Sweet and salty flavors combine in a four-ingredient recipe. The dipped pretzels are so pretty and delicious!
oz vanilla-flavored candy coating (almond bark), cut into pieces
cup finely crushed peppermint candies (24 candies)
(8 1/2-inch) pretzel rods (from 11-oz package)
Line cookie sheet with waxed paper. In 2-quart saucepan, melt almond bark and shortening over low heat, stirring occasionally. Pour into 11x7-inch (2-quart) glass baking dish or other shallow dish; carefully set baking dish in hot water to keep almond bark soft. (Do not get any water into almond bark.)
Sprinkle crushed candy over separate sheet of waxed paper. Dip pretzels into almond bark; allow excess to drip off. Roll in crushed candy. Place on cookie sheet. Let stand until set, about 30 minutes.
For gift-giving, decorate an empty potato chip can and fill it with these festive treats.
To crush peppermint candies, place in double thickness of heavy-duty resealable plastic bags; seal. Place on cutting board; hit with hammer to crush.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Pretzel
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 3 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.