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Peppermint Bark Pretzels Recipe

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4.3 from 8 reviews

Peppermint Bark Pretzels combine crunchy mini pretzels coated in rich white and dark chocolate, delicately drizzled with peppermint-flavored white chocolate and topped with crushed candy canes for a festive, sweet-and-salty holiday treat.

Ingredients

Chocolate Coatings

  • One 10-ounce bag of white vanilla-flavored melting wafers (Ghirardelli brand)
  • One 10-ounce bag of dark chocolate-flavored melting wafers (Ghirardelli brand)

Base

  • One 16-ounce bag of mini pretzels (Snyders of Hanover brand)

Toppings and Flavoring

  • One box of mini candy canes, 40-count, unwrapped
  • One bottle peppermint oil for candy making and baking (LorAnn’s brand)

Instructions

  1. Prepare Baking Sheets: Line two baking sheets with waxed paper to prevent sticking and make cleanup easier.
  2. Crush Candy Canes: Place unwrapped mini candy canes in a gallon-sized Ziploc bag and crush them finely using the flat side of a meat tenderizer or a rolling pin to create festive peppermint sprinkles.
  3. Melt White Chocolate: Melt the white vanilla-flavored melting wafers in a medium microwave-safe bowl by heating for 30 seconds, stirring, then heating in 15-second intervals at half power until smooth, about 1-2 minutes total.
  4. Coat Pretzels with White Chocolate: Dip 5-6 pretzels at a time into the melted white chocolate, using a fork to turn each pretzel ensuring full coverage. Lift to let excess chocolate drip off, then place on the prepared baking sheet. Repeat to coat about 25 pretzels. Reheat chocolate for 15 seconds if it thickens and redip if needed for full coverage.
  5. Melt Dark Chocolate: Repeat the melting process with the dark chocolate-flavored melting wafers and use the second baking sheet to coat another set of pretzels. Dark chocolate usually does not require double dipping.
  6. Drizzle White Chocolate and Add Candy Cane Topping: Reheat the white chocolate until thin and smooth. Transfer it to a Ziploc bag, squeeze out the air, seal, and cut a small corner. Drizzle this chocolate horizontally over the pretzels on the dark chocolate baking sheet. Immediately sprinkle crushed candy canes over the wet drizzle so they stick well.
  7. Set and Serve: Allow pretzels to set in the fridge for at least 10 minutes or at room temperature for 30 minutes. Remove any excess chocolate or candy cane pieces hanging over the edges by hand. Serve right away or store them in an airtight container at room temperature for up to one week.

Notes

  • Use high-quality melting wafers for smooth coating and easy melting.
  • Reheat melting wafers in short intervals to avoid burning the chocolate.
  • Ensure the candy cane drizzle is applied quickly before the chocolate sets so the pieces stick well.
  • Carefully remove any chocolate or candy cane overhang for a clean presentation.
  • Store in an airtight container at room temperature for best freshness.

Find it online: https://miracooking.com/peppermint-bark-pretzels-recipe/