Easy Ghost Pretzels (3-Ingredient Halloween Treat!)

Hey there, spooky food fans! Welcome back to the scooks.com kitchen. It’s my favorite time of year, when the air gets crisp and our kitchens get filled with all things sweet and festive. And let me tell you, I’ve got a recipe today that is going to become your new Halloween go-to. If you’ve ever wanted to know how to make ghost pretzels with white chocolate that are ridiculously cute and shockingly easy, you are in the perfect place. These little guys are the ultimate blend of salty, sweet, and spooky-cute. We’re talking just three simple ingredients and a no-bake method that is so simple, your little monsters can help, too! Seriously, this is all fun, no fuss.

Read Also: Best Halloween Charcuterie Board Ideas: Spooky & Delicious Platters

Why You’ll Love This Recipe

I mean, besides the fact that they’re adorable, there are so many reasons to love these little ghosts!

• Only 3 Ingredients: You heard me! Pretzels, white chocolate, and candy eyes. That’s it. It doesn’t get simpler than that.
• No-Bake & So Fast: From start to finish, you can have a whole army of these ghoulish goodies ready in under 30 minutes. No oven required!
• Perfectly Kid-Friendly: This is one of my favorite recipes to make with my kids. They have a blast dipping and giving each ghost its own personality with the candy eyes.
• The Ultimate Salty-Sweet Crunch: It’s that classic, can’t-stop-at-one combination of a salty, crunchy pretzel covered in sweet, creamy white chocolate. An absolute addiction!
• A Halloween Party All-Star: Just watch. You’ll put a plate of these out at a party, and they’ll be the first thing to vanish. They’re a total crowd-pleaser!

Ingredients You’ll Need for Ghost Pretzels with White Chocolate

The 3 Core Ingredients

• Mini Twist Pretzels: The classic pretzel shape is absolutely perfect for this. It looks just like a ghostly body with two little arms reaching out for a boo! I find the mini size is best for a perfect two-bite treat.
• White Chocolate Melting Wafers: Okay, here’s my big secret tip! I highly, highly recommend using melting wafers (my go-tos are Ghirardelli or Wilton Candy Melts) instead of white chocolate chips. They are specifically designed to melt down silky-smooth and set up firm and shiny without any extra help. It’s a game-changer.
• Mini Candy Eyeballs: These are what bring your little ghosts to life! You can usually find them in the baking or seasonal aisle of most big grocery stores, especially as Halloween gets closer.

Ingredient Notes & Substitutions

• For the Pretzels: While mini twists are my favorite for that classic ghost shape, you can totally get creative! Pretzel rods work great for making long, skinny, wailing ghosts. And yes, gluten-free mini pretzels will work perfectly as a one-for-one substitute here.
• For the White Chocolate: If you’re in a pinch and only have white chocolate chips, I’ve got you. Just add about 1 teaspoon of coconut oil or vegetable shortening for every cup of chips. This little bit of fat helps them melt smoothly and keeps them from getting thick or seizing up. White almond bark is another fantastic alternative that melts like a dream.
• For the Eyes: Can’t find candy eyeballs? Don’t you worry! Just let the white chocolate set completely. Then, you can use a toothpick dipped in a little melted dark chocolate or even some black decorating gel to dot on two little eyes and a spooky “O” shaped mouth. So cute!

Step-by-Step: How to Make Ghost Pretzels with White Chocolate

Step 1: Prepare Your Workspace

1. Line a large baking sheet with parchment paper or a silicone baking mat. Trust me, this is the most important step for preventing your ghosts from sticking and making cleanup a breeze.
2. Set up your dipping station: Get everything ready before you start melting. I like to have my bowl of pretzels, my microwave-safe bowl for the chocolate, and my little container of candy eyeballs all lined up next to my baking sheet. It makes the process so much smoother!

