Prep Time: 15 minutes
Chill Time: 30 minutes
Makes: About 20–25 poles
Ingredients:

- 1 cup whole almonds
- 12–15 pretzel rods or breadsticks (for poles)
- 8 oz dark or milk chocolate (chopped or chips)
- Optional toppings: sea salt, crushed almonds, shredded coconut
Instructions:

- Prepare almonds:
Toast almonds in a dry skillet over medium heat for 5–7 minutes until fragrant. Let cool. - Insert almonds:
Thread almonds onto pretzel rods or breadsticks, spacing them evenly. Alternatively, you can press almonds onto the rods after coating with chocolate. - Melt chocolate:
Melt chocolate in a microwave-safe bowl in 30-second intervals, stirring between, until smooth. - Dip the poles:
Holding a pretzel rod, dip it into the melted chocolate to coat about ¾ of its length. - Add almonds (if not threaded):
If you didn’t thread almonds earlier, sprinkle or press toasted almonds onto the chocolate-coated section immediately. - Set:
Place dipped rods on parchment paper and sprinkle with sea salt or other toppings if desired. - Chill:
Refrigerate for 20–30 minutes until chocolate sets.
Tips:
- Use white or flavored chocolate for variety.
- For extra flair, drizzle with contrasting chocolate once set.
- Store in an airtight container at room temperature or fridge.