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Chocolate-Almond Pretzels

Photo: Oxmoor House
Yield 5 servings (serving size: 9 pretzels)


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

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