Dark Chocolate Peppermint Pretzels (Printable)

Crisp pretzels coated in rich dark chocolate with crushed peppermint candies for a sweet, salty, minty treat.

# Ingredient List:

→ Pretzels

01 - 24 large pretzel rods

→ Chocolate

02 - 10 oz high-quality dark chocolate (minimum 60% cacao), chopped

→ Peppermint

03 - 1/2 cup crushed peppermint candy canes or hard peppermint candies (approximately 8 pieces)

→ Optional

04 - 2 oz white chocolate, melted (for drizzling)

# How to Make:

01 - Line a large baking sheet with parchment paper or a silicone baking mat.
02 - Place crushed peppermint candies in a shallow bowl or plate.
03 - Gently melt chopped dark chocolate in a microwave-safe bowl using 30-second intervals, stirring between each session until smooth, or melt over a double boiler.
04 - Dip each pretzel rod about two-thirds into the melted dark chocolate allowing excess to drip off.
05 - Immediately roll or sprinkle the chocolate-coated portion in crushed peppermint, pressing lightly for adhesion.
06 - Place coated pretzels on the prepared baking sheet in a single layer.
07 - Drizzle melted white chocolate over pretzels for additional decoration if desired.
08 - Allow pretzels to set at room temperature until hardened, about 20 minutes, or refrigerate for 10 minutes for faster setting.
09 - Store pretzels in an airtight container at room temperature for up to one week.

# Expert Tips:

01 -
  • The salty crunch of pretzels against smooth dark chocolate creates a flavor contrast that feels indulgent without being overwhelming.
  • This comes together in under 40 minutes with no baking required, perfect for when you need something impressive but dont have hours to spend.
02 -
  • If your chocolate seizes and turns grainy, youve introduced water or overheated it, so start over with a fresh batch and keep everything completely dry.
  • Crushed peppermint loses its sharp edges and vibrant flavor after a few days, so make these close to when you plan to serve or gift them.
03 -
  • Chill your crushed peppermint in the freezer for 10 minutes before using it so it stays cold and helps the chocolate set faster when you sprinkle it on.
  • Use a fork to hold the pretzel over the bowl while you tap off excess chocolate, this gives you cleaner lines and prevents puddles at the base.

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