Each year since my littles have attended Kindergarten we like to make a little edible gift as a Thank You and a Merry Christmas gift. Two years ago we made iced sugar cookies in shapes such as Christmas trees, Stars and Angels. They were beautiful and well received, but took entirely too long! Last year we made Peppermint Bark which I was not a huge fan of. I didn’t love the flavour, and especially didn’t like the way the candy canes kind of turned sticky when crushed into miniscule pieces and scattered over the top.
This year I wanted something quick and easy but tasty and impressive. We landed on Pretzel Bark with white chocolate and though I was certain the combination of these two ingredients would be delicious, I really wanted to try adding a little something extra to add textural diversity and an enhancement to the taste.
My decision to add coconut was a very good risk!
The addition of shredded coconut took this simple edible gift to a good place. A very good place indeed!
Just three ingredients and very little time and you are rewarded with an entire tray of this stuff, ready to be broken into pieces as big or small as you choose and packaged up however you see fit. I had run out of cello bags this year after bagging up my Rocky Road Two Ways, so I just popped a few pieces of the Pretzel Bark into small white paper bags, fastened them with Christmas themed washi tape and stapled on a gift tag to each of Aston’s Kindy Teachers. And I ran out of time to photograph them which is why I can’t show you how simple, but cute, they looked.
Put this on your Edible Gifts to make list for next Christmas, or give it a go during the year just to be sure it’s something you’d like to put on your list (which I’m fairly certain it will be!) and then make it again as often as you need. I am sure it would be just fantastic with milk or dark chocolate and coconut shreds too! Next year I may even add in some nuts to get fancy.
- 350 grams Whittakers White Chocolate, broken or chopped roughly
- 1 1/2 C broken pretzel sticks or regular shaped pretzels
- 1/2 C shredded coconut (desiccated would work well too)
- Grease and line a baking tray with baking paper. Set to one side.
- In a heat proof bowl over a simmering pot of water, melt the chocolate thoroughly. Stir to ensure there are no lumps.
- Remove bowl from the heat and stir in the pretzels and coconut until well combined.
- Pour the contents of the bowl onto the baking paper and spread with a spatula until even.
- Refrigerate for two hours or overnight.
- Break into pieces - as large or small as you like - and store in the fridge in an airtight container.