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...

• Frank Sinatra's White Christmas
• Michael Buble's White Christmas
• The Drifter's White Christmas
• Billy Gilman's White Christmas (I loved his voice as a young girl--what happened to him?)
• Kelly Clarkson's 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?! 

NO ONE THAT IS REMOTELY HUMAN!

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

INGREDIENTS

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

DIRECTIONS

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.

Homemade Blueberry Bliss Bars

I don't know what it is about husbands. Is it normal for them to hate vegetables and fruits?

Like SERIOUSLY, mine claims to be "allergic" to carrots and avocados.

I think he just pretends to be allergic to something when he is trying to avoid it.

Last weekend, he claimed to be allergic to horses when we were out with friends. Really, I think he was just scared of the horses. It was sorta cute. :)

But how can I get mad at that ADORABLE face?

ANYWAY, my point is...sometimes it's hard to please husbands. 

That's why when I made these bars, I was SHOCKED when he LOVED them. 

"These are SO good!" He told me, after taking a bite.

#proudbakingmoment

Take my husband's word for it...these bars are the SHIZ!

If you haven't tried a Luna Blueberry Bliss bar, you don't need to! Because these are just like them!

Except they have...

• less sugar
• less fat
• fewer ingredients

Not only are these incredibly simple to make, but they store well in the freezer. I love storing protein-rich snacks in the freezer because...

1. they last a long time
2. they don't lose essential nutrients
3. in the summer, they are the perfect cold treat!

Less talking and more FOOD!

Homemade Blueberry Bliss Bars

no bake, gluten-free, protein-rich, fiber-rich, [can be] vegan

Ingredients

4 cups Crispy Rice Cereal (gluten-free)

1/2 cup Rolled Oats (gluten-free)

2 Tbs. Ground Flaxseed (AKA Flaxseed Meal)

1/2 tsp. Salt

1/2 cup Honey

1/2 cup Almond Butter (creamy)

1 tsp. Vanilla Extract

2 scoops Vanilla Protein Powder (I used Orgain, a plant-based protein)

1 cup Dried Blueberries 

Icing:

1 Tbl. coconut oil

4 Tbl. Vanilla Protein Powder

+ almond milk (or water) until desired consistency

Instructions

1. Line a 9x9 baking dish with parchment paper.
2. In a large mixing bowl, stir together the cereal, oats, flax and salt. 
3. In a small (microwave-safe) bowl, stir together the honey and almond butter. Microwave for 30-60 seconds, stirring halfway through. Remove from the microwave and add in vanilla extract. Slowly stir in the protein powder.
4. Combine the honey mixture with the cereal mixture. Stir in the blueberries.
5. Scoop mixture into the baking dish and flatten out with your hands (press hard to compress the bars).
6. For the Icing:
1. Mix together the coconut oil and protein powder in a small mug. Mixture should be pasty. Add water (or almond milk) one teaspoon at a time until you reach your desired consistency. 
2. Drizzle with a fork over the bars.
7. Pop the bars in the freezer for about 10 minutes. Cut bars into 9-12 squares.
8. Store in Ziplock bags in the freezer.

Thank you Jessica at DWB for the inspiration!

NUTRITION FACTS (per bar)

Calories: 270

Fat: 10 g

Sugar: 21 g

Protein: 14 g

Fiber: 4 g

UPDATE!!!

I adjusted this recipe so it was completely plant-based and I formed them into balls instead of bars. (See the recipe above for changes.) They turned out perfectly! The only thing I noticed was that I had to add a few drops of almond milk to the ball-mixture so they would form correctly. When you are forming the balls, simply wet your hands, grab a small handful of the ball-mixture, and squeeze the life out of each one. Haha. Instead of the 9-12 squares, you get 24 balls! Nutrition Facts adjustments are below.

NUTRITION FACTS (per ball)

Calories:95

Fat: 4 g

Sugar: 8 g

Protein: 4 g

Fiber: 1 g