½cupwhite chocolate candy meltsor white chocolate chips
⅓cupcrushed peppermint candy
Preheat the oven to 375 degrees.
In a large bowl, using an electric mixer, combine the confectioners' sugar, butter, egg and vanilla and beat until light and fluffy. Gradually add the flour mixture to the creamed mixture and beat on low speed until a soft dough forms. Cover the dough in the bowl with plastic wrap. Chill for 2 to 3 hours, or until firm.
Using about a tablespoon of dough, roll into 9-inch ropes about ½-inch in diameter. Shape each rope into an upside-down U. Bring the ends together and twist in the middle. Take the ends to the top of the pretzel and press the dough to secure. Place the pretzels 2 inches apart on ungreased baking sheet. Bake for 9-10 minutes, or until set. Cool completely on baking sheets.
Melt the candy melts according to the package directions. Use shortening, if needed, to make smoother dipping consistency. Dip one side of pretzel into the melted chips, then roll the dipped side into the crushed candy. Place the pretzels on wax-lined baking sheets and let dry completely before serving.
Store in an air-tight container for up to a week or in the freezer for up to 3 months. Layer in container with wax paper between layers to prevent breakage.