Ingredients
Scale
- 4oz mini pretzels
- 1 1/2 cups vegan white chocolate chips
- 3 tsp coconut oil
- 1/2 cup finely crushed peppermints
Instructions
- Line a large baking sheet with parchment paper or wax paper. Set aside
- Melt the vegan white chocolate chips and coconut oil in the microwave in a microwave-safe bowl.
- Microwave for 1 minute and 30 seconds, stirring every 20 seconds until chocolate is melted and smooth. It might take a little more or less time, depending on your microwave. The key is to not over cook the chocolate. If the texture is too thick, simply add more coconut oil 1 tsp at a time.
- Dunk each pretzel crisp into the melted white chocolate, making sure the entire pretzel is coated. Use a fork to remove the pretzels from the bottom. Gently shake the fork back and forth to remove any excess chocolate.
- Place the dipped pretzels on the parchment paper or wax paper and sprinkle immediately with crushed peppermints. Let the pretzels sit until the chocolate hardens. If your house is warm or if you want to speed up the process, place the baking sheet in the refrigerator. Store the chocolate covered pretzels in an airtight container on the counter or in the fridge for up to 2 weeks.
- Prep Time: 15 mins