How to Make Nutty Choco-Pretzel Sticks
Salty, sweet, and crunchy — what else could you want from a dessert? This recipe is pretty easy to make, so it’s great for putting together with the kids.
Preparation time: 12 minutes, plus chilling
Yield: Twelve 2-pretzel servings
1 cup vegan chocolate chips
24 pretzel rods
1/2 cup finely chopped almonds, pecans, or other nuts
Prepare a baking sheet or large plate by lining it with parchment paper. Set aside.
Melt the chocolate chips in a double boiler over simmering water over medium heat.
Dip the bottom half of each pretzel in the melted chocolate and lay on the baking sheet. When you’ve coated all the pretzels, sprinkle with the almonds. To set the chocolate, refrigerate for at least 1 hour.
If you don’t have a double boiler, place the chocolate chips in a heat-proof bowl and place over a small saucepan of simmering water, making sure the bowl doesn’t touch the water. Stir constantly until the chips melt and then remove from the heat.
Per serving: Calories 221 (72 from Fat); Fat 8g (Saturated 4g); Cholesterol 0mg; Sodium 380mg; Carbohydrate 36g (Dietary Fiber 3g); Protein 5g.