These easy Chocolate Peppermint Pretzels make a wonderful gluten-free and dairy-free Christmas treat. With crunchy pretzels, melted chocolate, and a sprinkle of crushed peppermint, they come together quickly and are just right for gifting, adding to party trays, or enjoying as a sweet little holiday snack.
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Allergen-friendly ingredients
These pretzels feature:
- Glutino Gluten-Free Pretzel Twists
- Enjoy Life Allergen Free Chocolate Morsels
- YumEarth Candy Canes with no artificial dye.
You may be able to find these ingredients at your local grocery store for less.
How to make Chocolate Peppermint Pretzels
Place candy canes in a plastic bag lined with parchment paper, close the bag, and use a rolling pin to crush them into small pieces. You can also pulse them in a coffee grinder for a finer texture.
In a small saucepan, melt the chocolate chips with the coconut oil and peppermint extract over low heat, stirring often until smooth and glossy.
Dip one side of each pretzel into the melted chocolate, then place it on a wire rack or parchment-lined baking sheet. After dipping a few pretzels, sprinkle them with the crushed candy canes before the chocolate begins to set. Continue dipping and sprinkling until all the pretzels are finished.
Storage
Store the pretzels in an airtight container at room temperature for up to a week. If your kitchen runs on the warmer side, keep them in the fridge so the chocolate stays firm. They should last up to two weeks chilled.
To freeze: Place the pretzels in a freezer-safe container and freeze for up to 2 months. Thaw at room temperature before serving, but they’re actually really good straight from the freezer too.
More gluten-free snacks
Gluten-Free Chocolate Peppermint Pretzels
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 15 servings 1x
- Category: Dessert
- Diet: Gluten Free
Description
These Chocolate Peppermint Pretzels are sweet, salty, and festive. They’re wonderful for gift giving, adding to party trays, or snacking.
Ingredients
- 9 oz. bag of Enjoy Life Mini Chocolate Morsels*
- 8 oz. bag of gluten-free pretzels*
- 1 teaspoon expeller-pressed coconut oil or refined coconut oil
- 1 teaspoon peppermint extract
- 6 peppermint candy canes, gluten-free*
Instructions
- Prepare a large sheet pan by lining it with parchment paper and placing a wire rack on top. If you don’t have a wire rack large enough, you can put the finished pretzels directly on the parchment paper.
- Place candy canes in a plastic bag lined with parchment paper, close the bag, and use a rolling pin to crush them into small pieces. You can also pulse them in a coffee grinder for a finer texture.
- In a small saucepan, melt the chocolate chips with the coconut oil and peppermint extract over low heat, stirring often until smooth and glossy.
- Dip one side of each pretzel into the melted chocolate, then place it on a wire rack or parchment-lined baking sheet. After dipping a few pretzels, sprinkle them with the crushed candy canes before the chocolate begins to set. Continue dipping and sprinkling until all the pretzels are finished.
- Let the pretzels sit until the chocolate has set.
Notes
If you use a wire rack, the pretzels will dry neater. If you use parchment paper only, the chocolate will be a little thicker on the pretzels, but not as tidy. So you can choose which way you like them.
*Other brands of chocolate chips I recommend Nestle Organic Allergen Free Semi-Sweet Morsels, or Trader Joe’s Semi-Sweet Chocolate Chips.
I used Glutino Gluten-Free Pretzel Twists.
YumEarth Candy Canes are allergen-friendly and have no artificial dyes.
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