White Chocolate Peppermint Pretzels Recipe
If you’re craving a fast, festive treat, this White Chocolate Peppermint Pretzels Recipe gives you crunchy, sweet-and-salty magic with zero baking and minimal mess.
These holiday white chocolate pretzels are everything I love in a Christmas treat: they’re pretty enough for a cookie tray, easy enough for a weeknight, and simple enough for the kids (or grandkids) to help without stressing anyone out. You get that classic peppermint bark flavor—cool mint, creamy white chocolate, and a little crunch—wrapped around salty pretzels for the perfect Christmas peppermint snack.
I usually make these on a Saturday afternoon in early December, right after we put the wreath on the front door. I’ll melt a bowl of white chocolate, set out pretzel twists and pretzel rods, and let everyone decorate with crushed candy canes and sprinkles. It feels a bit like craft time, but you can eat the crafts when you’re done.
From a health perspective, they’re still a treat, but I like that they’re portioned—one or two peppermint candy coated pretzels give you the flavor of peppermint bark without a huge slab of candy. You can also control the ingredients: better-quality white chocolate, less added oil, even gluten-free pretzels if your family needs them.
Search trends around December always show a big jump for “no bake peppermint pretzels,” “white chocolate Christmas candy,” and “festive pretzel treats,” and there’s a good reason. People are busy, ovens are full, and a reliable sweet and salty Christmas recipe that takes under 30 minutes feels like a small holiday miracle.
So let’s make a batch together, shall we?
Why You’ll Love This White Chocolate Peppermint Pretzels Recipe
- No baking needed – The oven can stay busy with cookies; these set right on your counter.
- Fast and fuss-free – About 15 minutes of hands-on time; the rest is just cooling.
- Perfect for gifting – These peppermint pretzel rods and twists look gorgeous in tins, jars, or treat bags.
- Sweet and salty balance – That mix of creamy white chocolate, cool mint, and salty crunch keeps everyone coming back for “just one more.”
- Kid and grandkid friendly – Simple steps, no sharp tools, and lots of decorating fun.
- Budget-conscious dessert – Pretzels, white chocolate, and candy canes stretch a long way on a holiday platter.
- Easy to customize – Make peppermint bark pretzels, drizzle with dark chocolate, or swap in sprinkles for non-mint fans.
- Great make-ahead option – These hold up well for days, so you can prep before parties or cookie exchanges.
Ingredients
Here’s exactly what you’ll need to make this White Chocolate Peppermint Pretzels Recipe. You can use both mini pretzels and pretzel rods, or just choose your favorite.
For the pretzels
- 40 mini pretzel twists
- (Use a sturdy brand so they don’t break when dipping—Snyder’s, Utz, or your favorite store brand work well.)
- OR 20 pretzel rods
- (These make beautiful peppermint pretzel rods for gift bags and tall jars.)
For the coating
- 12 oz white chocolate chips or melting wafers
- (Melting wafers like Ghirardelli or Guittard usually give the smoothest, shiniest finish for white chocolate dipped pretzels.)
- 1–2 teaspoons neutral oil, coconut oil, or shortening
- (This helps the white chocolate coat more evenly and stay a little softer, which is nicer to bite into.)
For the peppermint crunch
- 1/2 cup crushed candy canes or peppermint candies
- (Crush them in a zip-top bag with a rolling pin; leave a mix of fine bits and small chunks for better texture.)
Optional toppings
- 1–2 tablespoons red, white, and green holiday sprinkles
- 2–3 oz dark or milk chocolate, melted, for drizzling
- Extra flaky sea salt, very lightly sprinkled, for a bolder sweet-and-salty contrast
Tools that help (but don’t stress if you don’t have them)
- Parchment paper or silicone baking mat
- Microwave-safe bowl OR heat-safe bowl plus saucepan (for a simple double boiler)
- Forks or dipping tools
- Sheet pan or large cutting board (for cooling the pretzels)
Directions
You know what? This is one of those recipes where once you do the first pretzel, you’re in the groove. Take your time on the first few and then you’ll move pretty quickly.
