Ghostly White Chocolate Pretzel Bites
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Vegetarian, Gluten-Free (optional)
Ingredients
Scale
- 24 mini pretzel twists (gluten-free if preferred)
- 8 ounces white chocolate chips or high-quality white candy melts
- 1 teaspoon coconut oil or vegetable shortening (optional, for smoother melting)
- 48 small edible candy eyes
Instructions
- Line a large baking sheet with parchment paper or a silicone baking mat. This ensures that your chocolate-covered pretzels won’t stick to the surface as they cool and set.
- Place the white chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring thoroughly between each session, until the chocolate is completely smooth and liquid. Be careful not to overheat, as white chocolate can burn easily.
- Using a fork or a dipping tool, submerge one pretzel at a time into the melted white chocolate. Ensure the pretzel is fully coated. Lift it out and gently tap the fork against the side of the bowl to let the excess chocolate drip off back into the bowl.
- Place the coated pretzel onto the prepared parchment paper. While the chocolate is still wet, carefully place two candy eyes in the top two loops of the pretzel twist. The bottom loop will act as the “mouth” of your ghost.
- Allow the pretzels to sit at room temperature for about 30 to 45 minutes until the chocolate is firm. If you are in a hurry, you can place the baking sheet in the refrigerator for 10 to 15 minutes to speed up the process.