The 12 Days of Christmas: Chocolate Covered Peppermint Pretzels
Okay fine, it's not a Christmas "cookie" per say but it is one of the Christmas baking recipes on my list, and how fun to make with the kids. You can dip just about anything in Chocolate, so be creative and use what you have on hand. I have spent many years going out of my way to get specific things I thought I needed when I had everything I could use already at home. This year I'm being as conservative as I have ever been and my bank account is thanking me. Try different kinds of chocolate or even different size pretzels. Believe me, they all taste good!
I used mini pretzel sticks this year, mostly because it's what I had on hand and also because they fit perfectly in a packed lunch and for "reasonable" portions when little fingers reach in.
Enjoy and eat responsibly.
Chocolate Covered Peppermint Pretzels
Water
1 Tablespoon Butter
1 Cup Mini Chocolate ChipsPretzels
(About 2 Cups Small Pretzel Sticks, or 1 1/2 Cups small pretzels, or about 10 pretzel rods)
1/4 Cup Crushed Peppermint Candies
In a small pot, or double boiler, heat about 1 Cup water to a light bubble, just above medium heat. Place a slightly larger pot on top, add butter, chocolate chips and let warm. When chocolate begins to melt, stir continuously with a rubber spatula or non stick tool until melted and smooth. Reduce heat but keep over stove until chocolate has been used. Place each stick 3/4 of the way, or submerged into chocolate and spin until all sides are coated. Remove from chocolate and dip gently into crushed peppermint until a light coating covers chocolate. Place each dipped pretzel on a piece of wax paper over a plate to cool. Place wax paper and contents into a cold freezer for one hour. When chocolate has hardened around each pretzel they are ready to eat.
Store in an air-tight container or zip-lock bag. You can freeze or store at a cool room temperature for best results.
(About 10 Servings)
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