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Chocolate Coin Toss

Recipe by Chef Berlin Lillard
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  • Active: 5 minutes
  • Total time: 25 minutes
  • Servings: 4, about 3/4 cup each


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


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.

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