Chocolate Covered Peppermint Pretzel Smores

Its Christmas Cookie season! The only problem with that is….my baking abilities aren’t quite caught up to my cooking ones yet. I dabble in trying recipes out and changing an ingredient here or there. But, I truly have not yet mastered the art of baking. But I do love to partake in the annual tradition of making edible treats to bring to parties, set out on the holiday table, and even package up as gifts. So here is this year’s contribution Chocolate Covered Peppermint Pretzel Smores.

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Today’s recipe is not a cookie but it is the perfect holiday candy that will happily be accepted at any of your cookie swaps in their place. They are as richly delicious as they sound. I also love the flavor combination of sweet and salty and these bites pack a punch of both. The hint of mint from the added Andes Mints candies gives them a Christmas appeal. However; by simply changing the sprinkle colored topping it will make these chocolates appropriate (and after tasting you’ll probably agree that they may be necessary) for all future parties.

I dare you not to get too hooked!

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Find more Christmas recipes in the Recipe Box!

…all for the love of the dish

Missy

Chocolate Covered Peppermint Pretzel Smores

Prep Time: 15 minutes

Cook Time: 3 minutes

Total Time: 1 hour

Yield: 24 pieces

Ingredients

  • 48 pretzel snaps
  • 72 mini marshmallows (3 per candy)
  • 24 Andes mints (unwrapped)
  • 2 ½ Dark chocolate Godiva baking bars
  • Sprinkles

Instructions

  1. Turn your broiler on the low setting with the rack about 1 foot away from the flame.
  2. Line a baking sheet with 24 pretzel snaps. Carefully stand 3 mini marshmallows on top of each pretzel. Note: It is easiest to do this with the baking sheet already on the oven rack while it is partially pulled out of the oven. This way when you slowly push the oven rack back in the oven, the marshmallows don’t fall over too much.
  3. Place under the broiler until just starting to turn the slightest bit golden. About 3 minutes. Watch them carefully!
  4. Place an Andes mint on top of the melted marshmallows and sandwich the top with another pretzel piece. Let cool for about 10 minutes.
  5. Put in the refrigerator for about 25 minutes or until filly cooled.
  6. Melt Godiva chocolate bars. I break into pieces and melt in the microwave at 20 second intervals, stirring after each so it does not burn. Note: I also only melt 1 bar at a time so it does not harden while I’m dipping.
  7. Dip each pretzel bite and roll in the chocolate until full covered. Place back on a parchment paper lined baking sheet and top with sprinkles.
  8. After you repeat for all 24 pieces, put the baking sheet with the candies back in the refrigerator. Cool until full hardened, about 30 minutes.
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