Ingredients
Method
- Unwrap candy canes and place in a food processor. Pulse until coarse crumbs are formed. Alternatively, place candy canes in a plastic bag and crush with a rolling pin.
- Set up your assembly station: crushed candy canes, pretzels, parchment paper lined baking sheet and a place for the melted white chocolate.
- Melt chocolate and coconut oil: using a double boiler over medium heat, melt white chocolate and coconut oil. Stir frequently to prevent burning. Once all of the chips have melted, remove from heat immediately.
- Assemble: Pick up a pretzel twist by the corner and dip into the white chocolate. Shake off excess white chocolate. Transfer to the crushed candy canes, be sure to coat both sides. Transfer to the cookie trays lined with parchment paper. Be sure that the pretzels do not touch, as this will cause them to stick together. Continue until all of the white chocolate is gone!
- Once finished, transfer to the refrigerator to set (about 30 minutes).
Notes
Makes approximately 80 pretzels. The number of pretzels will vary based on how thickly the pretzels are coated with white chocolate.
The pretzels will not get fully covered using this method. Alternatively, you can fully submerge the pretzel in the melted white chocolate and use a fork to remove and transfer to the peppermint. However, this is more time intensive, a bit messier and result in fewer chocolate covered pretzels. Plus, I love how the little bit of uncovered pretzel peaks out.