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Make the Fingers. Gather the pretzels. Break or cut each rod in half. The Spruce Eats / Julia Hartbeck. Place the green candy coating in a small but deep microwave-safe bowl (or heatproof cup) and microwave in 30-second increments, stirring after every 30 seconds to prevent overheating and burning.
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Simple instructions for a very simple healthy Halloween snack! Slice cheese strings into 3 equal-sized lengths. Fan out the strings, being careful not to pull them apart more than half the length of the "broom." These form the bristles of the broom. Insert a pretzel stick in the solid end for the broomstick.
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Melt the green chocolate in a small saucepan or in the microwave (follow the melting instructions). Place the melted chocolate into a tall cup, then dip each pretzel into the cup, allowing any excess chocolate to fall back into the cup. Place the chocolate-dipped pretzel rods on the wax paper.
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Place in the refrigerator to harden. Melt drizzle colors using above steps 2-4. Pour melted candy into a squeeze bottle or piping bag with the tip cut off. In a back and forth motion add one color at a time. After the last color is added and white the drizzled candy is still wet, add the sprinkles.
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Line a pan with parchment sheet. Melt the white chocolate chips and chocolate chips in 30 second intervals in a tall bowl/mug, stirring after each, until the chocolate is smooth. Take one pretzel rod and dip it into the chocolate. Use a spoon to to add additional chocolate to the pretzel stick to coat it about half way, or two thirds to the.
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First: Add your chocolate or colorful candy melts, to a jar or tall glass, and place in a crockpot with a few inches of water. Stir occasionally with a rubber spatula, to keep the chocolate smooth. Second: Line a large baking sheet with parchment paper. Dip your pretzel rod into the chocolate and shake to remove the excess.
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The water should not touch the bowl. Stir the chocolate until melted. Dip/coat the 3/4 of the pretzel rods/sticks in the melted chocolate. Decorate the hot melted chocolate quickly and place on the prepared baking sheet. Let the chocolate harden. Store in an airtight container for up to two weeks. SHOP THIS POST.
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Sprinkle your, er, sprinkles over top. Either place them candy side up in the glass or lay down on the parchment to set. Repeat with more of the same colour or use a different one to mix things up. (one full bag of candy melts should cover one bag of pretzel sticks) Serve with a big old sweet and salty smile!
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Making these Halloween pretzel sticks has never been easier. Even if you are like me and not traditionally a "crafty" person. They last a long time. You can make a big batch of these Halloween pretzel rods at the beginning of the month and use them for a variety of parties and events throughout the month. They stay fresh for 2-3 weeks.
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Melt chocolate wafers according to package directions. Dip pretzel rods ¾ of the way. Shake off excess chocolate. Place on a parchment-covered baking sheet. Decorate with sprinkles, candy eyes, or candy corn. Refrigerate for 10 minutes to help the chocolate set.
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Preheat an oven to 350 ℉. Line a baking sheet with parchment paper, wax paper, or a silicone baking mat. Place the pretzel twists in a single layer on the prepared baking sheet. Place one unwrapped Rolo candy on top of each pretzel. Transfer the baking sheet to the pre-heated oven and bake for 3-5 minutes.
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Instructions. Line 2 baking sheets with parchment paper. Melt the candy melts in the microwave using short 20-second bursts of heat, stirring between each burst until melted and smooth. Transfer the melted chocolate to a tall, narrow glass for easier dipping, if desired.
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For the sprinkled pretzel sticks dip the pretzel into the melted almond bark, and let the excess almond bark drip off by tapping on the side of the bowl. Lay the pretzel on a parchment or wax paper lined sheet. Sprinkle with Halloween sprinkles. Allow to harden at room temperature or chill in the refrigerator.
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Halloween Pretzels
First, dip pretzel rods in semi-sweet chocolate, covering about 3/4 of the pretzel. Let the extra chocolate drip off and move the pretzel to the lined baking sheet. Cover with Halloween sprinkles, jimmies or nonpareils. Place the sheet in the refrigerator or freezer for about 15 minutes so the chocolate sets.
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