Easter Pretzel Treats (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 cup dark chocolate disks for melting
02 -
1 cup white chocolate disks for melting
03 -
48 small pretzel pieces
→ For Sheep Decorations
04 -
24 small candy eyes (3/16 inch size)
05 -
3 tablespoons of white nonpareil sprinkles
→ For Bunny Decorations
06 -
24 tiny navy or black nonpareil sprinkles
07 -
12 pink heart-shaped sprinkles
→ Additional Decorations
08 -
2 tablespoons of pastel-colored sprinkles
# Instructions:
01 -
Put the chocolate in a bowl. Heat in the microwave at half power for one to two minutes, mixing it until creamy. Add 15-second bursts if needed. Pour into a zip-top bag, and trim a corner for piping.
02 -
Dip the pretzels into melted white chocolate, shake off the extra, and set in the fridge to cool. Use white chocolate to pipe faces, place black sprinkles as eyes, and stick a heart-shaped sprinkle for the nose. Draw whiskers with the coloring pen.
03 -
Coat the pretzels in white chocolate, sprinkle them with white nonpareils, and chill. Draw faces and ears with dark chocolate, then stick candy eyes into place.
04 -
You can either dip pretzels in dark chocolate, sprinkle right away, or chill them after dipping, then drizzle with colorful white chocolate.
# Notes:
01 -
Keep in an airtight container at room temperature for up to two weeks
02 -
You can use candy melts, almond bark, white chocolate, or melting discs
03 -
Wrap them in small cellophane bags if you're gifting