AuthoradminCategoryChocolate, Snacks, St. Patrick\'s Day, VegetarianDifficultyBeginner<span style="color: #555555; font-family: 'palatino linotype', palatino, serif; font-size: 14px;">Happy St. Patrick’s Day! Looking for a fun edible craft to make with your kids on this festive holiday? These </span><strong style="margin: 0px; padding: 0px; border: 0px; font-variant-numeric: inherit; font-stretch: inherit; font-size: 14px; line-height: inherit; font-family: 'palatino linotype', palatino, serif; vertical-align: baseline; color: #555555;">Shamrock Chocolate Covered Pretzels</strong><span style="color: #555555; font-family: 'palatino linotype', palatino, serif; font-size: 14px;"> 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…</span>
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.
