Nutrition per serving may change if servings are adjusted.
½ cup bittersweet chocolate chips
24 pretzel twists, preferably whole-wheat, or 12 pretzel rods, broken in half
2 tablespoons cocoa nibs (see Tip)
Line a baking sheet with parchment or wax paper.
Place chocolate chips in a small glass bowl. Microwave on Medium for 1 minute. Stir, then continue microwaving on in 20-second intervals until melted, stirring after each interval. (Alternatively, melt in the top of a double boiler over hot, but not boiling, water.)
Dip half of each pretzel piece into the melted chocolate. Let the excess drip back into the bowl. Place the dipped pieces on the prepared baking sheet. Sprinkle cocoa nibs over the chocolate. Refrigerate until the chocolate is set, about 30 minutes.
Make Ahead Tip: Store in an airtight container at room temperature for up to 3 days.
Tip: Cocoa nibs, which are bits of roasted and hulled cocoa beans, are crunchy and have a pure (unsweetened) chocolate taste. Some brands of nibs are coarser than others. You can find them at large grocery stores, gourmet retailers or online at chocosphere.com.
35 calories;2 g fat(1 g sat); 1 g fiber; 6 g carbohydrates; 1 g protein; 2 mcg folate; 0 mg cholesterol; 2 g sugars; 2 g added sugars; 0 IU vitamin A; 0 mg vitamin C; 1 mg calcium; 0 mg iron; 8 mg sodium; 17 mg potassium