Last weekend, we were invited and asked to bring food for two Christmas parties. For people with food allergies, such gatherings tend to be either a minefield of hazardous food choices or an unwelcome exercise of sweet tooth self-denial. But after discovering Costco’s Kirkland brand chocolate chips are dairy-free, I created a non-dairy version of chocolate-dipped pretzels. They satisfy a sweet tooth without being too sugary, and they’re very easy to make. The recipe’s kind of hard to pin down, but here’s a good start.

Ingredients:

1 bag of small pretzel twists (be sure the ingredients contain no whey, dry milk or other dairy products
)a jar of creamy peanut butter
Kirkland Signature Chocolate Chips (pictured below)

Line a cookie sheet with parchment paper or waxed paper.

Combine 1/3 cup chocolate chips and 2 tablespoons peanut butter. Melt in the microwave for 1 minute. Remove and stir until chips are melted. Microwave for another 30 seconds if mixture is too stiff for dipping. One by one, dip pretzels halfway into the melted chocolate-peanut butter mixture. Lay them on the lined cookie sheet. Repeat this process, mixing and melting more chocolate chips and peanut butter, until the pretzels are gone.

Cool the dipped pretzels several hours until the chocolate coating hardens. Store in an airtight container in the refrigerator until party time.