White Chocolate Peppermint Pretzels Food

WHITE CHOCOLATE COVERED PRETZELS

White Chocolate Covered Pretzels image

Easy recipe, and fun to do with the kids! Top some of the pretzels with chopped peanuts for a treat!

Provided by Patty Vadinsky

Categories Desserts Chocolate Dessert Recipes White Chocolate

Time 55m

Yield 16

Number Of Ingredients 3

Ingredients

6 (1 ounce) squares white chocolate
1 (15 ounce) package mini twist pretzels
¼ cup red and green candy sprinkles

Steps:

Melt white chocolate in the top of a double boiler, stirring constantly.
Dip pretzel halfway into the white chocolate, completely covering half of the pretzel. Roll in topping if desired, and lay on wax paper.
Continue the process until all of the white chocolate is finished. Place in refrigerator for 15 minutes to harden. Store in airtight container.

Nutrition Facts : Calories 77.5 calories, Carbohydrate 8.9 g, Cholesterol 2.2 mg, Fat 4.3 g, Protein 0.9 g, SaturatedFat 2.2 g, Sodium 27.6 mg, Sugar 5.9 g

WHITE CHOCOLATE PEPPERMINT BARK

White Chocolate Peppermint Bark image

Even fans of non-white chocolate enjoyed! Stored in the refrigerator, the bark will keep for a week.

Provided by Pamela Rose

Categories Desserts Chocolate Dessert Recipes White Chocolate

Time 47m

Yield 20

Number Of Ingredients 3

Ingredients

2 (11 ounce) packages white chocolate chips (such as Ghirardelli®)
12 peppermint candy canes, broken into pieces
¼ teaspoon peppermint oil

Steps:

Line an 11x17-inch baking sheet with parchment paper.
Melt white chocolate chips in a microwave-safe glass bowl on 50% power for 3 minutes. Stir well until bowl is no longer warm. Heat for 3 minutes more; stir. Heat for 1 minute more and stir; repeat as necessary until chocolate is completely smooth.
Stir candy canes and peppermint oil into the melted chocolate until well combined. Spread onto the prepared baking sheet. Smooth with a spatula. Refrigerate until set, 30 minutes to overnight. Break into pieces and store in an airtight container.

Nutrition Facts : Calories 240 calories, Carbohydrate 33.8 g, Cholesterol 6.5 mg, Fat 10.9 g, Protein 2.2 g, SaturatedFat 6.5 g, Sodium 39 mg, Sugar 27.9 g

WHITE CHOCOLATE PEPPERMINT PRETZELS RECIPE

White Chocolate Peppermint Pretzels Recipe image

These White Chocolate Peppermint Pretzels are so easy to make and full of holiday flavor.

Provided by Kristen Hills

Categories Dessert

Time 17m

Number Of Ingredients 3

Ingredients

12 ounces white chocolate
½ cup finely crushed peppermint candy
8 ounces small salted pretzels

Steps:

In a microwave safe bowl, melt white chocolate at power for 45 seconds; stir.
Return to microwave at 30 second intervals until the chocolate is fully melted and smooth.
Stir in 1/4 cup crushed peppermint into melted chocolate.
Using a your finger, dip pretzels in white chocolate and peppermint mixture. (I didn't cover the area where my finger was to make it go a lot faster)
Tap the pretzel on the side of bowl to remove excess chocolate.
Place pretzels on wax paper and sprinkle with a little more crushed peppermint candy.

Nutrition Facts : Calories 380 kcal, Carbohydrate 58 g, Protein 5 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 9 mg, Sodium 397 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving

CHOCOLATE PEPPERMINT PRETZELS

Chocolate Peppermint Pretzels image

Make and share this Chocolate Peppermint Pretzels recipe from Food.com.

Provided by Little Suzy Homemak

Categories Dessert

Time 2h

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 13

Ingredients

1 cup powdered sugar
1/2 cup butter, softened
1/2 cup shortening
1 egg
1 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
1/2 cup cocoa
1 teaspoon salt
1/4 cup crushed peppermint candy, for garnish
2 ounces unsweetened baking chocolate
2 tablespoons butter
2 cups powdered sugar
4 tablespoons water

Steps:

To make the cookie: Mix powdered sugar, butter, shortening, egg and vanilla. Stir in flour, cocoa and salt. Knead level tablespoonful of dough with hands until right consistency for molding. Roll into pencil-like rope, about 9 inches long, on board. Twist into pretzel shape and place on ungreased cookie sheet. Repeat with remaining dough.
Heat oven to 375 degrees. Bake until set, about 9 minutes. Let stand 1-2 minutes before removing from cookie sheet; cool.
To make chocolate glaze:.
Heat unsweetened chocolate and butter over low heat until melted; remove from heat. Beat in 2 cups powdered sugar and 3-4 tablespoons of water until smooth and of desired consistency.
To finish: Dip the tops of the pretzel cookies in the Chocolate Glaze. Sprinkle with peppermint candy. Let dry before storing.

Nutrition Facts : Calories 104.2, Fat 5.4, SaturatedFat 2.5, Cholesterol 10.8, Sodium 67.5, Carbohydrate 13.3, Fiber 0.5, Sugar 7.4, Protein 1.1

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