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–+ servings

Halloween Pretzel Sticks

These Halloween Pretzel Sticks are salty, sweet, crunchy little mummies that require zero baking, because apparently even dessert gets to be lazy in October. Large pretzel rods, white vanilla melting wafers, and candy eyeballs do all the spooky work while you take full credit.
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Prep Time 19 minutes
Cook Time 1 minute
Course Dessert
Servings 11 pretzel sticks

EQUIPMENT (PAID LINKS)

  • Rimmed baking sheet
  • Parchment paper
  • Wire rack
  • Microwave-safe bowl
  • Spoon
  • Tall narrow cup or jar
  • Piping bag or zip-top bag
  • Scissors

Ingredients
  

  • Nonstick cooking spray
  • 1 cup white vanilla melting wafers
  • 11 large pretzel rods
  • 22 candy eyeballs

Instructions

  • Prep the Pan: Line a rimmed baking sheet with parchment paper. Place a wire rack over the parchment paper, then lightly coat the rack with nonstick cooking spray.
    Nonstick cooking spray
  • Melt the Chocolate: Add the white vanilla melting wafers to a microwave-safe bowl. Microwave for 30 seconds, stir, then microwave for another 30 seconds, or until smooth and fully melted. Let the chocolate cool for about 1 minute, then pour it into a tall narrow cup or jar.
    1 cup white vanilla melting wafers
  • Dip the Pretzels: Dip each large pretzel rod about halfway into the melted chocolate. Let the extra chocolate drip back into the cup, then place the dipped pretzels on the prepared wire rack. Freeze for about 5 minutes, or until the chocolate is firm.
    11 large pretzel rods
  • Drizzle the Mummy Wraps: Spoon about 3 tablespoons of the remaining melted chocolate into a piping bag or zip-top bag. Snip off a tiny corner, then drizzle the chocolate back and forth over each pretzel to look like mummy bandages. Leave a little space near the top for the candy eyes.
  • Add the Candy Eyes: Dab a small amount of melted chocolate on the back of each candy eye. Press 2 candy eyes near the top of each pretzel stick.
    22 candy eyeballs
  • Set and Serve: Move the pretzel sticks to a parchment-lined baking sheet and refrigerate for about 10 minutes, or until fully set. Serve right away, or store them in an airtight container at room temperature in a cool, dry place for up to 2 weeks.