Ingredients:

  • 110g square Snap pretzels (approx. 36 pieces)
  • 85g dark chocolate chips (60% cacao)
  • 175g high-quality white chocolate chips
  • 5g refined coconut oil
  • 1.25ml peppermint extract
  • 50g crushed candy canes

Instructions:

  1. Line a large baking sheet with parchment paper. Arrange 36 pretzels in a single layer and place in the freezer for 5 minutes to create a cold surface for instant-set chocolate bonding.
  2. Melt dark chocolate chips in a microwave-safe bowl in 20-second intervals, stirring until smooth. Place a 1/2 teaspoon dollop of dark chocolate onto the center of each chilled pretzel.
  3. In a separate bowl, melt the white chocolate chips with the coconut oil in 20-second intervals. Once smooth, stir in the peppermint extract.
  4. Layer a second dollop of the peppermint-white chocolate mixture directly on top of the dark chocolate base. Use a small spatula to swirl slightly if desired.
  5. Immediately sprinkle with crushed candy cane shards and optional sanding sugar while the chocolate is still wet.
  6. Refrigerate for 20 minutes until the chocolate is fully set and has a porcelain-like sheen.