3CupCandy wafers1 cup each - Pink White & Purple Melting wafers
2tablespoonShortening
2tablespoonValentines Sprinklesto taste
Instructions
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Unwrap caramels and cut them in half with a sharp knife.
Lay 24 mini pretzels in a single layer on the prepared baking sheet (you may need 2 baking sheets or to work in batches depending on the size)
Lay ½ of a caramel on each pretzel.
Place in the oven for about 5 minutes or until caramels are softened.
Remove from the oven and quickly press the remaining pretzels into the caramel.
Allow the pretzels to cool completely on the baking sheet.
Place purple candy melts in a microwave safe bowl with about a teaspoon of shortening. Microwave in 30 second increments stirring between each until the candy is completely melted and smooth.
Alternately you can place them in the bowl of a double boiler or in a heat safe bowl over a pan of water. Heat over med/high heat stirring frequently until completely melted. If necessary to achieve a smooth consistency add in shortening a teaspoon at a time until the melts are perfectly smooth.
Dip ⅓ of the pretzel sandwiches about halfway into the melted chocolate. Repeat with the white and pink candy melts until all the pretzels are dipped.
Place the remaining melted chocolate in a piping bag and clip of the point to create a small opening.
Drizzle the purple chocolate over each pretzel until they are all covered.
Repeat the melting and drizzling process with the pink candy melts.
Repeat the melting and drizzling process with the white candy melts. Immediately after drizzling on the white chocolate sprinkle on Valentine’s sprinkles.
Allow to cool completely and enjoy!
Notes
Store in an airtight container at room temperature for 3-5 days.