Chocolate-Almond Pretzels

Chocolate-Almond Pretzels Recipe
Photo: Oxmoor House

Yield:

5 servings (serving size: 9 pretzels)

Recipe from

Oxmoor House

Nutritional Information

Calories 179
Fat 10.6 g
Satfat 5 g
Monofat 3.3 g
Polyfat 0.6 g
Protein 1.7 g
Carbohydrate 22.6 g
Fiber 1.7 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 160 mg
Calcium 16 mg

Ingredients

45 gluten-free pretzel twists (such as Glutino)
2/3 cup semisweet chocolate chips {Check for Gluten}
3 tablespoons sliced almonds, toasted and finely chopped

Preparation

1. Arrange pretzels in a single layer on a foil-lined baking sheet.

2. Place chocolate chips in a small microwave-safe bowl. Microwave at HIGH 1 minute and 20 seconds or until melted, stirring every 30 seconds. Spoon chocolate into a snack-sized zip-top plastic bag. Snip a tiny hole in 1 corner of bag; drizzle chocolate over pretzels, and sprinkle with almonds.

3. Let stand at room temperature 4 hours or until chocolate is firm. Store in an airtight container.

Note:

Toasting almonds gives them a richer, nuttier taste. Simply spread the almonds on a baking sheet, and bake at 350° for 6 to 8 minutes. Or, place the almonds in a dry skillet, and cook over medium heat, stirring frequently, 1 to 2 minutes or until they're toasted. Be sure to watch them carefully—they can go from toasted to burned very quickly.

Cooking Light Gluten-Free Cookbook,

Oxmoor House

August 2011
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