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Sunday, October 30, 2011

12th recipe Chocolate Crunch

Chocolate Crunch

:  January/February 2009
Crunchy wheat cereal, pretzels and almonds coated in bittersweet chocolate makes an addictive sweet-salty snack.





4 servings, about 3/4 cup each
Chocolate Crunch Recipe
Active Time: 
Total Time: 

INGREDIENTS

  • 1 cup Wheat Chex cereal, (2 ounces)
  • 1 cup pretzel sticks broken in half, (2 ounces)
  • 1/4 cup salted roasted almonds, (2 1/2 ounces)
  • 3 tablespoons bittersweet chocolate chips, melted (see Tip)

PREPARATION

  1. Combine Chex, pretzels and almonds in a medium bowl. Drizzle with melted chocolate; stir to combine. Spread the mixture on a wax paper-lined baking sheet and refrigerate until the chocolate is set, about 30 minutes.

TIPS & NOTES

  • Make Ahead Tip: Refrigerate in an airtight container for up to 5 days.
  • Tip: To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.

NUTRITION


Per serving: 218 calories; 8 g fat ( 2 g sat , 3 g mono ); 0 mg cholesterol; 35 g carbohydrates; 5 g protein; 3 g fiber; 397 mg sodium; 176 mg potassium.
Carbohydrate Servings: 2

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