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Candy Cane Peppermint Pretzels

Candy cane peppermint pretzels are pretzel rods dipped halfway in smooth white chocolate and topped with crushed candy canes. Let them set until the coating is firm for a crisp, festive treat.
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Prep Time 15 minutes
Cook Time 2 minutes
Setting time 45 minutes
Total Time 1 hour 2 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 4 candy canes unwrapped and crushed
  • 12 oz white chocolate melting wafers
  • 24 pretzel rods about 10 inches long

Equipment

  • 1 rimmed baking sheet
  • 1 microwave-safe tall glass measuring cup

Method
 

  1. Line a rimmed baking sheet with parchment paper. Spread the crushed candy canes on a plate.
  2. Put the white chocolate melting wafers in a microwave-safe tall glass measuring cup. Microwave on HIGH in 30-second intervals, stirring after each, until smooth, about 1 to 2 minutes total.
  3. Dip each pretzel rod halfway into the melted wafers and let the excess drip off.
  4. Sprinkle each dipped pretzel rod with crushed candy cane, then place it on the prepared baking sheet.
  5. Let the pretzels sit at room temperature for 30 to 45 minutes, until the coating is firm.

Notes

Let excess white chocolate drip off before adding the candy cane for an even coating. Store in an airtight container in the refrigerator for up to 2 weeks; freezing is not recommended. For a dairy-free option, use dairy-free white chocolate melting wafers.