Sunday, November 29, 2015

White Christmas: White Chocolate Covered Pretzels

I'm dreaming of a white Christmas,
Just like the ones I used to know.
Where the treetops glisten and children listen
To hear sleigh bells in the snow.

I'm dreaming of a white Christmas,
With every Christmas card I write.
May your days be merry and bright,
And may all your Christmases be white.

I love the movie White Christmas with Bing Crosby. 
Bing Crosby + Danny Kaye = AMAZING
Bing Crosby + Danny Kaye + Rosemary Clooney + Vera-Ellen = AMAZINGLY MAGICAL

One time, my sister Leah and I sang the song "Sisters" from that same movie for a school talent show. As soon as the music came on, we sang our hearts out. After the song was over, I bowed for my "star" performance (haha), and realized that my mic wasn't on--it actually hadn't been turned on for the entire song. So while I could hear myself clearly, the crowd assumed my sister was singing a solo--as for me, I might as well have been dancing up there with the Teletubbies

Anywho...I try to block out that certain memory. I wouldn't wish that sort of shame on anyone. ;)

Here are some wonderful renditions of one of my favorite aforementioned songs: White Christmas...

*If you know any other great renditions, LET ME KNOW in the comments!

Let's get to the recipe...FINALLY!
Because who can say NO to anything dipped in white chocolate?! 
Anything and everything is better dipped in white chocolate--raisins, nuts, and pretzels (especially pretzels).

White Chocolate Covered Pretzels

gluten-free + dairy-free & vegan option


  • 1 (10 ounce) bag white chocolate chips (or white chocolate candy melts)*
  • 1 (14 ounce) bag Glutino gluten-free pretzels 
  • Nonpareils (or sprinkles)


  1. Line a baking sheet with a sheet of parchment paper or aluminum foil.
  2. Fill a small saucepan 1/3 of the way with water. Place a small metal bowl in the saucepan (should be a snug fit). If you have a double-boiler, that works as well. Turn your stovetop on high and wait for the water to boil.
  3. Once the water is boiling, turn down heat to medium-low. Pour in the white chocolate chips. Stir until melted. (If you are using just white chocolate chips, and not a combination of chips and candy melts, the chocolate may seize up. If this happens, simply add in a spoonful of shortening or coconut oil.)
  4. Once chocolate is completely melted and smooth, remove from heat. Leave the bowl in the saucepan. 
  5. Place the pan on a towel (on the counter) to do the next step. Add about 5 pretzels to the bowl. Cover the pretzels with chocolate. Using a fork, lift one pretzel out at a time, letting the excess chocolate drip off. Place each pretzel on the baking sheet. Sprinkle on nonpareils (or sprinkles). If you have a child (or husband) handy, have them sprinkle these on in-between batches!
  6. Repeat this process until all the chocolate has been used. (You will have extra pretzels left over). If the chocolate cools and hardens, simply reheat it on the stovetop. 
  7. Allow the pretzels to cool before storing. They will keep for several weeks in the freezer, fridge, or on your countertop--if they last that long! :)

*Dairy-free & Vegan Option

Follow the same recipe above. Replace the white chocolate chips with these dairy-free chips. You may need to add a tablespoon of coconut oil when/if the chocolate starts to seize.

While we eat mostly dairy-free at home, I did have these on hand. And they made for the perfect combination of white chocolate. Seriously, try half Coconut Candy Melts and half Ghirardelli White Chocolate chips.

What says "White Christmas" more than deer in your yard?
I love this time of year.


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