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Prep your workspace
Line a large baking sheet (or two smaller ones) with parchment paper or a silicone mat. Set out your pretzels, crushed candy canes, and sprinkles in small bowls so everything is ready before you melt the white chocolate. -
Crush the peppermint
If you haven’t already, place candy canes or peppermint candies in a sturdy zip-top bag. Use a rolling pin, meat mallet, or heavy skillet to crush them. Aim for a mix of tiny shards and slightly larger pieces—too fine and you’ll lose the crunch; too large and they fall off. -
Melt the white chocolate (microwave method)
Add the white chocolate chips or wafers and 1 teaspoon oil to a microwave-safe bowl. Heat on 50% power for 30 seconds, stir well, and repeat in 15–20 second bursts, stirring after each. Stop as soon as the chocolate is mostly melted; keep stirring until smooth. (White chocolate can scorch quickly, so lower power and frequent stirring really help.) -
Or melt on the stove (double boiler method)
Fill a small saucepan with about an inch of water and bring it to a gentle simmer. Place a heat-safe bowl on top, making sure the bottom doesn’t touch the water. Add white chocolate and oil. Stir constantly until just melted and glossy. Remove from heat. -
Adjust the consistency, if needed
The white chocolate should be smooth and just loose enough to flow off a spoon in a thick ribbon. If it seems too thick, stir in another 1/2 teaspoon of oil. If it’s too thin, let it sit for a minute or two; it will thicken slightly as it cools. -
Dip the mini pretzel twists
Drop 1–2 pretzels at a time into the melted white chocolate. Use a fork to flip and coat, then lift out, tapping the fork gently on the side of the bowl so extra chocolate drips off. Place each pretzel on the lined baking sheet, leaving a little space between them. -
Dip the pretzel rods (if using)
Hold each pretzel rod near one end and tilt your bowl of white chocolate slightly. Roll the rod through the chocolate, coating about two-thirds of its length. Let the excess drip back into the bowl, gently tapping your wrist or the side of the bowl to help it along. Lay the rod on the baking sheet or stand it upright in a jar filled with sugar or rice if you want them to dry straight up. -
Add the peppermint topping
While the white chocolate is still wet, sprinkle each pretzel generously with crushed peppermint candies. Use your fingers and work over the pan so extra bits fall there, not all over your counter. If you’re using holiday sprinkles, add those too. The key is to decorate as you go—once the chocolate sets, the toppings won’t stick. -
Optional: drizzle with dark chocolate
Melt the dark or milk chocolate in a small bowl (microwave in 15–20 second bursts, stirring often). Use a spoon or fork to drizzle thin lines over the white chocolate peppermint pretzels. This adds a pretty contrast and gives you that peppermint bark pretzels look. -
Let the pretzels set
Allow the pretzels to sit at room temperature for 20–30 minutes, or until the white chocolate is firm to the touch. If your kitchen is warm or you’re in a hurry, you can place the tray in the fridge for about 10 minutes—but don’t leave them in too long or condensation can form when they come back to room temperature. -
Serve or store
Once set, gently lift the pretzels from the parchment. Transfer to an airtight container for storage, layer them with parchment between layers, or package them in tins and jars for gifting.
Servings & Timing
- Yield: About 40 mini pretzel twists or 20 pretzel rods (8–12 servings, depending on whether folks take “a few” or “a handful”)
- Prep Time: 15 minutes
- Cooling/Setting Time: 15–30 minutes
- Total Time: 30–45 minutes
This makes a generous batch of holiday white chocolate pretzels—enough for a party plate, some Christmas peppermint snacks for the kids, and still a little stash for you with your evening tea.
Variations: Fun Twists on Peppermint Pretzel Treats
- Peppermint Bark Pretzels: Dip in white chocolate, sprinkle with peppermint, then drizzle with dark chocolate for that classic bark flavor.
- Red-and-Green Party Pretzels: Skip the peppermint and use colorful sprinkles only, perfect when you’re serving kids who don’t love mint.
- Gluten-Free Version: Use gluten-free pretzels and a certified gluten-free white chocolate brand for a safe sweet and salty Christmas recipe.
