Chocolate Covered Pretzels with Peppermint

Chocolate Covered Pretzels with Peppermint

Chocolate Covered Pretzels with Peppermint

posted on December 18, 2017 23 comments »

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One of the highlights of our Christmases growing up was Grandma O’Neill’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.

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.

Watch How to Make Chocolate Covered Pretzels (1 minute):

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Chocolate Covered Pretzels with Peppermint

How to make easy dark or white chocolate covered pretzels with peppermint. The perfect recipe for Christmas, Thanksgiving, and homemade holiday gifts!

Yield: 70 to 80 pretzels

Prep Time: 30 minutes

Cook Time: 5 minutes

Ingredients

  • 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
Read the whole recipe on Well Plated