I wouldn’t be a kids’ food blogger if I didn’t post something about Halloween. Everyone’s favorite time of year to load up on sugar and sweets. It’s also a really fun time of year to get silly in the kitchen and come up with spooky treats. There are clementines peeled into pumpkins, oreo’s made into spiders, cheese-sticks as broomsticks and bananas decorated as ghosts. I wanted to get the girls in on the action, so we tried to come up with something different this year. I wasn’t focused on creating something made out of broccoli and over the top healthy, but also wasn’t interested in making ridiculously sweet cupcakes or cookies. My compromise, white chocolate-covered whole-wheat pretzels. Why white pretzels? Because in 1995 I saw the movie Scream and it absolutely terrified me. The mask the villain wore can still give me nightmares (I know, I’m so lame). Have you ever really looked at a yogurt or white chocolate covered pretzel? They look A LOT like that mask. And there you have my inspiration.
These pretzels are spooky, but also kinda cute if you ask my 4 year old. They’re really simple to whip up; they’re moderately sweet (white-chocolate is considerably less sweet than the yogurt ones, which are basically nothing but confectioners sugar), they last for days in an airtight container, they’re perfect for a Halloween party, and best of all, kids love making them! If you make them, I’d love to hear how they came out. Happy Halloween!!
- 10 ounce bag of white chocolate chips
- ½ teaspoon coconut oil
- 48 whole-wheat mini pretzels, or more
- Black and Orange Cookie Icing
- Line a baking sheet with parchment paper or place a wire rack on top of baking sheet, set aside.
- Place the white chocolate chips and the coconut oil in a glass bow and microwave for 1 minute. Give it a gentle stir and be careful not to overheat. Continue to melt in 15 second increments until chocolate is melted and stirred smooth. You can also melt over a double-boiler.
- Add a few pretzels to the bowl, using a fork or dipping tool, lift pretzels out one at a time, let excess chocolate drip off, and lay on parchment paper. Continue with remaining pretzels. If chocolate begins to harden, re-heat chocolate in 15 second bursts.
- Let cool until solid.
- Take the black and orange cookie icing and zig-zag across each pretzel. Let cool until solid, about 2 hours. Store in an airtight container at room temperature or in the fridge for up to 1 week.