Sweet Peppermint Pretzel Crisps are one of our favorite Holiday Treats. Flat Pretzel Chips dipped into white chocolate and sprinkled with peppermint is a flavor that welcomes the Holiday Season.
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Every year in late October, early November, I find the Snack Factory Pretzel Crisps in bulk and I know good things are about to happen. If you know you know, am I right? These crispy thin pretzels covered in white chocolate are just fantastic.
I love buying an extra bag or two and stashing away but why not make your own? Duh! It’s so simple. Why pay the inflated prices with a small bag of crisps when I could make a batch as large as I dreamed of.
There are only a few ingredients needed but most importantly I want to share with you my Tips to dipping, sprinkling, storing, and enjoying. These tips will make all the difference for you and will result in extra special Christmas treats to share with others.
- Pretzels: Pretzel Crisps are a thin crispy pretzel or choose a traditional pretzel or pretzel rod
- Chocolate: White Chocolate or White Almond Bark for dipping. Semi Sweet chocolate for a quick drizzle (optional)
- Peppermint: Candy Canes, Peppermint Disks, or Crushed Peppermint Candies. Peppermint Oil for extra flavor (optional)
How to melt Chocolate
There are a variety of ways to melt chocolate. When making a large batch, I prefer to melt chocolate using my Instant Pot or electric pressure cooker. It seems crazy but it works so well and the chocolate is smooth and easy to work with.
For smaller batches or a drizzle I love to melt chocolate or candy wafers in the Microwave.
Melting Chocolate in Microwave
Place Chocolate in Microwave Safe Bowl and microwave for 30 seconds and then stir. Repeat for an additional 30 seconds and then stir. If needed heat in 10 second intervals and stir until smooth. Do not over heat.
It’s very important to remember that no additional water mixes with melted chocolate or it will seize. Extra steam or condensation will ruin a bowl of chocolate instantly so be careful. Seized chocolate becomes chalky and hard almost instantly.
Melting Chocolate in Instant Pot
My preferred method of melting chocolate is using an Instant Pot or Pressure Cooker as a Double Boiler. To do this add 2 cups of water to the bottom of the Instant Pot and place a large glass bowl on top.
Set Instant Pot to Saute and allow the water to heat up creating steam. The steam will heat the glass bowl sitting on top. Add chocolate chips, wafers, almond bark or your preferred ingredient and allow the warm bowl to gently melt the chocolate.
Stir. It’s important to not let the chocolate get too hot. As you stir you will notice the chocolate will melt and there will still be whole pieces. Gradually with stirring all chocolate will melt and you can turn the Instant Pot off.
How to make White Chocolate Peppermint Pretzels
Melt chocolate in your preferred method making sure to follow the tips I suggest. Then carefully dip pretzel in melted rich creamy white chocolate making sure to cover both sides. Using a fork to lift pretzel out of chocolate, tap on the edge of the bowl to remove excess and carefully place on a parchment lined cookie sheet.
Sprinkle chocolate dipped pretzels with crushed candy canes or peppermint disks. As the chocolate cools and hardens the peppermint will stick firmly.
Allow to fully cool.
Chocolate Drizzle (optional)
In a small bowl melt real dark chocolate. Using the tines of a fork or place melted chocolate in a piping bag cut a hole in the corner and drizzle on top of crisps in a zig-zag motion.
Allow to fully cool before storing.
Each bite is filled with a burst of refreshing peppermint candy pieces in this quick and easy treat. These irresistibly crunchy pretzel crisps will soon be your family favorite too.
White Chocolate Chips for White Chocolate Flavored Coating Candy Melts. The better the ingredients used, the better they will taste. Always choose what you prefer, you are of course going to eat them! White almond bark and White Candy Melts will melt more smoothly than White Chocolate chips.
Try adding a small amount of coconut oil to white chocolate chips to help thin the chocolate down.
Pretzel Crisps White Chocolate Peppermint are always welcome with a dark chocolate peppermint drizzle. The contrast of the two chocolates is always welcome in my home.
Parchment Paper or Wax Paper is a must. It allows the pretzel to be easily lifted off the paper when cooled.
Melting Chocolate using the Instant Pot is great for large batches. When only melting a small amount the microwave method of melting chocolate is easier.
Storing Pretzel Crisps: Store cooled Peppermint Pretzels in an airtight container for best results. A Zip-Loc bag with the air pushed out works well.
Check out these other delicious Christmas Candy Recipes!
Welcome to #CandyFudgeFavorites Day hosted by Jennifer from Take Two Tapas! It’s the holidays and we are celebrating the holiday tradition of making candy and fudge!
Join me and my fellow bloggers as we share our favorite holiday candy and fudge recipes today. I know you will see some old favorites and I hope you find some new ones!
- Rocky Road Fudge from Jennifer at Take Two Tapas
- Crockpot Peanut Clusters from Jennifer at Leftovers Then Breakfast
- Chocolate Orange Fudge from Michaela at An Affair From The Heart
- Champagne Truffles from Kathleen at The Fresh Cooky
- Candied Bacon from Kathy from Lemon Blossoms
- Slow Cooker Fudge from Ashley at Cheese Curd In Paradise
- 3-Ingredient Chocolate Almond Fudge from Julie at Hostess at Heart
- Rocky Road Clusters from Kathryn at Kathryn’s Kitchen Blog
- Sponge Candy from Inger at Art of Natural Living
- Bourbon Bacon Buckeyes from Terri at Our Good Life
- Honeycomb Candy from Jennifer at Jen Around the World
- Haystacks from Ellen at Family Around the Table
- Peppermint Pretzels from Rebecca at Devour Dinner
- Chocolate Almond Cranberry Clusters from Nicole at Daily Dish Recipes
- Turtle Fudge from Heather at Hezzi-D’s Books and Cooks
- Ube Coconut Truffles from Sue at Palatable Pastime
- Christmas Gum Drop Nougat Candy from Amy at Savory Moments
- Coconut Balls from Sheila at Life Love and Good Food
- Milk Chocolate Fudge from Radha at Magical Ingredients
- 24 ounces White Chocolate
- 1 Pretzel Crisps
- 1/2 Cup Candy Canes Crushed
- 1/2 teaspoon Peppermint Oil Optional
- 1/2 Cup Semi Sweet Chocolate Chips Optional Drizzle
- Melt White chocolate or White almond Bark in the Microwave or using the Instant Pot following the directions in the Notes below.
- Carefully dip pretzel in melted white chocolate making sure to cover both sides.
- Use a fork to lift pretzel out of chocolate tapping on side of bowl to shake off excess chocolate before carefully placing on parchment lined baking sheet
- Sprinkle chocolate dipped pretzels with crushed candy canes or peppermint disks. As the chocolate cools and hardens the peppermint will stick firmly.
- Allow to fully cool.
optional chocolate drizzle
- In a small bowl melt real dark chocolate using the melting process in notes below
- Using the tines of a fork or place melted chocolate in a piping bag cut a hole in the corner and drizzle on top of crisps in a zig-zag motion.
- Allow to fully cool before storing