White Chocolate Mummy Pretzels
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A three-ingredient recipe for white chocolate mummy pretzels with candy eyeballs. A simple and spooky Halloween treat!
Key Ingredients
- White Chocolate – For the fastest and easiest option, start with white candy melts (sometimes sold as coating chocolate, melting chocolate, melting wafers, confectionery coating, candy wafers, or dipping chocolate.) These are pre-tempered and ready to use, and will set quickly at room temperature. If you’re familiar with tempering, you can also use a good-quality white chocolate couverture. This will take longer, but yield better-tasting chocolate pretzels.
- Pretzels – Use miniature, twist-style pretzels. 300 grams (10 1/2 ounces) of melted chocolate will coat approximately 40-60 small (1 1/2-inch) pretzels. Feel free to double the pretzels and chocolate for a larger batch.
- Candy Eyeballs – You can purchase candy eyeballs from a cake decorating shop, or on Amazon. They usually come in larger quantities, so save the rest to make my Halloween bark or chocolate frogs with kiwi, too.
Tips, Tricks, and Helpful Tools
- Use an enrobing fork. A pronged metal enrobing fork makes it easy to dip the individual pretzels. Enrobing forks are relatively inexpensive, and often come in a package with several shapes and styles. I used an enrobing fork to test this recipe, and also rely on one to make treats like chocolate covered cherries and buttercream Easter eggs.
- Drizzle from a piping bag. Scooping the melted chocolate into a disposable piping bag allows you to pipe the drizzle in smooth, consistent zigzags. If you don’t have a piping bag, clip the corner on a plastic food storage bag instead.
- Experiment with eyeballs. Candy eyeballs come in lots of different sizes. I tried several sizes, and finally settled on 3/8-inch round eyeballs. You might find that you need to go slightly bigger or smaller depending on the pretzels you’ve chosen.
- Assemble a Halloween spread. Pair mummy pretzels with Halloween chocolate bark, pumpkin-shaped Rice Krispie treats, fondant pretzel sticks, homemade candy corn, and other spooky sweets for a Halloween-inspired charcuterie board.
White Chocolate Mummy Pretzels
- Total Time1 hour
- Yield40-60 pretzels 1x
A three-ingredient recipe for white chocolate mummy pretzels with candy eyeballs. A simple and spooky Halloween treat!
Ingredients
300 grams white candy melts, or tempered white chocolate (10 1/2 ounces; 2 cups)
40-60 miniature pretzels
3/8-inch round candy eyeballs, to decorate
Instructions
Line a quarter sheet rimmed baking tray with parchment or a silicone mat. Set aside.
Add the white chocolate to a bain marie or double boiler. Melt over low heat, stirring gently, until completely melted.
With an enrobing fork or dinner fork, dip each pretzel in the melted chocolate. Arrange on prepared tray.
Scoop remaining melted chocolate into a disposable piping bag fitted with 1/16-inch round tip. In an abstract pattern, pipe zigzags over the surface of each pretzel.
Dot each pretzel with 2 candy eyeballs.
Allow to sit, uncovered, at room temperature until the chocolate sets.
Store in an airtight container at room temperature for up to 2 weeks.
Other Halloween Treats You Might Enjoy
Halloween Pretzel Sticks
Leftover Halloween Candy Cookies
Candy Corn Cookies
Homemade Candy Corn
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
