Peppermint Pretzel Candy Recipes

PEPPERMINT PRETZEL CANDIES

Steps:

• Place a disposable slow cooker liner in a 3-1/2- or 4-quart slow cooker. Add candy coating, white chocolate, and shortening; stir to combine.
• Cover and cook on low-heat setting for 1 to 1-1/2 hours or until mixture is melted and smooth, stirring every 30 minutes. Stir in peppermint extract. Stir in pretzels and peppermint candies.
• Line two large baking sheets with parchment paper. Drop candy mixture by heaping tablespoons onto the prepared baking sheets. Let stand at room temperature until firm.

PEPPERMINT PRETZEL DIPPERS

Steps:

• In a microwave, melt chocolate chips and shortening; stir until smooth. Break each pretzel rod in half. Dip the broken end about halfway into melted chocolate; allow excess to drip off. Roll in crushed candies. Place on a waxed paper-lined baking sheet. Chill until set.

PEPPERMINT PRETZEL CANES

Steps:

• Line cookie sheet with waxed paper. In 2-quart saucepan, melt almond bark and shortening over low heat, stirring occasionally. Pour into 11x7-inch (2-quart) glass baking dish or other shallow dish; carefully set baking dish in hot water to keep almond bark soft. (Do not get any water into almond bark.)
• Sprinkle crushed candy over separate sheet of waxed paper. Dip pretzels into almond bark; allow excess to drip off. Roll in crushed candy. Place on cookie sheet. Let stand until set, about 30 minutes.

WHITE CHOCOLATE PEPPERMINT PRETZELS RECIPE

Steps:

• In a microwave safe bowl, melt white chocolate at power for 45 seconds; stir.
• Return to microwave at 30 second intervals until the chocolate is fully melted and smooth.
• Stir in 1/4 cup crushed peppermint into melted chocolate.
• Using a your finger, dip pretzels in white chocolate and peppermint mixture. (I didn't cover the area where my finger was to make it go a lot faster)
• Tap the pretzel on the side of bowl to remove excess chocolate.
• Place pretzels on wax paper and sprinkle with a little more crushed peppermint candy.

PEPPERMINT PRETZEL CANDY

Steps:

• Lay pretzels rings on parchment paper lined baking sheet. Put one hershey kiss inside each ring (if it doesn't fit perfect that is okay, it will melt).
• Bake in a 200 degree oven for about 4 minutes. Press chocolate chip on top of kiss. Allow to cool and set one hour. Store in air tight containers!

PEPPERMINT BARK CHOCOLATE PRETZEL BITES

Steps:

• Preheat the oven to 200°F.
• Place 40 pretzels on a baking sheet and top each with a peppermint kiss, bake for 5 minutes.
• Remove from the oven and immediately press a pretzel on top of each of the kisses and allow to cool.
• Once they have set, melt the chocolate wafers on 30-second intervals, stirring between each, until smooth.
• Dip each of the pretzel bites in the chocolate and place on parchment paper to set. Sprinkle with the crushed peppermint candies before the chocolate has set.

PEPPERMINT WHITE CHOCOLATE COVERED PRETZELS

Steps:

• Lay CANDY CANE on a baking sheet and use a bumpy tenderizer to crush candy into small pieces. Set aside.
• Heat WHITE CHOCOLATE CHIPS in a microwave-safe container on medium power in 30-50 second intervals until chocolate is melted and smooth, stirring between cycles. * see footnote about overheating
• One at a time, dip PRETZEL ROD into melted chocolate. All at once, twist, pull up, and push the pretzel rod against the inside of the container to remove excess chocolate and and form an even coating.
• Sprinkle peppermint pieces over chocolate rod before it sets. Lay pretzel rod on a baking sheet until fully set (about 10 min).
• Store in an airtight container at room temperature up to 1 week.