White Chocolate Covered Peppermint Pretzel Sticks have become my favorite holiday addiction this year. These sweet and salty pretzel sticks are so fun to make and even more fun to eat. Great for kids and adults! But they’re a little tricky…come see!
White Chocolate Covered Peppermint Pretzel Sticks
Melting chocolate, dunking pretzels, and a dusting of crushed candy cane sounds easy enough, right? Well, it’s tricky, actually. It all hinges on…the chocolate coating, rather the timing.
First, I’ve noticed this type of recipe typically calls for candy coating, but when I first experimented with this idea, I really wanted to use a gourmet chocolate product. You know, the kind you can eat right out of the bag, or doesn’t last long in your pantry because the flavor’s so good that you ate it right out of the bag.
We have a couple of household, gourmet chocolate brand names made right here in the bay area…Guittard and Ghirardelli. To me, it would be a toss-up if you asked which is better. After years of using both, the jury is still out on that one.
So, which chocolate did I use for this recipe?
I used Guittard Vanilla Milk Chips. For the record, I’m so glad I rebelled against the non-gourmet, candy coatings because you can literally taste the quality of this product…it’s pretty perfecto for this job, actually. And it happens to be non GMO and uses real vanilla, for the win!
Did I accidentally overheat the chocolate?
I certainly did…and you might too if you’re not careful. It became stressful too because I didn’t have a backup stash…so, consider these next words a big heads up!
It is possible to overheat chocolate, causing it to seize, which means you basically heat it for too long and end up with an ugly clump. I was able to revive mine by adding 1 teaspoon of coconut oil, slightly heating it again, and whisking it like a maniac…praying that it would come back. This worked for me, but I’d keep an extra bag of chocolate chips handy for a lower-stress scenario.
Here are the steps to make White Chocolate Covered Peppermint Pretzel Sticks:
- gently crush the candy cane (with the meat tenderizer)
- melt the white chocolate (microwave or double-boiler on stove, your choice)
- transfer melted chocolate to tall glass or jar
- dunk pretzel sticks in melted chocolate
- sprinkle candy coating over chocolate coating
- allow coating to set
You’ll need these ingredients for White Chocolate Candy Cane Pretzel Sticks:
- 8 oz bag salted pretzel rods
- 10 oz or 12 oz bag Guittard Vanilla Milk Chips or Ghirardelli Classic White Chips
- 3 oz peppermint stick
Kitchen tools I used for this recipe:
- bumpy-sided tenderizing tool (to crush candy cane)
- microwave safe bowl (to melt chocolate)
- baking sheets (provides candy-crushing surface and candy cooling surfaces)
- (optional) parchment paper (if you don’t have baking sheets for candy to cool)
- 6-8” tall glass jar (to dip pretzel into melted chocolate)
Have you seen my other holiday recipes?
If you like gourmet, homemade snacks, check out my Black Truffle Salted Dark Chocolate Drizzled Nuts. These guys are as addictive as the Christmas pretzel sticks! Also, get your dish remembered at that next holiday party with my No-Cook Cranberry Pomegranate Relish served over warm, brie cheese. Be sure to check out my recipe roundup of 21 Healthy Holiday Foods That Pop With Pomegranate…this post is loaded with talent and easy-to-make recipes!
This recipe was originally published on Amanda’s Cookin’ in December, 2016.
About my recipes: MORE plant, LESS animal...that's my jam.