Description
Ghost Pretzels—easy, spooky Halloween treat with white chocolate and candy eyes. Perfect no-bake party snack kids love!
Ingredients
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30 mini pretzels (like Shultz or Snyder’s)
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6 oz (170 g) Guittard Vanilla Milk Chips (about 1 cup; half of a 12 oz bag)
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1/2 teaspoon coconut oil or shortening (for thinning the chocolate)
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0.88 oz (25 g) package Wilton Candy Eyeballs
Instructions
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Line a baking sheet with parchment paper or wax paper for easy cleanup.
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In a microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 20-second intervals, stirring after each, until fully melted and smooth.
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Using a fork or dipping tool, dip each pretzel into the melted chocolate, coating completely. Gently tap off excess chocolate.
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Place coated pretzels on the prepared baking sheet. While chocolate is still wet, add two candy eyeballs above the pretzel holes to create “ghost faces.”
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Repeat with all pretzels until the sheet is filled.
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Allow pretzels to set at room temperature for about 30 minutes, or refrigerate for 10 minutes to speed up the process.
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Serve once hardened, or store in an airtight container until ready to enjoy.
Notes
Be careful not to overheat the chocolate; it can seize if microwaved too long.
If chocolate becomes too thick, add a drop more coconut oil for smoother coating.
For extra flair, drizzle melted dark chocolate over the finished ghosts for a spooky effect.
Keywords: Ghost Pretzels