Spooky Snacks: How to Make Quick & Easy Halloween Pretzel Ghosts! by Donna John

Holidays
a year ago
Spooky Snacks: How to Make Quick & Easy Halloween Pretzel Ghosts!

Why limit your fancy pretzel making to Christmas? These cute pretzel ghosts are the perfect last-minute treat for Halloween!

You'll need:

  • 1 bag pretzel rods
  • 1 package almond bark
  • 1 tube chocolate cake or cookie icing or gel decorating icing
  • aluminum foil

Here's how you make them:

  1. Put a large sheet of aluminum foil on your work surface.
  2. Put the almond bark into a microwave-safe bowl. Cook in the microwave in 1-minute increments, stirring in between, until smooth and completely melted.
  3. Place your pretzel rod in the bowl, holding the end, and spoon the melted almond bark to cover all but about one-fourth of the pretzel. Allow excess to drip back into the bowl.
  4. Lay on aluminum foil to dry.
  5. Repeat with remaining pretzels.
  6. When dry, pipe on the ghost face using chocolate icing.

Store in an airtight container. 

Snyder's of Hanover Old-Fashioned Pretzel Rods
Snyder's of Hanover Old-Fashioned Pretzel Rods $6
All the rich, hearty flavor of traditional pretzels in a crunchy, unique shape. They’re perfect for dipping or decorating.
Almond Bark
Almond Bark $11
Perfect for coated pretzels and more! 24 ounces
Wilton Black Gel Tube
Wilton Black Gel Tube $3
Make your cake decorations more dynamic! Squeeze on sparkling color effects with this ready-to-use gel.
Wilton Icing Pouch With Tips, Black
Wilton Icing Pouch With Tips, Black $3
This package contains one 8-ounce pouch of decorating icing one round tip and one star tip. Comes in a variety of colors.
Elisa All Schmitz 30Seconds
Perfectly delish - and easy! Just what we like, Donna John!
Donna John
I love decorating pretzels for Christmas, so thought why stop there. They're really easy to make, @elisa. If you don't have time to pipe on a face, you could even just sprinkle with Halloween-colored sprinkles. If you do it that way, you could dip them in dark chocolate.

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