AuthoradminCategoryChocolate, Snacks, St. Patrick\'s Day, VegetarianDifficultyBeginnerHappy St. Patrick’s Day! Looking for a fun edible craft to make with your kids on this festive holiday? These Shamrock Chocolate Covered Pretzels are super easy and very tasty too. All you need to have on hand is white chocolate, food coloring, sprinkles, m&m’s and pretzels. The shamrock is the symbol of Ireland & is not to be confused with the four leaf clover. So that means you need 3 pretzels and a stem for each treat…
Line a baking tray with wax paper.
Melt the chocolate and the oil (this keeps it smooth and easy to work with) I prefer the Bain-marie method or double burner method. Place a skillet over a saucepan. The saucepan should have about 1-2 inches of water. Be sure the water does not touch the skillet. Bring the water to a boil and then down to a simmer. Place the chocolate & oil in the skillet. Let it melt, mixing frequently.
Add the food coloring until you get the color you love.
Next, dip the pretzels letting the extra chocolate drip off. I like to use a pair of tongs for the dipping, it makes this a whole lot less sticky to do. Using your fingers can be a total mess!
Working on the lined baking sheet: place the pretzels to form a clover and the stem, make sure they are touching each other so when the chocolate dries your shamrock pretzels stick together. With a small spoon, place a dollop of chocolate in between the pretzel twists, place the stick in there for the stem. Gently press an m&m in the center.
Sprinkle on the sprinkles (any color you like) Finally, let these set in the fridge until hardened, about 30 minutes.
Ingredients
Directions
Line a baking tray with wax paper.
Melt the chocolate and the oil (this keeps it smooth and easy to work with) I prefer the Bain-marie method or double burner method. Place a skillet over a saucepan. The saucepan should have about 1-2 inches of water. Be sure the water does not touch the skillet. Bring the water to a boil and then down to a simmer. Place the chocolate & oil in the skillet. Let it melt, mixing frequently.
Add the food coloring until you get the color you love.
Next, dip the pretzels letting the extra chocolate drip off. I like to use a pair of tongs for the dipping, it makes this a whole lot less sticky to do. Using your fingers can be a total mess!
Working on the lined baking sheet: place the pretzels to form a clover and the stem, make sure they are touching each other so when the chocolate dries your shamrock pretzels stick together. With a small spoon, place a dollop of chocolate in between the pretzel twists, place the stick in there for the stem. Gently press an m&m in the center.
Sprinkle on the sprinkles (any color you like) Finally, let these set in the fridge until hardened, about 30 minutes.
