Pretzel shamrocks

I’ve seen a bunch of variations of pretzel shamrocks bouncing around Pinterest and decided to make some for St. Patrick’s Day. One of my Army wife friends makes these treats with round pretzels and the striped Kisses. Either way, they’re totally delicious and addictive. You’ll be amazed at just how quickly a whole batch of these will disappear. And you may find yourself buying another bag or two of Kisses and M&MS to use up all of those leftover pretzels.

I have found that I can make about 70 candies per batch of ingredients. If you use the Easter M&Ms, about 20 or so of those will be pretzel shamrocks. The rest will be the remaining colors in the bag. The Easter M&Ms are a bit lighter green, so you could order bags of the kelly green M&MS from their website. M&M also sells a St. Patrick’s Day blend if that strikes your fancy. You can also switch out the colors to any holiday, season, or event.

My tips and tricks

The trick to making the pretzel shamrocks is to just melt the Hershey Kiss. You want it to be soft enough to smush down with the M&MS, but you also don’t want it to melt completely. A cool oven (at 200 degrees) for about 5-6 minutes does the trick. The Kisses will become very glossy. Lining your pan will prevent a giant mess of chocolate and will save time on clean up.

I like the press the first M&M down from the tip of Kiss into the bottom twist of the pretzel. I then use the other two M&Ms to make sure the Kiss chocolate spreads evenly over the pretzel. It takes a few tries to figure out the best way to place the M&Ms. Once you’re done with the pretzel shamrocks, you need to let the chocolate set. I like to pop mine in the freezer for about 5 minutes to firm up. Then they’re ready to eat, and they’ll disappear faster than a leprechaun!

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