Tuesday, April 16, 2013

white chocolate cinnamon pretzels

I love sweet and salty snacks. It almost completely satisfies two cravings at once, which is always a win. As a bonus, you don't even need to turn on the oven to complete these. I melted my chocolate on the stove top, but you could even melt the chocolate in the microwave.
I know this sounds weird, and I was skeptical at first about the amount of oil, but this is the perfect amount for the 1 lb bag of pretzels.
Don't forget about the extra cinnamon and sugar for sprinkling later.
The cook time for this recipe is so short, but the wait at the end is unbearable! I kept walking over and poking the white chocolate to see if it was cooled.
I will admit to a mistake here- or maybe an afterthought that would have helped. As soon as I had completed the second trip in the microwave, I dumped the warm pretzels onto the parchment paper. A better idea would have been to stir them one more time to re-coat any of the oil that slid to the bottom of the bowl. That way, when you dump the pretzels out, you don't have a puddle of oil at the bottom of the paper.
Drizzle, drizzle! I used 1/2 a bag of white chocolate chips- about 8 oz. if you can buy them in bulk.
White Chocolate Cinnamon Pretzels
Original recipe found at Your Cup of Cake!
1 bag of pretzels (16-18 oz bag) your choice of style
2/3 cup vegetable oil
1/3 cup of sugar
1 1/2 teaspoon cinnamon
1/2 cup cinnamon sugar for sprinkling
8 oz. white chocolate chips

Whisk together oil, sugar and cinnamon. In a microwave safe bowl, combine pretzels and oil mixture. Coat completely. Microwave on high for 1 minute, stir well, then microwave again for 45 seconds. Stir again and transfer onto 2 baking sheets coated with parchment paper. While still warm, dust thoroughly with the extra cinnamon sugar. Allow to cool. Melt white chocolate chips in a double boiler or in the microwave. Be careful not to burn. Drizzle over cooled pretzels and allow to cool. Store in an airtight container. Enjoy!