Nutrition per serving may change if servings are adjusted.
4 ounces white baking chocolate (with cocoa butter), semisweet baking chocolate, or dark chocolate
½ cup finely chopped roasted pistachio nuts or toasted pecans (see Tip)
16 honey-wheat pretzel sticks
1 tablespoon snipped dried tart cherries
In a small saucepan, heat chocolate over low heat until melted and smooth, stirring frequently. Spread pistachio nuts on a sheet of waxed paper.
Dip each pretzel into melted chocolate, covering about two-thirds of the pretzel. Let excess chocolate drip off. Roll dipped pretzels in pistachios to coat. Press a few cherry pieces into the chocolate on each pretzel. Place pretzels on a clean sheet of waxed paper; let stand until chocolate is set.
Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
Storage: Layer pretzels between waxed paper in an airtight container. Cover; seal. Store at room temperature for up to 1 week, or freeze for up to 3 months.