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

Step  1 Put the semisweet chocolate in a medium heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Cook, stirring, until melted.  Step  2 Remove the bowl from the pan and let the chocolate cool slightly. Add the pretzels and almonds and toss well to coat.  Step  3 With an oiled spoon or cookie scoop, scoop heaping tablespoonfuls of the mixture onto a baking sheet (or scoop into cupcake liners).  Step  4 Put the white chocolate in a separate heatproof bowl and set over the saucepan of simmering water (do not let the bowl touch the water). Cook, stirring, until melted. Drizzle the white chocolate over the pretzel-almond clusters and immediately sprinkle with the freeze-dried strawberries. Refrigerate until set, at least 30 minutes. 

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