Step 2: Melt the White Chocolate

1. Place the white chocolate melting wafers into your microwave-safe bowl.
2. Microwave in 30-second intervals, making sure to stir really well with a spatula after each one. You’ll want to stop when the chocolate is almost melted. Then, just keep stirring, and the residual heat will melt the last few little bits, leaving you with perfectly smooth, creamy chocolate. The key is to avoid overheating it!

Step 3: Dip the Pretzels

1. Drop a pretzel right into that glorious pool of melted white chocolate.
2. Use a fork to gently flip the pretzel over and make sure it’s completely coated.
3. Lift the pretzel out of the chocolate using the fork. Now for the magic trick! Gently tap the handle of the fork against the side of the bowl. This lets all the excess chocolate drip off through the tines. This is how you get a clean, neat coating without a giant puddle underneath your ghost.
4. Carefully slide the coated pretzel from the fork onto your prepared baking sheet.

Step 4: Decorate Your Ghosts

1. Immediately, while the chocolate is still wet, place two mini candy eyeballs in the top loop of the pretzel. You have to be quick!
2. Repeat the dipping and decorating process with the rest of your pretzels. I suggest working in small batches of about 5-6 pretzels at a time. This way, the chocolate on your dipped pretzels won’t set before you have a chance to add the eyes.

Step 5: Let Them Set

1. Let the ghost pretzels sit at room temperature for about 20-30 minutes. You’ll know they’re ready when the white chocolate is completely firm to the touch.
2. In a hurry? You can pop the baking sheet into the refrigerator for 5-10 minutes to speed things up.

Baker’s Tips for Success

• The Fork Trick is Key: I’m saying it again because it’s that important! Please don’t use your fingers. A fork is your best friend for dipping, tapping off the excess, and getting professional-looking ghost pretzels every single time.
• Don’t Scorch the Chocolate: White chocolate is a bit more delicate than dark chocolate and can burn easily. Remember: low and slow is the way to go. Those 30-second intervals in the microwave are non-negotiable!
• Work Quickly, But In Batches: Have your candy eyeballs open and right next to you. The chocolate starts to set faster than you’d think, so you want to place those eyes as soon as the pretzel hits the parchment paper.
• Fixing Thick Chocolate: If your melted chocolate seems a little too thick for easy dipping (this can sometimes happen on a cold day!), just stir in about ½ teaspoon of coconut oil or vegetable shortening. It will thin it out to the perfect consistency.

Storage Instructions

Store your finished ghost pretzels in an airtight container at room temperature. They’ll stay wonderfully fresh and crunchy for up to a week! I don’t recommend refrigerating or freezing them for long-term storage, as condensation can form, which might make the pretzels a little soggy and can cause the chocolate to look spotty.

FAQ: Your Questions on How to Make Ghost Pretzels with White Chocolate

Why did my white chocolate get thick and clumpy?

Oh, the dreaded “seize”! This usually happens for one of two reasons: it got too hot, or a tiny bit of water got into it. To prevent this, always use low power on your microwave and make sure your bowl, fork, and spatula are completely bone-dry. Using candy melts, which contain stabilizers, also dramatically reduces the risk of this happening.

Can I make these with milk or dark chocolate?

Absolutely! The process is exactly the same. How fun would dark chocolate ghosts be? You could use white nonpareil sprinkles for the eyes to create a spooky, inverted “shadow ghost” look. Get creative with it!

My candy eyes are sliding off. What should I do?

This is a classic sign that the chocolate coating is a little too thick. When you lift the pretzel from the bowl, make sure you’re really tapping that fork against the side to let a good amount of the excess chocolate drip off. A thinner, more even coat provides the perfect surface to hold those little eyes right in place.

Happy Haunting!

And there you have it—the easiest, most spooktacularly simple treat for all your Halloween fun. Now that you know how to make ghost pretzels with white chocolate, I hope you have a blast whipping up a batch for your family and friends. They’re just as much fun to make as they are to eat!

If you try this recipe, I would be so excited to see your creations! Please leave a comment below to let me know how they turned out, or better yet, tag us on Instagram @scooks.com. Happy haunting!