How to make easy Dark or White Chocolate Covered Pretzels with Peppermint. The perfect recipe for Christmas, Thanksgiving, and homemade holiday gifts! Simple, festive, and fun. The sweet-salt combo is complete addictive!
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Chocolate Covered Pretzels with Peppermint

Yield: 70 to 80 pretzels
Prep Time:
30 mins
Cook Time:
5 mins
Total Time:
1 hr
How to make easy dark or white chocolate covered pretzels with peppermint. The perfect recipe for Christmas, Thanksgiving, and homemade holiday gifts!


  • 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


  1. Line a large rimmed baking sheet with parchment paper and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Recipe Notes

  • 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!
Course: Dessert, Snack
Cuisine: American
Keyword: Chocolate Covered Pretzels with Peppermint, Easy Snack Recipe

Nutrition Information

Amount 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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