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White chocolate pretzel hearts stacked on a plate, ready to serve.
Tina

White Chocolate Pretzel Hearts

Crispy pretzels filled with creamy white chocolate and topped with festive sprinkles—these sweet and salty bites are as easy to make as they are fun to share. A perfect no-bake treat for Valentine’s Day or any time you're craving something cute and crunchy.
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Prep Time 15 minutes
Chill TIme 20 minutes
Servings: 48 pretzel hearts
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 48 small pretzel twists
  • 7 oz white melting wafers
  • XO sprinkles (or any festive sprinkle mix that makes your heart flutter

Method
 

  1. Grab a baking sheet and line it with parchment paper. This gives you a clean surface to work on.
  2. Lay out the pretzels in a single layer on the parchment paper. Each pretzel should be spaced out and flat.
  3. Place your white melting wafers into a piping bag and microwave in 20-second bursts. After each round, gently squeeze the bag to mix the chocolate. Repeat until the chocolate is smooth and fully melted.
  4. Snip the tip of your piping bag with a small cut. You only need a tiny opening. Carefully pipe the melted white chocolate into the center of each pretzel. The chocolate should fill the middle space and form a heart shape.
  5. While the chocolate is still warm, add your sprinkles. Use as many or as few as you like.
  6. Place the baking sheet in the freezer for 20 minutes, or in the fridge for about an hour if you’re not in a hurry. This helps the chocolate set properly and gives you firm, crunchy, sweet and salty pretzel hearts.