4 ounces any shape thick-style salted pretzels
6 ounces dark chocolate (60% to 70% cocoa solids), chopped
Line a baking sheet with wax paper.
Put the pretzels into a sealable plastic bag and crush them with a rolling pin or mallet into about ¼-inch pieces.
Place the chocolate in the top of a double boiler set over barely simmering water. Make sure the bottom of the pan does not touch the water. Melt the chocolate, stirring frequently, about 1 minute. Remove the pan from the heat. Add the pretzel pieces to the chocolate and stir until well coated.
Scoop heaping tablespoon-size stacks of the chocolate-covered pretzel pieces onto the prepared baking sheet. Place the baking sheet in the refrigerator and allow to cool and set, about 20 minutes.
Store and serve at room temperature.
Makes 12 servings
Serving size: 1 piece
Per serving: Calories 110; Total Fat 5g (Sat Fat 3g, Mono Fat 0.1g, Poly Fat 0.1g); Protein 2g; Carb 16g; Fiber 2g; Cholesterol 0mg; Sodium 130mg
Copyright 2016 Ellie Krieger All rights reserved