Contributed by Mary Jo Tansy
- 1 large bag stick pretzels
- 1 large bag Frito corn chips
- 2 c. dry roasted, unsalted pecans
- 2 lbs milk chocolate bar, melted
Spread stick pretzels on jelly roll pan lined with parchment. Spread corn chips over that the pretzels. Pour melted (90°) milk chocolate over pretzels and chips. Sprinkle (a pitcher works well) pecans over top of the chocolate. Refrigerate for 5 minutes then break into pieces.
Comments
Post a Comment