White Chocolate Peppermint Pretzel Crisps Recipe

Introduction

White Chocolate Peppermint Pretzel Crisps combine sweet and salty flavors with a refreshing minty twist. This easy-to-make treat is perfect for holiday gatherings or a simple indulgence. Crunchy pretzels are coated in creamy almond bark and sprinkled with crushed peppermint for a festive delight.

Ingredients

• 12 ounces of almond bark (six cubes)
• 5-6 regular-sized peppermint candy canes
• 1 (8 ounce) bag of pretzel crisps
• 3 or 4 drops of mint extract (no more than ⅛ teaspoon)

Instructions

1. Step 1: Line a cookie sheet with parchment paper or wax paper and set aside.
2. Step 2: Crush the candy canes by placing them in a Ziploc bag and hitting them with a large spoon or rolling pin until broken into small pieces.
3. Step 3: In a medium microwave-safe bowl, melt the almond bark. If at room temperature, microwave for 45 seconds to 1 minute, stirring and adding 15-second increments if needed until smooth.
4. Step 4: Stir ¾ of the crushed candy canes and the mint extract into the melted almond bark until thoroughly combined.
5. Step 5: Add the pretzel crisps to the mixture and gently stir until all pretzels are evenly coated.
6. Step 6: Spread the coated pretzels evenly onto the prepared cookie sheet. Sprinkle the remaining crushed candy canes on top.
7. Step 7: Allow the treats to cool and set at room temperature for a couple of hours, or refrigerate to speed up the process.
8. Step 8: Once set, break into pieces and enjoy!

Tips & Variations

• For a stronger mint flavor, increase the mint extract slightly but avoid more than ⅛ teaspoon to prevent bitterness.
• Use dark or milk chocolate instead of almond bark for a richer taste, keeping peppermint and pretzels the same.
• Try adding a sprinkle of sea salt on top before the chocolate sets for extra contrast.
• Store in an airtight container to keep the crisps crunchy and fresh.

Storage

Store the peppermint pretzel crisps in an airtight container at room temperature for up to one week. To keep them crisp longer, refrigeration is fine but allow the treats to come to room temperature before serving to avoid any condensation. Reheating is not necessary.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of almond bark?

Yes, you can substitute white, milk, or dark chocolate chips. Melt them carefully to avoid burning, and be aware the texture will be different since almond bark is designed for coating.

How do I crush candy canes easily?

Place candy canes in a sealed plastic bag and gently tap them with a rolling pin, meat mallet, or heavy spoon until they break into small pieces. This prevents mess and keeps the pieces contained.

White Chocolate Peppermint Pretzel Crisps Recipe

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★★★★★

4.9 from 116 reviews

• Author: Aiden
• Total Time: 2 hours 15 minutes (including cooling time)
• Yield: Approximately 8 servings 1x

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Description

This White Chocolate Peppermint Pretzel Crisps recipe combines the crunch of pretzel crisps with the creamy sweetness of melted almond bark and the festive flavor of crushed peppermint candy canes. Perfect as a holiday treat or a sweet-and-salty snack, these no-bake crisps offer a deliciously easy way to enjoy peppermint and white chocolate in one bite.

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Ingredients

Scale 1x2x3x

Ingredients

• 12 ounces almond bark (six cubes)
• 5–6 regular-sized peppermint candy canes
• 1 (8 ounce) bag of pretzel crisps
• 3–4 drops mint extract (no more than ⅛ teaspoon)

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Instructions

1. Prepare the workspace: Line a cookie sheet with parchment paper or wax paper and set aside to ensure easy cleanup and prevent sticking.
2. Crush the candy canes: Place the peppermint candy canes into a Ziploc bag and carefully crush them using a rolling pin or large spoon until you have small, coarse pieces.
3. Melt the almond bark: In a microwave-safe bowl, melt the almond bark by microwaving for 45 seconds to 1 minute if at room temperature. If not fully melted, heat in 15-second increments until smooth.
4. Add peppermint flavor and candy canes: Stir 3/4 of the crushed candy canes into the melted almond bark along with the mint extract, mixing thoroughly to infuse the white chocolate with peppermint flavor.
5. Combine pretzels and coating: Add the pretzel crisps to the almond bark mixture and stir gently until every pretzel is evenly coated.
6. Spread on cookie sheet: Spread the coated pretzels evenly onto the prepared cookie sheet, then sprinkle the remaining crushed candy canes on top for added crunch and color.
7. Let set: Allow the pretzel crisps to cool and harden at room temperature for a couple of hours, or refrigerate to speed up the process.
8. Serve and enjoy: Once set, break apart any clumps and serve these festive white chocolate peppermint pretzel crisps as a delightful snack or party treat.

Notes

• For faster cooling, refrigerate the pretzel crisps after spreading them out.
• Ensure candy canes are coarsely crushed to provide texture without being too fine.
• Store the finished pretzel crisps in an airtight container at room temperature or in the fridge to keep them fresh.
• Adjust the amount of mint extract according to your preferred peppermint intensity, but do not exceed ⅛ teaspoon to avoid bitterness.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Snack
• Method: No-Cook
• Cuisine: American

Keywords: white chocolate, peppermint, pretzel crisps, holiday snack, peppermint candy, almond bark, no-bake treat, sweet and salty snack