Description
A quick, festive snack — salty pretzel rounds dipped in creamy white chocolate and finished with crushed peppermint.
Ingredients
Scale
- 2 cups pretzel crisps (any brand)
- 12 oz white chocolate chips or wafers
- 1 Tbsp neutral oil (vegetable or light coconut oil)
- ½ cup crushed peppermint candies (or candy canes)
- Small pinch flaky sea salt (optional)
Instructions
- Line a rimmed baking tray with parchment or a silicone mat and set it nearby.
- Place the white chocolate and oil in a microwave-safe bowl. Heat in 20–30 second bursts, stirring between each, until the chocolate is glossy and fully melted. (Alternatively, melt gently over a double boiler.)
- Hold a pretzel crisp with a fork or dipping tool and submerge the top side into the melted chocolate. Lift it out and let excess drip back into the bowl, then transfer the coated crisp to the prepared tray. Repeat until all pretzels are coated.
- While the chocolate is still soft, scatter the crushed peppermint on top of each pretzel so it sticks. If you like a touch of contrast, sprinkle a tiny pinch of sea salt over a few pieces.
- Chill the tray in the fridge for about 20–30 minutes, or until the coating is firm. Store the crisps in an airtight container at cool room temperature or refrigerated if your kitchen is warm.
Notes
Tips: Don’t overheat the white chocolate (it can seize). If the coating thickens, warm briefly and stir.