Ingredients List

Mixing Procedure

1. Place a 16-inch-long piece of plastic wrap over top of mini muffin pan (twelve 1 3/4-inch cups); press plastic wrap into each cup. Repeat with a second pan. Set pans aside.

2. Chop both kinds of chocolate and place in heavy 2-quart saucepan. Over low heat, heat chocolate, stirring frequently, until melted and smooth. Remove saucepan from heat.

3. Place pretzels in heavyweight plastic bag. Crush pretzels lightly with rolling pin; stir into melted chocolate.

4. Spoon chocolate mixture into mini muffin-pan cups to fill almost halfway, or place chocolate mixture in heavyweight plastic bag. With scissors, snip off one corner of bag and squeeze chocolate mixture into mini muffin-pan cups. Gently tap muffin pans on counter to make chocolate mixture even. Refrigerate 30 minutes or until chocolate is firm and fully set.

5. Remove pans from refrigerator. Peel plastic wrap from chocolates and trim any rough edges with knife. Wrap each chocolate in a gold- or silver- foil square.

*Gold- and silver-foil squares are available wherever chocolate- and candy-making supplies are sold. Yields: 24 candies

NUTRITIONAL INFORMATION:
Calories: 70, Total Fat: 5, Cholesterol: 0, Sodium: 40