It’s only a few days before Christmas. You haven’t done the holiday baking you were supposed to do because you have a million other things going on. Solution: chocolate-dipped peppermint pretzels.
This weekend, I got a massage, studied for the bar exam, went grocery shopping, cooked, donated a bunch of clothing to Goodwill, had a shopping/dinner date with my buddy, went to a holiday party, studied some more for the bar exam, did laundry, caught up with a dear friend, and went to the gym.
And I still had time to squeeze these pretzels in. I made them Sunday morning as soon as I woke up. Dip, roll, refrigerate. Got a pedicure while the chocolate hardened. Multitasking win.
If you need something quick, these pretzels are a lifesaver. I’m not just talking about for Christmas – they’re great any day of the year. Swap the the crushed peppermint for sprinkles or nuts. Use pretzel twists instead of rods. Dunk in semi-sweet or dark chocolate and then drizzle melted white chocolate for a classy flourish. These pretzels are very versatile.
P.S. Bonus: Crushing the candy canes can be quite cathartic. Someone stole your parking spot at the mall? Whack. Your boss is bugging you? Whack. Not quite sure what to write for the motion you’re supposed to be drafting so you stare at the screen for hours tweaking the same sentence? WHACK.
Chocolate-Dipped Peppermint Pretzels
Adapted from Shutterbean
Yields about 50 pretzel rods
1 lb. white chocolate
1 lb. semi-sweet chocolate
2 bags of pretzel rods
12 candy canes, unwrapped
Line two baking sheets with parchment paper.
Place candy canes in ziploc bag. Crush with anything heavy (I usually use my rolling pin, alternating between whacking and rolling). Pour crushed candy cane pieces onto a plate.
Melt the white chocolate in microwave, heating in 40-50 second increments and stirring in between. Repeat with semi-sweet chocolate. Use deep bowls because it will make dunking the pretzel rods easier.
Dip pretzel rod halfway in white or semi-dark chocolate, roll in candy cane pieces, and place on parchment-lined baking sheet. Repeat until all pretzel rods are used up. Let chocolate cool and harden completely on baking sheet. If you want to speed things up, place them in the freezer or the refrigerator.