Peppermint Bark Pretzels

Peppermint Bark Pretzels are a sweet and savory Christmas candy made with white chocolate, pretzel sticks, and crushed candy cane. This easy holiday recipe makes the perfect edible Christmas gift, stocking stuffer, party favor, or fun addition to your Christmas candy and cookie tray.

Peppermint Bark Pretzels

You know those love-at-first-bite white chocolate peppermint pretzel crisps we only see around the holidays? I’m crazy about them! That sweet, savory, crunchy, crispy thing they have going on. Omgosh, I honestly can’t control myself with them!

My love for this Christmas candy started with one Costco sample some years ago. All it took was one bite and I knew I had to learn how to make them so I could indulge when the craving hit.

Recipe Video: Peppermint Bark Pretzels

How to make Peppermint Bark Pretzels

Step 1. Crush the candy canes on a baking sheet with a meat tenderizer.

Step 2. Melt white chocolate chips in a pyrex glass measuring cup or heat-safe container.

Step 3. Dip pretzels into melted chocolate. Twist the pretzel while resting it against the side of the jar to remove excess chocolate. This helps create a uniform coating and helps reserve chocolate so you can make more pretzels.

Step 4. Sprinkle crushed peppermint over chocolate to coat and set the coated pretzel on a baking sheet or plate. Repeat until all pretzels have been coated.

Step 5. Allow the coated pretzels to set up at room temperature for 20 minutes. You can refrigerate them for 5 minutes to solidify the chocolate more quickly.

* See full recipe below

Best white chocolate to use for peppermint bark

I prefer to use white chocolate chips from specialty brands like Ghiradelli and Guittard. They’re available at many grocery stores and are made right here in the Bay area! I love these products because they’re non-GMO and uses real vanilla in the chocolate chips. This is not sponsored btw, I just love the product.

I have also used store-branded white chocolate chips and they were equally effective for this recipe in terms of texture, flavor, and performance.

Can I reuse melted chocolate that has solidified?

Yes. Since melted chocolate solidifies in about 15 minutes, you may need to microwave it to melt it again. I’ve done this several times in the course of making these pretzels.

How to fix chocolate that overheated

When you overheat chocolate, it seizes, which means it turns into a clumpy texture and becomes impossible to work with.

To fix overheated chocolate, add 1 teaspoon of any neutral flavored oil and heat it again in the microwave in 20-second intervals, stirring as needed until it becomes smooth again.

It never hurts to keep an extra stash of chocolate chips on hand in case you every heat your chocolate to the point of no return.

Peppermint Bark Pretzel Ingredients

• 8 oz pretzel sticks
• 12 oz white chocolate chips
• 6-8 1-oz candy canes

Recommended Kitchen Tools

• meat tenderizer (to crush the candy cane)
• Pyrex glass measuring cup (to melt chocolate)
• baking sheet (provides a surface for candy-crushing and coated pretzel cooling)

More easy holiday recipes

20 Thanksgiving and Christmas Recipes That Are Elegant But Easy…Really! This is the ultimate holiday recipe collection!

Salted Dark Chocolate Nut Clusters are just as addictive as these Christmas candy pretzels.

Cranberry Pomegranate Relish is perfect served over warm, brie cheese on the appetizer table.

Peppermint Bark Pretzels

Peppermint Bark Pretzels are a sweet and savory Christmas candy made with white chocolate, pretzel sticks, and crushed candy cane. This easy holiday recipe makes the perfect edible Christmas gift, stocking stuffer, party favor, or fun addition to your Christmas candy and cookie tray.

5 from 8 votes

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Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

Yield: 10 pretzel sticks

Author: Traci – TheKitchenGirl.com

Ingredients

• 10 Pretzel Sticks
• 1 10 oz bag White Chocolate Chips
• 6 1 oz Candy Canes

RECIPE VIDEO

Instructions

For the candy coating

• Heat WHITE CHOCOLATE CHIPS in a microwave-safe container on medium power at 30-50 second intervals until chocolate is melted and smooth; stir as needed between.

  Note: If chocolate gets overheated and seizes (clumps form), stir in 1 tps neutral-flavored oil and reheat in small intervals, stirring as needed until chocolate becomes smooth again.

For the candy cane

• Lay CANDY CANE on a baking sheet; using the bumpy side of a tenderizer, gently crack and crush into small, mixed-sized pieces.

Coat the pretzels

• Dunk a PRETZEL STICK into melted chocolate. Pull upward and twist the pretzel, resting it against the side of the jar to remove excess chocolate and create an evenly coated layer.
• Immediately dust the candy-coated pretzel with peppermint before it sets; lay on a baking sheet; repeat this process with each pretzel.
• Allow the coated pretzels to set up at room temperature for 20 minutes. You can refrigerate them for 5 minutes to solidify the chocolate more quickly.
• Store in an airtight container at room temperature up to 1 week.

Tried this recipe? I’d love your review!Visit the comments below and tell me how it went.

RECIPE NOTES

Yield: 10 pretzel sticks

Serving size: 1 pretzel stick

Nutrition facts are provided as a courtesy and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.

Nutrition

Serving: 1pretzel | Calories: 191kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 6mg | Sodium: 38mg | Potassium: 81mg | Fiber: 1g | Sugar: 23g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

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The Kitchen Girl

Recipe author and food photographer at The Kitchen Girl

I'm on a mission to help you eat healthy AND save money through simple, everyday recipes, product reviews, and budget-friendly kitchen tips.

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