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21 servings, 2 cookie pops (40 g) each
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To easily coat cookie balls with melted chocolate, add cookie balls, in batches, to bowl of melted chocolate. Then, use 2 forks to roll cookie balls in chocolate until evenly coated. Remove cookie balls with forks, letting excess chocolate drip back into bowl. Place cookie balls on prepared baking sheet.
Stir chopped nuts into remaining melted chocolate; spread onto waxed paper-covered baking sheet. Refrigerate until firm. Break into pieces. Store in tightly covered container in refrigerator.
Finely crush remaining broken pretzel pieces. Store in tightly covered container at room temperature. Use to prepare your favourite crumb crust or casserole topping.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.