Chocolate Covered Pretzels
|1||lb chocolate almond bark|
|1||lb white chocolate (vanilla) almond bark|
|1||large bag of mini twists pretzels|
|½||pkg Andes Mint pieces|
|½||pkg Peppermint Crunch pieces|
1. In a saucepan on medium-low heat, slowly melt the almond bark. Do not melt too quickly or it will burn. Lay out wax paper on a counter or a few large cookie sheets. Set aside. 2. Once the almond bark is fully melted, drop the pretzels in the bark. Using a fork, coat the pretzel then gently tap the excess off. Place on the wax paper and coat the pretzels while the bark is still wet. Let the pretzels dry completely before storing in an airtight container.