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Spooky Chocolate Covered Pretzel Board Recipe

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3.8 from 6 reviews

This Spooky Chocolate Covered Pretzel Board is a fun and festive Halloween treat featuring gluten-free pretzels covered in dairy-free dark or white chocolate, dyed with plant-based colors, and decorated with candy eyes, sprinkles, and pumpkin seeds. Perfect for making with kids or serving at Halloween parties, it includes adorable owl, pumpkin, mummy, and green monster designs that are sure to delight and impress.

Ingredients

Base Ingredients

  • Gluten-free pretzel twists (approx. 3 cups)
  • Dairy-free white chocolate chips (2 cups total, divided)
  • Dairy-free dark chocolate chips (1/2 cup)

Decorations

  • Candy eyes, assorted sizes (approx. 50 eyes)
  • Plant-based food coloring (preferably dye-free; orange, green, purple)
  • Raw pumpkin seeds (about 1/4 cup)
  • Purple strand sprinkles (2 tablespoons)
  • Green strand sprinkles (2 tablespoons)

Instructions

  1. Prepare Your Workspace: Line a baking sheet with parchment paper to place your decorated pretzels on for setting. Have all your ingredients and decorations ready and within reach.
  2. Melt Chocolate: Melt 1/2 cup of dark chocolate chips and 1 cup of white chocolate chips separately in microwave-safe bowls or using a double boiler until smooth, stirring frequently to avoid burning. Divide white chocolate into portions if needed for color mixing.
  3. Color White Chocolate: Add desired plant-based food coloring (orange for pumpkins, green for monsters, purple if desired) to portions of the melted white chocolate and mix well.
  4. Make Owls: Use dark chocolate covered pretzels or coat your own by dipping pretzels in dark chocolate. Fill the holes of the pretzels with additional melted dark chocolate to cover gaps. Attach candy eyes on the top holes of the pretzels and place a raw pumpkin seed below the eyes to serve as beaks. Adorn mini chocolate chips above the eyes to create the owl’s “eyebrows.” Place on parchment to set.
  5. Make Pumpkins: Dip pretzels in the orange-dyed white chocolate to coat evenly. Immediately attach pretzel stems by dipping one end of a small pretzel stick into melted chocolate and placing on top of the coated pretzel. Optionally, press a pumpkin seed near the stem to represent a leaf. Set on parchment paper to harden.
  6. Make Mummies: Coat pretzels in white melted chocolate. Fill the top two holes with extra white chocolate and place candy eyes there. Leave the bottom hole open to resemble a mouth. Allow to harden completely. Once set, drizzle additional white chocolate strands over the pretzels to mimic mummy wraps. Let drizzle set.
  7. Make Green Monsters: Coat pretzels with green-colored white chocolate, ensuring full coverage. While still wet, sprinkle green strand sprinkles generously over each pretzel. Then, attach one large candy eye to the top center of each pretzel by placing a small dot of green chocolate to adhere. Position the pretzel upside down so the heart shape forms the monster’s bottom. Allow to fully set.
  8. Set and Serve: Let all decorated pretzels harden completely on parchment paper at room temperature or speed up by placing in the refrigerator for 15-20 minutes. Arrange on a serving board for a fun and spooky presentation.

Notes

  • Using dairy-free chocolate chips makes this recipe vegan and dairy-free friendly.
  • Plant-based food coloring avoids synthetic dyes for a healthier option.
  • Allow each chocolate layer to fully harden before adding decorations or drizzles to maintain clear shapes and prevent blending.
  • Working on parchment paper prevents sticking and makes cleanup easy.
  • Store finished pretzels in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Find it online: https://cookedbysarah.com/spooky-chocolate-covered-pretzel-board-recipe/