These pretzels are spooky, but also kinda cute if you ask my 4 year old. They’re really simple to whip up; they’re moderately sweet (white-chocolate is considerably less sweet than the yogurt ones, which are basically nothing but confectioners sugar), they last for days in an airtight container, they’re perfect for a Halloween party, and best of all, kids love making them! If you make them, I’d love to hear how they came out. Happy Halloween!!
Serves: 4 dozen
10 ounce bag of white chocolate chips
½ teaspoon coconut oil
48 whole-wheat mini pretzels, or more
Line a baking sheet with parchment paper or place a wire rack on top of baking sheet, set aside.
Place the white chocolate chips and the coconut oil in a glass bow and microwave for 1 minute. Give it a gentle stir and be careful not to overheat. Continue to melt in 15 second increments until chocolate is melted and stirred smooth. You can also melt over a double-boiler.
Add a few pretzels to the bowl, using a fork or dipping tool, lift pretzels out one at a time, let excess chocolate drip off, and lay on parchment paper. Continue with remaining pretzels. If chocolate begins to harden, re-heat chocolate in 15 second bursts.
Let cool until solid.
Take the black and orange cookie icing and zig-zag across each pretzel. Let cool until solid, about 2 hours. Store in an airtight container at room temperature or in the fridge for up to 1 week.