One of our long-time employees, Laurie Lackey, created this recipe and shared it with me many years ago. You can change the fruit and nuts to go with the season or occasion. You can even change the chocolate to milk or dark chocolate, but white chocolate makes the prettiest snack mix. This makes a great little Christmas happy for friends, neighbors, teachers, etc. For a gift that keeps on giving, copy and paste the recipe below into a word document, print and attach. You can find more of Karen’s family recipes and her frozen products online at notime2cook.com.
1lb. bag Rold Gold tiny twist pretzels
6 oz. bag dried cranberries
2 1/2 c. raw nuts (I prefer pecans and almonds)
2 11 oz. bags Ghirardelli white chocolate chips, melted
(Ingredients can be increased or decreased according to your preference.)
Toast nuts in a 350-degree oven for 10 minutes and cool. Stir halfway through toasting time.
Melt white chocolate according to package directions. (I prefer the microwave method, heating in a microwave-safe glass bowl.)
Scatter one-half of the pretzels, cranberries and nuts over wax paper. (They should be overlapping a bit but not piled up.)
Drizzle thin streams of one-half of the melted white chocolate over the mix. Allow to dry about 5 minutes.
Scatter the other one-half of pretzels, cranberries and nuts over the above and drizzle with the other half of the chocolate.*
Cool, break apart and store in containers until Christmas.
* Tips for the chocolate: Drizzling the chocolate evenly can be tricky. I use a spoon and move my hand back and forth over the mixture very quickly. This motion slings the melted chocolate in thinner streams. (It will also sling some on you, so wear an apron for this step.) If your chocolate starts to cool, return it to the microwave to reheat. The warmer the chocolate, the easier it is to stream evenly.