White Chocolate Peppermint Pretzel Crisps Recipe

I can’t wait to share my White Chocolate Peppermint Pretzel Thins recipe, because one simple trick turns ordinary pretzels into an instant holiday favorite you’ll be curious to try.

I fell for these White Chocolate Peppermint Pretzel Crisps the minute I broke one open. So fun and absolutely delicious, Make White Chocolate Peppermint Pretzel Crisps a new Christmas treat tradition.

You won’t regret it! The salty snap of pretzel crisps with creamy melted white chocolate chips is such a simple crowd pleaser, I kept thinking of Peppermint Pretzel Thins and even White Chocolate Candy Cane Pretzels I’ve tried at bakeries.

I swear they’re addictive, I brought some to a party and they vanished, like people couldn’t stop grabbing them. Try one and hide the rest, trust me.

Ingredients

• Pretzel Crisps: thin, crunchy, salty base adds fiber and carbs, kinda contrast sweet coating
• White chocolate: very sweet, mostly sugar and fat, little protein, it melts creamy
• Shortening or coconut oil: helps smooth melting, adds shine, gives extra fat
• Crushed candy canes: strong peppermint bite, mostly sugar, gives crunch and flavor
• Flaky sea salt: tiny pinch amps the sweetness, balances flavors, little savory pop
• Festive sprinkles: mainly for looks, tiny sugar bits, bring color not nutrition

Ingredient Quantities

• Pretzel Crisps or thin pretzels, 1 bag (about 9 oz)
• White chocolate chips or melting wafers, 12 oz (about 2 cups)
• Vegetable shortening or coconut oil, 1 to 2 teaspoons (optional)
• Crushed candy canes or peppermint candies, 1/2 cup (about 3 to 4 regular candy canes)
• Flaky sea salt, pinch (optional)
• Festive red and white sprinkles, 1 to 2 tablespoons (optional)

How to Make this

1. Line a baking sheet with parchment paper, open your bag of Pretzel Crisps (about 9 oz) and lay them in a single layer so they don’t touch.

2. Put 12 oz (about 2 cups) white chocolate chips or melting wafers in a microwave safe bowl or in a heatproof bowl for a double boiler. If you want the chocolate thinner add 1 to 2 teaspoons vegetable shortening or coconut oil.

3. Microwave in 20 to 30 second bursts, stirring well between each burst until smooth, dont overheat — stop when almost melted and stir the rest. Or set the bowl over barely simmering water and stir until glossy and smooth.

4. If you’re coating full pretzels, dunk each pretzel into the chocolate with a fork, lift and tap the fork on the edge of the bowl to remove excess, then place back on the parchment. For a drizzle, spoon chocolate into a small zip top bag, snip a tiny corner and squeeze over pretzels.

5. While the chocolate is still wet, immediately sprinkle about 1/2 cup crushed candy canes (3 to 4 regular canes) over each pretzel so it sticks. Crush candy canes by putting them in a zip bag and whacking with a rolling pin or can.

6. Add festive red and white sprinkles (1 to 2 tablespoons) and a tiny pinch of flaky sea salt if using, right after the candy so everything adheres.

7. If any excess chocolate pooled use a clean spoon to smooth or lift it off, and if you want extra crunch or a quicker set, chill the pan in the fridge for 10 to 15 minutes until set, otherwise let them set at room temperature about 20 to 30 minutes.

8. Once fully set, break apart any pretzels that stuck together, transfer to a plate or airtight container, place layers separated by parchment or wax paper so they dont stick.

9. Store at cool room temperature for several days, or refrigerate if your kitchen is warm. Let them come to nearly room temp before serving so the white chocolate isnt too hard, and enjoy your peppermint pretzel crisps.

Equipment Needed

1. Baking sheet (rimmed)
2. Parchment paper
3. Microwave-safe bowl or heatproof bowl for a double boiler
4. Small saucepan (if using a double boiler)
5. Fork (for dunking) or tongs
6. Small zip top bag or piping bag and scissors (for drizzling)
7. Rubber spatula or spoon (for stirring and smoothing)
8. Rolling pin or heavy can (to crush candy canes)
9. Measuring cups/spoons
10. Airtight container or plate plus extra parchment or wax paper for layering and storage

FAQ

White Chocolate Peppermint Pretzel Crisps Recipe Substitutions and Variations

• Pretzel Crisps or thin pretzels: swap for Ritz crackers, saltine crackers, or thin gluten free pretzels. They wont be as salty but still give a good crunch.
• White chocolate chips or melting wafers: use white almond bark, vanilla candy melts, or finely chopped high quality white chocolate bars. If it gets thick add a teaspoon of neutral oil to thin it.
• Vegetable shortening or coconut oil: replace with 1 to 2 teaspoons of neutral oil like canola or light vegetable oil, or a teaspoon of melted cocoa butter if you have it, or skip it and just work quickly with tempered chocolate for a firmer snap.
• Crushed candy canes or peppermint candies: substitute 1/2 teaspoon peppermint extract in the melted chocolate plus a dusting of sugar, chopped Andes mints, or crushed peppermint patties for a richer mint chocolate twist, just dont add too much extract or it will overpower the white chocolate.

Pro Tips

1) Get the white chocolate silky not grainy. Heat in short bursts and stop while there are still a few bits, then stir them out, otherwise it gets grainy or burns. If it seems too thick add tiny amounts of coconut oil or shortening, one teaspoon at a time. If it starts to seize, take it off the heat and stir for a minute before reheating.

2) Dunking vs drizzling tricks. If you dunk use a fork and tap the fork on the bowl to shake off extra so you dont get big puddles. For drizzles put chocolate in a small zip top bag, snip a tiny corner, practice on parchment first, then squeeze gently. A toothpick fixes messy spots fast.

3) Crush the candy canes smart. Put them in a zip top bag, wrap the bag in a towel so shards dont fly everywhere, and whack with a rolling pin. For more control pulse in a food processor for uniform bits, but save a few big chunks for crunch. Sprinkle immediately while the chocolate is wet so the pieces really stick.

4) Chill and store without ruining the look or texture. A quick 10 minute chill in the fridge speeds setting, but dont leave them in the fridge long or condensation will make the chocolate cloudy. Store at cool room temp in an airtight container with sheets of parchment between layers. Let them come to nearly room temp before serving so the white chocolate isn’t rock hard.