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.