Halloween Pretzels

Sweet and salty Halloween Pretzels whip up in minutes and are completely customizable for all of your haunting needs this spooky season!

These pretzels are perfect for a Halloween Candy Charcuterie Board or to wrap up in a candy bag on their own and deliver to friends and neighbors. Pumpkin Oreos, Melted Witch Bark, and Monster Suckers are also perfectly gift-able!

Halloween pretzel treatS

Dipped pretzels are a sweet and salty favorite that whip up in minutes. They are also perfect for decorating!!

We’ve transformed these Halloween Pretzels into mummies and blood pretzels for some spooky fun. You could easily create ghosts, witches, or anything else your Halloween heart desires!

These are perfect for sharing, and for filling in on our Halloween Charcuterie Board or Halloween Candy Charcuterie Board. Really, they’re just perfect for Halloween and all of your nightmare needs!

TO MAKE DIPPED PRETZELS

PREP. Melt almond bark per package instructions.

SPRINKLED PRETZELS. 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.

Mummy Pretzels

COAT. For the mummies, place the pretzel stick in the melted almond bark. Remove it with a fork and let the excess almond bark drip from the pretzel.

SET. Place the pretzel stick on a parchment or wax paper-lined pan. Allow them to harden.

DRIZZLE. Once the almond bark has hardened, in a small microwaveable bowl melt 4 oz of white almond bark per package instructions.

Transfer to a small sandwich bag. Snip off a corner of the bag and drizzle melted almond bark in lines back and forth across the hardened pretzel sticks.

DECORATE. Place two small candy eyes on the melted almond bark.

CHILL. Allow the sticks to sit at room temperature or place them in the refrigerator to chill and harden the almond bark.

BLOOD PRETZELS

PREP. In a small bowl, melt the red candy melts per package instructions along with the ¼ tsp of coconut oil. Spread the pretzels out on a large piece of waxed paper with some space in between.

BLOOD. There are a few ways to sprinkle the “blood”.

• Use a small paintbrush, dip it into the candy melt, and kind of splatter it onto the pretzels.
• I found the best way was to use a straw, dip the straw into the melted red candy and gently blow it onto the pretzels. Blowing the melted red candy onto the pretzels gives you a small dot splatter.
• You can also do some small drizzles by dipping the straw into the red candy melts and flinging it across the pretzels for some lines of “blood” on the pretzels.

SET. Allow the pretzel “blood” to dry at room temperature or can chill in the refrigerator.

Melting the White Candy Coating

Follow the package instructions to melt your candy coating or melt it using one of these methods:

Microwave. This is a very quick way for melting wafers. I would recommend only heating enough chips to coat a few cookies at a time.

• Microwave the candy wafers in 30-second increments. Stir after every 30 seconds. Repeat until smooth.

Stovetop. Place the melting candy in a small saucepan and heat over medium-low heat until smooth, stirring constantly. Remove from heat while dipping so the bottom of the candy doesn’t burn.

Double boiler. This is a great way to heat a larger batch of coating because the coating can stay hot without fear of it being burned. If you do not have a double boiler make one using a saucepan and a metal bowl.

• Add 2 inches of water to the saucepan and place the metal bowl on top of the saucepan.
• Add the candy coating to the bowl and bring the water to a boil.
• Once boiling, turn down the heat.
• Stir until the coating is smooth.

Candy coating tips

Candy coating alternative. Instead of white candy melts, use an equal amount of white chocolate chips and add just a bit of coconut oil to help get the chocolate smooth.

Higher-quality chocolate and candy melts work better than cheaper generic brands. 

Candy foot. When dipping an item into a candy or chocolate coating, the excess candy coating can sometimes drip off the item and pool on the pan.

• Do not smother the item with too much coating and allow the excess to drip off before placing it on a pan to set.
• Easily remove the foot by carefully cutting it away with a knife or gently breaking it off with your fingers.

Variations

Shape. This recipe can make a variety of Halloween pretzel treats depending on the shape of the pretzels. Use sticks, pretzel rods, twists, or knots.

Color. Other easy variations include changing up the color of the candy coating and using different types of candy and sprinkles to decorate the dipped pretzels.

A couple of fun variations that I didn’t picture, but would be fun to do include:

• Frankenstein. Use the square waffle pretzel and coat it with green candy melts. Add candy eyeballs and a stitched mouth.
• Pumpkin. Use pretzel knots and coat them with orange, then add a green leaf.

Storing Info

STORE. Once the coating has set, store the pretzels in an airtight container for up to 2 weeks.

FREEZE. Coated pretzels are also freezable. Once the coating has set, place them in an airtight bag in the freezer for up to 4-6 months—thaw to room temperature before eating.

• When using chocolate-based coating, the pretzels can develop a white chalky look when stored long term. It is perfectly safe to eat.

For more Halloween Recipes:

• Pumpkin Quesadillas
• Puking Pumpkin Guacamole
• Halloween Flatbread Pizza
• Halloween Slush
• Apple Monster Teeth