Andes Mint Pretzel Bark
This simple Andes pretzel bark recipe is made with chocolate, white chocolate, pretzels, and Andes Mints. A delicious pretzel bark recipe for the holidays. It's also great for a homemade gift.
Servings: 8
Ingredients
- 11.5 ounce milk chocolate chips
- 22 ounce white chocolate chips
- 2 cups mini pretzels lay pretzels in a single layer
- 2 tablespoons coconut oil or vegetable oil
- 1 cup Andes Mint bits or chopped Andes Mints
Instructions
- Line a baking sheet with wax paper. Start a double boiler by filling a medium saucepan halfway with water. Bring to boil over a medium heat.
- Place a glass bowl on the saucepan. Pour in the milk chocolate chips and 1 tablespoon of oil. Constantly store until chocolate is melted.
- Spread the melted chocolate on the wax paper. Top with pretzels in a single layer. Place the pan in the freezer for 10 minutes.
- Place a new glass bowl on the double boiler. Pour in white chocolate chips and 1 tablespoon of oil. Constantly stir until the white chocolate is melted.
- Spread the melted white chocolate over the pretzels. Top with chopped Andes mint chocolates.
- Let harden and break apart into pieces.
Nutrition
Calories: 730kcal | Carbohydrates: 88g | Protein: 7g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 16mg | Sodium: 318mg | Potassium: 384mg | Fiber: 1g | Sugar: 70g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 190mg | Iron: 1mg