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Shamrock Chocolate Covered Pretzels

 1 bag (12 ounces) white chocolate chips
 1-2 tablespoons canola oil (chocolate should be smooth enough to work with)
 green food coloring
 mini pretzel twists
 mini pretzel sticks
 sprinkles
 green & brown peanut m&m's
1

Line a baking tray with wax paper.

2

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.

3

Add the food coloring until you get the color you love.

4

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!

5

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.

6

Sprinkle on the sprinkles (any color you like) Finally, let these set in the fridge until hardened, about 30 minutes.