so like. we should probably talk about this… right?
because its DECEMBER!
and now i can christmas-ify the bloggggggg. YAY.
i gotta tell ya. it felt weird to buy candy canes in early November to test out this recipe for you guys.
… but it quickly became a friend/family/boyfriend favorite around here.
like most things that i talk about, its super simple. minimal ingredients (check), quick (check), easy (check), delicious (triple check.)
i’ve made about five batches of these since dreaming them up and they NEVER disappoint.
I even brought a batch to Thanksgiving last week! (they were gone within minutes of putting them out after dinner… and my helper/the best candy cane sprinkler ever, Britty, was sneaking them off the tray before we even got to the house).
frankie starts drooling the second i break out the pretzel thins. and um. i’m not trying to tell you what to do, but you should probably really definitely use THINS. i’m sure this would be great with normal pretzels too, but i firmly believe that the crunch to chocolate ratio is PERFECT if you use thins. (actually now that i looked back at the pictures, they’re totally called Crisps. WOOPS)
plus, my version was totally inspired by THESE. but it looks like they came out with a new flavor this year (i haven’t seen it in stores yet) that use peppermint AND dark chocolate just like mine, so they might be more like the ones in the green bag if you have those near you.
^ heLLOOOOO gorgeous melted chocolate drizzle.
does it get any prettier? I think not. (please don’t search the blog to see how often i’ve said that in this little corner of the internet. its not worth my sanity)
but seriously, they look like it took you eight years (when it really took 5 minutes). I’d totally bring them to ALL the holiday parties, or give them to your kid’s class in pretty little baggies, OR even throw a couple on your holiday cookie trays!
i do feel like i need to let you know, this process gets pretty messy. but i like to think its no more messy than making a thousand batches of christmas cookies in a small NYC apartment kitchen. also, it could totally be a fun family activity, definitely get your kids involved!
i mean, who doesn’t love a little dark mint chocolate all over their fingers? and counters. and shelves. and walls.
okay mayyyybe supervise your kiddos to make sure your house doesn’t turn into a chocolate murder scene.
i’m now trying really hard to think if there were any other tips i wanted to tell you about this before getting right into it. OH
candy-cane sprinkling is like an art. don’t try to make it perfect, it just won’t work. just go for it. (and keep your hand up high in the air!)
okay i’m done. YAY DECEMBER.
- ¼ cup dark chocolate chips
- ¼ cup andes baking mints
- 20 original pretzel chips
- 2-3 candy canes
- To start, pick out 20 whole pretzel chips from the bag and place them in a bowl for easy access. In a plastic bag, crush the candy canes and pour into a small bowl.
- Place the chocolate chips and baking mints, mixed together, in the same shallow dish. Microwave in 15 second increments, stirring in between, until completely melted.
- Dip the tops of the pretzels in the chocolate and place on a sheet of parchment paper.
- Sprinkle candy canes over the tops of the pretzels.
- Allow to cool (you can do this in the fridge or i've even done it by just placing the pretzels in front of a window when its cold out) for at least an hour.
- If not eating immediately, store in a cool place for up to 5 days.
IT LOOKS LIKE IT’S SNOWING ON THAT PRETZEL. YES.
Make it? Lemme see it! Hashtag it: #thepikeplacekitchen
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