Chocolate Covered Almond Poles

Chocolate Covered Almond Poles

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:

  1. Prepare almonds:
    Toast almonds in a dry skillet over medium heat for 5–7 minutes until fragrant. Let cool.
  2. Insert almonds:
    Thread almonds onto pretzel rods or breadsticks, spacing them evenly. Alternatively, you can press almonds onto the rods after coating with chocolate.
  3. Melt chocolate:
    Melt chocolate in a microwave-safe bowl in 30-second intervals, stirring between, until smooth.
  4. Dip the poles:
    Holding a pretzel rod, dip it into the melted chocolate to coat about ¾ of its length.
  5. Add almonds (if not threaded):
    If you didn’t thread almonds earlier, sprinkle or press toasted almonds onto the chocolate-coated section immediately.
  6. Set:
    Place dipped rods on parchment paper and sprinkle with sea salt or other toppings if desired.
  7. 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.

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