Welcome to Day 6 - the FINAL DAY of fabulous Christmas Week. This annual event was started in 2012, and is hosted by Kim of Cravings of a Lunatic. This year we have 36 bloggers sharing festive sweet recipes for the event. Plus we all chipped in for a huge Amazon Gift Card Giveaway (Three prizes: $500, $250 and $50!) so be sure you scroll on down to the bottom to enter!
And since it's the last day, I've got to give a bit shout out to Kim for all her hard work organizing this week of treats and sweets and for shepherding 36 bloggers in various time zones! It was a challenging and magnificent feat. Hats off, my friend, hats off!
Adapted from this recipe from My Recipes.
Butter for greasing pan
1 1/2 cups or 165g chopped pecans
1/4 cup, firmly packed, or 50g light brown sugar
1/4 teaspoon salt
2 tablespoons heavy cream
7 oz or 200g semisweet chocolate bars (I used two Lindt bars.)
Butter for greasing baking pan
55-65 pretzel sticks
Preheat your oven to 350°F or 180°C and butter a 9 in or 23cm round cake pan.
Stir together your chopped pecans, brown sugar, salt and cream. Spread the mixture out evenly in the pan.
Bake for 10 minutes then take the pan out and stir the mixture.
Cool in pan 10 minutes, then turn the praline out onto a cutting board. Allow to cool completely and then chop finely with a sharp knife.
Spread the praline bits out on waxed paper or baking parchment.
Place your chocolate in a microwave-safe measuring cup and microwave on high for 15 seconds at a time, stirring well in between time, until just melted. You don’t want the chocolate super hot or it will be too runny.
Dip your pretzels in the chocolate.
Then lay them on the praline bits.
Cover with more praline bits.
|See the pretzel sticking out? The chocolate part should be completely covered.|
Wait about 10-15 seconds till the praline bits are stuck on, tapping down gently on the pile.
Remove the covered pretzels to a lined tray to harden up. You may find as you go on that the smaller bits of praline stick first so you are left with bigger pieces in your pile. Use a knife to chop them more finely, if necessary.
|The work station. Not pictured: A Charlie Brown Christmas showing on my laptop.|
This job takes a while but requires little brain.
Continue until you run out of praline bits or chocolate or pretzels. I ran out of praline bits first this time, and made more than 5 dozen chocolate praline pretzels.
|The pile gets tiny.|
Now box these babies up and share them with a neighbor or friend!
- Chocolate Mocha Roulade from Mother Would Know
- Chocolate Praline Pretzels from Food Lust People Love
- Christmas Wreath Cupcakes from The Redhead Baker
- Cranberry Tangerine Mojito from Mind Over Batter
- Creamy Espresso Hot Chocolate from Rants From My Crazy Kitchen
- Fresh Cranberry Mini Scones from Farm Fresh Feasts
- Gingerbread Oatmeal Creme Pies from From Gate to Plate
- Gingerbread Sugared Almonds from Crumb: A Food Blog
- Macadamia Coconut Macaroons from Aloha Flavor
- Mexican Chocolate Panna Cotta from Cooking in Stilettos
- Peppermint Mocha Truffles from Try Anything Once Culinary
- Peppermint Popcorn from Poet in the Pantry
- Red Velvet Swirl Fudge from Cravings of a Lunatic
- Stained Glass Cookies from Karen's Kitchen Stories
You must be 18 or older and a resident of the United States or Canada to enter.
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