by Sarah Steimer
Note: The amount of each ingredient you need depends solely on how much you want to make. I don’t even have a final count myself because I plan to make even more pretzels because they make great gifts.
- melting chocolates (You need this waxier consistency so the chocolate sticks to the food better. Can be found at candy/baking supply stores.)
- maraschino cherries, with stems
- Hershey’s kisses
- almond slices (small bags can be found in the baking section of your grocery store)
- pink icing (optional)
Melt chocolate over a double-boiler, which is basically just a metal bowl sitting over a saucepan of simmering water. Rinse and pat dry the cherries. Dip each cherry in, covering only the fruit and not the stem. Immediately place the cherry on a cookie sheet and add the kiss for the face. Place two almond slices between the kiss and the cherry for the mouse’s ears.
Once you have a full tray, place it in the freezer for a few minutes. This just helps the chocolate to set. After you remove them from the freezer, add a little pink icing nose using a small piping tip. If you don’t have a tip, fill a baggie with icing and cut the tiniest piece off one of the corners and pipe away.
The pretzels are much easier. Mix a handful into the chocolate until well-covered. Fish the pretzels out and place on a cookie sheet. Allow them to set in the freezer.
It’s best to store both pretzels and mice in the refrigerator, should your house get too warm and the chocolate start to melt. If you’re giving these away as gifts, be sure to tell the recipient this as well!
Recipe: Sarah Steimer (is this considered a recipe?)
Photos: Sarah Steimer
*Holiday Dozen is a collection of 12 cookie recipes that we’ll post every Sundays, Wednesdays and Fridays until Christmas. Click here for more from our dozen.