ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Peppermint Pretzel Canes (dipped in almond bark and crushed peppermints)

Holidays, Celebrations
PEPPERMINT PRETZEL CANES

"For gift-giving, decorate an empty (Pringles) potato chip can and fill it with these festive treats."

6 oz. almond bark or vanilla-flavored candy coating, cut into pieces
2 tablespoons shortening
2/3 cup finely crushed peppermint candies (24 candies)*
12 (8 1/2-inch) pretzel rods (from 11 oz. pkg.)

Line cookie sheet with waxed paper.

Melt almond bark and shortening in medium saucepan over low heat, stirring occasionally. Pour into 11x7-inch baking dish or other shallow dish; carefully set baking dish in hot water to keep almond bark soft. (Do not get any water into almond bark.)

Sprinkle candy over separate sheet of waxed paper.

Roll pretzels in almond bark; allow excess to drip off. Roll in crushed candy. Place on lined cookie sheet; let stand until set.

MICROWAVE DIRECTIONS:
Line cookie sheet with waxed paper. Place almond bark and shortening in 4-cup microwave-safe measuring cup or medium microwave-safe bowl Microwave on MEDIUM for 2 to 3 minutes, stirring once halfway through melting. Stir until almond bark is melted. Continue as directed.

*To crush peppermint candies, place in double thickness of heavy-duty resealable plastic bags; seal. Place on cutting board; hit with hammer to crush.

Makes 12 pretzels
From: Recipelink.com
Source: Recipe booklet: Holiday XI, Pillsbury Classic Cookbooks #142, December, 1992
MsgID: 3152073
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 2-13 thru 12-25-09 - Holiday Recipe Swap...
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (11)
  • Post Reply
  • Post New
  • Save to Recipe Box
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Peppermint Pretzel Canes (dipped in almond bark and crushed peppermints)
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!