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Chocolate Peppermint Pretzels Coming to town soon! If you need last-minute edible gift ideas for the holidays or relaxed enjoyment at Christmas parties, these peppermint pretzels are for you.
My grandmother Dorothy is famous for collecting homemade cookies and candies during the holidays.
Her Chocolate covered pretzels and mint are my biggest weakness.
For the inexperienced, as simple and innocent as a pretzel wrapped in white chocolate, few snacks can make me succumb like these salty and sweet gems.
For cookies, I can usually limit myself to one or two.
Chocolate covered pretzels?
I dare you to pry open the bag from my chocolate-stained fingers!
5 star reviews
“I made several batches of Christmas gifts this year. What a success! Everyone loves them! I will definitely make them again next year!”
— Bethany —
My grandma passed away during the holidays a few years ago, and making her recipes is one of the most precious ways for me to keep in touch with her.
I have shared some of her recipes here, including these butters Sugar cane snowball biscuits And these entrances melt Orange biscuits.
This year, I will add chocolate mint pretzels to the series.
How to make chocolate mint pretzels
Due to the dual effects of white chocolate, semi-sweet chocolate and pure mint extract, the pretzels wrapped in chocolate have received a festive update every day, And a lot of crushed mint candies.
(If you are looking for another courteous holiday treat, try these Bourbon ball.)
These ingredients
- PretzelThe basis of these sweet and savoury holiday treats.
- White chocolate. Creepy creamy, white chocolate may be too sweet on its own, but it pairs well with mint and salty pretzels.
- Semi-sweet chocolate. Provides the indispensable deeper chocolate flavor.
- coconut oil. Helps make the chocolate smooth, shiny and easy to impregnate.
- Peppermint extract. Fair warning, this is a very powerful thing, so be sure to measure carefully and only use good things.
- Mints. Add some festive mood. I like the extra minty flavor and crunch provided by the candy.
direction
- Make a semi-sweet chocolate coating in one bowl and white chocolate coating in another bowl.
- Dip the pretzels into the white chocolate, a few at a time, and transfer to a pan lined with parchment paper.
- Drizzle the pretzels dipped in semi-sweet chocolate with a fork and sprinkle with crushed mint.
hint!
Change it. I like to alternate between the chocolate I use to soak and the chocolate I use to drizzle.
- Dip half of the pretzels in white chocolate and drizzle with semi-sweet chocolate.
- Dip the other half in semi-sweet chocolate and drizzle with white chocolate.
- Let the pretzels set until the chocolate hardens. Then provide, store or gift packaging as needed. enjoy your meal!
hint!
You can speed up the set-up process by refrigerating pretzels in the refrigerator.
Storage tips
- Store. Store the remaining pretzels dipped in chocolate in an airtight container at room temperature for up to 2 weeks.
- freeze. White Chocolate Peppermint Pretzels can be stored in the refrigerator for up to 6 months. Serve directly from the refrigerator or bring to room temperature before serving.
Remaining thoughts
Try crushing mint pretzels on vanilla ice cream or a bowl of vanilla Greek yogurt.
What to serve with chocolate mint pretzels
Recommended tools for making this recipe
Best pan
Its rust-proof aluminum structure has even heat distribution, and the 21-inch x 15-inch surface provides space for baking large amounts of food.
These pretzels are all dressed up and need a place to go. Do I have a taker?
Frequently asked questions
Both peppermint and peppermint come from the peppermint family of plants. Both have similar taste and aroma, however, mint is usually stronger because it usually contains a higher menthol content.
they can. If you want to make vegan peppermint pretzels, be sure to check your chocolate label (especially white chocolate) to make sure they are suitable for vegans. Many chocolate manufacturers add milk additives to their chocolates to increase flavor and richness.
I have never made this recipe with peanut butter, but I believe it can be done. I recommend omitting the mint and adding a few tablespoons of peanut butter to the melted semi-sweet chocolate. If you decide to experiment, I would love to hear how it turns out!
- 8 ounce Semi-sweet chocolate Chopped (about 1 1/3 cup)
- 1 Spoon coconut oil Divided into
- 1 teaspoon Pure mint extract Divided into
- 8 ounce White chocolate Chopped (I recommend Baker’s Chocolate, it melts well)
- 70 to 80 Mini hard pretzels About half a 16 ounce bag, give or take a handful
- 1/2 Cup Crushed mints Or lollipop
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Line a large rimmed baking sheet with parchment paper and set aside.
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Put semi-sweet chocolate and 1 1/2 teaspoons of coconut oil in a microwave-safe bowl. Heat for 30 seconds, stir, and then continue heating at 15 second intervals, stirring each time. Repeat until the chocolate has almost but not completely melted. Remove from the microwave, add 1/2 teaspoon of peppermint extract, stir, and let the remaining heat completely melt the chocolate.
-
Following the same process as above, put the white chocolate and the remaining 1 1/2 teaspoons of coconut oil into a separate microwave safe bowl and melt. Stir in the remaining 1/2 teaspoon peppermint extract.
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Dip half of the pretzels into the white chocolate, leaving one corner undipped. Shake off the excess chocolate and use a knife or fork to wipe off the excess chocolate on the back of the pretzel to open the hole. Place on the prepared baking tray. Use the tip of a separate fork to drizzle with semi-sweet chocolate, then sprinkle with crushed candies immediately. I was able to dip about four pretzels in a row before sprinkling and had enough time before the coating hardened.
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Dip the lower half of the pretzel into the semi-sweet chocolate in the same way as above. Spread it on parchment paper, then use the tip of a clean fork, drizzle with white chocolate, and sprinkle with crushed mint.
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Let the pretzels set until the chocolate hardens, about 30 minutes. You can also put them in the refrigerator to speed up the process.
- Store: Put the remaining pretzels dipped in chocolate in an airtight container and store at room temperature for up to 2 weeks.
- freeze: White chocolate peppermint pretzels can be stored in the refrigerator for up to 6 months. Serve directly from the refrigerator or bring to room temperature before serving.
service: 5PretzelCalories: 205Kcalcarbohydrate: twenty fourGprotein: 2Gfat: 11GSaturated fat: 7GPolyunsaturated fats: 1GMonounsaturated fat: 3GTrans fat: 1Gcholesterol: 4MilligramsPotassium: 127Milligramsfiber: 1Gsugar: 17GVitamin A: 11international unitVitamin C: 1Milligramscalcium: 38Milligramsiron: 1Milligrams
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