Pioneer Woman Chocolate Almond Pretzel Clusters

Pioneer Woman chocolate almond pretzel clusters are a crunchy no-bake dessert with semisweet chocolate, mini pretzels and slivered almonds that come together in 55 minutes. They're an easy chocolate pretzel treat for tailgates, summer parties or holiday cookie trays, and they're completely no-bake.

Let the melted chocolate cool for a few minutes before you stir in the pretzels, because hot chocolate softens them right away. Skip that pause and the clusters turn soft instead of crunchy.

Scooping the mixture into cupcake liners keeps every cluster neat and makes them easy to carry to a party. The white chocolate drizzle and tart freeze-dried strawberries then add a sweet-tart finish that plain chocolate pretzel bark doesn't have.

Pioneer Woman Chocolate Almond Pretzel Clusters

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

48

servings

Prep time

20

minutes

Cooking time

5

minutes

Calories

117

kcal

Crunchy pretzels and almonds sit inside a snappy shell of dark chocolate, topped with a white chocolate drizzle and bright strawberry bits. A short chill in the fridge sets them firm enough to pick up and eat by hand.

Ingredients

• 12 oz. semisweet chocolate, finely chopped
  

• 3 c. lightly crushed mini pretzel twists
  

• 1 c. slivered almonds
  

• Vegetable oil or cooking spray, for the spoon
  

• 4 oz. white chocolate, finely chopped
  

• 1/2 c. freeze-dried strawberries, finely chopped
  

Directions

• Melt the chocolate: Put 12 ounces finely chopped semisweet chocolate in a medium heatproof bowl and set it over a saucepan of simmering water. Stir until it's melted, and keep the bowl from touching the water so the chocolate doesn't scorch.
• Add pretzels and almonds: Take the bowl off the pan and let the chocolate cool slightly. Then add 3 cups lightly crushed mini pretzel twists and 1 cup slivered almonds, and toss until everything is coated.
• Scoop the clusters: Lightly oil a spoon or cookie scoop with vegetable oil or cooking spray so the mixture slides right off. Scoop heaping tablespoonfuls onto a baking sheet or into cupcake liners.
• Melt the white chocolate: Put 4 ounces finely chopped white chocolate in a separate heatproof bowl and set it over the same saucepan of simmering water. Stir until melted, which only takes a couple of minutes.
• Drizzle and top: Drizzle the white chocolate over the clusters, then sprinkle on 1/2 cup finely chopped freeze-dried strawberries right away. If you wait, the white chocolate sets and the berries won't stick.
• Chill until set: Refrigerate the clusters for at least 30 minutes until firm. Once they're set, they lift easily off the pan or out of the liners.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, Cuisinart MultiClad Pro 3-quart saucepan, OXO medium cookie scoop, Lindt Excellence 70% cocoa bars, 12 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use other nuts instead of slivered almonds?

Chopped pecans, peanuts or pistachios all work well here. Just keep the amount at 1 cup so the chocolate still coats everything.

How long do these pretzel clusters keep?

Store them in an airtight container in the fridge, where they keep for about a week. Layer them with parchment paper so the white chocolate drizzle doesn't stick.

Can I make them ahead for a party?

Yes, they're a good make-ahead treat since they need to chill anyway. Make them a day or two early and keep them in the fridge until you're ready to serve.

What if I don't have a double boiler?

A heatproof bowl set over a saucepan of simmering water works exactly like one, so you don't need special equipment. You can also microwave the chocolate in 30-second bursts, stirring in between, though it's easier to scorch.

Why did my chocolate get thick and grainy?

A little water or steam getting into the bowl is the usual cause, which makes chocolate seize. Keep the bowl dry and above the water, and stir gently over low heat.