Easter Pretzels (Print version)

Easy Easter Pretzels made with salty pretzel snaps, softened chocolate candies, and pastel candy pieces.

# Ingredients:

For the pretzel bites

01 - 36 pretzel snaps or square waffle pretzels

02 - 36 chocolate kisses, striped chocolate kisses, or small candy melts, unwrapped

03 - 36 pastel candy-coated chocolates

04 - 2 tablespoons pastel sprinkles, optional

# Instructions:

01 - Preheat the oven to 200°F (95°C). Line a large baking sheet with parchment paper.

02 - Place the pretzel snaps in a single layer on the prepared pan. Set one chocolate candy in the center of each pretzel.

03 - Bake for 3-4 minutes, until the chocolate looks shiny and soft but still holds its shape.

04 - Remove the pan from the oven. Immediately press one pastel candy-coated chocolate into each softened chocolate. Add sprinkles while the chocolate is still soft, if using.

05 - Let the pretzels cool at room temperature until firm, or refrigerate for 15-20 minutes. Store in an airtight container once fully set.

# Good to know:

01 - Makes 36 small pretzel bites.

02 - Setting time is about 15-20 minutes in the refrigerator.

03 - Best stored in a cool, dry place.

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