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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • 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 degrees 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.

Nutrition Facts

79 calories; protein 1.6g; carbohydrates 8.3g; dietary fiber 0.6g; sugars 4.7g; fat 4.2g; saturated fat 1.7g; cholesterol 1.3mg; vitamin a iu 25.3IU; vitamin c 0.1mg; calcium 14.8mg; iron 0.3mg; magnesium 4.8mg; potassium 67.2mg; sodium 75.2mg.