Ghostly White Chocolate Pretzel Bites
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 bag (approx. 10-12 oz) mini pretzels (twists or circles)
- 12 oz white chocolate melting wafers or high-quality white chocolate chips
- 1 teaspoon coconut oil (optional, for smoother consistency)
- 48 small candy eyes (found in the baking aisle)
- Black decorating gel or melted dark chocolate (optional for mouths)
Instructions
- Line a large baking sheet with parchment paper or a silicone baking mat. This prevents the chocolate from sticking and makes cleanup a breeze. Arrange your candy eyes in a small bowl nearby so they are easy to grab while the chocolate is still wet.
- Place the white chocolate wafers and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring thoroughly between each session. Continue until the chocolate is completely smooth and liquid. Be careful not to overheat, as white chocolate can seize easily.
- Drop a pretzel into the melted chocolate. Use a fork to submerge it fully, ensuring every nook and cranny is coated. Lift the pretzel out with the fork and gently tap it against the side of the bowl to let the excess chocolate drip off. Place the coated pretzel onto the prepared baking sheet.
- While the chocolate is still wet, carefully place two candy eyes near the top of the pretzel. If you want your ghosts to have mouths, you can add a small dot of black decorating gel or a drop of melted dark chocolate just below the eyes. Repeat this for all pretzels.
- Allow the pretzel bites to sit at room temperature for about 30 minutes until the chocolate is firm. If you are in a hurry, you can place the baking sheet in the refrigerator for 5 to 10 minutes to speed up the process. Once hard, peel them off the paper and enjoy!