Whisky and Chocolate Pretzel Clusters
Crunchy pretzels coated in smooth melted chocolate with a splash of whisky for a rich, indulgent twist. Folded into bite-sized clusters and optionally studded with chopped nuts, these sweet-salty treats are the perfect mix of crunch, creaminess, and warmth.
Ideal for gifting, grazing, or a late-night snack, they’re quick to make and seriously moreish. Chill until set, then store in the fridge (if they last that long!). For extra flair, use white chocolate or finish with a pinch of sea salt for that perfect salty-sweet bite.
Ingredients:
200g milk or dark chocolate, melted
2 tbsp whisky
100g mini pretzels
50g chopped nuts (optional)
Instructions:
Melt the chocolate in a heatproof bowl over simmering water.
Stir in whisky until smooth.
Gently fold in the pretzels and nuts (if using).
Spoon small clusters onto a baking tray lined with parchment paper.
Chill in the fridge for 15–20 minutes until set.
Tips & Variations:
Use white chocolate for a sweeter option.
Sprinkle sea salt on top before chilling for a salty-sweet contrast.
In these recipes we haven’t specified the whisky to use, as you know what you like best, and it also allows you to experiment.
However, if you want a start, a good light, vanilla forward single malt to use would be The Glasgow Distillery’s Original. If you are looking to add some smokey depth, try The English Smokey, or if you want something fruity, try Arran Sherry Cask ‘The Bodega’.
