Name: Chocolate Peppermint Covered Pretzels
Prep time: 25 min
Cook time: 5 min
Total time: 1 h
Yield: 70 to 80 pretzels
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); 1/2 cup crushed peppermint candies ( or candy canes)

Chocolate Peppermint Covered Pretzels bring salty, crunchy mini pretzels together with semisweet chocolate, white chocolate, and crisp peppermint pieces. I make a batch when holiday cookie trays need a no-bake treat that looks festive but takes little hands-on time. Each pretzel gets a dip in chocolate, then a sprinkle of crushed candy before the coating sets. The contrast is what makes these so satisfying: a salty snap under smooth chocolate, with a cool peppermint finish. You can use one kind of chocolate or make half the batch dark and half white for a striped assortment. Chocolate Peppermint Covered Pretzels are also easy to portion for gift bags or share at a party. Set aside about 20 minutes to dip and decorate, then give the chocolate time to firm up before serving.

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)
1/2 cup crushed peppermint candies or candy canes

Cooking Instructions

Mini hard pretzels have a salty crunch that works especially well with smooth chocolate and cool peppermint. I make these for holiday cookie trays, but they are simple enough for an afternoon treat. Plan for about 20 minutes of hands-on work, plus time for the chocolate to set. You will need two heatproof bowls, a baking sheet, and parchment paper.

Prepare the pretzels and peppermint

Set up the baking sheet. Line a large baking sheet with parchment paper or a silicone baking mat. Arrange the mini pretzels nearby so you can reach them easily once the chocolate is melted. Make sure the pretzels are dry; even a little water can make melted chocolate seize or turn grainy.
Crush the candies. Put the peppermint candies or candy canes in a sturdy resealable bag, press out the air, and crush them with a rolling pin or the bottom of a heavy pan. Aim for small pieces rather than powder. Pieces around 1/8 inch stick well to the chocolate and add a crisp texture. Pour them into a shallow bowl for easy topping.

Melt the chocolates

Melt the semisweet chocolate. Place the chopped semisweet chocolate and about half of the coconut oil in a dry heatproof bowl. Microwave in 20-second bursts, stirring thoroughly after each one. Stop when a few small pieces remain, then keep stirring until the residual heat melts them. If you prefer the stovetop, set the bowl over a pan of gently simmering water, making sure the bowl does not touch the water.
Add peppermint extract carefully. Stir in half of the peppermint extract a little at a time until it is evenly mixed through the semisweet chocolate. If the chocolate thickens, keep stirring gently. Avoid adding extra liquid, which can make the coating seize. Set this bowl aside while you melt the white chocolate.
Melt the white chocolate separately. Put the chopped white chocolate and the remaining coconut oil in a second dry bowl. Microwave in 15-second bursts, stirring well each time. White chocolate can scorch quickly, so stop heating while a few pieces are still visible and let stirring finish the melt. Mix in the remaining peppermint extract gradually, stirring until the coating is smooth.

Dip, decorate, and set

Dip the pretzels. Drop a pretzel into one bowl of melted chocolate and use a fork to turn it until coated. Lift it out with the fork, then tap the fork gently against the bowl so excess chocolate drips away. For a partly coated look, dip only one side or about two-thirds of the pretzel. Set it on the prepared baking sheet, leaving a little space around each one.
Add the peppermint pieces while the coating is wet. Sprinkle crushed candy over each pretzel before moving on to the next few. The topping sticks best while the chocolate is glossy. For a cleaner finish, use a small pinch over each pretzel rather than dipping the whole piece into the candy bowl, which can leave loose crumbs on the sheet.
Use both coatings for variety. Continue dipping the pretzels in semisweet and white chocolate until you have used what you like. If either bowl starts to thicken, warm it for 5 to 10 seconds and stir; do not microwave it for a long stretch. You can also drizzle a little of the opposite chocolate over coated pretzels with a spoon for a striped finish.
Let the chocolate set. Leave the pretzels on the baking sheet at cool room temperature until firm, usually 45 to 60 minutes. To speed things up, refrigerate the sheet for 15 to 20 minutes. Avoid leaving them in the refrigerator much longer than needed, since moisture can form on the chocolate when the pretzels return to a warm room.

Storage and serving

Once the coating is firm, transfer the pretzels to an airtight container, separating layers with parchment if you stack them. Store them in a cool, dry place for up to two weeks. If your kitchen is warm, keep the container in the refrigerator and let the pretzels sit at room temperature for a few minutes before serving. They are easy to pack into small treat bags, arrange on a dessert plate, or serve alongside hot cocoa. For a less intense peppermint taste, use fewer crushed candies on top; the extract still gives the chocolate a clear mint flavor.

Conclusion:

Chocolate Peppermint Covered Pretzels have the salty crunch, smooth chocolate coating, and cool candy pieces I want in a holiday treat. They take about 20 minutes of hands-on work, and you can make them ahead so the coating has time to set. Pile them onto a cookie tray, tuck a few into small treat bags, or serve them with coffee after dinner. For a different look, dip some pretzels in semisweet chocolate and the rest in white chocolate. You can also use finely chopped peppermint bark in place of crushed candy canes, though the topping will be a little sweeter. Keep the pretzels in an airtight container in a cool, dry place so they stay crisp.

Can I make these ahead?

Yes. Make them a day or two before serving and store them in an airtight container away from heat and moisture. Separate layers with parchment paper to protect the peppermint topping.

Why did my melted chocolate turn grainy?

Even a small amount of water can make chocolate seize. Use completely dry bowls and utensils, and melt the chocolate gently, stirring often.

Can I use another kind of pretzel?

Small twists or pretzel rods work too. Dip only part of each one if needed, and adjust the amount of chocolate and crushed peppermint to match.