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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.


  • 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


  • 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.


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Reviews (1 review)

  • norche55 | 01/26/2012

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

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