Sweet Easter Pretzels (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 cup of white chocolate wafers for melting
02 -
1 cup of dark chocolate wafers for melting
03 -
48 tiny pretzel pieces
→ For Sheep Decorations
04 -
24 edible eyes (3/16 inch size)
05 -
3 tablespoons of white sprinkle nonpareils
→ For Bunny Decorations
06 -
24 mini dark blue or black sprinkle dots (nonpareils)
07 -
12 small pink sprinkle hearts
→ Additional Decorations
08 -
2 tablespoons of sprinkle mix in soft colors
# Instructions:
01 -
In a microwave-safe dish, warm chocolate wafers at 50% power for about 1–2 minutes. Stir until the chocolate is smooth, microwaving an extra 15 seconds if needed. Transfer the melted chocolate into a zip-top bag and snip off a corner to make a handy piping tool.
02 -
Coat pretzels in melted white chocolate, letting the excess drip off before chilling them in the fridge. Once cooled, draw on a bunny face using more melted white chocolate. Add sprinkles for the eyes and nose—a heart for the nose works great! Use a food pen to sketch some whiskers.
03 -
Dip the pretzels in white chocolate and sprinkle with nonpareils immediately. Let them chill until they harden. Use the dark chocolate to pipe on the sheep’s face and ears, and press in the edible eyes while the chocolate is still soft.
04 -
Dunk the pretzels in dark chocolate, then sprinkle with pastel decorations while still wet. Alternatively, cool them first, then add a drizzle of melted white chocolate in different colors for a fun twist.
# Notes:
01 -
Store in an airtight container for up to 2 weeks at room temperature.
02 -
You can switch out the melting wafers for candy melts, almond bark, or even regular bars of chocolate.
03 -
These make a lovely homemade gift when wrapped in clear treat bags.