Description
Delightful White Chocolate Peppermint Pretzel Crisps combine the crunch of salty pretzels with the creamy sweetness of white chocolate and a refreshing peppermint twist. Perfect for the holidays or any festive occasion, these easy-to-make treats feature crushed candy canes for a festive crunch and an optional sprinkle of sea salt to enhance the sweet and salty contrast.
Ingredients
Scale
Ingredients
- 2 cups pretzel crisps
- 12 ounces white chocolate chips
- 1/4 teaspoon peppermint extract
- 1/2 cup crushed candy canes (approximately 5-6 candy canes)
- Sea salt for sprinkling (optional)
Instructions
- Prepare workspace: Line a large baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Melt chocolate: In a microwave-safe bowl, combine white chocolate chips and peppermint extract. Heat in 30-second intervals, stirring well in between, until fully melted and smooth, about 1-2 minutes total.
- Coat pretzels: Dip a few pretzel crisps into the melted white chocolate, fully coating one side and allowing excess chocolate to drip off.
- Arrange pretzels: Place the coated pretzels on the prepared baking sheet without letting them touch each other.
- Add toppings: While the chocolate is still wet, sprinkle crushed candy canes over the coated side and add sea salt if desired for a sweet-salty flavor contrast.
- Repeat coating: Continue dipping and topping all pretzel crisps until done.
- Set chocolate: Let the chocolate-covered pretzels set at room temperature for about 30 minutes or refrigerate for faster hardening.
- Store and serve: Once set, carefully remove pretzels from parchment and store in an airtight container. Enjoy immediately or save for later.
Notes
- Use high-quality white chocolate chips for a smoother melt and better flavor.
- Microwave melting times may vary; stir frequently to prevent burning.
- For quicker chocolate setting, refrigerate the coated pretzels for 10-15 minutes.
- Sea salt is optional but adds a delicious sweet and salty flavor contrast.
- Store treats in an airtight container at room temperature for up to one week.
