Easter Chocolate Pretzels (Print Version)
# Ingredients:
→ Base Ingredients
01 -
48 pretzel twists
02 -
1 cup white chocolate melting discs
03 -
1 cup dark chocolate melting discs
→ For Sheep Decorations
04 -
3 tablespoons white nonpareil sprinkles
05 -
24 candy eyes (3/16 inch size)
→ For Bunny Decorations
06 -
12 pink heart sprinkles
07 -
24 black or navy nonpareil sprinkles
→ Additional Decorations
08 -
2 tablespoons pastel sprinkles
# Instructions:
01 -
Microwave chocolate in small bowl at 50% power for 1-2 minutes, stirring until smooth. If needed, continue heating in 15-second intervals. Transfer to ziplock bag and snip corner for piping.
02 -
Dip pretzels in white chocolate, tap off excess, and chill until firm. Pipe white chocolate face, add nonpareil eyes and heart nose. Draw whiskers with food coloring marker.
03 -
Dip pretzels in white chocolate, cover with nonpareil sprinkles, and chill. Pipe dark chocolate face and ears, add candy eyes.
04 -
Either dip in dark chocolate and add sprinkles immediately, or dip in dark chocolate, chill, then drizzle with colored white chocolate.
# Notes:
01 -
Stores at room temperature in airtight container up to two weeks
02 -
Can use white chocolate, melting discs, candy melts, or almond bark
03 -
Package in small cellophane bags for gifting