Prep 30 mins
Cook 0 mins
These are so pretty and tasty. For gift-giving you may put them into a decorated potato chip can and pass them out to your friends. These make great teacher gifts. NOTE: I have not tried it, but in place of the six ounces of almond bark etc. you might try the white chocolate bits or vanilla bits or whatever they are called.
- 6 ounces almond bark or 6 ounces vanilla candy coating, cut into pieces
- 2 tablespoons shortening
- 2⁄3 cup finely crushed peppermint candies (about 24 candies, see note below) or 2⁄3 cup candy cane (about 24 candies, see note below)
- 12 (8 1/2 inch) pretzel sticks (from 11-ounce package)
- Line a cookie sheet with waxed paper.
- Melt almond bark and shortening in a medium saucepan over low heat, stirring occasionally.
- Pour into an 11x7-inch pan and set in hot water to keep the almond bark soft (do not get water into the almond bark).
- Sprinkle candy over separate sheet of waxed paper.
- Roll pretzels in almond bark; allow excess to drip off and then roll in crushed candy.
- Place on lined cookie sheet and let stand till set.
- NOTE: To crush candy, place in double thickness plastic bags and seal; place on cutting board and hit with a hammer or rolling pin, etc. to crush.
I make these every Christmas. Sometimes, I use red and green sugar and sprinkles instead of the peppermint candies.