Instructions

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
2. Put the brown sugar, maple syrup, oil, cinnamon, salt, and cayenne in a medium bowl. Whisk well to combine. Add the pretzels. Mix until well coated.
3. Spread the pretzels on the prepared baking sheet in a single layer. Bake for 12 minutes. Sprinkle with the Dark Chocolate Morsels. Let stand for 3 minutes, until they start to melt. Use a spoon to stir to mix the Dark Chocolate Morsels into the pretzels (it doesn’t have to coat them; just mix together).
4. Let the pretzels cool completely. The coating will harden as it cools. Once hardened, use your hands to break into pieces.
5. Serve, storing leftovers in an airtight container in the refrigerator for up to a week, moving any others to the freezer for up to 3 months.

Laurie Sadowski is author of The Allergy-Free Cook series and a series of gluten-free and vegan baking eBooks, and specializes in baking recipe development. See her work at www.lauriesadowski.com and www.etsy.com/ca/shop/letsbaketogether