I’m not Irish – nor do I really get into the corned beef thing.
She kept the little holes in the pretzels open but I went ahead and double dipped to completely cover these once plain pretzels.
I made a huge mess when making these…
Just be sure to lay down the wax paper, grab the kiddos (or yourself if you’re like me) and go to town.
So, here’s the run down:
adapted from Sun Scholars
1 (16 oz) package Vanilla CandiQuik Coating
Mini pretzel twists
Green sugar sprinkles
1. Melt CANDIQUIK Coating according to directions on package.
2. Using fingers or tongs, dip a pretzel in the melted candy coating, making sure each side is completely coated; let excess drip off. Place the pretzel onto wax paper.
3. Repeat step 2 with the second and third pretzels, pushing each next to each other on the wax paper to form the shape of a shamrock. Next, break off a small piece of a pretzel and dip in the candy coating; press into the middle of two pretzels as the stem. Let set.
4. Once set, remelt the CandiQuik if needed for a few seconds in the microwave. Grab the “stem” of the shamrock and re-dip the entire shamrock, place on wax paper to set.
5. Pour the remaining Vanilla CANDIQUIK into a piping bag (or a plastic bag with a small corner cut off) and outline the shamrock pretzel with the candy coating. Over a bowl, quickly sprinkle with green sugar sprinkles. You’ll save yourself sprinkles and a big(er) mess.