Recipe challenge, recipe #49.
Um, hardly a recipe. But I made a bunch to share at work this week so...
Almond bark (white or chocolate, really)
In a 4-quart crockpot, melt the almond bark on low. It takes about 30-45 minutes. Whisk it really well with a fork. For some reason, almond bark gets thinner when you stir it more.
Add in the peppermint extract and stir once more.
Add in the pretzels. I put about 3/4 of a large tiny twists bag into the crockpot. I used a wide spatula to cover them in the white chocolate. Folding, tossing, etc. Just don't crush them.
Once the pretzels are mostly covered, spread them onto a cookie sheet or wax paper, close to a single layer. Top with sprinkles immediately. Let cool for a few hours.
The almond bark hardens into bark (obviously) and I just peeled it off the paper so it turned into more of a pretzel bark than chocolate covered pretzels.
One of my coworkers eats gluten-free, so I also made a batch of this Rocky Road Candy. Holy cow. It did not all make it to work with me.