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Chocolate Peppermint Pretzels

Chocolate Peppermint Pretzels

Nichole Hirsch Kuechle
Prep Time 15 mins
Chill Time 15 mins
Total Time 30 mins


  • 1 bag Glutino or Snyder's gluten-free pretzels
  • 1 bag Enjoy Life chocolate chips
  • 1 tablespoon coconut oil
  • 2 large candy canes organic with raw sugar; HFCS and food dye free


  • Place parchment paper down on two cookie sheets.
  • Gently melt the chocolate chips with a tablespoon of coconut oil in small sauce pan on low, stirring regularly.
  • Crush two candy canes in a ziploc bag (I let Odin go at with his hammer on the kitchen floor!)
  • When the chocolate is melted, we dipped each pretzel in and set it on the parchment until the whole bag was gone.
  • Sprinkle the crushed candy canes over the pretzels (toward the end, Annie began to roll the chocolate covered pretzels in the crushed candy canes).
  • Place the cookie sheet in the freezer to quickly firm up (about 15 minutes), then stack and store in the fridge.
  • ***To leave the candy canes out altogether, you could place a drop of Young Living Vitality peppermint oil in the chocolate/coconut oil mix for the minty flavor***