- Dairy-Free / Vegan: Swap in dairy-free white baking chips and use coconut oil; just know vegan white chocolate can set a little softer.
- Extra Minty: Stir 1/4 teaspoon peppermint extract into the melted white chocolate before dipping for a stronger mint punch.
- Candy Cane “Forest” Rods: Use only pretzel rods and coat them heavily with crushed candy canes; stand them upright in a jar filled with sugar for a centerpiece that doubles as dessert.
Storage & Reheating (Really, Just Thawing)
- Room Temperature: Store these peppermint candy coated pretzels in an airtight container at cool room temperature for up to 7 days. Keep them away from direct heat and sunlight so the white chocolate doesn’t soften.
- Refrigerator: If your kitchen runs warm, refrigerate them for up to 2 weeks. Place parchment between layers so they don’t stick together.
- Freezer: For longer storage, freeze in a well-sealed container or freezer bag for up to 2 months. Press out excess air to help prevent freezer smells from sneaking in.
Thawing tips:
- Thaw frozen pretzels in the closed container at room temperature for about 30–45 minutes. This helps prevent condensation from forming on the white chocolate.
- Don’t microwave them—white chocolate can develop hot spots and turn grainy, and the peppermint can get sticky.
Make-ahead advice:
These no bake peppermint pretzels are ideal for getting ahead of holiday chaos. Make them up to a week before a party, or freeze a double batch before December even starts. You’ll feel very calm when the holiday rush hits and dessert is already handled.
Notes From My Kitchen to Yours
- Use good white chocolate if you can. Real white chocolate with cocoa butter melts smoother and tastes richer than bargain chips. I’m not above a sale bag from the grocery store, but for gifting, I like brands such as Guittard, Ghirardelli, or Callebaut.
- Crush the peppermint the way you like to eat it. Finer bits give a more even, gentle mint crunch. Larger shards look dramatic and give a sharper mint hit. You can split the difference and use both.
- Work in small batches if you’re new to dipping. If the chocolate starts to thicken while you’re working, warm it for 10–15 seconds (microwave) and stir again.
- Keep moisture away. Any water—steam from a kettle, a wet spoon—can cause white chocolate to seize. Make sure your bowl and tools are completely dry.
- Don’t stress about perfection. Some pretzels will be over-dipped, some under-dipped, and one or two will try to break. Once they’re all on a platter together, they look charmingly homemade, which is exactly what you want.
FAQs: White Chocolate Peppermint Pretzels Recipe
1. Can I use almond bark instead of white chocolate?
Yes. Almond bark or candy melts are very user-friendly and coat pretzels beautifully, though the flavor is a bit less rich than real white chocolate.
2. Why did my white chocolate get thick and grainy?
It likely overheated or came into contact with water. Next time, heat on lower power, stir often, and keep all tools completely dry.
3. How small should I crush the candy canes?
Aim for a mix: about half very small crumbs and half tiny chips. This helps the peppermint stick well while still giving you a nice crunchy bite.
4. Can I make these peppermint pretzels without candy canes?
Absolutely. Use peppermint sprinkles, crushed peppermint bark, or even skip the mint and just lean into holiday sprinkles for festive pretzel treats.
5. How long can these sit out on a party table?
They’re fine at room temperature for several hours. If your house is very warm, keep extras in a cool spot and refill the platter as needed.
6. Do I have to use pretzel twists, or can I use only pretzel rods?
You can use either. Pretzel rods make more dramatic peppermint pretzel rods that are great for gifting; twists are bite-sized and easier for snacking.
7. Can kids help make these?
Yes, this is a wonderful project for kids—just handle the hot melted chocolate yourself and let them handle the dipping, sprinkling, and decorating once it has cooled slightly.
8. How can I make these look more “Christmas cookie tray ready”?
Mix shapes (twists and rods), drizzle with dark chocolate, and use a variety of toppings—peppermint, sprinkles, and maybe a few with crushed Oreos—to give the tray a more interesting look.
