White chocolate Peppermint Bark Coated Pretzels are one of my favorite holiday addictions. It all started with a Costco sample of holiday pretzel crisps. Of course, I had to make my own using gourmet, white milk chocolate chips, peppermint, and pretzel sticks.
Peppermint Bark Coated Pretzels
Melting chocolate, dunking pretzels, and dusting them with crushed candy cane sounds easy enough, right?
It’s easy, but can be 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 Peppermint Bark Coated Pretzels?
Step 1. Melt white chocolate (see full recipe below).
Step 2. Transfer melted chocolate to tall, slender, glass/ceramic jar.
Step 3. Dip pretzel rods in melted chocolate.
Step 4. Sprinkle crushed peppermint over chocolate to coat.
Step 5. Allow coating to set.
* See full recipe below
How do you evenly coat the white chocolate bark on the pretzel stick?
The best way I’ve found to do this is to use a tall, slender jar and twirl the pretzel against the side of the jar to remove excess chocolate.
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.
Peppermint Bark Coated Pretzel 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
Recommended Kitchen Tools
- 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)
More easy holiday recipes
Salted Dark Chocolate Nut Clusters are just as addictive as those Christmas candy pretzel sticks!
Cranberry Pomegranate Relish is perfect served over warm, brie cheese on the appetizer table.
Chocolate Eclair Icebox Cake will be devoured by everyone at your holiday party!
Peppermint Bark Coated Pretzels
- 10 Pretzel Rods
- 10 oz bag Gourmet Vanilla Milk Chips
- 3 oz Peppermint candy
For the white chocolate bark:
- 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.
To decorate pretzels:
- 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.
- The white chocolate coating will naturally set within 5 minutes in the refrigerator.
- Store in airtight container at room temperature up to 1 week.
I first published this recipe on amandascookin.com recipe site in Nov 2016. Her recipe site is jam-packed with delicious food!!