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A fun and easy festive treat, these Halloween Chocolate Pretzel Rods are easy to make, take minimal ingredients, and are fun for kids and adults alike.

Overhead of finished Halloween Chocolate Pretzel Rods on parchment paper in all forms.

I love festive foods, and they are some of my favorite to make. Any holiday-themed recipes are always a winner in my book, plus they are fun – exactly what these Halloween Chocolate Pretzel Rods are.

We make these every year, we always have an adult Halloween party, and they are just a fun snack that we like to bring along, and we make them in different forms.

For this recipe, we do spider webs, ghosts, general Halloween, and mummies! Sometimes it’s fun when you can turn a recipe into a craft as well.

Also, getting little hands to help you in the kitchen is also a plus, kids love to decorate and these Halloween Chocolate Pretzel Rods are just the treat to get them in on.

These are pretty much great for any Halloween gathering or to throw into bags and give out to trick-or-treaters as well, we have done that many times in the past.

If you are looking for an easy and fun Halloween snack that everyone will love, then you have to try my Halloween Chocolate Pretzel Rods.

Some of my other favorite Halloween recipes that we have on our site include: Monster Halloween Cupcakes, Ghost Cheesecake Brownies and Poison Apples.

Pretzel Rods in mug of chocolate chips standing up.

WHY THIS RECIPE WORKS:

  • Minimal ingredients help these come together.
  • You can get as creative with these as you’d like.
  • Easily double this recipe to serve more.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Pretzel rods 
White chocolate
Semi-sweet chocolate
Halloween sprinkles
Eyeball candies

Ingredients needed to make Halloween Chocolate Pretzel Rods.

HOW TO MAKE HALLOWEEN CHOCOLATE PRETZEL RODS:

  1. Line 2 baking sheets with parchment paper.
  2. Melt chocolate in two separate bowls in 30 second intervals, stirring well between each interval, until fully melted. 
  3. Transfer chocolate and white chocolate to 2 medium-tall, thin glasses.
  4. To make the ghosts: Dip pretzel in white chocolate, submerging about ¾ of the pretzel rod. Let excess chocolate drip off, then transfer to parchment paper. Refrigerate or freeze until set (about 15 minutes), then use a piping bag to pipe dark chocolate into 2 eyes and a rounded mouth for a “surprised” look. 
  5. To make the Halloween sprinkle pretzels: Dip pretzel in semisweet chocolate, submerging about ¾ of the pretzel rod. Let excess chocolate drip off, then transfer to parchment paper. Cover with sprinkles, then refrigerate or freeze until set (about 15 minutes)
  6. To make the spider web pretzels: Dip pretzel in semisweet chocolate, submerging about ¾ of the pretzel rod. Let excess chocolate drip off, then transfer to parchment paper.
  7. Refrigerate or freeze until set (about 15 minutes). Using a piping bag with a small tip, pipe white chocolate to look like a spider web. Return to the freezer to set. To make the spiders, pipe semisweet chocolate in a large dot, then use a toothpick to make legs (see photos). 
  8. To make mummies: Transfer white chocolate to a piping bag. Drizzle the pretzel rod back and forth to look like mummy wrappings. Place two eyeball candies towards the top of the pretzel. Refrigerate or freeze until set. 

Step by step photos on how to make Halloween Chocolate Pretzel Rods.

WHAT IS THE BEST CHOCOLATE TO USE?

For this recipe, we used high-quality white and semi-sweet chocolate chips. Using high quality helps them melt better. But other chocolate that I would recommend is chocolate melting wafers.

WHAT IF I DON’T HAVE A PIPING BAG?

I know that everyone doesn’t always have piping bags around, so what you can use instead is a ziptop plastic bag and just cut the tip of the corner off.

CAN I MAKE OTHER DESIGNS?

Absolutely, let your creative juices run wild with this recipe. Use a green melting chocolate with some eyeballs and semi-sweet chocolate to create Frankenstein. 

