It’s a week until I’m headed off to Toronto to visit my boyfriend during Spring break, but I’m almost regretting my decision to go after he sent me a picture of what it looks like outside.
There was a snowstorm earlier today which resulted in my boyfriend getting lost on his way to the library, and a whole day walking around in damp clothing. That is where I will be next week. I’m leaving behind beautiful clear skies for two weeks of cold and damp. Is it worth it??
Actually I’m sure it will be worth it.
My boyfriend, being the sweet guy that he is, went out and bought some flour so that when I get there I will be able to bake. He is well aware of my crazy baking obsession, and even though he has probably never baked anything in his LIFE, he knew that a bag of flour would be the perfect greeting gift.
Now if that doesn’t say “I love you”, I don’t know what does.
But just in case I can’t figure out how to use his oven, or he has no bakeware at ALL, I decided to make something quick and easy which requires minimal baking tools. You know, to keep in my back pocket, just in case.
And also, tis the season! Yet another green recipe coming your way for St Patrick’s day.
How does it compare to the matcha and vanilla chia seed pudding that I made earlier this week for St. Patrick’s day?
It’s greener. It’s easier. It’s the perfect combination of sweet and salty. These are so good, I could eat them all in one sitting.
Just don’t let any of the leprechauns catch you.
What you’ll need:
- 16 oz white chocolate candy melts
- 12 oz pretzel rods
- green sprinkles
- Line two baking sheets with wax paper.
- Place the white chocolate candy melts in a medium bowl, and melt in the microwave.
- Dip the pretzels in the melted chocolate, and shake off the excess chocolate. Sprinkle the sprinkles on the pretzels, turning each pretzel so that all the sides have sprinkles on it.
- Lay the pretzels down on the wax paper to set. Store in an airtight container for up to 4 days.