chocolate covered mint pretzels

Peppermint Bark Chocolate Covered Pretzels

  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 10 min
  • Total Time: 30 min
  • Yield: 10 dozen pretzels 1x


Peppermint bark pretzels are the most amazing crunchy, sweet, salty and lightly minty festive holiday treat to gift and enjoy all season long!



  • 15.5-ounce bag of white chocolate chips or almond bark
  • 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


  1. 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.
  2. Heat the water until just simmering. Add the white chocolate chips or chopped up almond bark, and stir continuously until melted.
  3. Remove the bowl from the pan, and take it to your work space.
  4. 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.
  5. Tap the fork gently on the edge of the bowl to remove extra chocolate.
  6. Place the chocolate covered pretzel on a piece of waxed or parchment paper.
  7. While the chocolate is still wet, sprinkle on a few crushed peppermint candy pieces.
  8. Repeat with remaining chocolate and pretzels, adding the peppermint before the chocolate sets.
  9. 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).
  10. Place the melted chocolate in a quart-sized zipper-topped bag.
  11. 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.
  12. Let the chocolate set before storing; store extras covered at room temperature.


  • 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 more of a 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!); just look for them near the chocolate chips or near the seasonal baking items.
  • Category: dessert
  • Method: no bake
  • Cuisine: American
Nutrition Information: YIELD: 120 SERVING SIZE: 1 pretzel
Amount Per Serving: Calories: 42.5 Fat: 1.7g Cholesterol: 7mg Sodium: 10.9mg Carbohydrates: 6.5g Sugars: 3.3g Protein: 7g Vitamin A: 3µg Vitamin C: 1mg

Keywords: chocolate dipped pretzels, chocolate covered pretzels, peppermint bark, mint chocolate pretzels

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