And then I realized there were non-sweet varieties as well. Personally, I love the spicy ones the best, like the Chipotle Cheddar and the Sriracha and Lime. But, the Buffalo Wing flavor is the perfect accompaniment to spinach dip and the Sea Salt and Cracked Black Pepper goes with any sandwich you can create.
Recently I was given the opportunity by Roundeyesupply.com to review the Holiday Indulgent flavor of White Chocolate and Peppermint. I love peppermint. I impatiently wait all year until the holiday season when I can indulge myself in all things peppermint. And the best part about it? Tom hates peppermint, so anything that I make is ALL MINE to enjoy!
You can never go wrong with the combination of chocolate and peppermint as far as I’m concerned. Make it white chocolate and you have your own little taste of a winter wonderland. I’m also a huge fan of combining sweet and salty ingredients, so these Pretzel Crisps were right up my alley.
While they are perfectly delicious to enjoy on their own, you could also increase the deliciousness by turning them into a bark recipe.
White Chocolate and Peppermint Pretzel Crisp Bark
Source: Cookaholic Wife Creation
6 squares chocolate bark (about 3/4 pound)
4 oz. White Chocolate and Peppermint Pretzel Crisps
1. Melt the chocolate bark in a microwave safe bowl until smooth. Pour into an 8×8 baking dish lined with parchment paper. Spread into a thin layer.
2. Press the White Chocolate and Peppermint Pretzel Crisps into the melted chocolate. (Alternately, crush up and sprinkle over if you don’t want to leave them whole) Refrigerate for at least 2 hours or until set.
If you’re interested in winning your own bag of White Chocolate and Peppermint Pretzel Crisps (sponsored by Round Eye Supply) to enjoy as is or try out in some recipes, enter the Rafflecopter below. Don’t delay! The giveaway ends on Sunday December 6th!