I’m in the holiday bake mode! This is ‘the most wonderful time of the year‘ for me. I am in my element as I bake, cook, and roast all leading up to the 25th. Forgive me if I sound mawkish but I love Christmas. I love how people seem a bit kinder, smile more and generally are in the Christmas spirit of rejoicing. Out of all the entertaining we do throughout the year, the days leading up to Christmas are the most special for us. I am always fine tuning the party menu and looking for ways to shorten my time in the kitchen so as to enjoy the company of our guests. When I saw that Shutterbean posted white chocolate peppermint pretzels I knew this would have to make a debut in The Culinary Chase’s kitchen! I have to admit I’m not a big fan of pretzels and while they aren’t high on my list of party foods, dressed up like this, how can I resist?
white chocolate, melted
Use a rolling pin or tin can to gently crush the candy cane in a large zip-lock bag. Once this is done you’re ready for the assembly line. Dip pretzel stick in melted chocolate and let drip off. You may want to shake gently to remove excess chocolate. Roll in crushed candy cane until coated then lay on top of waxed paper. Repeat process. The chocolate doesn’t take long to harden.
The Culinary Chase’s Note: Make sure the candy cane isn’t crushed too finely as the chunky mint bits are lovely with the chocolate and saltiness from the pretzel. Perfect for a school party, gifts for the person who has everything, or for your paper boy. Enjoy!