These edible Santa hats are quick and easy to whip up in a pinch and are sure to be a hit at any holiday party.
Recipe and photograph by Kimme Hargrove
Mini Twist Pretzels
Almond Bark (Candiquick recommended but any white chocolate melts will do)
Red sugar (or crystal) sprinkles
Mini marshmallows, cut in half
Melt almond bark in microwave according to package directions.
Dip the end of each pretzel into the almost bark a little more than halfway, and place on wax paper.
Sprinkle on red sugar, so that the bottom 1/3 of the white is still showing through, for the brim of the hat.
Place a half of a mini marshmallow on the edge of the pretzel to make your Santa hat complete. Chill in refrigerator before serving.
Categories: "YOU'RE INVITED"