Wednesday, December 15, 2010

Chocolate-Covered Peppermint Pretzels

{ the perfect combination of salty and sweet in really festive shapes }
Some snacks are just dangerously addictive.  Chocolate-covered pretzels are one of them.  It's the perfect combination of both salty and sweet.  I made a batch last week, and while my husband and I were idly surfing the web, we devoured the entire bag within minutes. 

Since you possibly can't go wrong with these, I decided to make them as holiday treats for my office, my husband's, and for my sister-in-law's holiday party.  Yes, that's a lot of pretzels.  

Last night, I went to the local grocery store and spent a while in the snack aisle looking for the right pretzels.

And you cannot imagine my delight when I saw this!

I was so excited, I let out an audible squeal and got some strange looks (always a fun experience at the grocery store).  :)  I ended up buying two bags and hand-dipping each and every tree, bell, and star.  Though this is the simplest thing to make, hand-dipping pretzels is a tedious task.  So be forewarned that if you want to make a huge batch, set aside a couple hours or enlist the help of a few friends and have a pretzel-making party. 

The incentive:  you get to eat all the broken pieces!  Yum!


Chocolate-Covered Peppermint Pretzels
{ Makes about 50 pretzels }

Ingredients
  • 1 package (12 oz) semi-sweet chocolate chips or white chocolate chips
  • 1 tbsp shortening (this helps temper the chocolate for dipping)
  • Large bag of pretzel twists
  • Peppermint candy canes 

Directions
  1. Place unwrapped candy canes in a ziploc bag and crush into small pieces with a hammer.
  2. Prepare a baking sheet by lining it with parchment paper.
  3. Combine the chocolate chips and the shortening in a small pot and stir over low heat.  Once the chocolate is smooth and melted, remove from heat.
  4. Using tongs, fork, or chopsticks, dip the pretzel in the chocolate.  Tap the chocolate-dipped pretzel several times to remove excess chocolate, and place it on the prepared baking sheet.  The chocolate dries quickly, so you'll want to sprinkle the peppermint while it's still wet.  Dip, place, and sprinkle every 5 pretzels or so.
  5. Place the pretzels in the refrigerator for about 30 minutes to set the chocolate.

I have about 200 pretzels sitting in my kitchen and tempting me at every turn.  These are lethal.

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