Ingredients
Equipment
Method
Prepare your workspace.
- Line two large baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze. Arrange your sprinkles, candy eyes, and other decorations within easy reach.
Melt your chocolate.
- Place white chocolate melting discs in one microwave-safe bowl and dark chocolate melting discs in another. Microwave each bowl separately on 50% power in 30-second intervals, stirring thoroughly after each. Continue until the chocolate is smooth and completely melted, taking care not to overheat it.
- Once melted, transfer a small amount of dark chocolate into a piping bag or a Ziploc bag with a tiny corner snipped off for detailing. You might also transfer some melted white chocolate to a separate piping bag for the bunny faces.
Dip the pretzels.
- Dip each pretzel twist into the melted chocolate, either completely submerging it or partially coating one side. Use a fork or a dipping tool to gently lift the pretzel out.
- Tap off any excess chocolate against the side of the bowl to ensure a smooth, even coating. Carefully place the dipped pretzel onto the prepared parchment-lined baking sheet.
Decorate with sprinkles (general).
- Immediately after dipping, while the chocolate is still wet, sprinkle some pretzels with pastel sprinkles. Work quickly so the sprinkles adhere properly. Once decorated, place them on the baking sheet to set. Chill these in the refrigerator for 10-15 minutes until the chocolate is firm.
Make Easter Bunny Pretzels.
- Dip 12 mini pretzel twists into the melted white chocolate, tapping off any excess. Place them on the parchment paper. Let them chill in the refrigerator for about 5 minutes until just slightly set but still tacky.
- Using the white chocolate in a piping bag, pipe a small round area on each pretzel for the bunny's face. Gently place two black nonpareil sprinkles for eyes and one pink heart sprinkle for the nose on each face. Use an edible food marker to draw small whiskers on either side of the nose. Chill these bunny-faced chocolate dipped pretzels until completely set.
Create Easter Sheep Pretzels.
- Dip 12 mini pretzel twists into the melted white chocolate, ensuring a full coating. Immediately, while the chocolate is very wet, coat these pretzels generously with white nonpareil sprinkles. Gently press the sprinkles so they adhere well, creating a woolly texture.
- Place them on the parchment-lined baking sheet and chill for 10 minutes until firm. Once set, use the dark chocolate in a piping bag to pipe a small oval shape onto each pretzel for the sheep's face. Add two tiny dots with the dark chocolate for ears, then drag a toothpick through each dot to create an ear shape. Immediately place two small candy eyes onto the dark chocolate face. Chill these adorable chocolate covered pretzels for Easter until fully set.
Nutrition
Notes
For best results, use high-quality melting chocolate wafers or candy melts for a smooth finish and firm set. Avoid regular chocolate chips. Mini pretzel twists are ideal, but rods also work well. When coloring white chocolate, use oil-based food coloring to prevent seizing. Always melt chocolate on low heat, stirring frequently, and ensure no water enters the chocolate to prevent seizing. Tap off excess chocolate for an even coating. Apply sprinkles immediately while chocolate is wet. Store finished pretzels in an airtight container at room temperature for up to two weeks, away from heat and direct sunlight. These make excellent gifts packaged in cellophane bags. Experiment with different chocolate flavors or toppings like crushed nuts, dried fruit, or crushed candies. If chocolate seizes, stir in a teaspoon of vegetable oil to smooth it out. Nutrition information is estimated based on common ingredients and serving sizes and may vary.