Ghost Pretzels - White chocolate dipped pretzels are made into ghosts with candy eyes and a little bit of imagination.
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Ghost Pretzels

White chocolate dipped pretzels are made into ghosts with candy eyes and a little bit of imagination.
Prep Time 15 minutes
Total Time 15 minutes
Yield 30 pretzels

Ingredients

  • 30 mini pretzels (like Shultz or Snyder's)
  • 1/2 (12oz) bag Guittard Vanilla Milk Chips (equal to 6oz or 1 cup)
  • 1/2 tsp coconut oil or shortening, for thinning the chocolate
  • 1 (.88oz/25g) pkg Wilton Candy Eyeballs

Instructions

  1. Line a baking sheet with wax paper, parchment paper, or a silicone baking mat. Set aside.
  2. Melt the white chocolate and coconut oil (or shortening) in a glass bowl in the microwave, for short 10-20 second bursts, until melted.
  3. Immediately dip pretzels, one at a time, in the bowl, using a fork to turn the pretzel over. Shake off excess chocolate from the pretzel with the fork. Be sure to shake the chocolate out of the bottom hole, so it looks like an open mouth -- screaming. Place chocolate dipped pretzels on the prepared baking sheet.
  4. Immediately press two eyeballs into the top two holes for eyes -- add a little extra chocolate if needed.
  5. Repeat with remaining pretzels. Work quickly. Heating the chocolate again only once, if needed.
  6. Allow pretzels to rest and harden. Place in freezer for 10 minutes to speed up the process. Peel pretzels off the baking sheet and enjoy!

Recipe Notes

*Coconut Oil is considered a tree nut by the FDA. If making for a child's school, use shortening instead.
 
 
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