Ingredients

Step by step

1. Add the chopped chocolate and peanut butter to a heatproof bowl; melt over simmering water then stir until smooth. 
2. For each wreath, take 10 salted pretzels* from a 150g bag; dip the bottom part in the chocolate then arrange five in a ring on a lined tray, making sure that the chocolatey parts touch. Add the other five as a second layer, slightly offset, and scatter with sugar sprinkles*. Repeat until you’ve used all the pretzels; chill for 30 mins or until set. 
3. Spritz with edible glitter spray and add ribbon to use as hanging decorations. The pretzel wreaths keep for at least one week. *Use gluten-free pretzels if required, and check that your chosen decorations are suitable for any dietary needs.