Ingredients
Scale
- 24 Mini pretzel twists (traditional shape)
- 8 oz High-quality white chocolate melting wafers or white chocolate chips
- 48 Edible mini candy eyes
- 1 teaspoon Coconut oil (optional, for a smoother finish)
- Parchment paper or a silicone baking mat
Instructions
- Begin by lining a large baking sheet with parchment paper or a silicone mat. This prevents the chocolate from sticking and makes cleanup a breeze. Gather your mini pretzels and ensure they are whole and not broken. Set your candy eyes aside in a small bowl so they are easy to grab once the chocolate is wet.
- Place your white chocolate melting wafers and coconut oil in a microwave-safe bowl. Heat the chocolate in 30-second intervals, stirring thoroughly between each session. Continue this process until the chocolate is completely smooth and glossy. Be careful not to overheat it, as white chocolate can seize easily. If the chocolate feels too thick, add another half-teaspoon of coconut oil to thin it out.
- Drop one pretzel at a time into the melted white chocolate. Use a fork to submerge it completely. 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. Immediately place two candy eyes in the top two loops of the pretzel. The bottom loop will remain open, looking like a ghostly mouth. Repeat for all pretzels.
- Allow the pretzels to sit at room temperature for about 30 minutes until the chocolate is firm. If you are in a hurry, place the baking sheet in the refrigerator for 10 minutes. Once the chocolate is hard to the touch, peel them off the parchment paper and serve them on a spooky platter.
- Cook Time: 25 minutes