Chocolate Easter Pretzels (Print Version)
# Ingredients:
→ Main Items
01 -
1 cup of white chocolate discs for melting
02 -
1 cup of dark chocolate discs for melting
03 -
48 tiny pretzel shapes
→ Sheep Design Pieces
04 -
3 tablespoons of small white sprinkles (nonpareils)
05 -
24 tiny edible eyes (about 3/16-inch size)
→ Bunny Design Pieces
06 -
24 tiny dark sprinkle dots (blue or black)
07 -
12 tiny pink heart sprinkles
→ Fun Sprinkle Decorations
08 -
2 tablespoons of pastel-colored sprinkle mix
# Instructions:
01 -
Pop the chocolate discs into a microwave-friendly bowl and heat them on medium power (50%) for about 1-2 minutes. Stir until it's all silky smooth, microwaving an extra 15 seconds at a time if needed. Transfer the melted chocolate into a zip-top bag and snip off a tiny corner to create a homemade piping tool.
02 -
Coat pretzel pieces in the warmed white chocolate and sprinkle with white dots while still gooey. Chill them in the fridge until they're set. Using dark chocolate, pipe a sheep's face with ears, then add the tiny edible eyes to finish.
03 -
Submerge pretzels in melted white chocolate and let any excess drip off. Cool them till hardened. Draw a simple bunny face (whiskers, too!) using the melted white chocolate as glue. Stick on the sprinkle heart for a nose and small dots for eyes. Use an edible pen for extra details.
04 -
Dip pretzel pieces directly into melted dark chocolate and immediately dust them with colored sprinkles. Prefer a fancier touch? Once chilled, drizzle on more melted white chocolate in random patterns.
# Notes:
01 -
Seal them in an airtight container, and they'll stay good at room temp for up to 2 weeks.
02 -
You can replace melting chocolate with regular chocolate, candy wafers, or almond bark.
03 -
Pack them into clear bags, and they make a sweet gift!