My Ivy-educated, strawberry-blonde sister-in-law Cele has a dry wit and too many talents to itemize, though right up at the top of the list would have to be baking (which she’d deny) and her signature Christmas Cookie Platter. Such precision! Every cookie is perfectly uniform, as if each dough ball were weighed and measured before being shaping into a crescent or whatever. And for me, the stars of Cele’s famous Platter (and the first to disappear) are her quarter-sized, chocolate-dunked peppermint patties. Continue reading
No time? No problem! In just a few minutes you can whip up a batch of these white chocolate covered pretzels sprinkled with chopped M&M’s® Chocolate Candies. No rolling. No measuring. No baking. No nuts. No sweat. No kidding!
Here’s what you’ll need:
- M&M’s® Milk Chocolate Candies (find red & green by holiday displays)
- 1 bag white chocolate chips
- Vegetable oil, such as canola
- Mini pretzels (I found a big tub of Utz mini holiday shaped pretzels at Wal-Mart)
Place M&M’s® Candies in a large plastic storage bag. Take a moment to appreciate the beautiful glossy shell (which took hours and hours to produce); then, smash them gently, respectfully, with a rolling pin or jar. You want to break the candies into big, colorful pieces – not pulverize them into a gray dust. Set out at least 2 baking sheets; line with parchment or wax paper if you’d like to make cleanup a little easier. (Who wouldn’t?)
In medium-large bowl, mix chocolate chips with a splash of vegetable oil and melt in a microwave. Do this in 30-second intervals, stirring after each interval until smooth. (Microwaves heat differently, and you don’t want to overcook the chocolate.) Throw a few handfuls of mini pretzels into the melted chocolate and stir gently to coat. Using a fork, transfer the coated pretzels to baking sheets, arranging in a single layer. Quickly sprinkle with M&M’s® pieces before chocolate sets. The thicker the coating of white chocolate, the better the M&M’s® pieces will adhere to the pretzels. Repeat as necessary to use up all the white chocolate.
When chocolate has set, transfer coated pretzels to airtight containers. (You can put the baking sheets in the refrigerator to speed up the set time.)