Buttercream Dipped Pretzels with Toffee Bits
I have to warn you, there’s some serious sweet-toothage coming up ahead!!?Regardless of whether or not you enjoy or celebrate Valentine’s Day, these fancy pretzels are the perfect bite-sized treat and sure to become a hit at your next party!
These Buttercream Dipped Pretzels are just the right combination of salty and sweet, with a deliciously rich coating and a sprinkle of eye-catching, irresistible toffee bits. I thought it was about time to take a break from all the healthy eats I’ve been featuring in this online space of mine, and dive into what I consider my occasional (and well-earned!) treat.?
I’m all about staying in this winter in my nice, cozy condo. Before we even start on my hermit-like winter ways, you know you’ll take any excuse you can get yourself to stay in out of the cold.❄Of course, snuggly weekend days in call for hot cocoa, DIY projects and all things girly. Can these Buttercream Dipped Pretzels get any cuter?
Buttercream is a delicious new discovery of mine, and is surprisingly super easy to make. It calls for pretty much all my guilty pleasures, including butter, icing sugar and whipping cream – yum!! The trick to getting these pretzels to look so perfect is to create a white and pink icing, then scrape the pink icing into a Ziploc bag with a tiny hole cut out at the bottom for drizzling. You’ll want to keep reheating your buttercream icing every once in a while for the perfect consistency in order to completely coat each pretzel.
It can be a bit time consuming to play around and get the right look, but the results are so tasty and worthwhile. If you’ve got some extra time this weekend, grab the ingredients and try this recipe out with a friend, then enjoy later on with a movie. It’s the most delicious project!!?
Are you going to make these Buttercream Dipped Pretzels? I’m tellingggggg you, they are seriously the best winter weekend project ever. If you make them, tag me on Instagram and Twitter – I’d love to see how they turn out!?
*Buttercream recipe adapted from The Kitchen Magpie