Description

This quick and easy Peppermint Pretzel Crunch is covered in semi sweet chocolate, white chocolate and Andes Peppermint Crunch Pieces! It’s a wonderful combo of sweet & salty that’s great for the holidays.

Ingredients

7 oz pretzel crisps
4 oz semi sweet chocolate chips (or baking chocolate)
7 oz white chocolate chips (or almond melts)
1 1/2 cups Andes Peppermint Crunch

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Instructions

1. Spread pretzel crisps out in a single layer on a large piece of parchment paper.

2. Melt semi sweet chocolate chips in a bowl in the microwave. Use 30 second increments, so you don’t burn the chocolate.

3. Pour melted chocolate into a piping bag with a Wilton 3 or 4 size tip, or use a ziplock bag with a small part of one corner cut off. You could also just drizzle with a spoon, but the other method will give you more control.

4. Drizzle crisps with chocolate.

5. Sprinkle half of the peppermint pieces on the chocolate before it dries.

6. Melt the white chocolate using the same method as step 2. Then repeat steps 3-5.

7. Allow all of the chocolate to dry.

Nutrition

Serving Size:
Calories: 388
Sugar: 30.4 g
Sodium: 437.7 mg
Fat: 15.5 g
Carbohydrates: 59.1 g
Protein: 6.3 g
Cholesterol: 6 mg