Recipe of the Month
January 2022 Recipe
This recipe is a wonderful reminder of the holidays but a great dessert anytime. Light dessert with awesome peppermint almond bark blend coating pretzels… this recipe will be a hit!
Crock Pot Peppermint Pretzel Candy
· 30 Ounces white, vanilla-flavored melting candy disks (or almond bark)
· ½ teaspoon peppermint extract
· 1 (15-ounce) bag pretzel twists, coarsely crushed
· ¾ cup crushed candy canes (approximately 15)
· 3 ounces dark chocolate, chopped, for drizzling
1. Place the candy disks into your slow cooker. Cover and cook on low for 35-40 minutes, or until melted and smooth when stirred.
2. Line 2 large baking sheets with parchment paper and set aside. While the candy disks or almond bark is melting crush up the pretzel twist.
3. Turn off heat, and remove ceramic insert from slow cooker, if possible. Add in the peppermint extract and stir to combine.
4. Stir in the pretzels and crush candy canes, until coated.
5. Using a small cookie scoop drop the mixture onto the prepared baking sheets, forming clusters. You can sprinkle some extra crushed candy canes on top for garnish, if desired.
6. In a small bowl melt the dark chocolate in 20-second increments until smooth. Drizzle the pretzel clusters with the chocolate.
7. Allow the candy to set completely at room temperature.
Review by Heather Garcia (Barbara McCoy is my Mom):
I made this for an early Christmas with the family. I used almond bark instead of candy disk just because I could not find any vanilla candy disk. I had also forgotten to crush the pretzels, so I added it into the directions for you all. For the crushed candy canes, I bought the bag of crushed candy canes to make it easier on me. Everyone seemed to love it. I thought that the peppermint extract was a little too much but that was just my opinion.
Keep stored in an airtight container for 7 days at room temperature.
I hope you will all enjoy this recipe just as my family has. Happy New Year!