Disney’s Frozen “Snowflake” Snacks

In the midst of snow day #2 in Texas (this never happens!), and considering my 5 year old just built her first snowman, I can’t help but have “Frozen” on my mind–Do you wanna build a snowman?…  So, for our afternoon snack the girls and I put together a quick snowflake treat that we think Elsa would approve of.  This was also a trial run for our upcoming “Frozen” party (this summer!): white chocolate covered pretzels dusted with blue sanding sugar and topped with an Elsa card that we snagged from Subway earlier in the week.

Frozen Snowflakes 2

If you’ve never made chocolate covered pretzels, please try it!  They are fairly quick to make, only require two ingredients (three if you use sugar or sprinkles), and are adored by adults and kids alike.   Using regular pretzels results in a unique shape that resembles snowflake pieces, but dipped pretzel rods would also make a fun icicle-shaped treat for your party.

For a party treat, make them days in advance!

Almond bark or Wilton melting chips
Sanding sugar or sprinkles (optional)
Parchment Paper
1.  Place the chocolate in a microwave-safe bowl.  Microwave in 30-second intervals until the chocolate is completely melted, stirring between each interval (you must stir the chocolate each time or the layer against the sides of the bowl will scorch!).
2.  Drop a pretzel into the bowl, cover with chocolate, and then lift out with a fork (I place the pretzel flat on a large dinner fork).  Then, tap the handle of the fork on the side of your bowl a few times to cause the excess chocolate to drop off.
3.  Slide the pretzel onto a piece of parchment paper (aluminum foil will also work).  Top with sanding sugar or sprinkles now, as they will begin to setup after a few minutes.
4.  Allow the pretzels to sit for approximately 20 minutes.  If you’d like to speed up the process, slide the parchment paper onto a plate and slip it in the fridge for about 10 minutes.
5.  You’re pretzels are now ready to eat.  If you’re making them ahead for a party, store them in an airtight container (I use a zip-lock bag) for up to a week.

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