These adorable Angel Pretzel Pops are heavenly. Each white chocolate dipped pretzel angel has lemon cookie wings and candy halo. They look just as sweet as they taste and make wonderful Christmas treats.
Ingredients for Angel Pretzel Pops
- 16 ounces melted white confectionery coating/Candy Melts, plus 10 extra wafers
- 10 pretzel rods
- 10 Archway Frosty Lemon Cookies (1 package)
- 10 Butter Rum or Lemon Life Savers Candies
- Black and Yellow Food Coloring Marker
Supplies for Angel Pretzel Pops
- Tall glass
- Parchment paper
- Baking sheets that fit in your freezer
How to Make Angel Pretzel Pops
Melt the white confectionery coating in a microwave safe bowl for 20-30 second increments until melted. Pour into a tall glass. Allow it to sit for 5-10 minutes to cool slightly, so it’s thicker and will create a thick coating on your pretzels.
Dip a pretzel rod into the melted candy coating. Remove pretzel and allow the excess coating to drip back into the glass. Hold the pretzel over the glass for 30 seconds, then set it on a parchment paper lined baking sheet. Repeat, coating all 10 pretzel rods. When you get to the bottom of the glass, you will need to use a knife or spatula to brush the candy coating over the pretzels.
Pop the pretzels in the freezer for 5-8 minutes until the candy coating sets.
Cut each lemon cookie in half. You’ll have one petal that has been cut in half. Cut it off. When you put those two cut edges together, the cookies form wings.
Use your food coloring markers to draw faces and hair on 10 white candy wafers.
Attach one candy wafer head at the top of each pretzel using some melted candy coating. Attach a Life Saver flat over top of the candy head, creating a halo.
Attach the two cookie halves together using some melted candy coating. Allow the candy coating to dry. Lift the cookies up from your work surface, making sure they aren’t sticking, then set them back down and use some candy coating to attach the pretzel to the cookie wings.
Store in an airtight container for up to a week.
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