Easter Pretzel Snacks (Print Version)
# Ingredients:
→ Base Ingredients
01 -
48 mini pretzel twists or pieces
02 -
1 cup of white chocolate discs for melting
03 -
1 cup of dark chocolate discs for melting
→ For Sheep Decorations
04 -
24 tiny edible eyes (about 3/16 inch)
05 -
3 tablespoons of white round sprinkles (nonpareils)
→ For Bunny Decorations
06 -
24 small dark blue or black sprinkle rounds (nonpareils)
07 -
12 little heart-shaped pink sprinkles
→ Additional Decorations
08 -
2 tablespoons of pastel-colored sprinkle mix
# Instructions:
01 -
Pop the chocolate wafers into a microwave-safe bowl. Heat at 50% power for 1-2 minutes. Stir until smooth, reheating for 15 seconds at a time if needed. Transfer the melted chocolate into a ziplock bag, then snip one corner to make a piping tool.
02 -
Dip pretzels in white chocolate, shaking off any extra. Put them in the fridge to set. Use the white chocolate to pipe on a bunny's face. Add sprinkle eyes and a heart-shaped sprinkle as the nose. Draw the whiskers with a food-safe marker.
03 -
Coat pretzels in melted white chocolate, then immediately sprinkle them with white dots. Chill until the chocolate hardens completely. Pipe on a sheep face and ears with dark chocolate, then attach little edible eyes.
04 -
Dip pretzels into dark chocolate and cover them with pastel sprinkles while still wet. Or, once they're chilled and set, decorate them with drizzles of melted white chocolate in different colors for a fancy touch.
# Notes:
01 -
Store in an airtight container at room temperature for up to 2 weeks.
02 -
Feel free to use candy melts, almond bark, or plain chocolate instead of wafers.
03 -
Pack these treats in clear bags for a cute homemade gift.