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Dark Chocolate Pretzel Clusters

Dark Chocolate Pretzel Clusters
Photo by Quentin Bacon and food styling by Lori Powell and Adeena Sussman


Chocolate with a salty crunch is all the rage now – even the mass market candy makers have caught on. But some of us are long-time devotees. Dark chocolate-covered pretzels have been a favorite of mine since childhood, so when I found myself with a bag of broken pretzels what else could I do but smother them in the best quality chocolate and turn them into a mouthwatering candy cluster. These dark chocolate pretzel clusters are sure to be a crowd favorite.


Dark Chocolate Pretzel Clusters



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 ΒΌ-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


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