The combination of sweet chocolate, tart cranberries and salty pretzels will have people coming back for more. Make a double batch so you don’t run out. These keep for 2 weeks in a sealed container at room temperature.
This recipe was originally published in October 2014.Yields 24 candies
- 1 cup broken gluten-free pretzel sticks
- ½ cup dried cranberries, more for garnish
- 1 (12-ounce) package dairy-free semisweet or dark chocolate, broken into pieces
1Line a baking sheet with waxed paper.
2Place pretzels and cranberries in a bowl and set aside.
3Place chocolate in a microwavable bowl and microwave on medium heat 1 minute. Stir and heat at 20-second intervals until chocolate is very soft and most of the pieces have melted. The remainder will melt as you stir the mixture.
4Working quickly, fold pretzels and cranberries into melted chocolate before it hardens. (If chocolate hardens, set the bowl in a larger bowl of hot water and stir a few times to soften.)
5Scoop mixture by rounded teaspoons and drop onto prepared baking sheet. Let harden.