Chocolate-Almond Pretzel Clusters

Name: Chocolate-Almond Pretzel Clusters
Prep time: 20 min
Total time: 55 min
Yield: 4 dz.
Ingredients: 12 oz. semisweet chocolate, finely chopped; 3 c. lightly crushed mini pretzel twists; 1 c. slivered almonds; Vegetable oil or cooking spray, for the spoon; 4 oz. white chocolate, finely chopped; 1/2 c. freeze-dried strawberries, finely chopped

Chocolate and pretzels are a match made in heaven!

By Ree DrummondPublished: Apr 30, 2024

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David Malosh

Yields:

4 dz.

Prep Time:

20 mins

Total Time:

55 mins

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Ingredients

12 oz. semisweet chocolate, finely chopped
3 cups lightly crushed mini pretzel twists
1 cup slivered almonds
Vegetable oil or cooking spray, for the spoon
4 oz. white chocolate, finely chopped
1/2 cup freeze-dried strawberries, finely chopped

Directions

1. Step 1Put the semisweet chocolate in a medium heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Cook, stirring, until melted.
2. Step 2Remove the bowl from the pan and let the chocolate cool slightly. Add the pretzels and almonds and toss well to coat.
3. Step 3With an oiled spoon or cookie scoop, scoop heaping tablespoonfuls of the mixture onto a baking sheet (or scoop into cupcake liners).
4. Step 4Put the white chocolate in a separate heatproof bowl and set over the saucepan of simmering water (do not let the bowl touch the water). Cook, stirring, until melted. Drizzle the white chocolate over the pretzel-almond clusters and immediately sprinkle with the freeze-dried strawberries. Refrigerate until set, at least 30 minutes.