PEPPERMINT-COATED PRETZELS

By angielaine

There is no deviation from the delicious recipe that Michelle Ratliff made for a Spouses’ Cookie Exchange. The theme was chocolate and since she doesn’t like milk chocolate, she brought this which has no shortage of white chocolate. Unfortunately it has the dreaded PHO, but I am including it with the hope that someday Vanilla Bark will do away with PHO – who knows, Whole foods probably already carries something that will work.

Ingredients

• 1 (16-ounce) package pretzel nuggets (sour dough)
• 2 (16-ounce) packages vanilla bark, coarsely chopped
• 2 cups (12-ounce package) white chocolate morsels
• 1 (4-ounce) package white chocolate baking bars, broken into pieces
• 1 (16-ounce) package hard peppermint candies finely crushed and divided
• 1/2 tsp peppermint extract

Details

Servings 80

Preparation

Step 1

Combine first 4 ingredients in a 4-quart slow cooker. Cover and cook on low for 2 hours. Stir chocolate mixture; add 1 ¼ cups crushed peppermint candies and extract, stirring well to coat. Drop pretzel mixture by heaping tablespoons onto wax paper. Sprinkle with remaining peppermint candies before chocolate sets. Let stand until firm.