I remember when I was first introduced to almond bark. It was with my mom’s friend, Nancy, and I was still a young kid around 10 years old. I believe she was trying to entertain me while I spent an afternoon at her house.
Vanilla almond bark pretzels are a failproof way to entertain me, both then and now.
She heated the bark until melted in the microwave and I proceeded to dip in pretzel twist after pretzel. I remember that it was almost impossible to wait until the bark hardened, though it really takes no time at all. Those pretzels needed to be in my belly!
I had almost forgotten about the joy of almond bark until I happened to catch a glance at a package of it in the store. Which turned out to be the best timing, because this week, as Easter approaches and spring break is upon us, my kids were in desperate need of entertainment. With the colors of spring coming to life, these pretzels seem like they belong with the season. Only this time, I also found some of the cutest flower shaped sprinkles to really make them more festive for this time of the year.
1 package of almond bark makes about a half a bag of pretzels. Melt your bark in the microwave according to package directions. Dip your pretzels. Fish out with a skewer or fork and set on parchment paper. Lick the bark from your fingers whenever possible. Sprinkle with flower sprinkles for a touch of spring, then wait until the bark sets. The wait is still the hardest part. But these were just as fun and easy to make now with my own kids as they were back then. Entertainment like this always tastes so good.
- 1 pckg Vanilla Almond Bark
- bag of pretzels
- Melt almond bark in a large bowl according to package directions.
- Set out wax paper and skewers for fishing out pretzels.
- Drop in a large handful of pretzels at a time. Cover in almond bark.
- Once covered completely, fish out pretzels and set on wax paper to set.
- Sprinkle with sprinkles immediately.
- Repeat until all almond bark has been used.
- Let sit until hardened, usually about an hour.
This is for you, Nancy. Thank you.