1Crunchie Chocolate bar, Crunch bar, Heath bar, Twix or Snickers.
1cupbroken pretzels
1cuproasted almonds*
8ouncesmilk chocolate (good quality)
2ouncesdark chocolate (for drizzling)
*If you prefer you can substitute the almonds with peanuts, walnuts, hazelnuts or even macadamia nuts or why not add some coconut or a sprinkle of sea salt before the chocolate sets.
To Roast the almonds, place them on a parchment paper lined cookie sheet and roast for 10 minutes in a pre-heated 350F (180C) oven, stir halfway through, move to a clean bowl to cool.
In a bowl over a pot of water (make sure water does not touch the bowl) melt the milk chocolate, stir until smooth. Let cool slightly.
In a large bowl add the chopped chocolate bar of choice, the broken pretzel pieces and roasted almonds.
Pour the melted chocolate on the mixture and stir to cover completely.
Place heaping tablespoons on parchment paper or baking mat lined baking sheets, spoon remaining chocolate in the bowl on each cluster, refrigerate to set.
Once the clusters have set, you can drizzle with melted dark chocolate before serving. Enjoy!
Notes
This recipe makes 12 large clusters or 24 small ones.If you prefer you could even use mini cupcake liners to hold the clusters. This is a great idea if you plan on using them as a holiday gift.Loaded double chocolate clusters can be stored in an airtight container at room temperature. If the clusters become too warm because of the heat in your home and the chocolate begins to melt, just place them in the refrigerator to set again.Yes you can, once the clusters are set, you can move them to a freezer bag or container. It might be a good idea to store them in layers separated with parchment paper. They will keep for up to 3 months in the freezer. You can thaw them in the fridge.