Peppermint Pretzel Rods
On the tenth day of Christmas, my true love gave to me, a pretzel dipped in chocolate and candy!
I’ve always loved the combination of chocolate and peppermint! I’ve made chocolate cakes with peppermint frosting and brownies topped with crushed peppermints, but this was the first time that I had ever made chocolate dipped pretzel rods. They’re going to be a new tradition at our house from now on. I have to admit, they did take a little time to dip and roll and then to dry and bag, but it was a rainy afternoon well spent. I’ve been handing out these yummy pretzels all over town. People’s eyes actually light up when they get them. They’re THAT good. Merry Christmas!
Peppermint Pretzel Rods
1 bag pretzel rods
1 (10-ounce) package crushed peppermint candy (about 2¼ cups)
1 (12-ounce) package candy cane candy melts (or vanilla)
1 (12-ounce) package dark cocoa candy melts
½ (12-ounce) package red candy melts
Place half of the crushed peppermint candy in a shallow dish or on a plate. Melt the candy cane (or vanilla) candy melts in a small bowl, according to package directions. Dip individual pretzel rods in the melted candy, covering about ¾ of the surface. Use a spoon or spatula to help coat and spread evenly. Shake off any excess. Immediately place wet pretzel in the crushed peppermint and roll to coat. Place on a baking rack to dry. Repeat the process using the dark cocoa candy melts. When the pretzels are almost dry, melt the red candy melts according to package directions, and pour into a small zip-lock baggie. Cut a small hole in one corner of the baggie and drizzle the red candy over the pretzels. Let dry in a cool area for about 2 hours. Store in individual pretzel bags or in an air-tight container. Makes 35.
Set up a dipping station. For ease in clean-up, cover a large baking sheet with aluminum foil. Pretzels will dry evenly and won’t stick if you let them set up on baking racks.
Be careful not to drip any excess chocolate into the peppermint. The rods should be evenly coated.
Don’t they look tasty? You’ll be tempted to take a bite almost immediately! Give them a chance to dry completely before giving in.
Repeat the process with the chocolate. I actually prefer dark chocolate. It’s not as sweet as milk chocolate and the bittersweet flavor pairs well with the bright burst of peppermint.
Sweet and salty goodness! One more step to go…
Festive and delicious! Let the pretzel rods dry for about two hours in a cool area of the kitchen until the chocolate is hard. Store them in individual pretzel bags or in an airtight container and they’ll stay fresh for up to 10 days. IF they last that long. Merry Christmas!