Ingredients
Scale
- 200g white chocolate (choose a good-quality one for the best melt and flavour)
- 150g pretzel crisps (thin and crunchy work best for this recipe)
- 1/2 teaspoon peppermint extract (adjust to taste, but don’t go overboard!)
- 2 tablespoons crushed peppermint candy canes or candy bits (optional, for extra crunch and festivity)
- Sea salt flakes, for sprinkling (a pinch to enhance the sweet and minty balance)
If you’re feeling adventurous, you can swap the white chocolate for milk or dark chocolate, though it will change the flavour profile. For the peppermint, fresh mint leaves finely chopped can be a refreshing substitute, but the extract really gives you that classic, sharp peppermint note I adore.
Instructions
- Start by lining a baking tray with parchment paper. This will be where you assemble your crisps and let them set.
- Place your pretzel crisps in a single layer on the tray, making sure they don’t overlap — each crisp deserves its own moment to shine.
- Break the white chocolate into chunks and melt gently. I like to use a heatproof bowl over a pan of simmering water, stirring slowly to avoid burning. If you prefer, microwave in short bursts of 20 seconds, stirring in between.
- Once melted, stir in the peppermint extract carefully. A little goes a long way, and it’s lovely to stop and sniff the mixture as you go — it’s like catching a breath of Christmas morning.
- Using a small spoon, drizzle the peppermint-infused white chocolate over each pretzel crisp. Don’t worry about perfection — the irregular drizzles are part of the homemade charm.
- Sprinkle crushed peppermint candy canes over the top for crunch and colour. Then, finish with a tiny pinch of sea salt flakes on each one. This step always reminds me of the way my mum would add a pinch of salt to her apple crumbles, to bring out the sweetness.
- Let the crisps set at room temperature, or pop them in the fridge for about 15 minutes until the chocolate hardens.
- Once set, transfer to a lovely plate or tin. They’re ready to share, though I must confess I often sneak a few while no one’s looking!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
