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Sweet and Salty Pretzel Valentines Treat

By: | February 4, 2017 | Tags: | 4 comments

Mini pretzels twists
Pretzel crisps – Deli style
20 chocolate truffles
100g white Lindt chocolate
Heart sprinkles or any other you prefer (I used what I had in stock)
Cover 2 baking trays with parchment paper
Pack out the pretzels on the baking trays.  I filled one tray with Mini pretzels twists and the second tray with Deli style pretzel crisps.
Melt the chocolate at 30 second intervals in the microwave, stir with a metal spoon till no lumps visible. Do this one at a time and in separate glass bowls.
Once you melted the chocolate, scoop or pour the melted chocolate into the piping bag. The chocolate should not be ‘watery’ hot as it will be to runny.
I placed a plastic bag clip to seal the back end of the bag, before I snipped the tip, in the fridge in order for it to slightly cool down.
Snip the tip of the bag and slowly squeeze the chocolate onto the pretzel in a circular motion to cover the openings of the pretzel but leave the outer edges clear of chocolate.
Decorate with heart sprinkles. As I only had the small ones in stock, I used a pinch full on each, but you can also use the bigger ones and only add one bigger heart on the melted chocolate.
Just drop it onto the chocolate as you do not want it to sink too deep into the chocolate and not be visible.
Place your tray in the fridge or just leave it to harden and then enjoy this salty and sweet treat, or pack it up in small gift baggies.
Inspiration from Pinterest: The Paper Piñata
Modified, prepared, tried and tested by: Es Slabs

  1. These look incredible!

    • Thanks so much! I am trying to use up all small quantities of left over stock in the pantry and this is what happened. Easy, no bake and yummy as well. <3

  2. It’s colourful and it looks delish!
    Would love to try this

    • Thanks for the compliment. Its so easy, no bake and quick to make. I used what I had in the pantry, thus very versatile. Enjoy and let me know once you tried it what you think. Feedback always welcome.

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