Pretzel Chocolate Rounds

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.

Print Recipe

Chocolate Pretzel Rounds

This very easy-to-make treat comes together in minutes. Crunchy and chocolatey with a bit of saltiness, these sweets pack a whole lot of flavor in a small bite.

Prep Time20 minutes mins

Cook Time5 minutes mins

Total Time25 minutes mins

Servings: 80

Author: Terri @ that's some good cookin'

Ingredients

• 80 small square pretzels
• 80 Hershey's Kisses check packages for counts
• 1 10 ounce bag Cadbury Mini Eggs or other candy coated chocolate pieces of choice

Instructions

• Preheat oven to 225 degrees F. Line two cookie sheets or large, rimmed baking pans with parchment paper or silicone baking mats. Set aside.
• Place 40 pretzel squares on each baking pan. Place an unwrapped Kiss on top of each pretzel. Bake for 4-5 minutes until the Kisses are soft and shiny and still have their shape.
• Remove pan from oven and gently press a candy coated chocolate egg into each softened chocolate Kiss. Allow to cool completely. Store in an airtight container at room temperature.

Notes

• To check for softness of the chocolate Kiss, gently press a candy coated chocolate egg into one of the Kisses. The chocolate Kiss should not offer any resistance when the candy egg is pressed into it. The egg will be nestled into the soft chocolate and rest against the pretzel. If the Kisses have not softened enough, return them to the oven for another minute. Store in an airtight container at room temperature.
• Do NOT store in the refrigerator. Refrigeration will cause the candies to sweat as they warm to room temperature.
• Recipe slightly adapted from Taste of Home.

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