Friday, March 1, 2013

White almond bark covered pretzels


  • 1 pound white dipping chocolate or almond bark
  • 1 small bag mini pretzels
  • pastel sprinkles


Melt chocolate over simmering water in double boiler. Put handful pretzels in chocolate, stir to coat. Using tongs, remove and place on a foil-lined baking sheet .Use sprinkles before they cool.  Put cookie sheet full of pretzels in freezer for one or two minutes, then remove. Store in airtight container. A nice gift idea for any holiday or celebration.