PREP TIME: 15min
100g mini grissini, divided
200g sprinkles, divided
1 cup pink candy melts
1 cup chocolate melts
Step 1: Line a cookie tray with baking paper.
Step 2: Divide the sprinkles by filling two cups with 100g of sprinkles each. Set sprinkles aside.
Step 3: In a microwave safe bowl, microwave the pink candy melts for 60 seconds. Stir the melted candy until a smooth icing consistency forms.
Step 4: Pick up one grissini and dip half of it into the pink icing. Then coat it in sprinkles by dipping it into one of the sprinkle cups.
Step 5: Place the coated grissini on the prepared tray.
Step 6: Repeat this process until the desired number of pink grissinis are coated. Use the same sprinkle cup for all pink grissinis.
Step 7: To create the chocolate grissinis, place the chocolate melts into a new microsafe bowl. Heat for 60 seconds and stir until a smooth chocolate icing consistency forms.
Step 8: Dip each remaining grissini into the chocolate icing and then coat in sprinkles. Place neatly on the same prepared tray.
Step 9: Refrigerate the tray of grissinis for 2 hours or until icing sets.