This time of year, Chocolate Covered Pretzels are a staple in almost every home across America. The sweet of the chocolate paired with the saltiness of the pretzel is irresistible.
This year I have decided to take it to the next level. Santa Hats! These clever and delicious little treats will make all the other goodies on the cookie tray jealous. They are sure to steal the show wherever they go! Easy and fast to make, take them to a party or make a fun kids project out of them.
-White Almond Bark (or any other chocolate of your choice for dipping)
-Red Sprinkles or Red Sugar ( I used 1/2 cup of white sugar mixed with 13 drops of red food coloring)
-Melt Almond bark in a metal bowl set over boiling water in a pot. (Double Boiler Method)
OR melt your white chocolate as directed on it's package.
-Pour sugar in a small dish with the 13 drops of food coloring and mix with a fork until the color is evenly mixed in. Adjust color according to your liking. If you are using pre-colored sugar or red sprinkles, skip this step and just pour them in a small dish.
-Once almond bark is melted, turn the heat off or to low. Dip the pretzels one at a time 1/2 to 3/4 of the way into it.
- Dip the pretzel into the red sugar. Be sure to leave a good part of white sticking out for the hat band.
-Lay pretzel onto a wax paper lined cookie sheet. Repeat until all but a few tablespoons of the almond bark are left.
-Cut marshmallows in half with kitchen shears.
-Use the tip of a butter knife to add just a tiny bit of almond bark onto the end of each marshmallow.
-This will act as a glue to then press the marshmallow onto each hat
-Let it dry and harden. Peal them off the waxed paper and store them in an airtight container.