1 bag of tiny twists
Ghirardelli chocolate wafers
Mini Chocolate chips
Golden Yellow royal icing
2 egg whites
1 C powder sugar
1/2 tsp cream of tartar
golden yellow gel food coloring
-Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
-If icing is not stiff enough add 1/4 C powder sugar.
– Spoon the icing into a bowl.
-Add several drops of golden yellow gel food coloring in the large bowl of icing. Stir well to mix the color.
-Spoon the icing into a pastry bag with a small tip.
Chocolate Pretzel Directions:
-Line a cookie sheet with wax paper.
-Using a double boiler place the chocolate wafers in the top pot. Watch carefully as the chocolate wafers begin to melt.
-When the chocolate wafers have melted dip the pretzels into it. Immediately after place them on the wax paper lined cookie sheet.
-While the chocolate covered pretzel is still hot add the mini chocolate chips for the ears and the candy eyes for the owl eyes.
-Allow the chocolate covered pretzel to cool.
-Now using the golden yellow icing draw a triangle going over it again to outline the triangle then fill it in with more of the golden yellow icing.