Christmas Crunch

Christine Bronston

By
@cdb0410

The perfect mix of sweet and salty!! YUMMMMM


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Comments:

Prep:

20 Min

Cook:

20 Min

Method:

Refrigerate/Freeze

Blue Ribbon Recipe

Notes from the Test Kitchen:
This recipe is a winner! I loved the sweet and salty combination in each handful. The salt of the pretzel and the salt lightly sprinkled on top are just perfect. This would be great for a holiday gift for your mail carrier, school crossing guard or to just munch on while cooking!

Ingredients

1 lb
white almond bark
1/2 c
peanut butter
4 c
broken pretzel pieces
1/2 c
heath toffee pieces
small
kosher salt

Directions Step-By-Step

1
Melt almond bark in double boiler.
2
Stir peanut butter into melted almond bark.
3
Add pretzel pieces and mix until all pretzels are coated.
4
Spread thin on a foil covered cookie sheet.
5
Sprinkle with toffee bits and a very small amount of kosher salt use a spatula to smooth out.
6
Put in fridge to harden for 15 to 20 minutes. Break into pieces and store in a container.

About this Recipe

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: American