White Chocolate Peppermint Bark Pretzel Sticks are one of my favorite holiday addictions. It all started with a Costco sample of holiday pretzel crisps…and of course I had to make my own using gourmet, white milk chocolate chips, peppermint, and pretzel sticks. They’re so fun, but a little tricky to make…come see!
White Chocolate Peppermint Bark Christmas Pretzel Rods
Melting chocolate, dunking pretzels, and dusting them with crushed candy cane sounds easy enough, right?
It’s actually tricky. It all hinges on…the chocolate coating, and timing.
What kind of white chocolate do I use for this peppermint bark recipe?
I like to use Guittard. They’re available at many grocery stores and are made right here in the Bay area!
These babies are non GMO and use real vanilla, for the win! (this is not a sponsored post btw, I just love the product)
How do you make White Chocolate Covered Pretzels?
- Melt white chocolate (see full recipe below).
- Transfer melted chocolate to tall, slender, glass/ceramic jar.
- Dip pretzel rods in melted chocolate.
- Sprinkle crushed peppermint over chocolate to coat.
- Allow coating to set.
How do you dip pretzels in without making a mess?
The best way I’ve found to keep pretzels pretty is to use the jar sides to remove excess chocolate. But you really need a tall, slender jar if you’re using pretzel rods.
When you do this, it creates a uniform coating of chocolate on each one.
What happens if you overheat chocolate?
When you overheat chocolate, it seizes, which means it turns into an ugly clump and impossible to work with.
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.
White Chocolate Peppermint Bark Christmas Pretzel Rods Ingredients:
- 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 Cranberry Pomegranate Relish served over warm, brie cheese.
Traci Antonovich
Yields 10-12 sticks
Pretzel rods are dipped in melted vanilla milk chocolate and peppermint candy.
15 minPrep Time
5 minCook Time
20 minTotal Time
Save Recipe5 based on 1 review(s)
Ingredients
- 8oz bag Salted Pretzel Rods
- 10 or 12 oz bag gourmet Vanilla Milk Chips or White Melting Chocolate
- 3oz Peppermint Stick
Instructions
- Heat VANILLA MILK CHOCOLATE CHIPS in microwave-safe bowl on medium power at 30-50 second intervals until chocolate is melted with no lumps; stir as needed between intervals; pour into tall glass jar for dipping pretzels. (If chocolate clumps form, stir in 1 tbsp coconut oil and reheat as needed)
- Lay PEPPERMINT pieces on a baking sheet; using the bumpy side of a tenderizer, gently crack and crush into small, mixed-sized pieces.
- Dunk PRETZEL STICKS (one at a time) into melted chocolate; as you pull upward, rest it against the side of the jar and twist, leaving an even, chocolate coating.
- Immediately dust the chocolate-coated stick with peppermint (before it sets); lay finished stick on baking sheet; repeat this process with each stick.
Notes
Coating will naturally set within 30 minutes at room temperature, or 10 minutes in the refrigerator. Store in airtight container at room temperature up to 1 week.
I first published this recipe on Amanda’s Cookin’ recipe site in Nov 2016. Hope you enjoy!
Traci Antonovich
About my recipes: Minimal meat & more plants!
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