My mom was visiting a few weekends ago and she ran into Trader Joe's for a couple things and came out with a bag of white chocolate peppermint covered pretzels. They were SO good. I wanted to make some but I really, really didn't like the idea of individually dipping small pretzels. Honestly I'm kind of lazy and don't do complicated stuff very often. And, my family can blow through a whole bag of these in no time flat so it seems like a lot of work to see them disappear so fast. This way took 10 minutes to do two cookie sheets full and it is so good! I just layered the pretzels and liberally drizzled the chocolate over.
We like the sweet/salty combo and this way is a little more salty than sweet. I will be packaging them up for my first grader's specials teachers to get them out of my house! I used Pretzel Crisps but regular pretzels would work just great. I got a huge bag of the thins at Sam's Club really cheap. I probably used half a bag, which is equivalent to almost two small bags you'd buy at the grocery store.
Peppermint White Chocolate Pretzel Bark
12-14 oz Pretzel Crisps, or use regular pretzels
1/2 block of white almond bark or candy coat
1/3-1/2 c. crushed starlight mints or candy canes
parchment paper
Line two cookie sheets with parchment paper. Spread a thin layer of pretzels over the cookie sheet. They can be overlapping a little bit. Follow the directions on your bark to melt. Using a butter knife generously drizzle the pretzels with the melted chocolate, making sure to overlap. How heavily/lightly you drizzle the chocolate will depend on how much you like. Before letting it set sprinkle crushed peppermints over the top. Let set and break apart. Enjoy. (These will stay fresh in a ziploc or airtight container up to a week.)
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