Shamrock Pretzels

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
Learn about The Spruce Eats' Editorial Process
Updated on 06/22/21
Shamrock pretzel recipe

The Spruce Eats / Victoria Heydt

Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 24 servings
Yield: 24 cookies
Nutrition Facts (per serving)
81 Calories
5g Fat
9g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 24
Amount per serving
Calories 81
% Daily Value*
Total Fat 5g 6%
Saturated Fat 3g 14%
Cholesterol 3mg 1%
Sodium 27mg 1%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 0%
Total Sugars 8g
Protein 1g
Vitamin C 0mg 0%
Calcium 29mg 2%
Iron 0mg 0%
Potassium 43mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Shamrock pretzels are a fast and easy St. Patrick's Day candy recipe. This one is perfect for kids to help with! All you need are pretzels, green candy coating, and the patience to arrange them into shamrock shapes. We think these make a cute candy on their own, but they also make fun toppers for St. Patrick's Day cakes or cupcakes and other desserts.

Ingredients

  • 12 ounces green candy coating

  • 90 mini twist pretzels (3 to 4 cups)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for shamrock pretzels
    The Spruce Eats / Victoria Heydt

  2. Place the green candy coating in a microwave-safe bowl. Microwave in 30-second increments, stirring well after every 30 seconds, until the coating is melted and smooth.

    Melted green chocolate
    The Spruce Eats / Victoria Heydt

  3. Cover several baking sheets with waxed paper or parchment paper.

    Cover baking sheet
    The Spruce Eats / Victoria Heydt

  4. Dunk a pretzel in the melted coating until it's completely covered. Take it out of the coating using a fork or dipping tools, and let the excess drip back into the bowl for a few minutes.

    Dunk in pretzels
    The Spruce Eats / Victoria Heydt

  5. Place the pretzel on the baking sheet. Repeat with a second pretzel, and when you place it on the baking sheet, position it so that the bottom of the second pretzel is touching the bottom of the first.

    Place pretzels on baking sheets
    The Spruce Eats / Victoria Heydt

  6. Repeat a third time, and this time, place the pretzel at the top of the other two so that they form a shamrock shape.

  7. Break a pretzel twist in pieces, so that you have a few short segments that can be the stems. Dip one stem piece in the coating, then position it at the bottom of the shamrock.

    Place in threes
    The Spruce Eats / Victoria Heydt

  8. Dip a small spoon or fork in the coating, and use it to add a dollop of coating in the center of the shamrock, just so that it has a smooth, even surface.

    Shamrock
    The Spruce Eats / Victoria Heydt

  9. Repeat with the remaining pretzels and coating, until you've made 24 shamrock shapes.

    Repeat
    The Spruce Eats / Victoria Heydt

  10. Refrigerate the trays to set the shamrocks, for about 15 minutes.

    Refridgerate
    The Spruce Eats / Victoria Heydt

  11. When set, use a paring knife to trim away any stray coating from the edges of the shamrocks.

    Use paring knife
    The Spruce Eats / Victoria Heydt

  12. Serve immediately and enjoy!

    Serve
    The Spruce Eats / Victoria Heydt

Tips

  • You can store these in an airtight container at room temperature for up to 2 weeks.
  • These also make really cute edible cupcake toppers!