Peppermint Bark Pretzels (Printable version)

Crunchy pretzel twists coated in white and dark chocolate with peppermint candy sprinkles for a festive treat.

# What You'll Need:

→ Pretzels

01 - 24 mini pretzel twists

→ Chocolates

02 - 4 ounces dark chocolate, chopped
03 - 4 ounces white chocolate, chopped

→ Toppings

04 - 2 ounces crushed peppermint candies (approximately 3 candy canes)

# Directions:

01 - Line a baking sheet with parchment paper to prevent sticking.
02 - Melt the dark chocolate in a microwave-safe bowl using 20-second intervals, stirring thoroughly between each until smooth.
03 - Dip each pretzel halfway into the melted dark chocolate, allowing excess to drip off, then arrange on the lined baking sheet.
04 - Let the dark chocolate set at room temperature or refrigerate for 10 minutes until firm.
05 - In a clean microwave-safe bowl, melt the white chocolate using the same 20-second intervals and stirring method until smooth.
06 - Dip the opposite half of each pretzel into the melted white chocolate and immediately sprinkle with crushed peppermint candies.
07 - Return pretzels to the baking sheet and refrigerate for 10 minutes to fully set the coatings.
08 - Serve immediately or store in an airtight container at room temperature for up to one week.

# Expert advice:

01 -
  • They taste restaurant-quality but come together in under an hour—no mixer, no oven, no complicated techniques required
  • The flavor combination is genuinely addictive: salty pretzels meeting creamy chocolate and that cooling peppermint kick that makes you want just one more
  • They make people think you spent all day in the kitchen, but honestly, you barely did
  • Perfect for gift-giving because they look fancy enough to impress, but taste like you actually enjoyed making them
02 -
  • Do not—I repeat, do not—let your white chocolate overheat in the microwave. It seizes faster than dark chocolate, and once it does, there's no saving it. If it looks even slightly grainy, start over with a fresh batch.
  • The magic happens in the timing of the peppermint sprinkle. Too early and it falls off; too late and it won't stick. I learned this by making three batches and getting one perfect result, then another batch where half the candy slid off. Now I have a timer on my phone just for the sprinkle moment.
  • Chopping your own chocolate instead of using chips makes an enormous difference. Chips have stabilizers that prevent them from getting as smooth and glossy. Your chocolate will look more like the professional version if you start with a good chocolate bar, chopped.
03 -
  • Use a fork instead of your fingers for dipping if you find it awkward—it gives you more control and keeps your hands cleaner. I discovered this by accident when I was too lazy to wash chocolate off my hands repeatedly.
  • If your chocolate starts to thicken while you're dipping, microwave it for 5 seconds. It's the difference between a smooth, elegant coat and a thick, bumpy one that looks homemade in the wrong way.
  • Crush your peppermint candies in batches as you need them rather than all at once. Freshly crushed candies have more moisture and stick better than ones that have been sitting for an hour losing their texture.

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