Dark Chocolate Peppermint Pretzels (Print View)

Crunchy pretzels coated with dark chocolate and crushed peppermint for a perfect flavor blend.

# What You'll Need:

→ Pretzels

01 - 24 large pretzel rods

→ Chocolate

02 - 10 oz high-quality dark chocolate (at least 60% cacao), chopped

→ Peppermint

03 - 1/2 cup crushed peppermint candy canes or hard peppermint candies (approx. 8 pieces)

→ Optional

04 - 2 oz white chocolate, melted (for drizzling)

# How to Make:

01 - Line a large baking sheet with parchment paper or a silicone baking mat.
02 - Place the crushed peppermint candies in a shallow bowl or plate.
03 - Melt the dark chocolate in a microwave-safe bowl in 30-second increments, stirring between each until smooth, or melt over a double boiler.
04 - Dip each pretzel rod about two-thirds into the melted dark chocolate, allowing excess to drip off.
05 - Immediately roll or sprinkle the chocolate-covered section in the crushed peppermint, pressing gently to ensure adhesion.
06 - Place coated pretzels onto the prepared baking sheet.
07 - If desired, drizzle melted white chocolate over the pretzels for added decoration.
08 - Allow pretzels to set at room temperature until chocolate hardens, about 20 minutes, or refrigerate for 10 minutes for faster setting.
09 - Store the set pretzels in an airtight container at room temperature for up to one week.

# Expert Suggestions:

01 -
  • Takes 15 minutes to make but tastes like you spent an hour in the kitchen.
  • The combination of salty, sweet, and minty hits in a way that's almost addictive—people always ask for the recipe.
  • You can customize them however you want, so every batch feels like your own creation.
02 -
  • Temperature control matters more than you'd think—if your chocolate is too hot, it'll slide right off the pretzel, and if it's too cool, it won't adhere to the peppermint, so hit that sweet spot where it's still melted but beginning to thicken just slightly.
  • Crush your peppermint candies the day of or just before making these, because they can absorb moisture from the air and turn soft and sticky if they sit too long.
03 -
  • If your chocolate starts to thicken too much while you're dipping, microwave it for just 10-15 seconds to loosen it back up—don't overshoot or it'll separate.
  • Crushing peppermint candies in a food processor gives you more control over the texture and creates less mess than a bag-and-hammer method, though both work perfectly fine.

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