FUDGY EGGNOG PRETZEL BARK
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1½ cups (more or less) mini pretzels
½ cup sliced almonds (optional)
decorative sprinkles (optional)
2 Tbs butter
2¾ cups granulated sugar
1 cup store bought full-fat eggnog
6 ounces white chocolate chips
1½ cups mini- marshmallows
½ tsp ground cinnamon
1/8 tsp ground nutmeg (freshly grated is best!)
1. Place piece of waxed paper on cookie sheet (should be at least 9×13-inches). Spread out pretzels haphazardly in roughly the shape of a rectangle- about 8×111-inches. Sprinkle almonds, if using. And toss sprinkles throughout, if using.
2. Prepare fudgy bark: In a heavy bottomed large saucepan, add eggnog and sugar. Bring to a rolling boil over medium to high heat (watch that mixture does not boil over the pot- if boiling too hard, turn down heat slightly, but continue a rapid boil), stirring constantly; boil for 2 minutes exactly.
3. Remove from heat; stir in marshmallows, cinnamon and nutmeg. Put saucepan back on heat; bring back to rolling boil for exactly 6 minutes, stirring constantly (turn down slightly if mixture it’s bubbling over). The mixture will begin to turn a caramel color.
4. After 6 minutes of boiling, remove from heat. Immediately add butter and white chocolate. Stir rapidly, until mixture has a glossy appearance and the chips and butter and well mixed.
5. Pour the mixture over the pretzels, making sure you are moving the pan quickly while pouring to cover the whole rectangle. The mixture will begin to solidify fairly soon so you’ll need to work quickly.
6. Let cool until completely room temperature. Lift up from waxed paper and break into chunks to serve.
Cooking Tips
*Best if eaten within a couple of days. If you live in a damp climate, the pretzels might begin to soften after 24 hours or so.
Recipe Source: Adapted from
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