Easy DIY Halloween Chocolate Pretzel Ghosts Recipe | Spooky Treats

Name: Easy DIY Halloween Chocolate Pretzel Ghosts Recipe | Spooky Treats
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 20
Cuisine: American
Ingredients: 200 grams Pretzel Rods or Twists (Enough for 20-25 ghosts); 300 grams White Chocolate Melts (High quality for smooth melting); 40-50 pieces Edible Candy Eyes (Small size for ghosts); 1 tube/marker Black Icing Gel or Edible Marker (For drawing mouths); 1 sheet Parchment Paper (For setting the ghosts); 1/2 teaspoon Shortening (optional) (To thin chocolate if needed)

Get into the spooky spirit with these incredibly easy and fun Halloween chocolate pretzel ghosts! Perfect for parties, trick-or-treaters, or a fun family activity. These DIY treats require minimal ingredients and effort, making them a delicious and adorable addition to your Halloween celebrations.

#Halloween

#Treat

#Easy Recipe

#DIY

#Chocolate

#Pretzels

#Kids Friendly

#Spooky

#No-Bake

Cute Halloween Pretzel Ghosts

Recipe Information

10m

Prep Time

15m

Cook Time

25m

Total Time

Servings

Easy

American

English

Nutrition (per serving)

110

Calories

Protein

15g

Carbs

Fat

Dipped Pretzel Rods with Eyes

Ingredients

Pretzel Rods or Twists
(Enough for 20-25 ghosts)
200 grams
White Chocolate Melts
(High quality for smooth melting)
300 grams

Edible Candy Eyes
(Small size for ghosts)
40 pieces
Black Icing Gel or Edible Marker
(For drawing mouths)
1 tube/marker
Parchment Paper
(For setting the ghosts)
1 sheet
Shortening (optional)
(To thin chocolate if needed)
1 teaspoon

Servings: 20

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Ready to Draw Faces

Instructions

0/5 completed

1
Melt the white chocolate melts in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth. Alternatively, use a double boiler.
Preview
2m
Preview
Melt the white chocolate melts in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth. Alternatively, use a double boiler.
2m
Do not overheat the chocolate as it can seize. Stirring frequently helps.
2
Dip each pretzel rod or twist halfway into the melted white chocolate, ensuring it's fully coated. Let any excess chocolate drip off.
Preview
5m
Preview
Dip each pretzel rod or twist halfway into the melted white chocolate, ensuring it's fully coated. Let any excess chocolate drip off.
5m
Use a spoon or a small spatula to help cover the pretzels if dipping is difficult.

3
Place the chocolate-coated pretzels on a sheet of parchment paper laid on a baking sheet. While the chocolate is still wet, gently press two candy eyes onto the upper half of each pretzel, creating the ghost's face.
Preview
5m
Preview
Place the chocolate-coated pretzels on a sheet of parchment paper laid on a baking sheet. While the chocolate is still wet, gently press two candy eyes onto the upper half of each pretzel, creating the ghost's face.
5m
Work quickly so the chocolate doesn't set before you add the eyes.
4
Allow the chocolate to fully set at room temperature or by refrigerating the baking sheet for 10-15 minutes.
Preview
15m
Preview
Allow the chocolate to fully set at room temperature or by refrigerating the baking sheet for 10-15 minutes.
15m
Refrigeration speeds up the setting process, especially in warm climates.
5
Once the chocolate is firm, use the black icing gel or edible marker to draw small mouths under the candy eyes, completing your ghost faces.
Preview
3m
Preview
Once the chocolate is firm, use the black icing gel or edible marker to draw small mouths under the candy eyes, completing your ghost faces.
3m
Practice drawing mouths on a piece of parchment paper first if you're not confident.