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Pretzels Dipped in White Chocolate and Crushed Candy Cane

prezels in white chocolate candy cane by The Culinary ChaseI’m in the holiday bake mode!  This is ‘the most wonderful time of the year‘ for me.  I am in my element as I bake, cook, and roast all leading up to the 25th.

  Forgive me if I sound mawkish but I love Christmas.  I love how people seem a bit kinder, smile more and generally are in the Christmas spirit of rejoicing.  Out of all the entertaining we do throughout the year, the days leading up to Christmas are the most special for us.  I am always fine tuning the party menu and looking for ways to shorten my time in the kitchen so as to enjoy the company of our guests.  When I saw that Shutterbean posted white chocolate peppermint pretzels I knew this would have to make a debut in The Culinary Chase’s kitchen!  I have to admit I’m not a big fan of pretzels and while they aren’t high on my list of party foods, dressed up like this, how can I resist?

white chocolate, melted
pretzel sticks
candy canes

Use a rolling pin or tin can to gently crush the candy cane in a large zip-lock bag.  Once this is done you’re ready for the assembly line. Dip pretzel stick in melted chocolate and let drip off. You may want to shake gently to remove excess chocolate. Roll in crushed candy cane until coated then lay on top of waxed paper. Repeat process. The chocolate doesn’t take long to harden.

pretzels by The Culinary ChaseThe Culinary Chase’s Note:  Make sure the candy cane isn’t crushed too finely as the chunky mint bits are lovely with the chocolate and saltiness from the pretzel. Perfect for a school party, gifts for the person who has everything, or for your paper boy.  Enjoy!

The post Pretzels Dipped in White Chocolate and Crushed Candy Cane appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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