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Recipe

Dark Chocolate Pretzel Clusters

Quentin Bacon

Servings: Makes 12 one-piece servings

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.

Ingredients

  • 4 oz. any shape thick-style salted pretzels
  • 6 oz. dark chocolate (60% to 70% cocoa solids), chopped

Nutritional Information

      Nutritional Sample Size 1 piece
      Calories (kcal) : 110
      Fat (g): 5
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 0.1
      Monounsaturated Fat (g): 0.1
      Cholesterol (mg): 0
      Sodium (mg): 130
      Carbohydrates (g): 16
      Fiber (g): 2
      Protein (g): 2

Preparation

  • 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 1/4-inch pieces. You should wind up with about 2 cups of pretzel 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.

Reviews

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Reviews

  • norche55 | 01/26/2012

    this is sooo good, very easy to make, will make again very soon

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