A christmas pretzel treat combines salty crunch with sweet chocolate in a single bite. You only need three ingredients and a few minutes in the oven to make a large batch. The oven heat softens the chocolate just enough to press a colorful candy piece right into the center.
These bite-sized candies are fast to assemble when you need a last-minute addition to a holiday dessert spread. They require very little active cooking time and set up quickly in the refrigerator. You can easily double or triple the recipe to fill gift tins or cookie boxes.
Why this works
- Baking at a very low temperature softens the chocolate without melting it into a puddle.
- Letting the pan rest for one minute after baking prevents the chocolate from collapsing when you press the candy on top.
- Chilling the finished treats in the refrigerator helps the chocolate set fast so you can store them right away.
Ingredients you'll need
- Pretzels: Mini twists or square grid pretzels work well. Avoid large pretzels or sticks, as they will not hold the chocolate properly.
- Chocolate kisses: Standard milk chocolate kisses or striped white and milk chocolate hugs are standard. Make sure to unwrap all of them before you start.
- Candy pieces: Red and green candy-coated chocolates add a holiday look. You can use regular milk chocolate or peanut butter varieties.
- Parchment paper: This lines the baking sheet to stop the melted chocolate from sticking to the metal pan.
Exact quantities are in the recipe card below.
How to make it
Step 1: Prepare the pretzels
Line a baking sheet with parchment paper and arrange the pretzels in a single layer. Place an unwrapped chocolate kiss in the center of each pretzel.
Step 2: Warm the chocolate
Bake the pretzels in a low oven for a few minutes. The goal is to soften the chocolate so it looks glossy but still holds its original shape.
Step 3: Add the candy
Take the pan out of the oven and wait one minute. Press a candy-coated chocolate piece into each kiss to flatten it, then chill the pan until the chocolate hardens.
Serve it with
Serve these alongside other holiday sweets like Christmas Candy and Christmas Sugar Cookies on a festive dessert platter.
Storage and reheating
Store the treats in an airtight container at room temperature for up to two weeks. You can also keep them in the refrigerator if your kitchen is warm. Freeze in a sealed container for up to three months, and let them thaw at room temperature before eating.
FAQ
Why did my chocolate melt all over the pan?
The oven temperature might have been too high or they baked for too long. Keep the oven at 200°F (95°C) and check them after three minutes.
Can I use different types of chocolate?
Yes. Dark chocolate kisses, caramel-filled kisses, or peppermint versions all work. Caramel-filled chocolates may need slightly less time in the oven.
Do I have to use parchment paper?
Parchment paper is highly recommended. If you do not have it, a silicone baking mat is a good alternative to prevent sticking.
