Yield: 1 Servings
|½ cup||Chocolate chips|
Put sprinkles on plate. Poke pretzel-size holes in bottom of all egg carton cups. Heat chocolate and butter in skillet. Spread chocolate on ½ -¾ of the pretzels. Roll in sprinkles. Poke pretzels into egg cartons. Chill to set in the refrigerator.
Posted to recipelu-digest Volume 01 Number 171 by KJAlbums@... on Oct 27, 1997