Here’s a fast little treat that can be adapted for any occasion just by changing the candy which is put in the middle of the chocolate. As you can see, I have elected to use Cadbury Mini Eggs.
Back in the day before I developed a chocolate allergy, I used to stock up on bags of those candies each Easter season. Everyone in the family knew that those were MY bags and that some unfortunate circumstances would emerge in the life of anyone who thought otherwise.
The universe, however, has a way of evening scores. Since I now have that chocolate allergy thing going on in my life, I am reliant on other family members to help me with “how does it taste”. My husband was a veritable fount of encouragement as he delivered the following statement with a nonchalant shrug and a nearly flat tone, “It tastes really good.”
Hmm. Succinct. Verbally compact. No frills. Plenty of time left for eating more treats. That’s my man.
On the other hand, my sweet Kade knocked it out of the ball park with his joyfully enthusiastic, “I love dese tings! They taste so gweat!” I smiled brightly to myself and then looked down to see that he had devoured 9 of them in only a couple of minutes.
I love “recipes” like this one. It’s pretty much all about assembly with no mixing or measuring skills required. Three ingredients and some mad hot-pad skills and you’re on your way.
Lay out 40 pretzel squares per baking pan. The pan should be lined wither with parchment paper or a silicon baking mat.
Place an unwrapped chocolate Kiss on each pretzel. This picture shows the Kisses after they have been baked. You can see how shiny they are at this point, but can still hold their shape.
Working quickly, gently press a Mini Egg into the soft chocolate. Allow to cool. The chocolate will get firm. Store in an airtight container at room temperature. Do not store in the refrigerator. Refrigeration will cause the chocolate and candies to sweat when they are removed from the refrigerator.