Name: Peppermint Pretzel Crisps
Prep time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 40 pretzel crisps; 1 1/2 cups dark chocolate chips (or semi-sweet); 1/2 teaspoon peppermint extract (optional); 1/3 cup crushed candy canes or peppermint candies; Flaky sea salt (optional, for garnish)

These Peppermint Pretzel Crisps are a delightful holiday treat that brings together the perfect balance of crunchy, salty, and sweet flavors. Dipped in rich dark chocolate and sprinkled with crushed peppermint candy, each bite delivers festive cheer with minimal effort. Whether I’m whipping up a batch for a party, packaging them as edible gifts, or sneaking a few from the fridge for myself, this recipe is always a go-to during the holiday season.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

40 pretzel crisps

1 1/2 cups dark chocolate chips (or semi-sweet)

1/2 teaspoon peppermint extract (optional)

1/3 cup crushed candy canes or peppermint candies

Flaky sea salt (optional, for garnish)

Directions

I start by lining a baking sheet with parchment paper to keep cleanup easy.

Then, I melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring each time until smooth. (Alternatively, I use a double boiler if I prefer a gentler melt.)

Once melted, I stir in the peppermint extract for an extra burst of flavor.

I dip each pretzel crisp halfway into the chocolate, letting the excess drip off before placing them on the lined baking sheet.

While the chocolate is still wet, I sprinkle over crushed peppermint and, if I’m feeling fancy, a touch of flaky sea salt.

I repeat this process with all the pretzels and then pop the tray in the fridge for 15–20 minutes, until the chocolate sets.

Once firm, I store them in an airtight container—either at room temp or in the fridge for longer freshness.

Servings and timing

Servings: 10 (4 pretzels per serving)

Prep Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 20 minutes

Calories per serving: 95 kcal

Variations

White Chocolate Twist: I swap dark chocolate for white chocolate for a sweeter variation.

Gluten-Free Version: I use certified gluten-free pretzel crisps.

Extra Crunch: I drizzle some crushed nuts or toffee bits on top along with the peppermint.

Double Dip: After the first dip sets, I double-dip for an extra thick chocolate layer.

No Peppermint: I skip the peppermint altogether and add festive sprinkles instead for a kid-friendly version.

Storage/Reheating

I keep these in an airtight container at room temperature for up to a week. If I want them to last longer or prefer a crisp texture, I store them in the fridge for up to two weeks. There’s no need to reheat—just let them sit at room temp for a few minutes if I want a softer bite.

FAQs

How far in advance can I make Peppermint Pretzel Crisps?

I can make them up to two weeks ahead if I store them properly in the fridge. They hold up great and stay fresh.

Can I use peppermint essential oil instead of extract?

I stick to food-grade peppermint extract since essential oils can be too strong and aren’t always safe for food.

What type of pretzel crisps should I use?

I usually go with thin, flat-style pretzel crisps for the best dipping surface, but any pretzel shape will work.

Can I freeze these?

Yes, I freeze them in a single layer first, then transfer to a freezer bag. They last up to a month. I let them thaw at room temp before serving.

What if I don’t have a microwave?

I melt the chocolate using a double boiler on the stovetop—it’s just as effective and gives me more control over the temperature.

Conclusion

These Peppermint Pretzel Crisps are my secret weapon for easy holiday treats. With simple ingredients and no baking involved, they come together in a flash and deliver on both flavor and festive charm. Whether I’m serving them at a holiday party or giving them as homemade gifts, they always disappear fast.

Recipe: