White Chocolate Peppermint Pretzels (Print-Friendly Version)
Crunchy pretzels coated in creamy white chocolate and topped with festive peppermint pieces.
# What You'll Need:
→ Pretzels
01 -
200 g pretzel crisps
→ Chocolate Coating
02 -
340 g white chocolate chips
03 -
15 ml vegetable oil
→ Toppings
04 -
120 ml crushed peppermint candies
05 -
Pinch of sea salt
# How to Make It:
01 -
Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
02 -
Combine white chocolate chips and vegetable oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until fully melted and smooth.
03 -
Dip each pretzel crisp into the melted chocolate, ensuring full coverage. Lift with a fork, allowing excess chocolate to drip off, then place on the prepared baking sheet.
04 -
Sprinkle crushed peppermint candies over the chocolate-coated pretzels while the coating is still wet to ensure adhesion and festive appearance.
05 -
Refrigerate the baking sheet for 30 minutes or until the chocolate is completely set and firm.
# Additional Tips:
01 -
Avoid overheating the chocolate to prevent grainy texture; stir frequently during melting.
02 -
Ensure pretzel crisps are chilled until the coating is fully set to avoid smudging.
03 -
Store finished crisps in an airtight container in the refrigerator for up to two weeks or at room temperature for up to one week.