Cuisine Noir Newsletter - Stay in the Know!

Be the first to know about the latest online and print issues of Cuisine Noir, industry updates, events and promotions as part of our cultural culinary movement.

callout_sweepstakes

facebook  twitter  pinterest  instagram
  

Chocolate Coin Toss

Recipe by Chef Berlin Lillard
Rating
  Submit review
(0 people have added this recipe to their favorites.)
  • Active: 5 minutes
  • Total time: 25 minutes
  • Servings: 4, about 3/4 cup each

Ingredients

1 cup Wheat Chex cereal
1 cup pretzel sticks broken in half
1/4 cup salted roasted Diamond Almonds
3 tablespoons bittersweet chocolate chips, melted

Preparation

1. Combine Chex, pretzels and almonds in a medium bowl. Drizzle with melted chocolate and stir to combine. Spread the mixture on a wax paper-lined baking sheet and refrigerate until the chocolate is set, about 30 minutes. Enjoy.

Any unauthorized duplication, download or reprint of images or content from this website for promotional or commercial use is strictyly prohibited without written permission from V. Sheree Publishing, LLC. Violators will be prosecuted to the full extent of the law. Trademark pending.