I have always enjoyed making fun treats for holidays for my boys, like these shamrock pretzels. When they were younger we would dip and decorate marshmallows and pretzels. It was always a fun time and got them in the kitchen.
Nowadays, they are in school but I get the chance to surprise them when they get home. Surprise them I did. It’s been a while since I’ve been inspired to make a fun treat. The holidays were busy, kids have been sick, there are lots of reasons but I quickly remembered how much we all enjoy them. I enjoy making them and seeing their faces while they just plain enjoy them.
The more pretzel shamrocks I made the more they really began to look like shamrocks. It takes one or two to get into a rhythm of getting the pretzels place just right as well as the popsicle stick. Be patient. Smooth the candy to cover any bare spots on the pretzel. Use wax paper, not parchment. You can easily peel them from the waxed paper. Place them so they are touching. Your fork and spoon will be your greatest assets when making these pretzel shamrocks.
I wrapped a few in cellophane bags and tied with kelly green ribbon for my kids to hand out to a few friends. They would certainly be fun for a class party. Thank you to Carlee from Cooking with Carlee for hosting this festive event.
More fun treats to make the family.
Giant Milk Chocolate Chip Cookie
Ingredients
- 1 (12 ounce) package green candy melts
- 1 teaspoon shortening (Crisco)
- 30 pretzel twists
- 10 Popsicle sticks
Instructions
- Line two rimmed baking sheets with waxed paper, not parchment.
- In a microwave safe bowl combine candy melts and shortening. Melt according to package directions stirring occasionally until melted.
- Using a fork coat pretzels in melted candy and place on waxed paper next to each other to form a 3 leaf clover, so they are touching. Place a popsicle stick in the middle and spoon a bit of candy over the stick to adhere to the pretzels. Smooth candy with back of spoon.
- Allow to set and package as desired.
Shared at Weekend Potluck
Beef and Guinness Pie from Everyday Eileen
Chocolate Guinness Cake from Cindy’s Recipes and Writings
Chocolate Irish Cream Truffles from The Freshman Cook
Celtic Knot Rolls from Cooking With Carlee
Colcannon from A Day in the Life on the Farm
Colcannon with Kale from Simple and Savory
Corned Beef and Cabbage from Tip Garden
Corned Beef Sliders with Horseradish Sauce from New South Charm
Double Chocolate Fudge for St. Patrick’s Day from Hezzi-D’s Books and Cooks
Fisherman’s Pie from Karen’s Kitchen Stories
Instant Pot and Slow Cooker Dublin Coddle from All That’s Jas
Irish Cheddar & Dried Cherry Soda Bread from Faith, Hope, Love & Luck
Irish Potato Leek Soup from House of Nash Eats
Irish Pub Salad from Cookaholic Wife
Irish Soda Bread Muffins from Jolene’s Recipe Journal
Irish Soda Bread Scones from Strawberry Blondie Kitchen
Leprechaun Bait from Palatable Pastime
Pretzel Shamrocks from Family Around the Table
St. Patrick’s Day Lucky Chow from Soulfully Made
Whether or not your kids are back in school summer is quickly coming to a close for 2017. The school lunch menu plan for week 4 includes some dishes that use up summer produce.
Do your kids love salad? My son does. From the moment he tasted this 
When I include salads in the lunch box I often include a bread. If the zucchini in your garden has gone crazy try these zucchini chocolate chip muffins from 
If sandwiches are more your child’s thing this Italian pressed sandwich from 
If you’re trying to get more veggies in your kids these parsnip chips from 
This weeks treat comes from 
