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Chocolate-Almond Pretzels

Oxmoor House AUGUST 2011

  • 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


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.


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.

Nutritional Information

Amount per serving
  • Calories: 179
  • Fat: 10.6g
  • Saturated fat: 5g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 1.7g
  • Carbohydrate: 22.6g
  • Fiber: 1.7g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 160mg
  • Calcium: 16mg

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Chocolate-Almond Pretzels Recipe