Scare up some fun with these delicious Chocolate Covered Halloween Pretzels made with candy melts, pretzel rods, holiday sprinkles, and candy corn! The salty-sweet treat can be made to look like mummies or witch fingers or just stick with the orange and black theme for Halloween!
We love chocolate covered pretzels so much that we make them for almost every holiday. I have a 4th of July version and Christmas pretzels as well because they are so simple, easy, and fun to make and decorate!
Colorful candy melts are one of my favorite things to use when I'm making a holiday-themed treat. They melt like a dream in the microwave, in a double boiler, or in a glass bowl set over the instant pot.
Pull out some candy eyes, candy corn, and sprinkles, and you've got yourself a kid-friendly, mom-approved activity that the whole family will enjoy!
Why this Recipe Works
- Easy, minimal prep work that just involves gathering ingredients and melting chocolate candy melts.
- Kids love the dipping and decorating part!
- Sprinkles and candy corn do all the work so no intricate decorating skills are involved.
How to Dip Pretzels in Chocolate
Method 1: Using the Microwave
Start by melting the colored candy melts. I prefer to do this in the microwave using short 20 second bursts of heat. Stop and stir between each burst and in about a minute and a half or so you will have perfectly melted colorful white chocolate that can be used for dipping.
I like this method because it's quick and easy and you can move on to do multiple colors at once, which you can't do using other methods. I like to do at least 2 colors for contrast, but in this case used orange, black, and white candy melts.
Method 2: Double Boiler or Instant Pot
But you can also melt your chocolate in a double boiler or a heat-safe glass bowl set over a simmering pan of water on the stove or over the instant pot. The glass bowl just needs to be slightly larger than the instant pot opening.
To do this, fill the pot with an inch or so of water so it doesn't touch the bottom of the glass bowl and bring it to a simmer over medium-low heat or using the NORMAL function on the instant pot. Then place your bowl on top filled with your candy melts. Let them sit for 5-10 minutes, then stir until melted and smooth. That's it!
Once your chocolate is melted, then it's just a matter of covering the pretzel rods most of the way up and decorating them with sprinkles while the candy coating is still melted before it has a chance to set.
Use white dipped pretzel rods and drizzle more squiqqles of melted white chocolate on top, then decorate with two candy eyes to make mummy pretzels. Or keep things simple and simply use your favorite Halloween sprinkles from the store to decorate.
- Transfer melted chocolate to a tall, narrow cup. It's much easier to melt the chocolate in a wide bowl for stirring, but when it comes to dipping long skinny pretzel rids a tall, narrow container will help you get better coverage. Or you could just the wide bowl and just spoon the melted chocolate over the pretzels if you prefer not to switch containers.
- Shake off excess chocolate. If you dip and then immediately transfer your pretzels to a baking sheet, you will end up with puddles of melted chocolate on the bottom of each stick. Instead, let the excess chocolate dribble off by shaking it back into the bowl or even gently scraping one side of the pretzel against the glass to avoid puddling.
- Decorate before the chocolate has a chance to set. You'll be surprised at how quickly the candy melts can set up once the pretzels have been dipped. I recommend dipping no more than 5 pretzel rods before stopping to decorate with sprinkles or candy corn, then continuing on until you are done.
Sure! You can always do real semisweet, milk, or dark chocolate to dip your pretzel rods and decorate with sprinkles. I recommend using high-quality bars, in this case, because chocolate chips doesn't melt nearly as well on their own.
No, you can melt as many of the candy melts as you like, although I find it much easier to work with at least half of the bag. But because these are so quick and easy to make, keep really well, and are perfect for sharing, I find that it is just easiest to use them all up at once. No sense in holding onto half a bag of unused orange candy melts and wondering what to do with them for months afterwards.
If you have lots of leftover melted chocolate or candy melts, use it to dip Oreos, graham crackers, or marshmallows. Or transfer it to a ziploc bag and snip off the end to decorate your dipped pretzels with drizzles of color. And to make sure I use it all up, I usually will add some dry roasted peanuts or almonds to the rest of the leftovers, then stir to coat and drop by spoonfuls onto parchment paper to make peanut clusters! No sense in letting any of it go to waste!
