Easter Treats Pretzels (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 cup of dark chocolate discs for melting
02 -
1 cup of white chocolate discs for melting
03 -
48 small pretzel twists
→ For Sheep Decorations
04 -
24 candy eyes, each 3/16 inch
05 -
3 tablespoons of white sprinkle nonpareils
→ For Bunny Decorations
06 -
24 nonpareil sprinkles in black or navy
07 -
12 heart-shaped sprinkles in pink
→ Additional Decorations
08 -
2 tablespoons of pastel-colored sprinkles
# Instructions:
01 -
In a small bowl, microwave the chocolate at half power for 1–2 minutes. Stir it up until smooth, reheating in 15-second increments if necessary. Pour into a ziplock bag, and snip one corner to use for piping.
02 -
Coat the pretzels in the melted white chocolate, letting the extra drip off. Cool them in the fridge until the coating sets. Draw on a bunny face with the chocolate, stick on nonpareil eyes and a pink heart for the nose. Use a food marker to add whiskers.
03 -
Dip pretzels into white chocolate, then sprinkle them completely with nonpareil sprinkles. Cool in the fridge. Pipe a dark chocolate face and floppy ears, then attach candy eyes.
04 -
The pretzels can either be coated in dark chocolate with sprinkles added right away or chilled first and then drizzled with colorful white chocolate for a finished design.
# Notes:
01 -
Can stay fresh for up to two weeks when stored in an airtight container at room temperature.
02 -
Feel free to swap white chocolate discs with almond bark, candy melts, or regular white chocolate.
03 -
Perfect for gifting—pack them in small clear bags.