Easy White Chocolate Peppermint Pretzel Crisps You’ll Crave All Season
Learn how to make delicious Easy White Chocolate Peppermint Pretzel Crisps. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
- 8 ounces white chocolate chips or chopped white chocolate (use high-quality for best melt)
- 1/2 teaspoon peppermint extract (adjust to taste)
- 1/2 cup crushed peppermint candies or candy canes (plus extra for garnish)
- 2 cups pretzel crisps (plain, thin, and crunchy works best)
- Optional: a pinch of sea salt for sprinkling
If you don’t have peppermint extract on hand, a few drops of vanilla extract can add a nice warmth, though it won’t have that cool, festive kick. For the pretzel crisps, I’ve often swapped in thin pretzel sticks broken into smaller pieces, especially when the kids were little and wanted to help “break things up.” The crushed peppermint can also be replaced with finely chopped dark chocolate or even crushed toffee bits for a different twist.
Instructions
- Line a large baking sheet with parchment paper or a silicone mat. This will keep the pretzels from sticking and make cleanup a breeze.
- Spread the pretzel crisps evenly in a single layer on the prepared sheet. If you’re using pretzel sticks, arrange them in small clusters or individually, depending on your preference.
- In a microwave-safe bowl, melt the white chocolate in 30-second bursts, stirring well after each, until smooth and glossy. Be patient—rushing this can cause the chocolate to seize.
- Stir in the peppermint extract gently into the melted white chocolate. This is where that familiar winter scent fills your kitchen, and you can’t help but smile.
- Drizzle or spoon the melted chocolate over the pretzel crisps, making sure each one gets a nice coating. I like to use the back of a spoon to spread it out a bit, just like Mama Lu would smooth her biscuit dough before baking.
- Sprinkle the crushed peppermint candies over the tops while the chocolate is still warm. If you like, add a tiny pinch of sea salt to each piece to elevate the flavor.
- Place the baking sheet in the refrigerator for about 20-30 minutes, or until the chocolate has fully set and hardened.
- Once set, gently lift the pretzel crisps off the parchment and arrange them on a serving plate. If they’re stuck together, a little wiggle will set them free.
One time, I remember making these with my niece during a snowy December afternoon. She insisted on “helping” by shaking the crushed peppermint a little too enthusiastically—resulting in a glittering snowstorm of candy all over the kitchen floor. We laughed and swept it up together, a perfect reminder that sometimes, the mess is part of the memory.
