christmas crunch

★★★★★ 8
a recipe by
Christine Bronston
Ponca City, OK

The perfect mix of sweet and salty!! YUMMMMM

Blue Ribbon Recipe

We love the sweet and salty combination in each handful of this Christmas Crunch. The salt of the pretzels and the salt lightly sprinkle on top balance the sweetness of the white almond bark. Buttery toffee bits on top add another layer of deliciousness to this easy Christmas treat. This would be a great homemade holiday for your mail carrier, school crossing guard, teacher, or just to munch on while preparing the holiday meal.

— The Test Kitchen @kitchencrew
★★★★★ 8
prep time 20 Min
cook time 20 Min
method Refrigerate/Freeze

Ingredients For christmas crunch

  • 1 lb
    white almond bark
  • 1/2 c
    peanut butter
  • 4 c
    broken pretzel pieces
  • 1/2 c
    heath toffee pieces
  • pinch
    Kosher salt

How To Make christmas crunch

  • Melting almond bark in a double boiler.
    Melt almond bark in double boiler.
  • Stirring in peanut butter.
    Stir peanut butter into melted almond bark.
  • Stirring in pretzel pieces.
    Add pretzel pieces and mix until all pretzels are coated.
  • Spreading mixture on a foil-lined baking sheet.
    Spread thin on a foil covered cookie sheet.
  • Toffee bits and salt sprinkled on top.
    Sprinkle with toffee bits and a very small amount of Kosher salt. Use a spatula to smooth out. Put in fridge to harden for 15 to 20 minutes.
  • Christmas Crunch broken into pieces.
    Break into pieces and store in a container.