Ghost Pretzels

• Baking & Spices

  • 1/2 tsp Coconut oil or shortening

• Snacks

  • 30 Pretzels

• Dairy

  • 1/2 (12oz bag Guittard vanilla milk chips

• Desserts

  • 1 (.88oz/25g pkg wilton candy eyeballs

Found on dessertnowdinnerlater.com

Description

Ingredients

• 30 pretzels
• ½ (12oz) bag Guittard Vanilla Milk Chips (equal to 6oz or 1 cup)
• ½ tsp coconut oil or shortening, for thinning the chocolate
• 1 (.88oz/25g) pkg Wilton Candy Eyeballs

Directions

• Line a baking sheet with wax paper, parchment paper, or a silicone baking mat. Set aside.
• Melt the white chocolate and coconut oil (or shortening) in a glass bowl in the microwave, for short 10-20 second bursts, until melted.
• Immediately dip pretzels, one at a time, in the bowl, using a fork to turn the pretzel over. Shake off excess chocolate from the pretzel with the fork. Be sure to shake the chocolate out of the bottom hole, so it looks like an open mouth -- screaming. Place chocolate dipped pretzels on the prepared baking sheet.
• Immediately press two eyeballs into the top two holes for eyes -- add a little extra chocolate if needed.
• Repeat with remaining pretzels. Work quickly. Heating the chocolate again only once, if needed.
• Allow pretzels to rest and harden. Place in freezer for 10 minutes to speed up the process. Peel pretzels off the baking sheet and enjoy!