This weekend I made a vow to cook every single night this week. No matter how tired I was when I got home from work, no matter how much I had to get done, no matter how much I would just prefer to collapse in a heap on the couch and order Dominos takeout (because let’s face it, when I’m ordering takeout, I don’t even want to pick up the phone. Online ordering is a must), I would be dragging my sad self into the kitchen and cooking dinner. I meal planned and grocery shopped and planned which days I wanted to make what. Even that exhausted me.
It is now Monday evening at 11:00 p.m. and I can tell you that I’ve already failed this initiative completely. Like, didn’t even open the refrigerator when I got home. Like, came “this close” to ordering takeout, but got sushi from the grocery store instead (I know… this is getting worse by the second!) I 100% blame myself, but to be fair, we went car shopping after work and didn’t get home until almost 9:00 p.m. And there’s absolutely no way I’m making dinner at 9:00. I’m just way too old for that.
But ugh, if this is how the week is getting started, I can’t wait to see what the rest of the week brings. I’m just thankful I ate something semi-healthy instead of breaking into my stash of Salted Hot Cocoa Peppermint Pretzel Bits. Because trust me, I was tempted. And I blame most of that on the Salted Caramel Hot Cocoa Candy Melts that Wilton is introducing this year. Thank goodness for my Wilton Candy Melting Pot, otherwise, I’d likely just be eating these little discs of heaven, which has to be some sort of no-no. Right?
I also blame the temptation on the fact that these are so easy to make, I can practically run a candy factory from my kitchen. You literally bake some marshmallows in between pretzels and then dip in the candy melts and crushed candy canes.
I mean, you could probably whip up a batch of there in 10 minutes. Letting the candy melts melt and letting dry and harden is the most time-consuming part. And you can have a seat and drink a cup of coffee while that’s going on.
One of my most hated holiday baking tasks is crushing candy canes. Seriously hate it. You can put them in a bag and whack them with a meat tenderizer (my weapon of choice!), but they get so sticky and icky and it takes way too long. So, please forgive me for being obsessed with Wilton’s Peppermint Crunch, pre-crushed candy canes. I may even go so far as to say that these saved my Christmas. Too much? Oh well, don’t take my word for it.
These are perfect for the holiday party dessert table. However, I will warn you that they’re best to enjoy day of, otherwise the marshmallow may get a little bit tough. Not too tough to eat (trust me!), but just not soft and marshmallow-gooey anymore.
They’re also a nice treat to have on hand if you have a friend over for coffee or tea. While I was making them, I dipped a few marshmallows in the candy melts for fun. I may or may not have been scanning my kitchen to determine what else I could dip (hint: salted caramel hot cocoa bananas are wonderful!).
Chocolate-dipped pretzels are already a winner because of the salty and sweet flavor combination, but the candy melts bring them to a whole new level with added chocolate, salt, and sweet. Plus, the peppermint adds everyone’s favorite holiday zing!
How many is too many? Actually, I don’t want to know. Perhaps I’ll reward myself with another batch if I manage to make dinner every night next week. But it’s way more likely that they’ll just end up being my dinner. ‘Tis the season, right?
Oh and for everyone asking, I PROMISE my holiday gift guide for food lovers is coming on Wednesday! Fingers crossed!!
Do you have a favorite candy melt flavor?
- 48 mini pretzels
- 72 mini marshmallows
- 8 oz. Wilton Salted Caramel Hot Cocoa Candy Melts
- 3 oz. Wilton Peppermint Crunch or crushed candy canes
Pre-heat oven to 325 degrees.
Place half of the pretzels on a foil-lined baking sheet.
Place 3 mini marshmallows on top of each pretzel and bake for 3-4 minutes, until marshmallows are getting melty.
Remove from oven and press remaining pretzels on top of marshmallows to create little sandwiches.
Place baking sheet in fridge until pretzels are completely cooled.
Melt candy melts in candy melting pot or in microwave according to package directions.
Dip each pretzel sandwich in melted candy until half is covered in chocolate.
Put Peppermint Crunch or crushed candy canes in a bowl and dip chocolate-covered pretzels in peppermint and place back on baking sheet.
Let pretzels sit at room temperature until chocolate is completely hardened.
Full disclosure: This post was written as part of my partnership with Wilton, but as always all opinions are my own. I think you know by now that I am a huge Wilton fan!!