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Pretzel Peppermint Truffle Pops

These truffles are made out of a simple chocolate ganache and have a Snyder’s of Hanover® Pretzel Round placed inside for a crunchy surprise. Once the truffles are formed and chilled, they are rolled in a mixture of crushed Snyder’s Pretzel Sticks and crushed peppermints. The final touch is to place a Snyder’s Pretzel Stick into each truffle to create a lollipop.

December 03, 2022
Total Time

1 hr 50 min

1 hr 50 min

Prep Time

20 minutes

20 min

Cook Time

10 minutes

10 min

Pretzel Peppermint Truffle Pops
Total Time

1 hr 50 min

1 hr 50 min

Prep Time

20 minutes

20 min

Cook Time

10 minutes

10 min

Ingredients

for 9 pops

  • 8 oz good-quality dark chocolate, (225 g), finely chopped
  • ⅔ cup heavy cream (160 g)
  • ½ teaspoon vanilla extract
  • 8 Snyder’s of hanover® pretzel rounds
  • 1 cup Snyder’s of Hanover® Pretzel Sticks (40 g), crushed, plus 8, whole
  • 1 cup peppermint candy (150 g), crushed

Preparation

  1. Line a baking sheet with parchment paper.
  2. Place the chocolate in a large, heatproof bowl.
  3. Add the heavy cream to a small saucepan and bring to a simmer over medium heat.
  4. Pour the hot cream over the chocolate and let sit for 5 minutes to allow chocolate to melt. Add the vanilla and whisk until smooth. Pour into a small, shallow dish with a flat bottom for even cooling. Cover with plastic wrap, pressing directly against the surface of the chocolate, then refrigerate for 1 hour, until firm enough to scoop.
  5. Spoon 8 1½-tablespoon scoops of the chocolate mixture onto the prepared baking sheet. Press a Snyder’s Pretzel Round into each chocolate mound, then top each with another 1½-tablespoon scoop of chocolate. Divide any remaining chocolate mixture between each mound. Refrigerate for 20 minutes to firm the truffles.
  6. On a large plate, mix together the crushed Snyder’s Pretzel Sticks and peppermint candies.
  7. Remove the chilled truffles from the refrigerator and quickly roll each truffle between your palms to make smooth, round balls. Roll each ball in the pretzel and peppermint mixture until covered, then insert a whole Snyder’s Pretzel Stick into the top of each truffle as a lollipop stick. Refrigerate uncovered until ready to serve, up to 2 days.
  8. Enjoy!

Ingredients

for 9 pops

  • 8 oz good-quality dark chocolate, (225 g), finely chopped
  • ⅔ cup heavy cream (160 g)
  • ½ teaspoon vanilla extract
  • 8 Snyder’s of hanover® pretzel rounds
  • 1 cup Snyder’s of Hanover® Pretzel Sticks (40 g), crushed, plus 8, whole
  • 1 cup peppermint candy (150 g), crushed

Preparation

  1. Line a baking sheet with parchment paper.
  2. Place the chocolate in a large, heatproof bowl.
  3. Add the heavy cream to a small saucepan and bring to a simmer over medium heat.
  4. Pour the hot cream over the chocolate and let sit for 5 minutes to allow chocolate to melt. Add the vanilla and whisk until smooth. Pour into a small, shallow dish with a flat bottom for even cooling. Cover with plastic wrap, pressing directly against the surface of the chocolate, then refrigerate for 1 hour, until firm enough to scoop.
  5. Spoon 8 1½-tablespoon scoops of the chocolate mixture onto the prepared baking sheet. Press a Snyder’s Pretzel Round into each chocolate mound, then top each with another 1½-tablespoon scoop of chocolate. Divide any remaining chocolate mixture between each mound. Refrigerate for 20 minutes to firm the truffles.
  6. On a large plate, mix together the crushed Snyder’s Pretzel Sticks and peppermint candies.
  7. Remove the chilled truffles from the refrigerator and quickly roll each truffle between your palms to make smooth, round balls. Roll each ball in the pretzel and peppermint mixture until covered, then insert a whole Snyder’s Pretzel Stick into the top of each truffle as a lollipop stick. Refrigerate uncovered until ready to serve, up to 2 days.
  8. Enjoy!
Pretzel Peppermint Truffle Pops

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