I found these two “spooky” recipes that had our names all over them. Both are a salty sweet combo. The first is “Ghost Pretzels” and the second is JL Garvin’s “Spooky Bark.” Both recipes originally use white almond bark but used Ghirardelli white vanilla flavored melting wafers and it is mind blowing people! I defiantly recommend using them!
What You Need:
30 mini pretzels
10z. bag of Ghirardelli white vanilla flavored melting wafers
1 (.88oz/25g) pkg Wilton Candy Eyeballs Pretzels:
Line a baking sheet with wax paper, parchment paper, or a silicone baking mat. Set aside.
Melt the white chocolate wafers according to package
Immediately dip pretzels, one at a time, in the bowl, using a fork to turn the pretzel over. Shake off excess chocolate from the pretzel with the fork. Be sure to shake the chocolate out of the bottom hole, so it looks like an open mouth — screaming. Place chocolate dipped pretzels on the prepared baking sheet.
Immediately press two eyeballs into the top two holes for eyes — add a little extra chocolate if needed.
Allow pretzels to rest and harden. Place in freezer for 10 minutes to speed up the process. Peel pretzels off the baking sheet and enjoy!
What You Need:
1 Bag of Pretzel Sticks
1 Bag of White Popcorn
1-2 Bag of Ghirardelli white vanilla flavored melting wafers (depending on how spooky you want it).
1 Package Candy Eye Balls
½ Bag of Rice Check Cereal
Layer pretzels on parchment paper
Drizzle with melted white chocolate
Layer rice of Chex
Drizzle melted white chocolate
Layer of popcorn
Drizzle the rest with white chocolate
Add candy eyeballs! 👀
Let it harden and enjoy! 👻