Finding Halloween desserts that kids will actually eat does not need to be hard. These 15 recipes use basic ingredients and steps that fit into a normal week. You can make most of them ahead or with what you already have. Each one includes small touches to keep things fun without extra work. Pick the ones that match the time and supplies you have on hand.
Helpful Tips Before You Start
These ideas will help the treats turn out cute and keep the process smooth with kids around.
Set Up Decorations Ahead
Place candy eyes, sprinkles, and colored icing in small bowls before you begin. Kids can grab what they need without slowing things down.
Choose Simple Shapes
Use cookie cutters or molds that create clear outlines like pumpkins or ghosts. This makes the results look neat even when little hands do the work.
Cover Your Workspace
Lay parchment paper or a plastic cloth on the table first. It catches spills from frosting and sprinkles so cleanup stays quick.
Let Kids Handle the Fun Parts
Assign tasks like adding toppings or arranging pieces once the base is ready. This keeps them engaged without handling hot pans or sharp tools.
Ghostly Meringue Kisses
Ghostly Meringue Kisses are a light and airy treat that kids can help shape and decorate. They use basic pantry items and bake into small white ghosts that fit right in at a Halloween gathering.
These cookies have a crisp shell with a soft center. They stay simple to make and do not require any frosting or fancy tools beyond a piping bag.
Serves 4 people.
Ingredients
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 2 tablespoons mini chocolate chips
Instructions
- Preheat the oven to 200 degrees F and line a baking sheet with parchment paper.
- Place the egg whites and cream of tartar in a clean mixing bowl. Beat on medium speed until soft peaks form.
- Add the sugar a little at a time while beating on high speed. Continue until the mixture reaches stiff, glossy peaks.
- Mix in the vanilla extract on low speed until just combined.
- Spoon the meringue into a piping bag fitted with a round tip. Pipe small ghost shapes onto the prepared baking sheet.
- Press two mini chocolate chips into the top of each ghost to form eyes.
- Bake for 1 hour and 30 minutes. Turn off the oven and leave the meringues inside to cool completely.
Extra Tips
Room temperature egg whites whip more easily, so set them out ahead of time. Once cooled, store the kisses in an airtight container at room temperature to keep them crisp. If the meringue starts to weep during piping, it means the sugar has not fully dissolved, so beat a little longer before shaping the ghosts. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Electric Mixer, Piping Bag, Baking Sheet
Pumpkin Patch Chocolate Cupcakes
These chocolate cupcakes bring a playful pumpkin patch scene to the table. Kids enjoy the rich chocolate base topped with green frosting that looks like grass and small candy pumpkins scattered on top. The treat works well for Halloween parties or an afternoon baking project with children.
The flavor stays simple with moist chocolate cake and sweet buttercream. Texture comes from the soft crumb and the slight crunch of cookie crumbs used as edible dirt.
Serves 4 people.
Ingredients
- ½ cup all-purpose flour
- ¼ cup cocoa powder
- ⅓ cup sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch of salt
- ¼ cup buttermilk
- 2 tablespoons vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate buttercream
- Green food coloring
- 4 small orange pumpkin candies
- 2 tablespoons crushed chocolate cookies
Instructions
- Preheat the oven to 350°F and line a cupcake tin with 4 paper liners.
- In a mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add the buttermilk, vegetable oil, egg, and vanilla extract to the dry ingredients. Stir until the batter is smooth and no lumps remain.
- Divide the batter evenly among the 4 liners, filling each about two-thirds full.
- Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack.
- Tint the chocolate buttercream with green food coloring until it reaches a bright grass shade. Spread or pipe the green frosting over each cooled cupcake.
- Sprinkle the crushed chocolate cookies over the frosting to create the look of soil. Place one pumpkin candy on top of each cupcake.
Extra Tips
Make the cupcakes a day ahead and store them unfrosted in an airtight container at room temperature. Add the green frosting and cookie crumbs right before serving so the crumbs stay crisp. If you need more servings, simply double the batter and bake in batches. Course: Dessert Cuisine: American Equipment: Mixing Bowls, Cupcake Tin, Oven, Wire Rack
Spiderweb Fudge Brownies
These Spiderweb Fudge Brownies add a simple Halloween twist to a classic treat. The fudgy chocolate base pairs with a quick white chocolate web on top, making them easy for kids to help decorate.
