Categories: Dessert

Ingredients

• 12 oz. finely chopped semisweet chocolate
• 3 cups mini pretzel twists, lightly crushed
• 1 cup rice cereal squares (such as Chex)

Directions

1. Melt chocolate in a heat-proof bowl set over a saucepan of simmering water, stirring (do not let the bowl touch the water). Remove the bowl from the pan and let the chocolate cool slightly, then toss with pretzels and rice cereal. With an oiled spoon, scoop heaping tablespoonfuls onto a parchment-lined baking sheet. Refrigerate until set, at least 30 minutes.

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