Directions
Cover a baking sheet with parchment paper or a silicone baking mat.
Pour dark chocolate and peanut butter into a microwave-safe bowl. Microwave until melted, stirring every 30 seconds. *See recipe notes
Add the pretzel pieces and stir until completely coated.
Drop ¼ cup at a time onto the baking sheet. Gently mold into a nest shape.
Place the baking sheet in the refrigerator for 15 minutes, or until the chocolate hardens.
Once the nests have set, remove from the parchment paper and fill with raspberries. Enjoy!
Recipe Note:
*For more information on how to temper chocolate, see our blog post here.
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