Chocolatey Easter Pretzels (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 cup of dark chocolate wafers for melting
02 -
1 cup of white chocolate wafers for melting
03 -
48 small pretzel pieces
→ For Sheep Decorations
04 -
3 tablespoons of white sprinkle dots (nonpareils)
05 -
24 edible eyes (3/16 inch)
→ For Bunny Decorations
06 -
12 small pink heart-shaped sprinkles
07 -
24 tiny dark blue or black sprinkle dots (nonpareils)
→ Additional Decorations
08 -
2 tablespoons of light-colored sprinkle mix
# Instructions:
01 -
In a microwave, heat the chocolate wafers in a microwave-safe container on 50% power for 1 to 2 minutes. Stir until smooth, heating for an extra 15 seconds at a time if you need to. Put the melted chocolate in a ziplock bag and cut the corner to create a makeshift piping bag.
02 -
Dip pretzel pieces into melted white chocolate, letting the extra chocolate drip off. Cool in the fridge until set. Pipe a bunny's face with the melted white chocolate. Add small sprinkle eyes and a heart sprinkle for the nose. Use a food-safe marker to draw on whiskers.
03 -
Dip pretzels into melted white chocolate and coat immediately with sprinkle dots. Chill until fully set. Pipe a sheep face and ears using the dark chocolate, and stick on the edible eyes.
04 -
Dip pretzel pieces into dark chocolate and top them with pastel-colored sprinkles right away. Or if you'd rather, chill the dipped pretzels, then drizzle over them with more melted white chocolate in different colors.
# Notes:
01 -
Keep stored in a sealed container for up to 14 days at room temp.
02 -
Feel free to swap melting discs for candy melts, almond bark, or regular chocolate.
03 -
These make a great gift when packaged in clear cellophane bags.