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Exactly a year later I find myself in the same position: not ready for Christmas. One might think that Christmas isn’t constant; that it doesn’t fall on the same week in the same month each and every year.

I’ve got shopping to do … have you been at a shopping mall or plaza lately? Someone backed up into my car two weeks ago coming out of a parking spot. Last night there were shoppers rushing back to their cars with outta control carriages. One shopper let hers go momentarily and it crashed into a car with enough speed and weight that the car was damaged.

I just want to cook and bake and celebrate Christmas after Christmas. A quick answer was homemade bark. It doesn’t take long and while my plan was to “crush” peppermints and pretzels, I bought peppermint candy melts and small square pretzels.

Salty and sweet go together like egg nog and rum, Mr. and Mrs. Claus, etc. I’m beginning to feel festive.

sweet and salty bark What you need:

  • 1 28 oz bag Ghiradelli Semi-Sweet Chocolate Chips
  • 8 oz square pretzels
  • 3 10-oz bags peppermint white chocolate candy melts

What you do:

  • Prepare baking sheet with parchment paper.
  • Melt chocolate chips over double boiler.
  • Pour onto prepared baking sheet.
  • Top with pretzels, pressing pretzels into chocolate.
  • Melt candy melts.
  • Remove baking sheet from refrigerator and spread candy mixture on top of chocolate.
  • Refrigerate until firm, at least 30 min.
  • Break into pieces.
  • Store at room temperature in airtight container. I keep mine in the covered porch area; not quite room temp but not freezing either.