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Chocolate- and Peppermint-Coated Pretzels

By

Rate this recipe 2.9/5 (11 Votes)

Ingredients

  • 1 (16-ounce) package pretzel nuggets
  • 2 (16-ounce) packages chocolate-flavored bark
  • candy coating
  • coarsely chopped
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 (4-ounce) square semisweet baking chocolate
  • broken into pieces
  • 1 (16-ounce) package hard peppermint candies
  • finely crushed and divided (about 1-1/2 cups)
  • 1/2 teaspoon peppermint extract

Details

Level of difficulty Average
Cooking time 120mins
Cost Average budget

Preparation

Step 1

Combine first 4 ingredients in a 6-quart slow cooker.

Step 2

Cover and cook on LOW setting 2 hours. Stir chocolate mixture; add 1 cup crushed peppermint candies
and peppermint extract, stirring well to coat.

Step 3

Drop pretzel mixture by heaping tablespoonfuls onto wax paper. Sprinkle remaining 1/2 cup crushed
peppermint candies evenly on pieces before they set. Let stand until firm. Store in an airtight container.

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INGREDIENTS

  •  1.3 cups beetroot
  • 2 eggs
  • 2 tablespoons oil
  • Juice of 1/2 lemon
  • 4/5 cup flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • Melted dark chocolate

METHOD

  1. Preheat the oven to 350° F. 
  2. Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
  3. In a bowl, whisk together the flour and sugar.
  4. Add the blended beetroot mixture, and mix until smooth. 
  5. Add the baking powder and mix until fully incorporated. 
  6. Pour the batter into silicone cake moulds. 
  7. Bake for 30 minutes, or until you a pick comes out clean. 
  8. Top with melted dark chocolate, and enjoy!

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