Philadelphia has so many wonderful winter holiday events and traditions. Some of my favorites include the Christmas Light Show at Macy’s (originally Wanamaker’s), seeing the neighborhood lights in South Philly, checking out the Holiday Railroad at Reading Terminal, and of course, going to Christmas Village.
Every year my husband and I make sure to pick up a new ornament for our tree at Käthe Wohlfahrt or at one of the other amazing Christmas Ornament vendors.
This year, the Christmas Village has moved back to City Hall. The open-air German market is one of the largest in the country. Every year, I love walking through the stands to see the eighty international and local merchants and artists.
Naturally there are quite a few food stands as well as stations to pick up hot mulled wine and other beverages served in a snazzy 2016 Collectors Mug.
This year, the Village also as a Carousel that you can purchase tickets to ride. (Check out my Instagram feed to see video of me enjoying the carousel maybe a little too much.)
While walking around the Christmas Village, I snacked on Pretzelphoria’s Peppermint Party, which are pretzel balls coated in white chocolate and crushed candy canes.
The peppermint coated pretzel balls were an awesome combination of minty, sweet, and salty. I wanted to make my own spin at home!
Ingredients:
- 2 (12 oz) bags of white chocolate chips (I used mini)
- 1 tablespoon peppermint extract
- 1 (8 oz) bag mini pretzel balls
Note: You’ll need a few tools to make this recipe: double boiler (or a metal bowl on top of a pot with some boiling water in it), wax paper, cookie sheet
To make, begin by melting your white chocolate. Add the white chocolate chips to the top of a double boiler (or the metal bowl) above water simmering over medium-low heat.
Stir occasionally until the chips completely melt. Stir in the peppermint extract, and lower the heat to very low.
Have your pretzel balls ready for dipping. Toss a few into the melted chocolate.
Using a fork, submerge the pretzel balls and remove them one by one, tapping the fork against the side of the bowl gently to remove any excess chocolate.
Add to a wax paper-lined cookie sheet. Repeat with all of the pretzel balls.
When finished, add your cookie sheet to the refrigerator to let the chocolate set.
After a few hours, once the chocolate has set, peel the chocolate balls off of the wax paper and enjoy!
The peppermint-chocolate flavor with the salty, crunchy pretzel ball is addicting. We were snacking on these all night!
It’s a bit tedious to do all of the dipping, with the pretzel balls being so small, but the size gets you the perfect pretzel-to-chocolate ratio.
Ingredients
- 2 (12 oz) bags of white chocolate chips (I used mini)
- 1 tablespoon peppermint extract
- 1 (8 oz) bag mini pretzel balls
Instructions
- Note: You’ll need a few tools to make this recipe: double boiler (or a metal bowl on top of a pot with some boiling water in it), wax paper, cookie sheet.
- To make, begin by melting your white chocolate. Add the white chocolate chips to the top of a double boiler (or the metal bowl) above water simmering over medium-low heat.
- Stir occasionally until the chips completely melt. Stir in the peppermint extract, and lower the heat to very low.
- Have your pretzel balls ready for dipping. Toss a few into the melted chocolate.
- Using a fork, submerge the pretzel balls and remove them one by one, tapping the fork against the side of the bowl gently to remove any excess chocolate.
- Add to a wax paper-lined cookie sheet. Repeat with all of the pretzel balls.
- When finished, add your cookie sheet to the refrigerator to let the chocolate set.
- After a few hours, once the chocolate has set, peel the chocolate balls off of the wax paper and enjoy!
I don’t agree, read
https://www.cravingsofalunatic.com/2014/12/white-chocolate-and-milk-chocolate-peppermint-dip.html
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