If you're looking for Halloween pretzel ideas, try this easy recipe. It turns salty mini pretzels into fun purple monster treats that are easy to make for parties, snacks, or sharing.
Want to save this post?
Enter your email below and get it sent straight to your inbox. Plus, I'll send you the latest recipes and tips every week!
I like Halloween treats that look festive without requiring a lot of decorating skills or complicated ingredients which is why I love these white chocolate pretzel monsters. I've found that working with one pretzel at a time makes it easier to add the sprinkles and candy eyes before the chocolate begins to set. They're a fun sweet-and-salty snack to serve alongside other easy treats like my Oreo bats with Reese's cups.
These little monster pretzels are also easy to make in a small batch, so I don't end up with a huge tray of sweets left over. Giving the chocolate enough time to set before moving the finished pretzels helps keep the decorations in place, and a short chill in the refrigerator speeds things up when needed. If I'm putting together a Halloween spread with both sweet and savory options, I also like adding my mummy brie for a warm appetizer that fits the theme.
Ingredients
- White chocolate
- Mini pretzels
- Violet sprinkles
- Small candy eyes
- Coconut oil (optional, but recommended)
Scroll down to the recipe card for quantities used.
Instructions
Break up white chocolate into smaller pieces and melt in double boiler or chocolate melter.
Spoon a tablespoon onto the spatula and coat the pretzels one at a time. Place onto parchment paper.
Top each coated pretzel with violet sprinkles.
Spread a dot of melted white chocolate on each candy eye.
Press 2 eyes onto each sprinkle-coated pretzel.
Let the finished pretzels set for at least 10 minutes before moving.
Tips
Top tip: Keep the chocolate warm while decorating. If it thickens, stir it briefly over the warm water again.
- Keep water out of the chocolate. Dry the bowl and spatula thoroughly, and keep simmering water from splashing into the bowl.
- Use gentle heat. The water should simmer, not boil vigorously. Stir the white chocolate often and lower the heat if it begins to look grainy.
- Work one pretzel at a time. Add the sprinkles before the coating sets so they stick.
Variations
Violet sprinkles give the pretzels a colorful monster look, but green or orange work well for Halloween, too. You can use a mix of colors if you want each pretzel to look a little different.
Storage
Once the white chocolate has fully set, store the pretzels in an airtight container at cool room temperature for up to 1 week. They'll have the best crunch during the first 3 to 5 days. Keep them away from heat and humidity, and place parchment between layers to protect the candy eyes.
FAQs
Yes. Use a dry, microwave-safe bowl and heat it in short bursts, stirring well between each one. Stop as soon as the chocolate is smooth.
It may have become too hot or come into contact with water. Gentle heat and a completely dry bowl help keep it smooth.
Yes. Make them ahead of your Halloween plans and store them in an airtight container once the coating has fully set.
Follow us on Facebook, Instagram, and Pinterest to see more recipes.
Recipe
White Chocolate Covered Monster Pretzels for Halloween
Ingredients
- 33 grams Swiss white chocolate bar 10 squares, unwrapped
- 10 pieces salted mini pretzels
- 1 ½ tablespoons violet sprinkles
- 20 pieces small candy eyes
OPTIONAL:
- ¼ to ½ teaspoon coconut oil for melting white chocolate
Instructions
- Chop the white chocolate bar into squares or bite-size pieces and transfer to a metal bowl.
- In a small saucepan, bring water to a rolling boil, then reduce the heat to low. Place the bowl with chopped white chocolate over the saucepan. Once the bowl is heated, start stirring with a silicone spatula.
- After 15 minutes over low heat, the white chocolate will start to become creamy, continue stirring and scraping the sides for 5 minutes. Drizzle oil, if using.
- Turn off the heat and continue stirring until smooth and creamy, about 10 to 15 minutes, using the residual heat of the boiled water.
- Once the white chocolate is smooth and creamy, spoon a tablespoon onto the spatula and coat the pretzels one at a time. Place on a plate with parchment paper, white chocolate side up and add sprinkles all over each pretzel.
- Spread a dot of melted white chocolate on each candy eye, then press 2 pieces onto each sprinkle-coated pretzel.
- Let the white chocolate, sprinkles, and candy eyes set for 5 to 10 minutes. Alternatively, chill in the refrigerator for 10 minutes and enjoy.
Comments
No Comments