Peppermint Bark Pretzels
The ultimate holiday treat, Peppermint Bark Pretzels deliver a perfect blend of sweet and salty. With crunchy pretzels topped with creamy chocolate and refreshing peppermint, they are an irresistible snack. Perfect for gifting and sharing at parties, whip up a batch of these easy-to-make delights tonight!
Equipment
- Sheet pan (15" x 10")
Ingredients
- 30 pretzel snaps
- 30 candy cane kisses unwrapped; Hershey’s makes these
- 30 M&M’s
- 1 candy cane finely crushed, optional
Instructions
- 1. Preheat your oven to 250°F. This temperature is perfect for melting the chocolate without burning it. Make sure your oven is fully preheated to ensure even cooking.
- 2. Line a large sheet pan (or two smaller pans) with a silicone baking mat or parchment paper. This will prevent the pretzels from sticking and make for easy cleanup later.
- 3. Place the pretzels in a single layer on the lined sheet. Try to space them out so they’re not overlapping; this will help them bake evenly.
- 4. Take one unwrapped Candy Cane Kiss and place it on top of each pretzel. Make sure to press it gently so it sticks to the pretzel.
- 5. Carefully place the sheet in the oven and bake for about 2 to 4 minutes. You want the chocolate to be soft but not fully melted. Keep a close eye on them!
- 6. Remove the tray from the oven. While the chocolate is still soft, immediately press an M&M into each softened kiss. This adds a fun burst of color and additional flavor.
- 7. If you'd like, sprinkle crushed candy cane over the chocolate while it’s still warm. This will add a festive touch and extra crunch.
- 8. Let the pretzels cool at room temperature for around 1 hour. This step is crucial for allowing the chocolate to firm up.
- 9. For a quicker set, you can place the tray in the fridge. I love how they taste when chilled—they're refreshing!
Notes
- To crush candy canes evenly: Use a mini food processor or a blender. Alternatively, place the candy cane(s) in a heavy-duty plastic bag, remove the air, and crush with a rolling pin or meat mallet until finely crumbled.
- If the chocolate crumbles: The oven may be too hot, or the chocolate was baked too long. To test, bake one pretzel first. If it crumbles, reduce the baking time. Avoid using convection settings.
- Storage: Place pretzels in an airtight container at room temperature for up to a week, or keep in the fridge for a slightly firmer texture.