CHOCOLATE CRUNCH

CHOCOLATE CRUNCH image

Yield 4 3/4 cup each

Number Of Ingredients 4

1 cup Wheat Chex cereal, (2 ounces)
1 cup pretzel sticks broken in half, (2 ounces)
1/4 cup salted roasted almonds, (2 1/2 ounces)
3 tablespoons bittersweet chocolate chips, melted (see Tip)

Steps:

Combine Chex, pretzels and almonds in a medium bowl. Drizzle with melted chocolate; stir to combine. Spread the mixture on a wax paper-lined baking sheet and refrigerate until the chocolate is set, about 30 minutes. Nutrition Per serving : 218 Calories; 8 g Fat; 2 g Sat; 3 g Mono; 0 mg Cholesterol; 35 g Carbohydrates; 5 g Protein; 3 g Fiber; 397 mg Sodium; 176 mg Potassium 2 Carbohydrate Serving Exchanges: 1 starch, 1 carbohydrate (other), 2 fat Tips & Notes Make Ahead Tip: Refrigerate in an airtight container for up to 5 days. Tip: To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.