Easter Pretzels (Print Version)
# Ingredients:
→ Base Ingredients
01 -
48 tiny pretzel twists
02 -
1 cup of white melting chocolate chips
03 -
1 cup of dark melting chocolate chips
→ For Sheep Decorations
04 -
24 small edible eyes (about 3/16 inch size)
05 -
3 tablespoons of tiny white sprinkles (nonpareils)
→ For Bunny Decorations
06 -
24 miniature dark blue or black round sprinkles
07 -
12 pink sprinkles shaped like hearts
→ Additional Decorations
08 -
2 tablespoons of pastel sprinkle mix
# Instructions:
01 -
Place the chocolate chips in a bowl that can go in the microwave. Heat them on medium power for a minute or two, stirring every 15 seconds at the end until smooth. Pour the chocolate into a ziplock bag and snip a tiny corner for easy piping.
02 -
Dip the pretzels in the melted white chocolate and shake off the extra coating. Let them chill in the fridge until firm. Pipe on a cute bunny face with the chocolate. Stick on tiny sprinkle eyes and use the heart sprinkle for its nose. Draw whiskers with the edible marker.
03 -
Coat the pretzels in the melted white chocolate and immediately sprinkle the nonpareils on top. Wait for them to harden in the fridge. Use the dark chocolate to draw on a sheep's face and ears, and pop the edible eyes into place.
04 -
Dunk pretzels into the dark chocolate and straightaway decorate with pastel sprinkles. Or let them set first, then drizzle over colorful melted white chocolate for extra flair.
# Notes:
01 -
Store in a closed container at room temp for up to two weeks.
02 -
You can substitute chocolate chips with candy coatings, almond bark, or regular chocolate bars.
03 -
Pack these in clear treat bags—they’re awesome for gifting!