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Peppermint bark pretzels are the most amazing crunchy, sweet, salty and lightly minty festive holiday treat to gift and enjoy all season long!
Yum yum yum, I love this recipe to pieces! Peppermint bark on its own is pure perfection in my heart, but add in the crunchy and salty elements of pretzels?! The best ever. I can’t wait for you to try and make these this holiday season. It takes a little time, but it’s worth it. Trust me, you won’t be disappointed. This flavor combination is everything!
I love getting the kids in the kitchen to help with these, too, and make it a family activity. Suppose you have a big crew of helpers like I do. In that case, you can have one helping to dip pretzels in chocolate, one sprinkling crushed peppermint over the white chocolate-covered pretzels, and one drizzling dark chocolate over the top of everything else.
Why You’ll Love This Recipe
- Peppermint bark pretzels are one of my all-time favorite holiday treats. They’re fun and easy to make with the whole family!
- Not only is it an easy treat to make, but it’s also fun and a great activity to get the kids involved with dipping the pretzels!
- It is a fun, festive (and tasty) activity while listening to Christmas music and keeping warm inside on an extra-chilly day.
Recipe Ingredients
- White chocolate chips or almond bark
- Mini knot pretzels
- Semi-sweet chocolate chips
- Coconut oil or shortening
- Peppermint candy pieces
See the recipe card below for full information on ingredients and quantities.
How to Make White Chocolate Peppermint Bark Pretzels
- Toss a few pretzels into the melted chocolate.
- Place on parchment paper
- Sprinkle with crushed peppermint candy.
- Drizzle the chocolate over the pretzels and enjoy!
Recipe FAQs
I do this a little differently than the white chocolate because there’s less of it, and you’re melting it with coconut oil. In a small bowl, melt the semi-sweet chocolate chips with the coconut oil (I do this in little 30-second bursts in the microwave, stirring after each 30 seconds).
Allow the chocolate to set completely before storing, and then keep them covered at room temperature for up to 5 days or in the fridge if you prefer cold sweets for up to 2 weeks.
These take about a half hour from start to finish, depending on how quickly you can dunk and drizzle!
Expert Tips
- Store extra pretzels in a covered dish at room temperature.
- Place the melted chocolate in a quart-sized zipper-topped bag, snip a hole in 1 corner of the bag 1/4-inch wide, and drizzle over the pretzels.
- Add the peppermint before the chocolate sets for best results, and let the chocolate set before storing.
More Yummy Candy Recipes to Consider
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Peppermint Bark Chocolate Covered Pretzels
Ingredients
- 1 bag white chocolate chips or almond bark, (15.5-ounce)
- 1 pound mini knot pretzels
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil or shortening
- 1/2 cup crushed peppermint candy pieces
Instructions
- Fill a saucepan with a few inches of water, and place a glass or ceramic mixing bowl on top of the pan so that the bottom of the bowl is 1 to 2 inches from the top of the water. You are making a double boiler.
- Heat the water until just simmering. Add the white chocolate chips or chopped up almond bark, and stir continuously until melted.
- Remove the bowl from the pan, and take it to your work space.
- Toss a few pretzels into the melted chocolate, and use a fork to cover them with chocolate well. Working with one pretzel at a time, fish the pretzel out of the chocolate with the fork so that it’s laying flat on the tines.
- Tap the fork gently on the edge of the bowl to remove extra chocolate.
- Place the chocolate covered pretzel on a piece of waxed or parchment paper.
- While the chocolate is still wet, sprinkle on a few crushed peppermint candy pieces.
- Repeat with remaining chocolate and pretzels, adding the peppermint before the chocolate sets.
- In a small bowl, melt the remaining semi-sweet chocolate chips with the coconut oil (I do this in little 30 second bursts in the microwave, stirring after each 30 seconds).
- Place the melted chocolate in a quart-sized zipper-topped bag.
- Snip a hole in 1 corner of the bag 1/4-inch wide, and then drizzle over the pretzels to make them pretty and to give you that dark chocolate taste like peppermint bark.
- Let the chocolate set before storing; store extras covered at room temperature.
Notes
- I like to make these at least 24 hours before serving. That gives the peppermint time to soak into the chocolate a little, and everything has a stronger peppermint flavor.
- This is a great recipe to scale up or down as needed and to get the kids involved with dipping.
- You can buy crushed peppermint candies in a bag (so easy!); look for them near the chocolate chips or near the seasonal baking items.
- It’s a fun and festive activity to do while listening to Christmas music and staying warm inside on an extra chilly day.
