Ingredients
30
oz vanilla-flavored candy coating (almond bark), chopped
2
cups bittersweet chocolate chips (12 oz)
1 1/2
cups unblanched whole almonds
2 1/2
cups miniature marshmallows
2
cups small pretzel twists, broken
1/2
teaspoon coarse sea salt, if desired
Preparation
Line cookie sheets with cooking parchment or waxed paper. In 3-quart saucepan, mix candy coating, chocolate chips and almonds. Cook over low heat 8 minutes, stirring occasionally, just until coating and chips are melted. (Do not let mixture get too hot.) Remove from heat; let stand 5 minutes.
Add marshmallows and pretzels to chocolate mixture; stir until coated. Onto cookie sheets, drop mixture by heaping tablespoonfuls. Sprinkle with salt. Let stand until firm. Store tightly covered at room temperature.
