Monday, December 3, 2012

Chocolate-peppermint dipped pretzels

Oh, hi. No, I haven't forgotten about you: I've just… well, I've been avoiding you a little bit. Not because I don't love you, but perhaps because I love you too much. Too much to subject you to the repeat dinners, salad-bar lunches, and sad body-consciousness that's been going on here lately.



But don't think for a minute that I've forgotten you, or that I'm not still scrolling through the blogosphere looking at beautiful pictures of food I'll never cook. (How does everyone else on earth manage to get such professional-looking photographs? Our house is like a cave!)

And in the meantime, here: I made you a holiday treat that you can re-create and give to all the treat-deserving people in your life. Chocolate-peppermint dipped pretzels. I'll be doling mine out to the dry cleaner, the mail carrier, and our local baristas. (You could eat them all yourself, too. No one's watching.)

2 cups peppermint candy
1 lb semisweet chocolate chips
1 lb small pretzel twists
Crush or chop the peppermint candy into tiny pieces. (If you have a good food processor, that will probably work; I put some in a freezer bag, wrapped it in a kitchen towel, and smashed the living daylights out of it with a hammer. Cathartic!) Lay the pieces on a parchment-lined rimmed cookie sheet in one even layer.

In a double boiler (or some such), melt the chocolate chips, making sure to stir continuously so that they don't burn or clump. Once the chocolate is smooth, dip each pretzel in it to coat on both sides: I recommend dropping the pretzel into the chocolate and flipping and removing it using a fork or chopsticks. Once both sides are coated, hold the pretzel just above the chocolate pot briefly to allow excess to drip off.

While the chocolate is still warm on each pretzel, press one side onto the peppermint candy, and transfer mint-side down to a separate, clean piece of parchment. Freeze or refrigerate for an hour to set, and put in cute little bags to distribute if you like.

Will keep for at least a week in the refrigerator.



5 comments:

  1. Are you kidding me??

    These are my love language.

    Out to tweet the shyte out of these ... SO WONDERFUL, and easy. And giftable.

    ReplyDelete
    Replies
    1. You're lovely.

      It's one of my favorite self-made traditions, the making-and-giving of treats to the folks in my life who aren't at full-on present level, but whom I still appreciate and want to thank for the year of service or kindness or whatever. One year I gave homemade muesli, though, and I feel like I'm still trying to make amends for handing out bird food. Ha.

      Delete
  2. Those look lovely! I bet anyone would be delighted to receive these!

    ReplyDelete
    Replies
    1. I sure hope so! Otherwise it won't be much of a holiday…

      Delete

Thanks so much for stopping by! Meister (aka the Nervous Cook) reads and appreciates every one of your comments.

Be sure to leave a link to your own blog, so everyone can check it out.