Not using parchment paper is a recipe for frustration. I once thought a lightly greased pan would work. The coated pretzels fused to the pan, and I had to chisel them off, breaking most in the process. Parchment paper guarantees a perfect, clean release every single time.
Overheating the candy coating is a silent killer. If you see it starting to look chalky or thick in the microwave, it’s likely getting too hot. Always use lower power and short bursts. Once it’s overheated, it’s very hard to bring back to a smooth state. Slow and steady wins the race.
Waiting to sprinkle the candy cane pieces is the difference between pretty and messy. The coating sets surprisingly fast. You literally have about a 30-second window after placing the pretzel on the sheet to get the sprinkles on. Have your bowl of crushed candy right next to your baking sheet so you can grab and sprinkle without delay.
Serving Suggestions
I love piling these pretzels high in a big, clear glass bowl or a festive holiday tin. They look so abundant and cheerful with their red and white speckles. They’re the perfect thing to set out at a holiday open house or leave on the coffee table for guests to snack on—the salty-sweet combo makes them utterly irresistible.
These are my absolute favorite treat to make for classroom parties, cookie exchanges, or neighbor gifts. I fill clear cellophane bags with a handful, tie them with a red and green ribbon, and attach a cute tag. They’re inexpensive to make in bulk, everyone loves them, and they travel without any fuss.
For a fun dessert presentation, I’ll crush a few extra and use them as a garnish. They make a fantastic topping for peppermint ice cream sundaes or a pretty rim for glasses of hot chocolate. They add that perfect festive crunch and flavor.
Variations & Customizations
For a chocolate-peppermint version, use dark chocolate or milk chocolate candy melts instead of white. The contrast with the red peppermint is beautiful and the flavor is divine. You can even do a drizzle of contrasting chocolate over the top after they set for a more decorative look.
Change up the sprinkle! Instead of just candy cane, mix in some holiday sprinkles or nonpareils for extra color. For an adult twist, sprinkle the coated pretzels with a tiny bit of flaky sea salt along with the crushed candy for an epic sweet-salty-minty combo.
Use different bases. This method works beautifully with other salty vehicles. Try it with plain potato chips (ridged ones hold the coating well), plain popcorn, or even small pretzel rods. The rod shape is especially fun for dipping and makes a great stirrer for hot chocolate.
How to Store, Freeze & Reheat
Store the finished peppermint pretzels in a single layer in an airtight container at room temperature. They will stay fresh and crisp for up to 2 weeks. If you need to stack them, place a sheet of parchment paper between layers to protect the coating. Avoid humid areas.
You can freeze these pretzels successfully for up to a month. Place them in a single layer on a parchment-lined tray to freeze solid, then transfer to a freezer-safe bag or container. Thaw at room temperature for 15-20 minutes. The coating may “sweat” a little, but it will re-harden.
I do not recommend reheating these at all. The coating is meant to be enjoyed hard and crisp. If they’ve been in a cold place and seem to have softened slightly, just let them come to room temperature. Microwaving will melt the candy coating into a puddle.
Conclusion
These Candy Cane Peppermint Pretzels are the happiest, easiest recipe in my holiday arsenal. They prove that you don’t need complicated techniques or hours in the kitchen to create something that brings genuine joy and festive spirit. I hope you’ll give this simple, delightful recipe a try and experience the fun of making—and eating—these perfect little bites of Christmas. Happy dipping!