Weather: 21 degrees
What I’m listening to: O Come Let Us Adore Him, Hillsong
You know those chocolate and/or white chocolate dipped pretzels with peppermint on them that show up every Christmas? I like those. A few days ago, I made a beautiful batch of classic peppermint bark. It was delightful. And yet, not quite delightful enough. You know me, I love to add pretzels to things… pretzel crust? Go for it. Pretzel cookies? Yes. Pretzel Peanut Butter Cups? Definitely. Pretzel croutons? Well… maybe. I’m not gonna rule out the crouton thing. That’s how far my flights of pretzel fancy can go. I might even make a plea to Food Network to use pretzels as the secret ingredient on Iron Chef America. Just. Kidding. Sort of.
So, what did I do? I waited… about a day… and made another batch of peppermint bark with pretzels, of course. I definitely think it’s even better. More texture and that perfect hit of salt that classic peppermint bark is just crying out for. Have you heard it crying? It’s saying add pretzels. Trust me.
Oh, and a quick note about using candy canes in your Christmas baking and treat-making: buy the little ones. The little candy canes are much, much easier to unwrap than the tightly wrapped larger versions. Unwrapping a whole box of large candy canes may just be a factor in driving people toward holiday depression – I haven’t checked the data, but I’m pretty convinced it ranks in there somewhere.
Apparently someone woke up on the sassy side of the bed this morning…
p.s. If you like this, you’ll probably love my guest post over at Lil Blue Boo – Peppermint Mocha Shortbread Cookies!