• Steps:

Pretzels

• Melt the chocolate/almond bark in a double boiler or in the microwave using package directions and put into a thin tall glass.
• In the meantime, line up each of your colored sprinkles in a row, one on top of the other, on a piece of parchment paper.
• Dip one side of pretzel (about half) into chocolate and let the excess drip off.
• Take the dipped pretzel and lay at the one end of the sprinkles and roll it through them.
• Set aside to set and continue with the rest of the pretzels.
• At some point your sprinkles will start to mix. Once they do, just mixed them good and roll the dipped pretzel into the mixture for some different looking pretzels 🙂 .

Cherries

• Drain the juice from the jar of cherries. If making these kid friendly than skip to Step 4 below.
• If making boozie cherries then drain them a day or two before you want to dip them and replace the liquid, in the same jar, with your preferred liquor. Let marinate in the refrigerator for a day or two.
• Drain cherries from jar (keep alcohol flavored liquid for use in other drinks…have fun, make something up!)
• Put cherries on a few paper towels to continue to soak up any liquid. Gently press the tops with some more paper towels. You want to get the cherries as dry as possible. Let dry for 30 minutes at room temperature.
• Dip half of the cherries into the white chocolate/almond bark, allowing excess to drip off, then dip into the blue sugar and lay on parchment paper to dry/harden.
• Continue with rest of the cherries and serve them on a pretty dish.

Bark

• Add any left over melted chocolate or almond bark to a piece of parchment and use a offset spatula to create a thin layer.
• Sprinkle evenly with left over sprinkles, sugars and cherries.
• Add nuts, optional, and let dry at room temperature for 1 hour.
• Break up bark and serve in mini cupcake liners.