Shamrock Pretzels
Celebrate St. Patrick's Day with these Shamrock Pretzels. These sweet and salty treats are easy, festive, and perfect for parties or gifts!
Equipment
- Parchment Paper
Ingredients
- mini pretzels twists
- pretzel sticks or lollipop sticks
- green candy melts melted
- sprinkles or other toppings
Instructions
- Place a piece of parchment paper, wax paper, or a silicone baking mat on a baking tray or table (if letting the chocolate dry at room temperature). This will help to easily remove the treats once the chocolate dries.
- Place a piece of parchment paper, wax paper, or a silicone baking mat on a baking tray.
- If you haven’t done so, melt the chocolate according to package instructions.
- Dip the mini pretzel twists in the melted chocolate and place on the prepared parchment paper in the shape of a shamrock.
- Dip half of a pretzel stick in chocolate and add to the middle of the pretzel shamrock. You can also use a lollipop stick instead of a pretzel stick to make a shamrock pretzel pop.
- While the chocolate is still melted, immediately add sprinkles or other toppings such as crushed nuts, candy, etc.
- Let the pretzel treats dry completely and carefully remove from the parchment or wax paper. Enjoy!
Notes
- Line the Baking Pan: Line a baking sheet or workspace with parchment paper or a silicone baking mat. This makes it easy to remove the treats once they’ve set.
- Prepare Your Toppings in Advance: Have your sprinkles or any additional toppings such as nuts, candy, etc. ready to go before melting the chocolate. This ensures a quick and smooth assembly process without the chocolate hardening.
- Get the Desired Consistency: If using candy melts and the chocolate appears too thick, you can add vegetable shortening 1 tsp at a time until you get a slightly thinner dipping consistency.
- Adding Food Coloring: If using white chocolate and adding food coloring, make sure they are oil based rather than water based. Water based extracts and food coloring can cause the chocolate to seize up and get grainy.