They suit after-school snacks or small Halloween gatherings. The brownies turn out moist inside with a thin crackly top that holds the web design well.
Serves 4 people.
Ingredients
- 4 tablespoons unsalted butter
- 3 ounces semisweet chocolate
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 cup white chocolate chips
- 4 candy spiders
Instructions
- Preheat the oven to 350 degrees F and line a small 8×8 pan with parchment paper.
- In a saucepan over low heat, melt the butter and semisweet chocolate together until smooth.
- Remove from heat and stir in the sugar until combined.
- Add the egg and vanilla extract, mixing well.
- Stir in the flour, cocoa powder, and salt until no dry streaks remain.
- Spread the batter evenly in the prepared pan and bake for 20 minutes.
- Cool the brownies completely in the pan.
- Melt the white chocolate chips in the microwave in short bursts, stirring until smooth.
- Spoon the melted white chocolate into a small zip-top bag, snip a tiny corner, and pipe circles on each brownie to form a web.
- Drag a toothpick through the circles from center outward to create the web pattern, then place one candy spider on each brownie.
Extra Tips
Melt the white chocolate in short microwave bursts to keep it from seizing. Pipe the web while the brownies are fully cool so the lines stay sharp. Store leftovers in an airtight container at room temperature for up to three days. Course: Dessert Cuisine: American Equipment: Saucepan, Mixing bowl, 8×8 baking pan, Parchment paper, Microwave-safe bowl
Mummy Vanilla Cake Pops
These mummy vanilla cake pops bring a playful touch to Halloween treats. Kids enjoy the wrapped look and the simple vanilla flavor that comes through in each bite. They fit well at parties or as a weekend baking project with the family.
The cake stays soft on the inside while the white chocolate shell adds a light crunch. Candy eyes give each pop its character without extra work.
Serves 4 people.
Ingredients
- 2 cups crumbled vanilla cake
- 1/4 cup vanilla frosting
- 10 ounces white chocolate
- 8 lollipop sticks
- 8 candy eyes
Instructions
- Place the crumbled vanilla cake in a mixing bowl and add the vanilla frosting. Stir until the mixture holds together when pressed.
- Scoop out portions and roll them into 8 smooth balls. Insert a lollipop stick into each ball and set them on a baking sheet.
- Melt 8 ounces of the white chocolate in a microwave-safe bowl, stirring in 30-second bursts until smooth. Dip each cake pop fully into the melted chocolate and let the excess drip off.
- Return the coated pops to the baking sheet and chill until the coating sets. Melt the remaining 2 ounces of white chocolate and drizzle thin lines across each pop to create bandage stripes. Press two candy eyes onto each pop while the drizzle is still soft.
Extra Tips
Chill the cake balls for 15 minutes before dipping to keep them from falling off the sticks. Use a spoon to control the thin drizzle lines so they look like loose bandages rather than solid coverage. Store finished pops in the refrigerator in a single layer to maintain the chocolate shell. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Sheet, Microwave-Safe Bowl
Bat-Shaped Sprinkle Sugar Cookies
These bat-shaped sprinkle sugar cookies bring a playful touch to Halloween gatherings. Kids enjoy helping cut the shapes and scatter the sprinkles, making them a good choice for afternoon baking sessions or party treats.
The cookies taste sweet and buttery with a soft center and slightly crisp edges. The sprinkles on top provide a bit of crunch without overpowering the simple flavor.
Serves 4 people.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup colorful sprinkles
Instructions
- Preheat the oven to 350°F. In a mixing bowl, cream the butter and sugar until smooth and pale.
- Add the egg and vanilla extract, then mix until fully combined.
- In another bowl, whisk together the flour, baking powder, and salt. Stir the dry ingredients into the wet mixture to form a dough.
- Roll the dough out on a lightly floured surface to about 1/4 inch thick.
- Cut bat shapes from the dough and place them on a baking sheet. Scatter the sprinkles evenly over the tops.
