EASY PEPPERMINT BARK

This has been Wes' specialty for the cookie tins over the past few years.

He melts the leftover almond bark/chocolate from the pretzels.

Place a few candy canes in a doubled ziplock bag and break them with a rolling pin.

Stir the broken peppermint into the melted chocolate.

Spread out the mixture on a sheet of waxed paper.

When cooled, break into misc. chunks!!

Easy Easy Easy!!

KID'S FAVORITE...CHOCOLATE COVERED PRETZELS

These are so easy!! The girls worked on these all by themselves this year.

Get a big block of white almond bark, melt in a glass dish, dunk in the pretzels and dry on a sheet of wax paper or parchment paper.

You can also use the chocolate glaze and drizzle over the top.

If you like the large ROD pretzels, you can dip 3/4 of one end, then sprinkle with your choice of festive sprinkles!! (these are called princess wands in one of our little girl cookbooks)

SWEDISH NUTS

***WARNING ADDICTING RECIPE***

These are a family favorite. I found this recipe YEARS ago on ALLRECIPES.COM and everyone loves them!!

2 egg whites
1 cup sugar
1 pinch salt (I use a pinch or two)
1/2 tsp vanilla
1 pound pecans
1/2 cup butter

Melt butter, place in deep baking pan (glass dish or jelly roll pan)

Beat egg whites until soft peaks begin to form
add sugar, salt and vanilla
beat until stiff peaks form and turn glossy
fold in nuts and coat well with egg white mixture

Bake 30 minutes @ 325, turning nuts every 6-8 minutes until no butter remains in the pan. Place on foil or parchment paper and allow to cool.

May be stored in an airtight container for several weeks, but don't worry, they will be gone in several days!!

**You may also use WALNUTS too. I mixed up walnuts and pecans this year. YUM!!