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Candy Cane Peppermint Pretzels

Candy cane peppermint pretzels are pretzel rods dipped halfway in smooth white melting wafers and finished with crushed candy canes. They set at room temperature with a crisp, festive peppermint topping.
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Prep Time 10 minutes
Cook Time 2 minutes
Setting time 45 minutes
Total Time 57 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

For the topping
  • 1 cup candy canes crushed (about 8 standard candy canes)
For the pretzels
  • 24 pretzel rods
For the coating
  • 1 package (12 oz) white melting wafers

Equipment

  • 1 large baking sheet
  • 1 tall microwave-safe cup

Method
 

Make the topping
  1. Place the crushed candy canes in a shallow bowl.
Prepare the pretzels
  1. Line a large baking sheet with parchment paper and arrange the pretzel rods nearby.
Melt the coating
  1. Place the melting wafers in a tall microwave-safe cup. Microwave at 50% power in 30-second intervals, stirring after each, until smooth, about 1 1/2 to 2 minutes.
Dip and decorate
  1. Dip each pretzel rod about halfway into the melted coating, turning it to cover. Let excess drip off, then immediately sprinkle with crushed candy canes and place on the prepared baking sheet.
Let the coating set
  1. Leave the pretzels at room temperature for 30 to 45 minutes, until the coating is firm.

Notes

For an even coating, let excess drip off before adding the crushed candy canes. Store in an airtight container at room temperature for up to 7 days; freezing is not recommended. For a dairy-free option, use dairy-free white melting wafers.