Looking for a quick and easy holiday treat? These Chocolate Peppermint Pretzels are addictive!
There’s just something about a chocolate covered pretzel. It’s imperative to use really high quality chocolate in this recipe, as it’s such a major component! I used Ghirardelli and wow is it good.
You can crush your own candy cane – I did for many years – but I recently read that pre-crushed peppermint is less sticky and I gotta say, it’s going to be hard to go back. It’s so easy to use!
This is a great recipe for little chefs to help with this holiday season. Young Rose Table would have loved dipping and sprinkling!
These treats keep remarkably well in the fridge for about a week without losing any crunch. I hope you love them as much as I do!
Chocolate Peppermint Pretzels
50 small pretzels
8 oz semi-sweet Ghirardelli chocolate
1 cup crushed peppermint
- Chop chocolate into small pieces and set in a heatproof bowl or cup. Melt at half power for about 2 minutes, stirring every 15 seconds or so. Do not overheat.
- Dip each pretzel one at a time in the melted chocolate and set on parchment-lined sheet. Stop every five or six pretzels and sprinkle with crushed peppermint.
- Pop in the fridge for twenty minutes to set and enjoy! Store leftovers in an airtight container in the fridge.
Watch me make it:
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