Chocolate Covered Pretzels with Peppermint
One of the highlights of our Christmases growing up was Grandma Dorothy’s epic collection of homemade cookies and candies. She baked hundreds every year and kept them in assorted tins that my sisters and I gleefully raided each time we came over to her house. We’d pull all the tins on the table, opening them as quickly as we could to find our favorites. Although I adored them all in their own ways, the Chocolate Covered Pretzels were (and still are) my greatest weakness.
This recipe is sponsored by McCormick.
As simple and innocent as white chocolate covered pretzels might seem to the inexperienced, few treats can bring me to my knees like these salty-sweet gems. With cookies, I can usually limit myself to one or two.
Chocolate covered pretzels?
I dare you to pry the bag from my chocolate-covered fingers!
Warning: My grip is surprisingly strong, my elbows are pointy, and my love of chocolate with pretzels is deep, fierce, and true.
I make chocolate covered pretzels every year, and every year, I consider halving the recipe. I am so, so happy that I didn’t. In addition to wanting to have plenty of chocolate covered pretzels to give away for treats, I know from experience that a hefty stash brightens my own holiday spirits too.
My grandma passed away at the holidays two years ago, and making her recipes is one of my most cherished ways to stay connected to her. I’ve shared several of her recipes here, including these buttery Candy Cane Snowball Cookies and these melt-in-your-mouth Orange Cookies. This year, I’m adding chocolate covered pretzels to the collection.
I wanted to put my own spin on my grandma’s recipe, especially since chocolate covered pretzels are quite simple, and I wanted to give you something you might not have tried already.
Making Chocolate Covered Pretzels with Peppermint
To make the chocolate covered pretzels even more festive, I used both white and dark chocolate and stirred McCormick Pure Peppermint Extract in with it prior to dipping the pretzels. Chocolate and mint is one of my most beloved combos, especially at the holidays. Peppermint extract is pretty powerful, so be sure you measure carefully and only use the good stuff.
I prefer McCormick pure extracts because the flavor tastes completely natural. Pick the wrong one, and your pretzels could end up with off notes reminiscent of (forgive me) mouthwash. No thank you!
For even more flair, I sprinkled the pretzels with crushed peppermint candies just before the chocolate set. I love the extra pop of minty freshness and the crunch the candies provide.
This recipe yields a large batch of chocolate covered pretzels, but I wouldn’t halve it if I were you. They make for lovely, thoughtful homemade holiday gifts.
Plus, if you are anything like me, you’ll be very, very happy to have the extras on the premises!
I made both dark and white chocolate covered pretzels and drizzled on the opposite color chocolate for a pretty, decorative effect. If you prefer one chocolate over the other, you can certainly dunk the pretzels exclusively in your chocolate of choice (be sure to double the amount called for in the recipe).
It’s also fun to make both the white chocolate and the dark chocolate, then do a little side-by-side tasting comparison. I’m still debating my favorite. Which likely means I need to eat another…
Now tell me: What’s YOUR family’s favorite holiday recipe? I WANNA KNOW, and McCormick does too! You can win a McCormick prize pack by sharing a photo of your holiday table or a recipe you love to make (details and to enter here). While you’re perusing, don’t miss other holiday favorites, such as these Almond Gingerbread Cookies and these Eggnog Thumbprint Cookies.
Chocolate Covered Pretzels with Peppermint
- 8 ounces semisweet chocolate — chopped (about 1 1/3 cup)
- 1 tablespoon coconut oil — divided
- 1 teaspoon McCormick Pure Peppermint Extract — divided
- 8 ounces white chocolate — chopped (I recommend Baker’s chocolate, which melts very nicely)
- 70 to 80 mini hard pretzels — about half a 16-ounce bag, give or take a handful
- 1/2 cup crushed peppermint candies — or candy canes
- Line a large rimmed baking sheet with parchment paper and set aside.
- Place the semisweet chocolate and 1 1/2 teaspoons coconut oil in a microwave-safe bowl. Heat for 30 seconds, stir, then continue heating in 15-second bursts, stirring between each. Repeat until the chocolate is almost but not entirely melted. Remove from the microwave, add 1/2 teaspoon of the peppermint extract, and stir, letting the residual heat melt the chocolate the rest of the way. Chocolate can burn quickly and easily, so don’t walk away or be too ambitious with the amount of time you are adding. Your patience will be rewarded.
- Place the white chocolate and remaining 1 1/2 teaspoons coconut oil in a separate microwave-safe bowl and melt, following the same process above. Stir in the remaining 1/2 teaspoon peppermint extract.
- Dip half of the pretzels into the white chocolate, leaving one corner undipped. Shake off any excess and use a knife or fork to wipe some of the excess chocolate off of the back of the pretzels so that the holes are open. Place on the prepared baking sheet. With the tines of a separate fork, drizzle with semisweet chocolate and immediately sprinkle with the crushed candy pieces. I was able to dip about four pretzels in a row before sprinkling and have enough time before the coating hardened.
- Dip the second half of the pretzels in the semisweet chocolate, following the same method as the above. Lay on the parchment paper, then with the tines of a clean fork, drizzle with white chocolate, and then sprinkle with crushed peppermint candy. Let the pretzels set until the chocolate is hardened, about 30 minutes. You can also place them in the refrigerator to speed the process…or eat a melty chocolate pretzel and lick your fingers in triumph.
- Store leftover chocolate dipped pretzels in an airtight container for up to 2 weeks...and count yourself lucky if they last for more than 2 days!
Nutrition InformationAmount per serving (5 pretzels) — Calories: 177, Fat: 8g, Saturated Fat: 6g, Cholesterol: 3mg, Sodium: 73mg, Carbohydrates: 24g, Sugar: 16g, Protein: 3g
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