Ingredients:

  • 12 oz (340g) white chocolate melting wafers
  • 1 tbsp (15ml) coconut oil
  • 1 pkg (16 oz / 450g) thick pretzel rods
  • 1/2 cup (75g) candy corn
  • 15 small candy eyeballs
  • 2 oz (55g) orange and black sprinkles
  • gel food coloring (optional)

Instructions:

  1. Set up a double boiler over medium-low heat and add the white chocolate wafers and coconut oil. Stir constantly until the mixture is smooth and velvety, then remove from heat immediately to avoid scorching.
  2. If using gel food coloring, stir in one drop of orange or purple coloring until the color is uniform.
  3. Hold a pretzel rod by the bottom inch and dip it into the chocolate, rotating slowly for full coverage. Lift the rod and gently tap it against the side of the bowl to remove excess chocolate.
  4. Place the rod on parchment paper. While the chocolate is still tacky, press candy corn, eyeballs, or sprinkles into the coating.
  5. Let the treats sit undisturbed at room temperature for 30 minutes or in the fridge for 10 minutes until the shell is firm.