Recipe Image

Pistachio-White Chocolate Pretzels

  • 20 m
  • 20 m
Diabetic Living Magazine
“Pretzel sticks are all dressed up for a special occasion when dipped in white or dark chocolate, rolled in pistachio nuts and topped with dried cherries.”


    • 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


  • 1 In a small saucepan, heat chocolate over low heat until melted and smooth, stirring frequently. Spread pistachio nuts on a sheet of waxed paper.
  • 2 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.
ALL RIGHTS RESERVED © 2019 Printed From 12/8/2019