How to Make Spooky Ghost Pretzels (Video Tutorial)

Ghost Pretzels – White chocolate–dipped mini pretzels turned into little ghosts with candy eyes and a touch of imagination.

My kids get so excited over the smallest surprises. I did a simple, fun treat and they declared me the “coolest mom ever.” These ghost pretzels were a huge hit — easy to make and perfect for little hands and big smiles.

If you love Halloween, you’re in luck — I’m in a major Halloween mood and planning a few more easy, fun treats. These ghost pretzels are the first; the others will be posted soon, so check back if you want more simple seasonal ideas.

There are a few good options for coating the pretzels: white chocolate, white candy melts, or white almond bark. I prefer white chocolate for flavor. I used Guittard vanilla milk chips, which melt smoothly and taste great. To thin the chocolate for dipping I add a small amount of coconut oil or shortening for a better consistency and easier coating.

Candy eyeballs are inexpensive at most big-box stores, and they make the ghosts come alive. When dipping, be sure to tap off excess chocolate, especially from the bottom hole of the pretzel so it forms an open “mouth” for that screaming ghost look.

My daughter’s face lit up when she saw these, and they’re just as fun to eat as they are to display. They’re an ideal, no-fuss treat for a Halloween party or a quick activity with the kids.

4.47 from 26 ratings

Ghost Pretzels

Created by Amber Brady

Prep: 30 minutes mins

Total: 30 minutes mins

White chocolate–dipped pretzels made into ghosts with candy eyes and a little imagination.

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YieldsYields30 pretzels

Ingredients

• 30 mini pretzels, (like Shultz or Snyder’s)
• 6 oz Guittard Vanilla Milk Chips, (equal to 1 cup; about half of a 12 oz bag)
• ½ tsp coconut oil or shortening, for thinning the chocolate
• 0.88 oz package Wilton candy eyeballs

Equipment

• Small bowl for melting chocolate

Instructions

• Line a baking sheet with wax paper, parchment paper, or a silicone baking mat and set aside.
• Melt the white chocolate chips and the coconut oil or shortening in a glass bowl in short 10–20 second bursts in the microwave, stirring between bursts, until smooth.
• Dip pretzels one at a time using a fork to turn them and coat both sides. Shake off excess chocolate, paying special attention to the bottom hole so it looks like an open mouth. Place dipped pretzels on the prepared sheet.
• Press two candy eyeballs into the top two holes for eyes while the chocolate is still soft. Add a dot of extra chocolate if needed to secure them.
• Repeat with the remaining pretzels. Work quickly and reheat the chocolate only once if necessary.
• Let the chocolate set. To speed this up, place the baking sheet in the freezer for about 10 minutes. Once firm, peel the pretzels off the paper and enjoy.

Video

Notes

*Coconut oil is classified as a tree nut by the FDA; if preparing these for a school event, use shortening instead to avoid allergy concerns.

Nutrition

Serving: 1 pretzel | Calories: 52kcal | Carbohydrates: 8.7g | Protein: 1.7g | Fat: 2g

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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