermint covered pretzels are an easy, thoughtful homemade edible gift idea for the holiday season.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 70 - 80 pretzels
Calories: 205 kcal
Course:
Dessert , Snacks
Cuisine:
American
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
- ½ cup Crushed peppermint candies or candy canes
Instructions
- Line a large rimmed baking sheet with parchment paper and set aside.
- Place the semisweet chocolate and 1 1/2 teaspoons coconut oil in a microwave-safe bowl. Heat for 30 seconds, stir, then continue heating in 15-second bursts, stirring between each. Repeat until the chocolate is almost but not entirely melted. Remove from the microwave, add 1/2 teaspoon of the peppermint extract, and stir, letting the residual heat melt the chocolate the rest of the way.
- Place the white chocolate and remaining 1 1/2 teaspoons coconut oil in a separate microwave-safe bowl and melt, following the same process above. Stir in the remaining 1/2 teaspoon peppermint extract.
- Dip half of the pretzels into the white chocolate, leaving one corner undipped. Shake off any excess and use a knife or fork to wipe some of the excess chocolate off of the back of the pretzels so that the holes are open. Place on the prepared baking sheet. With the tines of a separate fork, drizzle with semisweet chocolate and immediately sprinkle with the crushed candy pieces. I was able to dip about four pretzels in a row before sprinkling and have enough time before the coating hardened.
- Dip the second half of the pretzels in the semisweet chocolate, following the same method as the above. Lay on the parchment paper, then with the tines of a clean fork, drizzle with white chocolate, and then sprinkle with crushed peppermint candy.
- Let the pretzels set until the chocolate is hardened, about 30 minutes. You can also place them in the refrigerator to speed the process.
Cup of Yum
Notes
- TO STORE: Keep leftover chocolate-dipped pretzels in an airtight container at room temperature for up to 2 weeks.
- TO STORE: Keep leftover chocolate-dipped pretzels in an airtight container at room temperature for up to 2 weeks.
- TO FREEZE: White chocolate peppermint-covered pretzels may be kept in the freezer for up to 6 months. Enjoy straight from the freezer or allow to come to room temperature before serving.
Nutrition Information
Serving
5pretzels
Calories
205kcal
(10%)
Carbohydrates
24g
(8%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
4mg
(1%)
Potassium
127mg
(4%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
11IU
(0%)
Vitamin C
1mg
(1%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 70- 80 pretzels
Amount Per Serving
Calories 205
% Daily Value*
| Serving | 5pretzels | |
| Calories | 205kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 4mg | 1% |
| Potassium | 127mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 11IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.