Welcome back to the Bear & Bug virtual Halloween party!
It turns out that if you cook and photograph a few recipes for your food blog at your friends’ house–to be consumed by said friends, of course–they’ll start asking you to cook for the blog at their place. Even if that means replicating recipes that are already on the blog (like these potstickers).
It also turns out that some friends can be bribed. If you announce that you have pretzels and dipping chocolate and candy eyeballs (which are totally a thing) and you’d like some help
eating making adorable chocolate Halloween treats…your friends will totally help. And they will also save you from eating 20 chocolate pretzels by yourself.
(Thanks again to my friend Kelsey for providing the house and hands while I got all up in her space snapping pictures!)
3 Ingredient Dessert
That’s right, this recipe is only 3 ingredients. 2, really: pretzels and chocolate. The candy eyeballs are a bonus. By the way, candy eyeballs! They definitely fall into the category of “Need now that I know they exist.”
The original recipe called for only white chocolate, but dark chocolate is the best so I bought both. My store had Baker’s semi-sweet “dipping chocolate” in a tub and Ghiardelli white “melting wafers” in a bag, so I have here performed a brand vs. brand experiment (however unintentionally). I will say that the white melting wafers solidified much more quickly, which I think was a plus for this project, but both were easy to use and delicious. Also, the 7 ounces of dark chocolate alone would have covered about 20 pretzel rods, so you could easily get away with using just one package.
Once you’ve melted the chocolate, it’s a simple matter of dipping the pretzels–you can use a rubber spatula to encourage the chocolate onto the pretzels if necessary. Let them dry for a minute before sticking on the eyeballs. If they slide, you can either leave the poor derpy things that way, or allow a couple more minutes of drying time.
Then drizzle with the chocolate, allow to set (15 minutes in the fridge and you’re golden) and show off! I love this one because it’s so easy, but makes a great impact. You can also turn it into a group project with kids, or get your friends to do all the work while you take pictures (as an example).
Need more Halloween desserts? This recipe is adapted from Let’s Dish. Check out these other great recipes, listed roughly in the order of simplest to most involved:
- Chocolate Dipped Candy Corn Rice Krispie Treats
- Pumpkin Graveyard Parfaits
- Blackout Chocolate Cupcakes
- Forbidden Forest Chocolate Butterbeer Cake
- And 21 Spooky Halloween Desserts, including Witch Hat rice krispie treats and 4-Ingredient Mini Bat treats!
Stay tuned: Next week a guest post from Robby wraps up the Halloween party fun!
20 pretzel rods
12 ounces white melting chocolate
Optional: 7-12 ounces dark or milk melting chocolate
Cover a tray with wax paper. Melt chocolate according to package directions.
Dip each pretzel about 2/3 of the way into the chocolate, using a spatula to help coat them if necessary. Lay on the wax paper to dry.
After a minute or so, press two candy eyeballs onto each one about an inch from the top.
If using more than one type of chocolate, repeat with the next kind.
Allow chocolate to set. Spoon remaining white chocolate into a ziptop bag and cut off a tiny corner. Drizzle over pretzels in mummy-like fashion.
Allow to set and serve!
P.S. This post contains affiliate links, which means if you click on something and buy it, I get a teeny tiny commission. Thanks for supporting Bear & Bug!