Friday, March 11, 2011

Chocolate Crunch

Everybody loves an awesome dessert...when desserts include chocolate, you know that everyone will go wild. Here is a recipe for Chocolate Crunch from Eating Well's collection of Instant Chocolate Desserts.

Chocolate Crunch

4 servings, about 3/4 cup each

Active Time: 5 minutes

Total Time: 35 minutes

1 cup Wheat Chex cereal, (2 ounces)
1 cup pretzel sticks broken in half, (2 ounces)
1/4 cup salted roasted almonds, (2 1/2 ounces)
3 tablespoons bittersweet chocolate chips, melted (see Tip)

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

Make Ahead Tip: Refrigerate in an airtight container for up to 5 days.
Tip: To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.

Per serving: 218 calories; 8 g fat (2 g sat, 3 g mono); 0 mg cholesterol; 35 g carbohydrates; 5 g protein; 3 g fiber; 397 mg sodium; 176 mg potassium.

2 Carbohydrate Serving

Exchanges: 1 starch, 1 carbohydrate (other), 2 fat