• 24servings
  • 85minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
MineralsZinc, Copper, Calcium, Potassium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 (24-ounce) bag chocolate chips

  2. 5 tablespoons vegetable oil

  3. 1 (24-ounce) bag pretzel sticks (recommended: Snyder Old Fashioned Dipping Sticks)

  4. 1 1/2 cups skinless hazelnuts

  5. 3 tablespoons powdered sugar

  6. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Put the chocolate chips in a bowl and place the bowl over a pot of simmering water. Stir until the chips are melted. (Alternately, put the chips in a microwave safe bowl and microwave on medium for 30 seconds. Stir and microwave in 30 second intervals until the chocolate has melted. It should take 2 to 3 minutes.) Add 3 tablespoons of the vegetable oil and stir well.

  2. To form the base, dip two pretzel sticks in the chocolate and lay them side by side on a waxed paper-lined baking sheet. Repeat until you have 24 bases made. Put the baking sheet into the refrigerator to harden the chocolate. Pour the remaining chocolate into a squeeze bottle.

  3. Meanwhile, add the hazelnuts, sugar, and vanilla to the bowl of a food processor . With the machine running, pour in the remaining 2 tablespoons vegetable oil. Continue processing until the nuts form a smooth spread. Scoop the spread into a plastic bag and snip off a corner to make a piping bag. Remove the bases from the refrigerator and pipe a strip of hazelnut spread between each pair of chocolate covered pretzels . Squeeze chocolate over the top of each one to cover and return the baking sheet to the refrigerator for at least 1 hour. Trim off any excess chocolate with a knife and wrap each bar individually. Keep refrigerated.


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