Peppermint-Studded Dark Chocolate Covered Pretzels

Think you don’t have time to make your own holiday treats? Think again. Impress your guests with this festive treat that is as delicious as it is easy to prepare.

Michelle Dudash Peppermint-Studded Dark Chocolate Covered Pretzels

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Peppermint-Studded Dark Chocolate Covered Pretzels

1 bag dark chocolate chips
16 large pretzel rods
Crushed candy canes

Directions

Line a sheet pan with parchment paper or a silicone baking mat.

Place the chocolate pieces in a bowl and microwave in 30-second increments, stirring well after each time to redistribute the heat. Once 75% of the chocolate is melted, stir until the remaining chocolate is melted and smooth. The more you stir, the better. Stick a clean finger (or a thermometer) into the chocolate to test to see if it is 90°F or just slightly lower (that’s about 8°F lower than body temperature). If it’s still too warm, let it rest a few minutes and stir some more. Once you think your chocolate is the right temperature, test it by dipping a knife into it and putting the knife in the refrigerator. If after 1-2 minutes, it is slightly shiny and not sticky, speckled, or streaked, then you have properly tempered chocolate. Immediately dip the pretzels into the chocolate, covering two-thirds of each pretzel, turning to coat all sides. Allow excess chocolate to drip off.

Sprinkle the crushed candy canes over the chocolate-covered pretzels and allow chocolate to set until completely firm. Store in an airtight container in a cool area until ready to serve.

Serve in a tall large glass or vase for a festive presentation.

Michelle Dudash is a registered dietitian, Cordon Bleu-certified chef and author of Clean Eating for Busy Families

You may also enjoy:
Salted Dark Chocolate Fruit and Nut Clusters
Vanilla Cheesecake Bars with Orange
Banana Coconut Cream Bars with Almond Crust

Peppermint-Studded Dark Chocolate Covered Pretzels

By Team Dudash Published: December 15, 2017

  • Yield: 16 pretzel rods

Equally delicious and easy treat for the holidays.

Ingredients

Instructions

  1. Line a sheet pan with parchment paper or a silicone baking mat.
  2. Place the chocolate pieces in a bowl and microwave in 30-second increments, stirring well after each time to redistribute the heat. Once 75% of the chocolate is melted, stir until the remaining chocolate is melted and smooth. The more you stir, the better. Stick a clean finger (or a thermometer) into the chocolate to test to see if it is 90°F or just slightly lower (that’s about 8°F lower than body temperature). If it’s still too warm, let it rest a few minutes and stir some more. Once you think your chocolate is the right temperature, test it by dipping a knife into it and putting the knife in the refrigerator. If after 1-2 minutes, it is slightly shiny and not sticky, speckled, or streaked, then you have properly tempered chocolate. Immediately dip the pretzels into the chocolate, covering two-thirds of each pretzel, turning to coat all sides. Allow excess chocolate to drip off.
  3. Sprinkle the crushed candy canes over the chocolate-covered pretzels and allow chocolate to set until completely firm. Store in an airtight container in a cool area until ready to serve.
  4. Serve in a tall large glass or vase for a festive presentation.

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