Description
Delight in these White Chocolate Peppermint Pretzel Crisps, a festive no-bake holiday snack combining crunchy pretzels coated with smooth white chocolate and topped with crushed peppermint candies. Perfect for gifting or enjoying any winter celebration, these sweet and salty treats are quick to prepare and irresistibly delicious.
Ingredients
Scale
Ingredients
- 8 oz white chocolate or white candy melts
- 5 cups pretzel crisps
- ½ teaspoon peppermint extract (optional)
- ½ cup crushed peppermint candies or candy canes
- Optional: red and white holiday sprinkles for decoration
Instructions
- Prepare the baking sheet: Line a baking sheet with parchment or wax paper and set it aside to keep the pretzels from sticking after dipping.
- Melt the white chocolate: Place white chocolate or candy melts in a microwave-safe bowl. Heat in 30-second intervals, stirring well between each, until the chocolate is completely smooth and melted. If using, stir in peppermint extract to infuse the chocolate with a festive mint flavor.
- Dip the pretzels: Using tongs or a fork, dip each pretzel crisp into the melted white chocolate, coating one side thoroughly. Gently shake off any excess chocolate to prevent dripping.
- Decorate: Lay the coated pretzels in a single layer on the prepared baking sheet. Immediately sprinkle with crushed peppermint candies and holiday sprinkles while the chocolate is still wet to ensure they stick well.
- Repeat coating: Continue dipping and decorating all the pretzels until all are coated and garnished.
- Set the chocolate: Allow the pretzels to sit at room temperature or refrigerate for about 15–20 minutes until the white chocolate hardens fully.
- Store properly: Once set, store the pretzels in an airtight container at room temperature to keep them fresh for up to one week.
Notes
- For added texture and flavor contrast, drizzle the set white chocolate pretzels with melted dark chocolate.
- These peppermint pretzel crisps make wonderful holiday gifts when packaged in festive tins or treat bags.
