notafarmer
Junior Member
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Adapted from Nestle
1 1/2 C Mint Chocolate Chips {I used Hershey’s}
~1 C chopped pretzels
Line a cookie sheet with tinfoil. Then, sprinkle the mint chocolate chips over the tinfoil.
Place the tray into a warm oven (ideally around 325) and let the chocolate chips begin to melt. You will know then they melt because they begin to get shiny. When this happens, remove from the oven.
Meanwhile, chop up/break apart your pretzels into small, bite-sized pieces.
When the chocolate chips are ready, spread the chocolate out into a thin layer on the cookie sheet.
Then sprinkle the crushed pretzels over the top.
To get the pretzels to stick, hold the tray about 6-8 inches above the counter and drop the tray onto the counter. Then, lightly press the pretzels in further with your hands.
Cool on the countertop until completely set (about 2-3 hours on the counter).
Break into pieces and place in an airtight container. Store on the counter top.
1 1/2 C Mint Chocolate Chips {I used Hershey’s}
~1 C chopped pretzels
Line a cookie sheet with tinfoil. Then, sprinkle the mint chocolate chips over the tinfoil.
Place the tray into a warm oven (ideally around 325) and let the chocolate chips begin to melt. You will know then they melt because they begin to get shiny. When this happens, remove from the oven.
Meanwhile, chop up/break apart your pretzels into small, bite-sized pieces.
When the chocolate chips are ready, spread the chocolate out into a thin layer on the cookie sheet.
Then sprinkle the crushed pretzels over the top.
To get the pretzels to stick, hold the tray about 6-8 inches above the counter and drop the tray onto the counter. Then, lightly press the pretzels in further with your hands.
Cool on the countertop until completely set (about 2-3 hours on the counter).
Break into pieces and place in an airtight container. Store on the counter top.