Description
These Sweetheart Pretzel Bites are the kind of little treat that hits both the sweet and salty cravings at once. They’re quick to put together, look adorable with those little heart sprinkles, and are easy to pack into small gift bags.
Ingredients
Units
Scale
- Mini pretzel twists, as needed
- Pretzel crisps, deli style, as needed
- 20 chocolate truffles
- 100 g white Lindt chocolate
- Heart sprinkles, as needed
Instructions
- Line 2 baking trays with parchment paper. Keep the trays close by because once the chocolate is ready, you’ll want to work fairly quickly.
- Arrange the mini pretzel twists on one tray and the deli style pretzel crisps on the second tray. Leave a little space between them so the chocolate doesn’t run into the next pretzel.
- Place the 20 chocolate truffles in a microwave safe glass bowl. Melt them in 30 second intervals, stirring well with a metal spoon after each interval. Keep going until the chocolate is smooth with no visible lumps. Don’t overheat it, as you want it melted and workable rather than very hot and runny.
- Place the 100 g white Lindt chocolate in a separate microwave safe glass bowl and melt it in the same way, using 30 second intervals and stirring between each one until smooth.
- Transfer each melted chocolate into a separate piping bag. Don’t fill the bags too much, as they’re easier to control when they’re only partly filled.
- If the chocolate feels very warm and runny, seal the back of the piping bag with a plastic bag clip and place it in the fridge for a few minutes. You’re looking for chocolate that’s soft enough to pipe but thick enough that it stays where you put it.
- Snip a small opening at the tip of the piping bag. Starting in the middle of each mini pretzel twist or pretzel crisp, slowly squeeze out the chocolate in a circular motion. Cover the openings in the centre, but leave the outer edges of the pretzel clear. This gives you a nicer finished shape and keeps that pretzel texture visible.
- Repeat with the other melted chocolate so you can use the chocolate truffles and white Lindt chocolate separately or mix the two styles across the trays.
- Add the heart sprinkles while the chocolate is still soft. If you’re using small heart sprinkles like I did, a little pinch on each pretzel works nicely. If you have larger hearts, just add one to the centre.
- Drop the heart sprinkles gently onto the chocolate rather than pressing them in. You don’t want them sinking too far into the melted chocolate.
- Place the trays in the fridge for about 15 to 20 minutes, or leave them at room temperature until the chocolate has completely set.
- Once firm, carefully lift the Sweetheart Pretzel Bites from the parchment and enjoy them straight away, or pop them into little gift bags for a simple Valentine’s treat.
Notes
Prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 54
- Sugar: 3.8 g
- Sodium: 18.2 mg
- Fat: 3 g
- Saturated Fat: 1.6 g
- Trans Fat: 0 g
- Carbohydrates: 6.1 g
- Fiber: 0.3 g
- Protein: 0.8 g
- Cholesterol: 3.7 mg
