Ingredients
Equipment
Method
Step-by-Step Instructions for Ghost Pretzels
- Prepare the baking sheet by lining it with wax paper, parchment paper, or a silicone mat to prevent sticking.
 - Melt the chocolate by combining the Guittard vanilla milk chips and coconut oil in a microwave-safe bowl. Heat in short intervals of 10-20 seconds, stirring until smooth.
 - Dip each mini pretzel into the melted chocolate, ensuring even coverage, especially the bottom hole to create a ghost effect. Shake off excess chocolate.
 - Place the dipped pretzel on the lined baking sheet and immediately press two candy eyeballs onto each one while the chocolate is still wet.
 - Let the pretzels harden at room temperature for about 20 minutes or in the freezer for 10 minutes until the chocolate is firm.
 - Peel the Ghost Pretzels from the baking sheet and serve on a festive platter or in colorful bowls.
 
Nutrition
Notes
For best results, ensure the chocolate is smooth and not too thick. Quick placement of the eyeballs before the chocolate sets is important for securing them.
