By Natalia Alexander | The Greek Glutton
Don’t forget to share this recipe for Chocolate Covered Pretzels For Halloween by The Greek Glutton
Helloooooo guys. My favorite holiday of the year is approaching: Halloween!!! And although I just poked fun in my post last week at the ‘Pumpkin Overload’ in grocery stores this month , I still felt the need to give you all a Halloween treat recipe! Chocolate Covered Pretzels for Halloween!
I’m really obsessed with chocolate covered pretzels. I can never buy a bag of them in the store… Because I will inhale them in 2 seconds flat. Same goes for Ben & Jerry’s (ladies I know you feel me on this one!). So I’ve had to practice some insane discipline this week. With all of these sweet chocolatey and salty treats topped with fun sprinkles and CANDY CORN OMG <3
But I was really happy to learn that these are pretty painless to make at home. And probably a lot healthier too. As we all know there are some weird ingredients going into seemingly normal and basic foods out there. So if I’m gonna dig into some sweet treats let them at least be made with ingredients I can recognize and pronounce.
You all know I’m alllll about the Mediterranean Diet (not that these quite fit into that category. But at lease they’re not made with a ton of phony ingredients so I think they still count). But my Fall-inspired Pumpkin Mousse Phyllo Dough Shells and Pumpkin Greek Yogurt Cheesecake definitely fall into the healthier Mediterranean category.
The only problem now is deciding what to actually be for Halloween!!! If anyone has any costume suggestions for this weekend PLEASE HELP A GIRL OUT. As I’m working on the day of actual Halloween, I was thinking of digging up my old Marge Simpson costume from The Simpsons. And then just rocking up to work in my foot-high neon blue wig. Because why not!!! And also I want to give a little shout-out to this adorable pumpkin I bought last week:
Hi little pumpkin!
Happy Halloween everybody!!!!!
Yields 50 small pretzels
2 minPrep Time
30 minCook Time
32 minTotal Time
Save RecipeIngredients
- Big bag of pretzels
- 10 oz / 300 gr milk chocolate chips
- 10 oz / 300 gr white chocolate chips
- Ziplock bags or piping bags
- Food coloring
- Sprinkle and Candy Corn (optional)
- Baking sheet
- Parchment paper
Instructions
- Place the milk chocolate chips in a bowl and microwave for 30 seconds
- Stir the mixture (it should be halfway melted)
- Microwave another 30 seconds and stir. Any remaining chocolate chips will melt as you stir
- Spoon 1/3 of the milk chocolate into a Ziplock bag, press out any air and seal (or use a piping bag)
- Reduce the microwave power to 50%
- Place the white chocolate chips in a bowl and microwave for 30 seconds at 50% power
- Stir the mixture (it should be halfway melted)
- Microwave another 30 seconds and stir. Any remaining white chocolate chips will melt as you stir
- Spoon 1/4 of the white chocolate into a Ziplock bag, press out any air and seal (or use a piping bag)
- Take 1/2 of the remaining mixture and place into another bowl
- In the second bowl of white chocolate, add red and yellow food coloring until it becomes orange
- Spoon 1/3 of the orange chocolate into a Ziplock bag, press out any air and seal (or use a piping bag)
- By now you should have 1 bowl of milk chocolate, 1 bowl of white chocolate, and 1 bowl of orange chocolate
- And 1 ziplock/piping bag of milk chocolate, 1 ziplock/piping bag of white chocolate, and 1 ziplock/piping bag of orange chocolate
- Line a baking sheet with parchment paper
- Use your fingers/a fork/chopsticks to dip the pretzels into the bowls of chocolate
- Delicately place the covered pretzels on the parchment paper
- Cut a tiny hole in the corner of each Ziplock bag (or just use a piping bag)
- Draw lines across the pretzels, or in any design you wish
- Decorate with sprinkles and/or Candy Corn (optional)
- Place in the fridge for 15 minutes to harden
- Store them for up to a week in a container in the fridge
- Enjoy!
Notes
Melting white chocolate can be tricky, as it burns faster than regular chocolate. This is why you should reduce the microwave power to 50% to melt it more slowly. I used the Ghirardelli White Melting Wafers and the chocolate came out smooth and perfect.
