Peppermint Pretzel Bark

My pantry is overflowing with half-full bags of pretzels and lots of chocolate chips. Some festive bark is just the way to use them up.

After reading a bunch of online recipes, I decided that making bark was the next best thing to slaving away over Christmas cookies.

Making this holiday dessert couldn't be easier. (Although my husband will tell you that the crunching sound that comes from breaking up pretzels is disturbing if you're trying to watch TV. LOL)

The bark is also nice to give as gifts when you wrap it up in a cute little box or bag and a bow.

What treats are you making this year?

Mangia! Mangia!
Andrea

Peppermint Pretzel Bark

1 16 ounce package of chocolate or vanilla candy coating
2 12 ounce bags of chocolate or vanilla chocolate chips
1 to 2 cups broken pretzels (any shape) crushed into small pieces
About 12 candy canes, crushed (or buy 2 of the 2 ounce bags of crushed peppermint)

Note: To crush pretzels, place in a gallon size ziplock bag. Smash with the bottom of a metal measuring cup to break into pieces.

Line a large baking sheet or 2 smaller ones with parchment paper.

Place candy coating in a large bowl and microwave for 1 minute. Add chips and microwave another 1 minute. Stir well. Microwave in 30 second intervals, stirring after each one until chocolate is smooth.

Add pretzels and mix well, until all pretzel pieces are coated. Mix in about half of the crushed peppermint.

Pour mixture onto prepared baking sheet and spread out into a layer that is about 1/4 inch thick.

Sprinkle with remaining crushed candy canes and gently press them down with the back of a spatula.

Place baking sheet in refrigerator for about 30 minutes.

Remove tray and break up bark by hand, or use a sharp knife to cut into pieces. Store in airtight containers. 

Chia Seed Pudding

Chia seeds are rocking my world these days.

After finding a warehouse-club sized tub of them in my pantry, I needed to find a way to use them up. My husband was adding the nutritious seeds to smoothies for awhile, but lately this jar was just taking up space.

Not anymore.

A Facebook post from a friend was the first I'd heard about chia pudding and I was definitely curious. I had no idea that chia seeds bloom into a tapioca-like concoction when soaked in almond or coconut milk. Food & Wine magazine dishes up lots of chia seed recipes, so I got to experimenting.

The longer the pudding sets, the thicker it will get. Do let it chill for at least 3 or 4 hours. The pudding keeps well for about 3 days in the refrigerator.

Chia seed pudding makes a filling breakfast or snack and a yummy sweet dessert. Chia seeds are packed with fiber, protein and calcium, too.

My favorite is the simplest: chia seeds, light vanilla almond milk and honey.

You can definitely get creative here. Please let us know how you do chia seed pudding.

Mangia! Mangia!
Andrea

P.S. Need other ideas for cooking with chia seeds? They taste great in these no-bake granola bars, too.

P.S.S. Be sure to use almond milk that does not contain carrageenan, a thickening agent which can irritate digestion in some people.

Chai Spiced Chia Seed Pudding
1 1/4 cups coconut milk (light or full fat) or almond milk
1/2 cup water
1/2 cup chia seeds
1 teaspoon vanilla
1/4 teaspoon ground cardamom
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1 teaspoon maple syrup

Combine all ingredients in a bowl. Mix well. Cover with an air tight lid or transfer to bowl with an air tight lid. Refrigerate at least 4 hours to overnight, stirring occasionally.

Serve chilled with blackberries and a drizzle of maple syrup. Granola would be nice on top, too.

Vanilla Chia Seed Pudding
2 cups almond milk (any variety. I use light vanilla)
1/2 cup chia seeds
3 tablespoons honey or agave nectar
1 teaspoon vanilla

Add all ingredients to medium bowl. Stir to combine.  Cover with an air tight lid or transfer to bowl with an air tight lid. Refrigerate at least 4 hours to overnight, stirring occasionally.

Top with fruit and/or nuts. I used dried cranberries and candied walnuts.

Pumpkin Pie Chia Seed Pudding
2 cups almond milk (any variety. I use light vanilla)
1 cup pumpkin puree
3 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 cup chia seeds
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon kosher salt

Mix all ingredients together in a bowl. Cover with an air tight lid or transfer to bowl with an air tight lid. Refrigerate at least 4 hours to overnight, stirring occasionally.

Serve chilled with pecans and a sprinkle of cinnamon. A dollop of whipped cream wouldn't hurt, either!