Halloween Pretzel Rods
These Halloween Pretzel Rods are a sweet and salty, no-bake, festive dessert perfect for any spooky party snack table.
Ingredients
- 24 pretzel rods (10–12" long; classic or whole-grain)
- 12 oz semi-sweet chocolate chips or melting wafers (Ghirardelli, Guittard)
- 6 oz white candy melts (Wilton brand recommended)
- 1 tsp coconut oil or vegetable shortening (helps chocolate flow)
- 1/4 cup orange & black sprinkles (or Halloween confetti sugar)
- 1/4 cup crushed candy corn (optional, for extra crunch)
- Parchment paper or silicone baking mat
Instructions
- Line a baking sheet with parchment. Stand pretzels upright in a jar or rest them at a slight angle along the sheet’s edge.
- In a microwave-safe bowl, combine chips and coconut oil. Heat 30 seconds, stir, repeat until silky smooth (or use a double boiler).
- Grab a pretzel by one end, dip two-thirds into the chocolate, and let excess drip back into the bowl—tapping lightly helps.
- Sprinkle orange and black decorations immediately. For candy corn, press crushed pieces onto half the batch for fun texture.
- Slide the sheet into the fridge for 10–15 minutes, until the chocolate firms up on the surface.
- Repeat the gentle-heat method, then spoon into a small piping bag or use a fork for drizzles.
- Create thin zigzags of white chocolate across the pretzels—go wild with patterns!
- Return to fridge 10 more minutes. Once completely firm, they should have a crisp snap.
Notes
I learned that a tiny sprinkle of flaky sea salt on the wet chocolate really sharpens that sweet-and-salty magic. If your rods stick to the paper, lean them upright in a jar instead—gravity’s your friend. For a pro touch, use a dipping rack, but honestly, a coffee mug works just fine. Kids helping? Give them spoons for drizzling to cut down on chaos.
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