Easter Pretzels (Print Version)
# Ingredients:
→ Main Ingredients
01 -
48 mini pretzels
02 -
1 cup of white chocolate discs, melted
03 -
1 cup of dark chocolate discs, melted
→ Sheep Details
04 -
24 small edible eyes (about 3/16 inch)
05 -
3 tablespoons of white nonpareil sprinkles
→ Bunny Details
06 -
24 super tiny dark blue or black nonpareil sprinkles
07 -
12 pink heart sprinkles for decorating
→ Extra Toppings
08 -
2 tablespoons of pastel sprinkle mix
# Instructions:
01 -
Break out a microwave-safe bowl and warm the chocolate discs on medium power for 1-2 minutes. Stir them smooth, zapping for 15 seconds more if needed. Pour the melted chocolate into a zip bag, snip a corner, and you've got a handy piping tool.
02 -
Coat pretzels in white chocolate, shake off any extra, and cool them in the fridge. Use a piping bag to add a little bunny face. Stick on tiny sprinkle eyes and a pink heart for the nose. Draw the whiskers on with a food-safe marker.
03 -
Dip the pretzels into white chocolate, then quickly sprinkle them with white nonpareils. Let them cool in the fridge. Use dark chocolate to pipe on ears and a face, and stick edible eyes where they go.
04 -
Cover pretzels in dark chocolate and sprinkle pastel colors right after. Or let them chill first and then drizzle with different-colored white chocolate for a fun twist.
# Notes:
01 -
Store in a tight container at room temp for up to 2 weeks.
02 -
Candy melts, almond bark, or regular chocolate all work fine instead of melting discs.
03 -
Wrap these in clear bags for a cute homemade present.