{"id":6388,"date":"2013-12-18T07:00:24","date_gmt":"2013-12-18T13:00:24","guid":{"rendered":"http:\/\/jolenephilo.com\/staging\/?p=6388"},"modified":"2013-12-16T18:47:34","modified_gmt":"2013-12-17T00:47:34","slug":"chocolate-peanut-butter-dipped-pretzels","status":"publish","type":"post","link":"https:\/\/jolenephilo.com\/staging\/chocolate-peanut-butter-dipped-pretzels\/","title":{"rendered":"Chocolate-Peanut Butter Dipped Pretzels"},"content":{"rendered":"

\"chocolate<\/a><\/p>\n

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.<\/p>\n

Ingredients:<\/p>\n

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

\"kirkland<\/a><\/p>\n

Line a cookie sheet with parchment paper or waxed paper.<\/p>\n

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.<\/p>\n

Cool the dipped pretzels several hours until the chocolate coating hardens. Store in an airtight container in the refrigerator until party time.<\/p>\n","protected":false},"excerpt":{"rendered":"

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