White chocolate dipped pretzels are made into skeleton ghosts with marshmallow heads and candy eyes. Make these fun treats to use in Halloween goodie bags or for decorating cupcakes, as shown here.
Prep Time: 30 minutes Total Time: 30 minutes Makes: 24 skeleton ghosts
Ingredients
- 1 box chocolate cake mix (or your favourite flavour cake mix), to make 24 cupcakes
- 72 mini pretzel twists
- 24 lollipop sticks
- 1/2 (12-ounce) bag White Chocolate Chips
- 1/2 tsp coconut oil or shortening, for thinning the chocolate
- 24 standard size marshmallows
- 72 miniature marshmallows
- 1 pkg black nonpareils (or you can use mini dark chocolate chips or black icing to pipe on eyes and mouth)
Instructions
- Prepare cupcakes according to cake mix instructions.
- Line a baking sheet with wax paper, parchment paper, or a silicone baking mat. Set aside.
- Melt the white chocolate and coconut oil (or shortening) in a glass bowl in the microwave, for short 10-20 second bursts, stirring between intervals, until melted.
- Immediately dip pretzels, one at a time, in the bowl, using a fork to turn the pretzel over. Shake off excess chocolate from the pretzel with the fork. Place chocolate dipped pretzels on the prepared baking sheet.
- Repeat with remaining pretzels. Work quickly. Heating the chocolate again only once, if needed.
- Allow pretzels to rest and harden. Place in the freezer for 10 minutes to speed up the process.
- Once the chocolate has hardened, assemble each skeleton by inserting a mini marshmallow a quarter way up the length of the lollipop stick (this will stop the pretzels from sliding to the bottom of the stick). Add three chocolate covered mini pretzel twists on top of the miniature marshmallow, using a miniature marshmallow between each pretzel. Insert a standard size marshmallow on top of the stick for the head. Use a little melted chocolate to stick on the candy eyes and mouth.
- Repeat until all skeleton ghosts are assembled.
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