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).