White Chocolate Peppermint Pretzel Crisps
A delightful combination of salty and sweet, these White Chocolate Peppermint Pretzel Crisps are easy to make and perfect for a festive treat.
Equipment
- Baking sheet
- Microwave-safe bowl or Double boiler
- Ziploc bag and Rolling pin (if using whole candy canes)
Ingredients
Main
- 1 bag Pretzel Crisps (7.2 oz) or similar flat, crispy pretzels
- 12 oz White Chocolate (good quality white chocolate chips or chopped white chocolate bar)
- 1/2 cup Peppermint Candies (crushed peppermints or candy canes)
- 1 teaspoon coconut oil or vegetable shortening Optional
Instructions
Preparation
- Line a baking sheet with parchment paper or wax paper to prepare your workspace.
- Crush peppermint candies or candy canes in a Ziploc bag using a rolling pin or heavy pan; set aside.
Melting
- Melt white chocolate chips with optional coconut oil/shortening in a microwave in 30-second intervals until smooth, or use a double boiler.
Assembly
- Dip each pretzel crisp halfway into the melted white chocolate, allowing excess to drip off.
- Place dipped pretzels on the baking sheet and immediately sprinkle generously with crushed peppermint while the chocolate is still wet.
Chilling and Serving
- Refrigerate the baking sheet for 15-20 minutes until the white chocolate is completely firm.
- Carefully remove the crisps from the parchment paper and serve.
Notes
For best results, use high-quality white chocolate. Store in an airtight container at room temperature for up to a week.