December 16, 2015

White Chocolate Peppermint Pretzels (Last minute gift idea!)

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)
Peppermint extract

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.


  1. I love that you use the crockpot, such a smart idea!!! :)

  2. I was thinking of making dipped pretzel crisps in melted white chocolate, but I like this better :)

  3. Dipped pretzels are one of my favorite things to make during the holidays! Great for gifts and parties, and so many options. :)

  4. this is my kind of recipe! easy. i think i will make this and bring it in to work.. and perhaps that rocky road stuff for myself. yum!


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