Peppermint Bark Pretzels (Printable)

Crunchy twists coated in white and dark chocolate, sprinkled with crushed peppermint candies for a festive twist.

# What's Needed:

→ Pretzels

01 - 24 mini pretzel twists

→ Chocolates

02 - 4 oz (120 g) chopped dark chocolate
03 - 4 oz (120 g) chopped white chocolate

→ Toppings

04 - 2 oz (60 g) crushed peppermint candies or 3 crushed candy canes

# How to Make It:

01 - Line a baking sheet with parchment paper.
02 - Microwave the dark chocolate in 20-second intervals, stirring between bursts until smooth.
03 - Dip each pretzel halfway into the melted dark chocolate, allowing excess to drip off, then place on the prepared baking sheet.
04 - Allow the dark chocolate to set at room temperature or refrigerate for 10 minutes.
05 - Using a clean bowl, melt the white chocolate with the same microwave method until smooth.
06 - Dip the other half of each pretzel into the white chocolate, then immediately sprinkle with crushed peppermint candies.
07 - Return the pretzels to the baking sheet and refrigerate for 10 minutes until set.
08 - Serve immediately or keep in an airtight container at room temperature for up to one week.

# Tips for Success:

01 -
  • They take just 20 minutes of actual hands-on time, leaving you free to sip hot cocoa while things set
  • The contrast of crunchy pretzel, creamy chocolate, and cool peppermint is addictive in the best way
  • Everyone assumes they're fancy and complicated, but they're shockingly easy to pull off
  • They make incredible gifts that feel personal and homemade, not store-bought
02 -
  • Don't skip the dark chocolate setting step—I learned this the hard way when I rushed and ended up with muddy brown pretzels instead of a crisp contrast. Patience changes everything.
  • The temperature of your chocolate matters more than you'd think. If it's too hot, the pretzel softens; if it's too cool, it won't coat evenly. Test it on your wrist like you're checking a baby's temperature, and aim for warm but not hot.
  • Crushed peppermint must go on while the white chocolate is still warm enough to be tacky. Cold chocolate won't hold the crunch, and you'll lose half the topping.
03 -
  • Keep your melted chocolate at the right temperature by placing the bowl over barely warm water instead of using heat. This gives you more control and prevents grainy texture.
  • If your peppermint candies are large, pulse them in a food processor for more uniform crushing, or wrap them in plastic wrap and bash with a rolling pin for therapeutic crushing.
  • Make these pretzels the day before you need them—they actually taste better after the flavors have had time to settle, and you'll feel less rushed.

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