Yeah, these dipped pretzels are ridiculous. We couldn't stop eating, we had to give them away (but to the delight of my sweet nephews).
Dipped pretzels are pretty standard around my house when the days start to shorten and we want treats but don't want to put in much effort. Plus, the salty-sweet factor is always a "yes-please!". They taste like a cross between pumpkin and apple pie, yet contain neither pumpkins or apples. Warming spices, vanilla-y, almond-y and the salty crunch from the pretzel. You'll see.
"Pick any pretzel shape, you will love this recipe!"
Notes: Almond bark is found in the baking aisle by the chocolate chips and looks like it comes in a large ice cube tray.
AUTUMN-SPICE DIPPED PRETZELS
Ingredients: 1/2 package almond bark, 1/2 tsp. vanilla, 1 tsp. ground cinnamon, 1/2 tsp. ground nutmeg, 1/4 tsp. ground cloves, 3 cups salted pretzels.
Makes 3 cups of dipped pretzels.
1. Line two baking sheets with parchment.
2. Chop the almond bark cubes into smaller chunks, then melt it over low heat in a saucepan. Stir frequently until melted and smooth. Turn the heat off.
3.. Stir in cinnamon, nutmeg, cloves and vanilla extract.
4. Dip pretzels, tapping out excess back into the saucepan. Lay on a parchment-lined baking sheet to dry. I use a fork for this.
5. Store in an air-tight container up to 2 weeks.
Tip: These make a terrific gift. Tie them up in a cellophane gift bag and add a cute note. Done.