These chocolate pretzel nests are the cutest treat for Easter. I am a huge lover of sweet and salty and this easy crunchy dessert hits the spot. These nests are a perfect activity for the kids for Easter and look adorable as part of your table setting. The chocolate and nut butter combination is delicious and complements the saltiness and the crunch of the pretzels perfectly. Everything comes together in just a few minutes in a stovetop double-boiler or in the microwave, and then sets in the freezer. I serve these on a bed of decorative arugula, to make these nests look even more festive for Spring.
Chocolate Pretzel Nests
- 2 cups broken up pretzel pieces (ideally pretzel sticks)
- 1 cup semi-sweet or dark chocolate chips
- ¼ cup nut or seed butter (I used almond butter)
- 1 tablespoon coconut oil (optional)
- Cadbury mini-eggs for presentation
- Hemp hearts for presentation
- Baby arugula for presentation
- Break each pretzel piece into 2-3 pieces.
- Create a double-boiler by filling a medium pot with 2 cups water. Bring to a simmer over medium-low heat. Place a heatproof bowl on top of the pot (be sure the bottom of the bowl is not touching the simmering water.) Add the chocolate chips, nut or seed butter, and coconut oil to the bowl. The coconut oil is not essential, but it helps make the mixture nice and smooth. Stir constantly until the chocolate is completely melted. Turn off the heat.
- Add the pretzel pieces to the melted chocolate mixture and mix to coat them fully. Using an ice cream scooper or 1/4 cup measuring cup, scoop the chocolate-covered pretzels onto a baking sheet lined with parchment paper.
- Freeze the chocolate pretzel nests for about 30 minutes, or until solid. Remove from the freezer and top them off with a few mini eggs and sprinkle with some hemp hearts which replicate “bird seeds”.
- Add baby arugula on a plate and top with the the bird nests. If you make these 1 day in advance, store them in the fridge as the chocolate will soften at room temperature or melt. Enjoy!