Gourmet Chocolate Covered Pretzel Twists

Measure ingredients.

Melt white candy melts and ½ tsp coconut oil in the candy melting pot, stirring regularly.

Line a baking sheet with parchment or wax paper.

Dip 15 pretzel twists into the melted white chocolate, set on the lined baking sheet.

Chill in the refrigerator for 10-15 minutes.

Clean the pot, melt pink candy melts and ½ tsp coconut oil, stirring occasionally.

Line another baking sheet with parchment or wax paper.

Dip 15 pretzel twists into the melted pink chocolate, set on the lined baking sheet.

Chill in the refrigerator for 10-15 minutes.

Clean the pot, melt orange candy melts and ½ tsp coconut oil, stirring occasionally.

Line another baking sheet with parchment or wax paper.

Dip 15 pretzel twists into the melted orange chocolate, set on the lined baking sheet.

Chill in the refrigerator for 10-15 minutes.

Add more coconut oil to the remaining chocolates to make them runny enough to drizzle.

Drizzle melted chocolates over the pretzels using a saucier spoon, mixing and matching colors.

Mix clear vanilla extract (or vodka) and luster in a small bowl.

Paint the luster over the hardened chocolate pretzels using a cake brush.

Set silicone molds flat on a baking sheet.

Melt pink candy melts and coconut oil in the candy melt pot, stirring occasionally.

Spoon melted chocolate into the molds, scrape off excess, and tap the tray to remove air bubbles.

Chill in the freezer for 10 minutes.

Remove chocolates from molds, trim edges with a knife.

Paint seashells with the luster mix using candy tongs.

Attach a seashell to each pretzel with a small amount of melted chocolate.

Layer a paper cupcake box with paper shreds.

Stack gourmet chocolate pretzels in the box.

Close the box and deliver the treats!

Equipment Needed

Spice Level:

Allergens