Conclusion: A Simple, Festive Treat You’ll Make Every Year
These White Chocolate Peppermint Pretzels bring together everything we love about the holidays—color, crunch, cool peppermint, and just enough chocolate—without taking over your whole afternoon. They’re easy, pretty, and endlessly snackable, whether you’re filling gift boxes, cookie trays, or just a little plate next to your favorite Christmas movie.
Give this White Chocolate Peppermint Pretzels Recipe a try, then come back and tell me how it went—what toppings you used, whether your family liked rods or twists better, and if they lasted more than a day (they rarely do at my house). And if you enjoy these, you might also like exploring other simple no-bake Christmas peppermint snacks and white chocolate Christmas candy ideas on the blog for your next cozy baking day.
White Chocolate Peppermint Pretzels
Ingredients
- 40 mini pretzel twists or 20 pretzel rods; use a sturdy brand so they don’t break when dipping
- 12 oz white chocolate chips or melting wafers melting wafers like Ghirardelli or Guittard melt and coat best
- 1–2 teaspoons neutral oil, coconut oil, or shortening start with 1 teaspoon; add more as needed to thin the chocolate
- 1/2 cup crushed candy canes or peppermint candies crush in a zip-top bag; use a mix of fine bits and small chunks
- 1–2 tablespoons red, white, and green holiday sprinkles optional
- 2–3 oz dark or milk chocolate optional, melted for drizzling
- flaky sea salt optional, a very light sprinkle for extra sweet-and-salty contrast
Instructions
- Line a large baking sheet (or two smaller ones) with parchment paper or a silicone baking mat. Set out pretzels, crushed candy canes, and sprinkles in small bowls so everything is ready before you melt the white chocolate.
- Place candy canes or peppermint candies in a sturdy zip-top bag. Use a rolling pin, meat mallet, or heavy skillet to crush them into a mix of tiny shards and slightly larger pieces so you keep both crunch and good adhesion.
- Add the white chocolate chips or wafers and 1 teaspoon of oil to a microwave-safe bowl. Heat on 50% power for 30 seconds, stir well, then continue heating in 15–20 second bursts at 50% power, stirring after each, until mostly melted. Stir until completely smooth.
- For a double boiler, add about an inch of water to a small saucepan and bring to a gentle simmer. Place a heat-safe bowl on top, making sure the bottom doesn’t touch the water. Add white chocolate and oil. Stir constantly until just melted and glossy, then remove from heat.
- The melted white chocolate should be smooth and fall off a spoon in a thick ribbon. If it’s too thick, stir in up to another 1 teaspoon of oil a little at a time. If it’s too thin, let it sit for a minute or two to thicken slightly as it cools.
- Drop 1–2 pretzels at a time into the melted white chocolate. Use a fork to flip and fully coat. Lift each pretzel out, tapping the fork gently on the side of the bowl to let excess chocolate drip off. Place on the lined baking sheet, leaving a little space between pretzels.
- Hold each pretzel rod near one end and slightly tilt the bowl of white chocolate. Roll the rod through the chocolate to coat about two-thirds of its length. Let excess drip back into the bowl, gently tapping your wrist or the side of the bowl. Lay the rods on the baking sheet or stand them upright in a jar filled with sugar or rice to dry standing up.
- While the white chocolate is still wet, generously sprinkle each pretzel with crushed peppermint. Work over the pan so extra bits fall there. Add holiday sprinkles and a tiny pinch of flaky sea salt if using. Decorate as you go so the toppings stick before the chocolate sets.
- Melt the dark or milk chocolate in a small bowl in the microwave using 15–20 second bursts, stirring after each until smooth. Use a spoon or fork to drizzle thin lines over the white chocolate peppermint pretzels for a peppermint bark look.
- Allow the pretzels to sit at room temperature for 20–30 minutes, or until the white chocolate is firm to the touch. If your kitchen is warm or you’re in a hurry, chill the tray in the refrigerator for about 10 minutes, but avoid leaving them in too long to prevent condensation when they warm back up.
- Once set, gently lift the pretzels from the parchment. Serve immediately or transfer to an airtight container, layering with parchment between layers, or package in tins and jars for gifting.
