Peppermint Pretzel Canes

Peppermint Pretzel Canes

Sweet and salty flavors combine in a four-ingredient recipe. The dipped pretzels are so pretty and delicious!

Prep Time



Total Time






oz vanilla-flavored candy coating (almond bark), cut into pieces
tablespoons shortening
cup finely crushed peppermint candies (24 candies)
(8 1/2-inch) pretzel rods (from 11-oz package)
  1. Line cookie sheet with waxed paper. In 2-quart saucepan, melt almond bark and shortening over low heat, stirring occasionally. Pour into 11x7-inch (2-quart) glass baking dish or other shallow dish; carefully set baking dish in hot water to keep almond bark soft. (Do not get any water into almond bark.)
  2. Sprinkle crushed candy over separate sheet of waxed paper. Dip pretzels into almond bark; allow excess to drip off. Roll in crushed candy. Place on cookie sheet. Let stand until set, about 30 minutes.
Makes 12 pretzels
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For gift-giving, decorate an empty potato chip can and fill it with these festive treats.
To crush peppermint candies, place in double thickness of heavy-duty resealable plastic bags; seal. Place on cutting board; hit with hammer to crush.

Nutrition Information:

1 Serving (1 Pretzel)
  • Calories 190
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 210mg;
  • Total Carbohydrate 30g
    • (Dietary Fiber 0g,
    • Sugars 19g),
  • Protein 2g;
Percent Daily Value*:
    • 1 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.