You can use almonds placed on white dipped rods to make fingers and drizzle from red melting chocolate down the sides.

Really whatever Halloween theme you want to go with, you can! You don’t have to make multiple either, you can stick with just one theme as well.

Close up of Halloween Chocolate Pretzel Rods on parchment paper.

HOW TO STORE:

These are best stored in an airtight container layered, where they will keep for up to 2-3 weeks. I do not recommend freezing.

TIPS AND TRICKS:

  • Use your favorite brand of pretzel rods.
  • If you don’t like semi-sweet chocolate, you can use milk or dark as well.
  • Melting wafers also work great for this because you can get them in a variety of colors.
  • Make sure to stir your chocolate when melting, so it does not seize.
  • Decorate however you want, see above for some options.
  • Easily double this recipe to make more for guests or to have on hand.
  • You can use a plastic ziptop bag in place of a piping bag.

Finished Halloween Chocolate Pretzel Rods on parchment paper showing the different versions.

Love making festive holiday treats? Then you absolutely have to make these fun kid-approved Halloween Chocolate Pretzel Rods this year!

If you like this recipe you might also like:

If you’ve tried these HALLOWEEN CHOCOLATE PRETZEL RODS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
5 from 1 vote

Halloween Chocolate Pretzel Rods

Author Dana at ThisSillyGirlsKitchen.com
Prep: 30 minutes
Cook: 0 minutes
Chill: 15 minutes
Total: 45 minutes
A fun and easy festive treat, these Halloween Chocolate Pretzel Rods are easy to make, take minimal ingredients and are fun for kids and adults alike.
Servings 24

Ingredients
  

Instructions

  • Line 2 baking sheets with parchment paper.
  • Melt chocolate in two separate bowls in 30 second intervals, stirring well between each interval, until fully melted.
  • Transfer chocolate and white chocolate to 2 medium-tall, thin glasses.
  • To make the ghosts: Dip pretzel in white chocolate, submerging about ¾ of the pretzel rod. Let excess chocolate drip off, then transfer to parchment paper. Refrigerate or freeze until set (about 15 minutes), then use a piping bag to pipe dark chocolate into 2 eyes and a rounded mouth for a “surprised” look.
  • To make the Halloween sprinkle pretzels: Dip pretzel in semisweet chocolate, submerging about ¾ of the pretzel rod. Let excess chocolate drip off, then transfer to parchment paper. Cover with sprinkles, then refrigerate or freeze until set (about 15 minutes)
  • To make the spider web pretzels: Dip pretzel in semisweet chocolate, submerging about ¾ of the pretzel rod. Let excess chocolate drip off, then transfer to parchment paper.
  • Refrigerate or freeze until set (about 15 minutes). Using a piping bag with a small tip, pipe white chocolate to look like a spider web. Return to the freezer to set. To make the spiders, pipe semisweet chocolate in a large dot, then use a toothpick to make legs (see photos).
  • To make mummies: Transfer white chocolate to a piping bag. Drizzle the pretzel rod back and forth to look like mummy wrappings. Place two eyeball candies towards the top of the pretzel. Refrigerate or freeze until set.

Notes

  1. Use your favorite brand of pretzel rods.
  2. If you don't like semi-sweet chocolate you can use milk or dark as well.
  3. Melting wafers also work great for this because you can get them in a variety of colors.
  4. Make sure to stir your chocolate when melting so it does not seize.
  5. Decorate however you want, see above for some options.
  6. Easily double this recipe to make more for guests or to have on hand.
  7. You can use a plastic ziptop bag in place of a piping bag.

Nutrition

Calories: 83kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 19mg | Potassium: 63mg | Fiber: 1g | Sugar: 7g | Vitamin A: 6IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 1mg
Nutrition Disclaimer
Course Dessert, Snack
Cuisine American

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5 from 1 vote (1 rating without comment)

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