Although we don’t have a Trader Joe’s in Kansas (don’t you pity me?), I found out through a blog I happened to scroll through one day (I do not remember which one it was), that they sell a product (and I don’t even remember the name) that is basically pretzel crisps coated in white chocolate and sprinkled with pepperminty-looking things. (Pepperminty is a word because I say so.)
Well, just because we don’t have a Trader Joe’s doesn’t mean I can’t have make them myself, right? I mean, all I need are three ingredients:
Easy peasy, and this is one of the very few holiday treats that you can enjoy nearly guiltlessly. That is, unless you eat the entire batch. I calculated the calories and it’s 104 for every three crisps. That is about the equivalent of an ounce of fudge, but it much more satisfying because the serving is larger and it takes a while to eat since it’s crunchy.
The best part? They don’t taste diet-friendly. They aren’t imposters masquerading as the real thing like fat-free half-and-half (this is an oxymoron if I ever heard one!) or sugar free syrup (gag me!). They are the real deal, salty & sweet with a hit of peppermint. They rock my socks.
Do your poor friends on diets a favor and give these as gifts in lieu of that tub of fudge. Believe me, we have plenty holiday temptations to avoid without your help!
Peppermint Pretzel Crisps
4 squares vanilla almond bark candy coating
1 (7.2 0z) bag original pretzel crisps
1 cup Andes Peppermint Crunch Baking Chips
Melt the almond bark according to package directions. Using a small silicone spatula, spread the top of a pretzel crisp with almond bark, lay on a sheet of waxed paper, and immediately sprinkle with peppermint baking chips; repeat with the remaining pretzel crisps. Once almond bark has set, package in an airtight container or in cellophane gift bags or tins.
*If you are unfamiliar with the Peppermint Crunch Baking Chips, read this post to find out more.