This recipe is from Your Homebased Mom with my own alterations. I started out with her suggestion of buying a bag of multi-colored M&Ms and picking out the green and brown ones but I only ended up with 1/2 cup so I opted for the Andes baking chips. I was also thinking of using mint chips, like a chocolate chip but mint, but there were not any at the store and I wasn't in the mood to check every store in town.
1 1/2 cups stick pretzels, broken into pieces
1 pound chocolate almond bark
1/2 package Andes Creme de Menthe baking chips
green and white sprinkles
Cover a large cookie sheet with wax paper. Spread broken cookes, pretzels and 1/2 of the Andes baking chips onto the waxed paper. Place chocolate in a container and microwave for 1 1/2 minutes. Stir and then microwave for another 30 seconds until melted and smooth. Do not overcook.
Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly. Sprinkle remaining Andes chips and colored sprinkles over the chocolate while it is still wet. Do not let it harden. Place cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces. Store in air tight container.
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