Peppermint Bark Pretzels

5 from 2 votes

Peppermint Bark Pretzels are the tastiest holiday snack—crunchy pretzels coated in peppermint white chocolate and topped with a layer of rich chocolate. Easy and festive!

Prep Time10

Cook Time4

Setting up time1

Total Time1 14

Course: Dessert, Snack

Cuisine: American

Keyword: Peppermint Bark Pretzels

Servings: Peppermint Bark Pretzels (scale up or down to desired preference!)

Author: Chelsea Lords

Cost: $5.98

Equipment

Sheet pan (15" x 10") with liner

Ingredients

30 snap pretzels
30 candy cane kisses unwrapped; Hershey’s makes these
30 M&M’s
1 candy cane finely crushed, optional

US - Metric

Instructions

Heat oven to 250°F. Line a large sheet pan (or 2 smaller sheets) with a silicone baking mat or parchment paper.
Place pretzels in a single layer on the lined sheet. Place 1 unwrapped Candy Cane Kiss on each pretzel.
Bake 2–4 minutes, or until the chocolate is soft but not fully melted (see note 2).
Remove from oven and immediately press an M&M into each softened kiss. If desired, sprinkle crushed candy cane over the chocolate while still warm.
Let the pretzels sit at room temperature for about 1 hour, or until the chocolate is firm and easy to pick up. For a quicker set, place the tray in the fridge (they taste great chilled!).

Video

Notes

Note 1: To crush candy canes evenly, use a mini food processor or a blender. Alternatively, place the candy cane(s) in a heavy-duty plastic bag, remove the air, and crush with a rolling pin or meat mallet until finely crumbled.

Note 2: If the chocolate crumbles, the oven may be too hot, or the chocolate was baked too long. To test, bake one pretzel first. If it crumbles, reduce the baking time. Avoid using convection settings.

Storage: Place pretzels in an airtight container at room temperature for up to a week, or keep in the fridge for a slightly firmer texture.

Nutrition