- 20 ounces (3-1/2 cups) chocolate sprinkles (dark chocolate vermicelli)
- 7 ounces (1 cup) demerara or other coarse sugar
- 1 ounce (1/4 cup) flaky sea salt
- Optional: 1 cup toasted shredded coconut, or more to taste
Place all of the ingredients in a large, zip-top bag, seal and gently shake to combine. Divide the mixture between jars. When stored in a cool, dark place (room temp is fine as long as it’s not too hot), the mixture will keep for 6 months or more.
Add a label and tie with a pretty bow for gift giving.
•Look for sprinkles without wax, usually labeled vermicelli.
•Any flaky sea salt may be used; smoked salt is a nice option for those who enjoy that flavor. •Also, for proper distribution and flavor, it’s important for the salt to be flaky and the sugar to be coarse. If you can’t find demerara sugar or want to save a few dollars, simply use a coarse raw sugar or a similar sugar with a larger grain.
Tip: Storing the jar upside down will help to keep the ingredients evenly distributed, as the process of flipping the jar between using and storing acts as a gentle shake.