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.
Servings: 80
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.