Easter Chocolate Pretzels (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
1 cup of white chocolate wafers, ready to melt
02 -
1 cup of dark chocolate wafers, ready to melt
03 -
48 small pretzel pieces or twists
→ Sheep Decorations
04 -
24 edible eyes, each about 3/16 inch in size
05 -
3 tablespoons of white sprinkle dots (like nonpareils)
→ Bunny Toppings
06 -
24 tiny dark-colored sprinkle dots (like black or blue)
07 -
12 small heart sprinkles in pink
→ Extra Toppings
08 -
2 tablespoons of pastel-colored sprinkle mix
# Preparation Steps:
01 -
Put the chocolate wafers in a microwave-friendly bowl. Heat on 50% power for about one or two minutes, stirring until it's smooth. If it’s not completely melted, heat for 15 extra seconds at a time. Pour the melted chocolate into a ziplock and snip a small corner off to make a simple piping tool.
02 -
Coat individual pretzel pieces in white chocolate and shake off any extra. Let them chill in the fridge until firm. Add a bunny face by using the white chocolate to pipe facial details. Stick on sprinkles for eyes and a pink heart for the nose. Use a food-grade marker to sketch whiskers.
03 -
Dip pretzels in white chocolate and sprinkle them quickly with white nonpareils before the chocolate hardens. Let set completely in the fridge. Add sheep faces and ears using dark chocolate as the piping material, then pop the edible eyes into place.
04 -
Dunk pretzel pieces into the melted dark chocolate and sprinkle decorations right away. Or, let the coated pretzels cool first, then drizzle over them more melted white chocolate in fun patterns or colors.
# Additional Tips:
01 -
You can keep these stored in a sealed container for up to two weeks at room temperature.
02 -
Candy melts, almond bark, or regular chocolate work as substitutes for melting wafers.
03 -
Pack them in clear treat bags as a thoughtful gift option!