Add these eggnog white chocolate covered pretzels to your holiday treat platter!!! They are simple to prepare with just three ingredients in 30-minutes. Naturally vegetarian.
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One of my very favorite holiday treats is white chocolate covered pretzels.
The combination of sweet “chocolate” and salty pretzels is irresistible. So much so that once I start munching on ’em I can’t stop. Anyone else have this problem?
Believe it or not, I found a way to make them even more addictive – and festive! The secret ingredient is……
……are you ready?!?
And let me tell you, it is AMAZING!!!
With less than a teaspoon of this magical extract, your standard white chocolate covered pretzels are transformed into a delicious wintery treat.
The soft sweet eggnog spiced white chocolate hugs the salty crunchy pretzels resulting in the most delightful combination of flavors and textures.
These unique pretzels would be a wonderful addition to a cookie box or platter. They are super easy to make, with only three ingredients, and take just 30-minutes to prepare.
So what do you need to make these pretzels? ( + substitutions)
- White chocolate chips: As always I recommend Ghirardelli brand chips. The quality is unmatchable in my opinion. Vanilla almond bark, a confectionary coating, is a perfectly suitable alternative.
- Eggnog extract: I’m honestly not sure if eggnog extract is available at any big box stores, because I’ve never looked. I would guess that it is difficult to find, however. I ordered some through Amazon and have included a link below.
- Tiny pretzels twists: If you prefer, you can most certainly use pretzel rods instead. To coat the rods, pour the melted chocolate into a tall narrow glass and dip them so that they are half to three-quarters coated.
- Sprinkles or decorative sugar: Totally optional, but the perfect finishing touch if you ask me. Keep in mind that the additional sugar can make the pretzels quite sweet, so don’t overdo it (unless you want to).
How do you make eggnog white chocolate covered pretzels? ( + tips)
The first step is to melt the white chocolate chips. There are two ways you can do this. The first option, which is how I do it, is to do so on the stovetop with a saucepan and double broiler.
Begin by filling a small saucepan with water approximately one inch deep. Set your double broiler atop the saucepan and bring the water to a simmer. If it begins to boil, reduce the heat. Add the white chocolate chips and stir until melted. ***If the temperature becomes too high the chocolate will seize becoming thick and clumpy. If this happens you may be able to save the chocolate by trying one of these fixes, but it’s not a guarantee.
The second option is to melt the chocolate chips in the microwave. If you don’t already have a double broiler this is the obvious choice. For this method, in thirty-second increments microwave the white chocolate chips in a small-medium microwave-safe bowl until melted. I know this way sounds much easier, I just prefer to avoid using the microwave if I can.
Next, stir in the eggnog extract then dip the pretzels in the melted chocolate using a fork. Use the fork to pick up the pretzels and shake off any excess chocolate, then transfer them to a sheet of wax paper and sprinkle with decorative sugar and/or sprinkles if desired.
Allow to cool and firm up before serving, about 30-minutes at room temperature or 15-minutes in the freezer.
How to store
Store in an airtight container in a cool dry place for up to three weeks. Or freeze them for up to one year.
If you make this eggnog white chocolate covered pretzels I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light and happy cooking ya’ll ♥
- 11 ounces white chocolate chips
- 3/4 teaspoon eggnog extract
- 50 tiny pretzel twists (See notes)
- Sprinkles or decorative sugar (optional)
- Option 1: Fill a small saucepan with water approximately one inch deep. Set a double broiler atop the saucepan and bring the water to a simmer. If it begins to boil, reduce the heat. Add the white chocolate chips and stir until melted. Option 2: In thirty-second increments microwave the white chocolate chips in a small-medium microwave-safe bowl until melted. (See notes)
- Stir in the eggnog extract, then dip the pretzels in the melted chocolate using a fork. Use the fork to pick up the pretzels and shake off any excess chocolate, then transfer to a sheet of wax paper and sprinkle with decorative sugar and/or pretzels if desired.
- Allow to cool and firm up for about 30-minutes or stick in the freezer for 15-minutes.
Storage: Store in an airtight container in a dry cool place for up to three weeks. You may also freeze them for up to one year.
- If you prefer, you can most certainly use pretzel rods instead. To coat the rods, pour the melted chocolate into a tall narrow glass and dip them so that they are half to three-quarters coated.
- If the temperature becomes too high the chocolate will seize becoming thick and clumpy.
Nutrition Information:Yield: 25 Serving Size: 2 pretzels
Amount Per Serving: Calories: 80Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 3mgSodium: 714mgCarbohydrates: 53gFiber: 2gSugar: 9gProtein: 6g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc