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Peppermint-Coated Pretzels

Bark coating firms up this crunchy candy, and white chocolate boosts the flavor.

Prep: 34 minutes, Cook: 2 hours

Slow-Cooker Size: 4-quart

Oxmoor House FEBRUARY 2006

  • Yield: Makes 4 1/2 pounds or about 80 pieces


  • 1 (16-ounce) package pretzel nuggets (we tested with Snyder's of Hanover Sourdough Pretzel Nuggets)
  • 2 (16-ounce) packages vanilla bark coating squares, coarsely chopped
  • 2 cups (12-ounce package) white chocolate morsels
  • 1 (4-ounce) package white chocolate baking bars, broken into pieces
  • 1 (16-ounce) package hard peppermint candies, finely crushed and divided (about 2 cups)
  • 1/2 teaspoon peppermint extract


Combine first 4 ingredients in a 4-quart slow cooker.

Cover and cook on LOW 2 hours. Stir chocolate mixture; add 1 1/4 cups crushed peppermint candies and peppermint extract, stirring well to coat.

Drop pretzel mixture by heaping tablespoons onto wax paper. Sprinkle remaining 3/4 cup crushed peppermint candies evenly on pieces before they set. Let stand until firm.

Holiday Gift: These pretzels, with their festive candy coating, make great gifts around the holidays. Place the peppermints in a zip-top freezer bag, and crush with a rolling pin. Take your time when crushing the peppermints--you don't want large pieces or fine crumbs.


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Peppermint-Coated Pretzels recipe