Ingredients:

  • 1 pound (450g) pretzel snaps (square or round)
  • 12 ounces (340g) white chocolate chips (high-quality recommended)
  • 4 ounces (115g) semi-sweet or dark chocolate chips (high-quality recommended)
  • ½ cup (60g) peppermint candies, crushed (starlight mints or candy canes)
  • Optional: coarse sea salt flakes, for sprinkling

Instructions:

  1. Line baking sheets with parchment paper or silicone mats.
  2. Place peppermint candies in a Ziploc bag and crush them with a rolling pin or mallet until finely crushed. Set aside.
  3. Melt white chocolate in the microwave in 30-second intervals, stirring in between, until smooth and completely melted. (Alternative: Use a double boiler). Be careful not to burn the chocolate!
  4. Dip each pretzel snap into the melted white chocolate, ensuring it's mostly coated. Place the chocolate-covered pretzel onto the prepared baking sheet.
  5. Melt the dark chocolate chips in the microwave, following the same method as the white chocolate.
  6. Drizzle the melted dark chocolate over the white chocolate-covered pretzels. Use a fork or spoon to create swirls or patterns.
  7. Immediately sprinkle the crushed peppermint candies over the chocolate-covered pretzels. Sprinkle with coarse sea salt, if desired.
  8. Place the baking sheets in the refrigerator for 15 minutes, or until the chocolate is completely set.
  9. Once the chocolate is firm, remove the pretzels from the baking sheets and serve.