Recipe by Nicole Papantoniou
Start to Finish: 15 minutes (plus 30 minutes for chilling)
Servings: Makes 10 cups
- 1 bag (11 oz.) white chocolate chips
- 1 bag (9 oz.) mini pretzels
- 2 tbsp. crushed pink peppercorns
In heatproof bowl set over pan of boiling water, melt chocolate chips over medium heat, whisking constantly, until smooth, about 2 minutes. Add pretzels; toss until coated. Divide pretzels between 2 baking sheets lined with wax paper; sprinkle with peppercorns. Chill until set, about 30 minutes.