Ingredients
Scale
- 30 mini pretzels (like Shultz or Snyder’s)
- 6 oz (170 g) Guittard Vanilla Milk Chips (equal to 1 cup; half of a 12oz bag)
- ½ tsp coconut oil or shortening, for thinning the chocolate
- 0.88 oz (25 g) pkg Wilton Candy Eyeballs
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, 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. Be sure to shake the chocolate out of the bottom hole, so it looks like an open mouth — screaming. Place chocolate dipped pretzels on the prepared baking sheet.
- Immediately press two eyeballs into the top two holes for eyes — add a little extra chocolate if needed.
- Repeat with remaining pretzels. Work quickly. Heating the chocolate again only once, if needed.
- Allow pretzels to rest and harden. Place in freezer for 10 minutes to speed up the process. Peel pretzels off the baking sheet and enjoy!
Notes
- Use standard-sized candy eyeballs for best results.
- Work quickly as the chocolate hardens fast.
- Store leftovers in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pretzel
- Calories: 50
- Sugar: 4g
- Sodium: 75mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 2mg