Last Christmas I discovered Trader Joe's Peppermint Pretzel Slims and stocked up for the year because they run out quickly and won't restock until the next holiday season. They're great if you keep them in the freezer, but this year I found a recipe that almost replicates the flavor exactly! Huzzah!
I find that these small candy canes are much easier to crush than the regular sized ones, and it's a lot less of a mess too. When I was crushing candy canes for the peppermint bark, the candy canes were so condensed with the tightly covered plastic that once you start smashing it, candy cane chunks started flying everywhere. I didn't think to peel all the candy canes and put them all in a plastic bag before crushing (duh Diana!). Either way, it was more difficult since I had to use more force with the larger candy canes.
There are only so many intact pretzels in a bag so I will probably stack them in a mason jar and use them as hostess gifts. As for the broken pieces, I'm sure Tracy and I will finish them while we watch The Voice tonight.
Peppermint Pretzel Thins Adapted by Sweet Caroline's Cooking
- 1 (12 oz.) Nestle Premier White Morsels
- 1 box (6 oz.) Pepperidge Farm Baked Naturals Pretzel Thins
- 25 small candy canes, crushed
Pour white chocolate chips into a large glass bowl and melt in the microwave in 30 second intervals at 50% power. Stir well after each 30 seconds. Be sure not to overheat, or chocolate will dry up.
Cover half of each pretzel thin with white chocolate then sprinkle crushed peppermint on top of chocolate. Place finished pretzels on parchment paper. Once all pretzels are covered and chocolate is dry, transfer to Tupperware and chill for at least 2-3 hours, or overnight.