White Chocolate Peppermint Pretzels

These White Chocolate Pretzels are easy no-bake holiday treats with just 2 ingredients. Salty pretzel twists covered in melted white chocolate chips.

Simple treats like Oreo BallsChocolate Caramel Pretzel Rods, and White Chocolate Pretzels are just some of the easy no-bake Candy Recipes you can enjoy all year long.

White Chocolate Peppermint Pretzels on serving platter

From Christmas gifts to an after-school treat, everyone loves easy, no-bake recipes that only take a few ingredients. Salty pretzels and sweet white chocolate are an ideal example of this. The pretzels stay crunchy in the middle but soften just enough to soak up the melted chocolate, and you can top them in so many ways.

This batch of White Chocolate Pretzels is topped with crushed candy canes for a holiday treat perfect for gifting or serving as Christmas party snacks. They look so beautiful and festive and are so yummy! They last for weeks so you can make a batch ahead of time to cut down your party day to-do list.

White Chocolate Peppermint Pretzels collage

Creamy white chocolate with the cool peppermint is a fantastic combination, followed by a slightly buttery, salty pretzel inside. A great tip for coffee shop owners – Turn this flavor combination into a signature holiday latte. It’s really that good!

Christmas is probably the most popular time to make no-bake holiday treats, but you don’t have to limit yourself. Check out some fun ideas below to turn these holiday flavored treats into yummy party snacks any time of year.

White Chocolate Peppermint Pretzels collage

More Holiday Treat Recipes

Frequently Asked Questions About White Chocolate Peppermint Pretzels

Why is the chocolate microwaved in 30-second increments?

Chocolate can melt at different rates depending on the type of chocolate it is, and how strong the microwave is. Melting in 30-second increments allows you to check on the chocolate often enough so that it will melt but not burn.

Why is my white chocolate clumping when melted?

White chocolate might not melt properly under a few specific circumstances. In order to prevent clumping or separating, first make sure your white chocolate isn’t expired. Next, make sure no moisture or water has gotten into your white chocolate while trying to melt it. Lastly, make sure you aren’t using too little, or too much heat. Sticking to 30-second increments while heating will help with that.

White Chocolate Pretzels Holiday Treats

  • Christmas: You can use crushed candy canes for a classic Christmas snack, or try dusting with ground gingerbread or ginger snap crumbs.
  • Valentine’s Day: Add strawberry extract to the melted white chocolate, dark chocolate drizzle, and red or pink sprinkles for a fun twist on chocolate-covered strawberries.
  • Fourth of July: Use red and blue sprinkles or for a more fun approach, and try some Pop Rocks to provide little fireworks in every bite!
  • Thanksgiving: Melt Caramels to drizzle over chocolate-covered pretzels and dust with a little cinnamon for fall flavor.
White Chocolate Peppermint Pretzels with candy canes

Variations on White Chocolate Pretzels

  • Chocolate: Decorate covered pretzels with a drizzle of dark chocolate or milk chocolate. You can also dip half your pretzels in white chocolate, and the other half dark chocolate for a nice assortment.
  • Peanut Butter: Dip your pretzels in dark, semi-sweet, or milk chocolate, and then drizzle melted peanut butter chips over the top for a classic chocolate and peanut butter combo.
  • Nuts: Use crushed nuts to top the pretzels. Sprinkle crushed pistachios, almonds, or peanuts over your freshly dipped pretzels.
  • Coconut: White chocolate and coconut taste so yummy together. Top pretzels with finely shredded coconut for a delicious and beautiful treat.
  • Cinnamon Sugar: Before coating in white chocolate, brush pretzels with melted butter and coat generously with cinnamon sugar. Allow to dry and then cover in melted white chocolate for a sweet, cinnamon surprise.
  • Pretzels: Instead of mini twist pretzels, you can also use pretzel crisps, pretzel rods, or large hard pretzels. You don’t want to use a soft pretzel for this recipe.
  • Gluten Free: You can make a gluten free version of White Chocolate Covered Pretzels by using your favorite brand of gluten free pretzels to dip into the chocolate and other toppings.
White Chocolate Peppermint Pretzels on serving platter

Melting Chocolate in the Slow Cooker

Use a crockpot to keep melted chocolate warm and melty longer. Fill a large glass bowl or jar with white chocolate and place it in your slow cooker. Fill the crockpot with water until about halfway up the sides of the bowl, careful not to get any water into the chocolate. Turn slow cooker on high for 30 minutes, uncovered, stirring occasionally until chocolate is melted. Turn on warm or low to keep water from getting too hot, while still melting chocolate.

Tips for Making White Chocolate Pretzels

  • Make sure to lay parchment paper on the baking sheets before starting to dip the pretzels. You’ll have to move fast and it’s easier to have it all prepped before plus it makes clean-up a breeze.
  • To easily dip the entire pretzel in the chocolate, use a fork to dip it in. Make sure to gently tap the fork against the edge of the bowl to remove the excess chocolate.
  • Almost any type of white chocolate will work for melting. White chocolate chips are a great choice, but candy melts, almond bark, and white chocolate squares can also be used.
White Chocolate Peppermint Pretzels closeup

More Delicious Holiday Candy

How to Store White Chocolate Pretzels

  • Serve: Chocolate-covered pretzels will stay good at room temperature, in a cool, dry place, for 2 to 3 weeks in an airtight container.
  • Store: If it is too warm to keep pretzels on the counter, store them in the refrigerator for up to 1 month in an airtight container.
  • Freeze: Freezing White Chocolate Pretzels is not recommended, but if you do they will last about 1 to 2 months.

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White Chocolate Peppermint Pretzels

These Chocolate Pretzels are easy no-bake holiday treats with just 2 ingredients. Salty pretzel twists covered in melted white chocolate chips.
Yield 24
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 6 ounces white chocolate
  • 1 cup semi-sweet chocolate
  • 3 cups mini twist pretzels , 15 ounce package
  • 1/2 cup crushed candy canes , or other toppings


  • Melt white chocolate in a microwave safe bowl in 30 second increments.
  • Melt the semisweet chocolate the same way.
  • Dip pretzel halfway into the white chocolate, completely covering half of the pretzel. Lay on wax paper and immediately sprinkle with crushed candy canes.
  • Drizzle with the melted semi-sweet chocolate.
  • Continue the process until half the pretzels are dipped then dip the second half in the semi-sweet chocolate and drizzle with white chocolate.
  • Place in refrigerator for 15 minutes to harden. Store in airtight container.


Calories: 137kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 131mg | Potassium: 84mg | Fiber: 1g | Sugar: 11g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
Keyword: White Chocolate Peppermint Pretzels
White Chocolate Peppermint Pretzels collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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