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White Chocolate Pistachio Crunch

White Chocolate Pistachio Crunch


  • 2 4 ounces white chocolate, chopped
  • 1 cup Honey Nut Chex
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup chopped pistachios


  1. Melt chocolate over a double boiler.
  2. Remove from heat and gently fold in Chex and cinnamon.
  3. Pour mixture onto a baking sheet lined with parchment paper or a Silpat baking mat. Using a spatula, spread in an even layer; sprinkle with lemon zest and pistachios.
  4. Allow to set then break up into large chunks. To speed hardening, place in the fridge for 30 minutes.


  • Recipe provided by Dana Angelo White, R.D.

Nutrition Information

Per serving: 103 kcal cal., 6 g fat (3 g sat. fat), 36 mg sodium, 0 g fiber, 1 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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