Desserts

CELLY SALT CHOCOLATE COVERED PRETZELS

Ingredients

3/4 cup semi-sweet chocolate chips

20 butter snap flavored pretzels

3/4 teaspoon Celly Salt® Original

Directions

1. Place a sheet of parchment paper on a rimmed baking sheet.

2. Melt chocolate in a microwave safe bowl for 1 1/2 minutes, stirring at 30 second intervals, until fully melted and smooth.

3. Place one pretzel at a time in the chocolate with a fork and tap off excess chocolate. Place on prepared pan with parchment paper. Sprinkle with Celly Salt® Original (suggest about 1/8 teaspoon Celly Salt® Original per 5 pretzels).

4. Repeat until all pretzels are covered in chocolate and Celly Salt® Original.

5. Let chocolate set and dry 20-30 minutes. Consume immediately or if some are leftover, store in a container with a lid.

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CHIRPIN' HERB MATCHA CHOCOLATE BARK

Ingredients

1 (11-12 ounce) package white baking chips

1 tablespoon Matcha powder

5 teaspoons Celly Salt® Chirpin' Herb, divided

1 whole sourdough pretzel, crushed 

Directions

1. Place a piece of wax or parchment paper on a rimmed baking sheet; set aside. 2. Place baking chips in a small microwave safe bowl. Heat for 2 minutes; stirring every 30 seconds until smooth and melted. 

3. Stir in Matcha powder and 4 teaspoons Celly Salt® Chirpin' Herb to the melted chocolate. Pour out onto prepared baking sheet and spread evenly to about 1/8-inch thick. Immediately sprinkle with 1 teaspoon Celly Salt® Chirpin' Herb and the crushed pretzels. Press pretzels gently into chocolate. 

4. Place in refrigerator and cool until set; about 20-30 minutes. Break chocolate apart and serve. Store leftovers in refrigerator for up to 2-4 weeks.

Cook’s Note: In place of pretzels, top chocolate with chopped nuts or dried fruit.

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SIN BIN CHOCOLATE BARK

Ingredients

7 ounces (78%) dark chocolate 

1 1/2 tablespoons Michigan dried cherries

2 tablespoons chopped lightly salted roasted almonds

1 teaspoon Celly Salt® Sin Bin Fire, divided

Directions

1. Line a rimmed baking sheet with parchment paper. 

2. Break up chocolate and place in a microwave safe bowl. Place in microwave and heat for 2 minutes, stirring every 30 seconds, until mostly melted. Stir until completely melted. Stir in 1/4 teaspoon Celly Salt® Sin Bin Fire

3. Pour chocolate into prepared pan and spread out until about 1/4-inch thick (does not need to meet sides.)

4. Sprinkle evenly with 3/4 teaspoon Celly Salt® Sin Bin Fire. Top with dried cherries and almonds. 

5. Place in refrigerator for 1-2 hours or until completely set.

6. Break set chocolate into individual sized pieces. Store leftovers in refrigerator.

Cook's Note: Use any type of chocolate, dried fruit or nuts that you enjoy. 

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SIN BIN CHOCOLATE COVERED STRAWBERRIES

Ingredients

1 cup semi-sweet chocolate chips

12 large strawberries

1/2 teaspoon Celly Salt® Sin Bin Fire + additional for sprinkling

Directions

1. Place a sheet of wax or parchment paper on a rimmed baking sheet.

2. Melt chocolate chips in a small microwave safe bowl for 30 second intervals, stirring after each, until melted. Stir in 1/2 teaspoon Celly Salt® Sin Bin Fire.

3. Dip one strawberry into melted chocolate and place on prepared pan. Sprinkle with additional Celly Salt® Sin Bin Fire. Repeat until all strawberries are coated in chocolate and Celly Salt® Sin Bin Fire.

4. Place in refrigerator to set. Consume within 5 days. 

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NO-BAKE SPICY PEANUT BUTTER SQUARES

Ingredients

2 cups graham cracker crumbs (abut 12 full graham crackers)

2 cups powdered sugar

1 1/4 cups natural peanut butter (creamy or crunchy), divided

3/4 cup butter, melted

3 teaspoons Celly Salt® Sin Bin Fire, divided

1/12 cups semisweet chocolate chips

Directions

1. Line a 9x13-inch baking pan with parchment paper. Set aside.

2. Combine graham cracker crumbs, powdered sugar, 1 cup peanut butter, melted butter and 2 teaspoons Celly Salt® Sin Bin Fire in a large bowl. Spread evenly into prepared pan. Place into refrigerator to chill for 30 minutes.

3. Place chocolate chips and 1/4 cup peanut butter in a small microwave-safe bowl. Microwave 30 seconds, stir and repeat until chocolate is almost melted stirring to completely incorporate peanut butter and chocolate. Pour over prepared crust evenly and sprinkle with 1 teaspoon Celly Salt® Sin Bin Fire.

4. Chill 1 hour or until set.

5. Cut into 24 squares and store in refrigerator up to 3 days.

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