Chocolate Easter Pretzels (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 cup dark chocolate designed for melting
02 -
1 cup white chocolate melting treats
03 -
48 small pretzel knots
→ For Sheep Decorations
04 -
24 tiny candy eyeballs (around 3/16 inch)
05 -
3 tablespoons white sugar pearls
→ For Bunny Decorations
06 -
24 black or deep blue sugar pearls
07 -
12 pink sprinkle hearts
→ Additional Decorations
08 -
2 tablespoons light-colored party sprinkles
# Instructions:
01 -
Melt chocolate discs in the microwave at half power, stirring every minute or so until smooth. Heat longer in short bursts if lumps remain. Pour into a zip bag and snip the corner off for piping.
02 -
Coat pretzels in white chocolate, shake off the extra, and let chill until they set. Add a white chocolate face, attach sugar pearl eyes, and stick a heart for the nose. Draw whiskers with a marker that uses food-safe dye.
03 -
Coat pretzels completely with white chocolate, sprinkle generously with sugar pearls, and let chill. Make the face and ears from dark chocolate, then press candy eyes into place.
04 -
Either cover in dark chocolate and sprinkle right away, or coat in dark chocolate, chill until firm, then drizzle with tinted white chocolate for accents.
# Notes:
01 -
Keep in a sealed container on the counter for up to 14 days.
02 -
Swap white chocolate with melts, almond bark, or candy discs if you'd like.
03 -
Place decorated treats in clear bags tied with ribbon for gifts.