Tornado Cookies

Ingredients:
2 cups semi-sweet chocolate chips (dairy free)
1 1/2 cups Gluten Free Pretzels, broken into pieces
1/3 cup Dried Cranberries

Instructions:
Melt chocolate in a double boiler & remove from heat. Using a rubber spatula, stir in pretzels & cranberries. Using two teaspoons, drop mixture in bite size pieces onto a parchment-lined sheet.
Chill for 30 minutes. Stores best in the fridge. Enjoy!