Ingredients:

  • 1 bag (16 oz) Mini Pretzel Twists
  • 20 oz high-quality white chocolate chips
  • 1 tbsp refined coconut oil
  • 2 tbsp festive sprinkles
  • 1/4 cup crushed peppermint candies

Instructions:

  1. Line two large baking sheets with parchment paper. <small>Note: This ensures easy removal once the chocolate sets.</small>
  2. Combine 20 oz white chocolate chips and 1 tbsp refined coconut oil in a glass bowl.
  3. Microwave the mixture in 20 second intervals, stirring vigorously between each.
  4. Stop heating when the chocolate is 90% melted <strong>until the residual heat melts the remaining lumps</strong>.
  5. Drop one pretzel into the bowl and submerge it completely using a fork.
  6. Lift the pretzel with the fork and tap the side of the bowl 3-5 times <strong>until the excess chocolate drips off completely</strong>.
  7. Slide the pretzel onto the prepared baking sheet. <small>Note: Leave at least half an inch between them.</small>
  8. Immediately top with sprinkles or crushed peppermint candies <strong>until the surface is lightly coated</strong>.
  9. Repeat for the remaining pretzels.
  10. Let the tray sit at room temperature for <strong>30</strong> minutes <strong>until the coating is firm and matte</strong>.