Bloody Pretzels
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These Bloody Pretzels are such a creepy treat to serve up on Halloween. These are twist pretzels dipped in white chocolate and topped with red chocolate splatters to look like blood.
Bloody Pretzels
Halloween is sort of my jam and the creepier something is, the better.
That is why I loved making these Bloody Pretzels. They are creepy cool to serve up and so easy to make. These even pair well with our Bloody Eyeball Cupcakes or Vampire Blood Hot Cocoa.
Whether you are making these for a Halloween party or even a Vampire themed party, these will be a HUGE hit.
How to Make Bloody Pretzels
Ingredients:
- 25 Mini Twist Pretzels
- 1 Cup White Candy Melts
- ¼ Cup Red Candy Melts
- 1 Teaspoon + ¼ Teaspoon Coconut Oil (optional)
Items Needed:
- Parchment Paper
- Paper Straw
- Baking Sheet
Directions:
Line the baking sheet with parchment paper and set aside.
Place the white candy melts in a deep bowl that’s not wide, and small. Place in the microwave, on high, for 2 minutes, stopping every 30 seconds to stir.
Once the chocolate is nice and creamy, add the 1 teaspoon of coconut oil and stir vigorously until combined. If your chocolate isn’t thick and hard to dip, you can skip the coconut oil.
Dip the pretzels in the white chocolate and place them on the prepared baking sheet.
Follow steps 2-3 for the red candy melts, but only use ¼ teaspoon coconut oil, if needed.
Using the paper straw or another similar utensil, dip the end in the red chocolate and fling it gently onto the pretzels. Be careful as you can get too wild with the flinging and make it go random places.
Place the pretzels in the fridge for 10 minutes to harden.
Serve and Enjoy!
Things To Note:
- I used two big toothpicks to dip the pretzels. One to hold the pretzel and the other to remove the excess chocolate as it sticks well to pretzels and needs help coming off sometimes.
- The coconut oil is used to thin the chocolate and give it a bit more shine. In some climates, the chocolate can be thicker and harder to work with. If you don’t have these issues or care about shine, you can skip the coconut oil.
- You can chill the white pretzels before adding the blood if need be. However, it’s not necessary and saves time to do it back to back.
- It’s best to store these in the fridge as they melt if it’s warm at all.
- You can store these in cellophane bags for gift giving just be sure to keep them in the fridge until gifting.
Bloody Pretzels
Equipment
Ingredients
- 25 Mini Twist Pretzels
- 1 Cup White Candy Melts
- ¼ Cup Red Candy Melts
- 1 teaspoon + ¼ Teaspoon Coconut Oil optional
Instructions
- Line the baking sheet with parchment paper and set aside.
- Place the white candy melts in a deep bowl that’s not wide, and small. Place in the microwave, on high, for 2 minutes, stopping every 30 seconds to stir.
- Once the chocolate is nice and creamy, add the 1 teaspoon of coconut oil and stir vigorously until combined. If your chocolate isn’t thick and hard to dip, you can skip the coconut oil.
- Dip the pretzels in the white chocolate and place them on the prepared baking sheet.
- Follow steps 2-3 for the red candy melts, but only use ¼ teaspoon coconut oil, if needed.
- Using the paper straw or another similar utensil, dip the end in the red chocolate and fling it gently onto the pretzels. Be careful as you can get too wild with the flinging and make it go random places.
- Place the pretzels in the fridge for 10 minutes to harden.
- Serve and Enjoy!
Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
