Peppermint and More Peppermint

{ peppermint pretzels with peppermint cocoa.  yum.  }

Chocolate-covered peppermint pretzel rods drizzled with white chocolate paired with peppermint chocolate cocoa (available from Crate & Barrel).  Could there be a better match?  I think I've died and gone to peppermint heaven.

The pretzel rods were super easy to make!  I followed the same steps as I did for making the chocolate-covered pretzels but made two variations.  First, I added 2 teaspoons of peppermint extract to the melted chocolate to give it a more minty taste.  And then I drizzled white chocolate over the dark (I used a chopstick to do this) to make it more decorative before sprinkling on the peppermint.

Delicious.

Chocolate-Covered Peppermint Pretzel Rods
{ Makes about 24 pretzel rods }

Ingredients

• 1 package (12 oz) semi-sweet chocolate chips
• 1 package (12 oz) white chocolate chips
• 1 tbsp shortening (this helps temper the chocolate for dipping)
• 2 tablespoons peppermint extract
• Large bag of pretzel twists
• Peppermint candy canes 

Directions

1. Place unwrapped candy canes in a ziploc bag and crush into small pieces with a hammer.
2. Prepare a baking sheet by lining it with parchment paper.
3. Combine the chocolate chips, the shortening, and peppermint extract in a small pot and stir over low heat.  Once the chocolate is smooth and melted, remove from heat.
4. Using tongs, fork, or chopsticks, dip the pretzel rod in the chocolate.  Tap the chocolate-dipped pretzel several times to remove excess chocolate, and place it on the prepared baking sheet. 
5. Melt the white chocolate chips over low heat.  Then take a fork (I used a chopstick) to drizzle it over the dark chocolate.  Sprinkle with peppermint candy.
6. Place the pretzels in the refrigerator for about 30 minutes to set the chocolate.