Fun Easter Pretzels (Print Version)
# Ingredients:
→ Base Ingredients
01 -
48 little pretzel pieces
02 -
1 cup of white chocolate discs for melting
03 -
1 cup of dark chocolate discs for melting
→ For Sheep Decorations
04 -
24 edible eyes (tiny size, about 3/16 inch)
05 -
3 tablespoons of white sprinkle dots
→ For Bunny Decorations
06 -
24 tiny nonpareil sprinkles in black or dark blue
07 -
12 small pink heart sprinkles
→ Additional Decorations
08 -
2 tablespoons of pastel sprinkle mix
# Instructions:
01 -
Place chocolate discs in a microwave-safe bowl. Warm on 50% strength for 1 to 2 minutes. Stir until smooth and reheat for 15-second bursts if needed. Scoop into a zip bag and snip the corner to use like a piping tool.
02 -
Start by dipping pretzels into the melted white chocolate. Shake off extra chocolate and let cool in the refrigerator until set. Use the bagged chocolate to pipe bunny faces. Add the little sprinkle eyes and a pink sprinkle for the nose. Draw whisker details with a marker safe for food.
03 -
Coat pretzels in the white melted chocolate and sprinkle with white dots right away. Chill until firm. Use the dark chocolate to pipe the sheep’s face and ears, then attach the edible eyes while still soft.
04 -
Cover pretzels in the melted dark chocolate, then decorate right away with pastel sprinkles. Alternatively, refrigerate dipped pretzels to set, then drizzle with extra melted white chocolate in different colors.
# Notes:
01 -
Store in an airtight container at room temperature for up to two weeks.
02 -
Use other options like almond bark, candy melts, or regular chocolate if you can’t find melting discs.
03 -
These are perfect for gifting—pack them in clear bags to show them off.