Because the chocolate seals in most of the pretzel, these will be good for about 2 weeks before they start to get stale. You can store them at room temperature or in the fridge as long as they are in an airtight container.
More Halloween Recipes
- Decorate Your Own Halloween Cupcake Board
- Haunted Halloween Gingerbread House
- Halloween Chocolate Blossom Sprinkle Cookies
- Hocus Pocus Cupcakes
Did you make this recipe?
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Halloween Chocolate Covered Pretzel Rods
- 12 ounces pretzel rods
- 24 ounces colored candy melts
- Halloween sprinkles, candy corn, candy eyes, etc.
- Line 2 baking sheets with parchment paper.
- Melt the candy melts in the microwave using short 20-second bursts of heat, stirring between each burst until melted and smooth. Transfer the melted chocolate to a tall, narrow glass for easier dipping, if desired.
- Hold a pretzel rod by one end and dip into the melted chocolate or use a spoon to spoon the melted chocolate over the pretzel rod, covering it about ¾ of the way. Shake off any excess melted chocolate back into the cup.
- Lay each dipped pretzel rod onto the parchment paper and decorate with sprinkles or candy corn before the candy melts have time to set up. You can usually dip 5-6 pretzel rods, then decorate those, before dipping again.
- Let the chocolate covered pretzels set up fully before transferring to an airtight container. The candy melts will set up at room temperature, but you can stick them in the fridge to speed up the process. These will keep for about 2 weeks before they start to go stale.
- Mummy Pretzels: Dip the pretzel rods in melted white chocolate. Lay them onto the parchment paper and place 2 candy eyes on the upper portion of the pretzel rod before the chocolate has a chance to set. Transfer some of the melted white chocolate to a Ziploc bag and snip off a small corner. Drizzle lines of white chocolate up and down the length of the pretzel rod to give a wrapped and bandaged "mummy" look, allowing the candy eyes to peek through.
- Witches Finger Pretzels: Dip the pretzel rods in melted green candy melts. Press a slivered almond on the top of each "finger" to make it look like witches fingers.
- Frankenstein Pretzel Rods: Dip the pretzel rods in melted green candy melts. Sprinkle brown or black sprinkles on the top of each pretzel rod for "hair", then press in two candy eyes. Use melted dark chocolate to pipe a wavy line for a smile or to pipe stitches or scars on to the face.
More Halloween Recipes
- Disney Villain Charcuterie Board from Big Bear’s Wife
- Grave Yard Snack Mix from Semi Homemade Recipes
- Cake Top Forward Halloween Cake from Pint Sized Baker
- Witch Finger Pretzels from Fresh April Flours
- Caramel Apples from Devour Dinner
- Easy Frankenstein Cupcakes from Hezzi-D’s Books and Cooks
- Halloween Haunted Fault Line Cake from The Redhead Baker
- Blood & Guts Cinnamon Rolls from 4 Sons ‘R’ Us
- Bloody Vampire Cherry Floats from Cookaholic Wife
- Candy Corn Cookies from Eat Move Make
- Friday the 13th Pancakes from Cheese Curd In Paradise
- Spider Donuts from The Flour Handprint
- Haunted House Cake from Sweet ReciPEAs
- Peanut Butter Ghost Cookies from Karen’s Kitchen Stories
- Apple Spice Cake Donuts from It’s Shanaka
- Pumpkin Patch Cookie Cups from Sweet Beginnings
- Candy Corn Butterfinger Bark from Pastry Chef Online
- Spiderweb Cheesecake from The Spiffy Cookie
- Oozing Red Velvet Cake from A Kitchen Hoor’s Adventures
- Black Velvet Cake from Lemon Blossoms
- Monster Burgers from An Affair from the Heart
- Spider Web Soup (Roasted Pumpkin Tomato Soup) from I am a Honey Bee
- Candy Corn Fudge from Back To My Southern Roots
- Dark Chocolate Black Cat Cookies from Savory Moments
- Three Ingredient Pumpkin Cookies from Our Good Life
- Binx Marshmallow Fudge Brownies from For the Love of Food