Ingredients
🔹 48 mini pretzel twists
🔹 1 cup white chocolate melting discs
🔹 1 cup dark chocolate melting discs
🔹 3 tbsp white nonpareil sprinkles (for sheep)
🔹 24 candy eyes (for sheep)
🔹 12 pink heart sprinkles (for rabbit noses)
🔹 24 black/navy nonpareil sprinkles (for rabbit eyes)
🔹 2 tbsp pastel sprinkles
Instructions
1️⃣ In a microwave-safe bowl, melt chocolate at 50% power for 1-2 minutes. Stir until smooth.
2️⃣ If not fully melted, return to microwave in 15-second intervals until smooth.
3️⃣ For piping, transfer melted chocolate into a small ziplock bag and cut a tiny hole in the corner.
✔ Dip pretzels in white chocolate, tapping off excess.
✔ Place on a wax paper-lined tray and chill until firm (3 minutes).
✔ Pipe white chocolate into the pretzel’s bottom opening to form a face.
✔ Add black sprinkles for eyes and a pink heart sprinkle for the nose. Chill again.
✔ Draw whiskers using a food coloring marker.
✔ Dip pretzels in white chocolate, tap off excess, and place on tray.
✔ Cover immediately with white nonpareil sprinkles and chill.
✔ Pipe dark chocolate into the top opening of the pretzel to form the face.
✔ Add chocolate dots for ears, then drag a toothpick through the dots to shape them.
✔ Immediately add candy eyes and chill again.
✔ Dip pretzels in dark/milk chocolate, tap off excess, and place on a tray.
✔ Add pastel sprinkles immediately and chill.
✔ For drizzle pretzels, chill plain pretzels first, then drizzle with melted colored chocolate.
✔ Store in an airtight container at room temperature for up to 2 weeks.
✔ Pack in cellophane bags for Easter baskets or ziplock bags for freshness.
Nutrition
- Calories: 44 kcal
- Sugar: 4g
- Sodium: 3mg
- Fat: 3g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g