- Bake for 8 to 10 minutes until the edges turn lightly golden. Let the cookies cool on the sheet before moving them.
Extra Tips
Chill the dough for 15 minutes if it feels too soft to hold clean bat shapes. Press the sprinkles gently so they stick without sinking into the dough. Store cooled cookies in an airtight container at room temperature for up to three days. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Sheet, Rolling Pin
Frankenstein Rice Krispie Treats
These treats turn classic Rice Krispie squares into little green monsters that kids enjoy making and eating. The bright color and simple candy face give them a playful Halloween look without much effort. They stay soft and chewy with a light marshmallow sweetness that balances the crisp cereal.
The recipe works well for an afternoon activity or as a party snack because the steps are straightforward and the decorations come together quickly.
Serves 4 people.
Ingredients
- 2 tablespoons butter
- 2 cups mini marshmallows
- 3 cups Rice Krispies cereal
- 4 drops green food coloring
- 8 candy eyeballs
- 4 chocolate chips
Instructions
- Line a small baking pan with parchment paper and set it aside.
- Melt the butter in a large saucepan over low heat. Add the mini marshmallows and stir until fully melted and smooth.
- Remove the pan from the heat and stir in the green food coloring until the mixture turns an even shade of green.
- Add the Rice Krispies cereal to the green marshmallow mixture and stir until every piece is coated.
- Press the mixture firmly into the prepared pan to create an even layer about one inch thick. Let it cool for 15 minutes.
- Cut the cooled slab into four rectangles. Press two candy eyeballs onto each rectangle and add one chocolate chip below the eyes to form a mouth.
Extra Tips
Press the cereal mixture into the pan with a sheet of parchment on top to keep your hands clean and avoid sticking. If the chocolate chips feel too firm to stay in place, warm them slightly between your fingers first. Store any leftovers in an airtight container at room temperature for up to two days. Course: Dessert Cuisine: American Equipment: Large saucepan, Mixing spoon, Baking pan, Parchment paper
Witch Hat Chocolate-Dipped Cones
These Witch Hat Chocolate-Dipped Cones make a simple project that kids can help with during the Halloween season. They come together with basic pantry items and turn out looking like mini witch hats ready for a party table.
The cones stay crisp under a layer of chocolate while the orange band adds a bright contrast. They pair well with other finger desserts and hold up fine when made a day ahead.
Serves 4 people.
Ingredients
- 4 sugar cones
- 8 ounces dark chocolate chips
- 1 teaspoon coconut oil
- 2 tablespoons orange candy melts
- 1 tablespoon black nonpareils
Instructions
- Line a baking sheet with parchment paper and set it aside.
- Place the dark chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second bursts, stirring after each one, until the mixture is smooth and fully melted.
- Hold each sugar cone by the tip and dip the open end into the melted chocolate, coating about two inches up the sides. Let excess chocolate drip back into the bowl, then set the cone upright on the prepared baking sheet. Repeat with the remaining cones.
- Allow the chocolate to set at room temperature for about 20 minutes until firm.
- Melt the orange candy melts in a small microwave-safe bowl using the same method. Spoon the melted candy into a piping bag or zip-top bag with a small corner snipped off. Pipe a thin band around the base of each chocolate-dipped cone to form the hat ribbon.
- Immediately sprinkle the black nonpareils over the wet orange band on each cone. Let everything set completely before moving the cones.
Extra Tips
Pipe the orange band only after the dark chocolate has hardened so the colors stay clean and separate. Store the finished cones in a single layer in an airtight container at room temperature for up to two days. If the kitchen is warm, chill them briefly on the baking sheet to speed setting without making the cones too cold. Course: Dessert Cuisine: American Equipment: Microwave-safe bowls, Baking sheet, Parchment paper
Candy Corn Yogurt Parfaits
These Candy Corn Yogurt Parfaits turn a classic Halloween candy into a layered treat that kids can help assemble. The bright stripes catch attention at parties or after-school snacks while the yogurt keeps things lighter than straight candy.
The texture stays creamy throughout with a slight chew from the candy corn pieces on top. Vanilla flavor runs through all the layers so the colors stand out without changing the taste much.
Serves 4 people.
Ingredients
- 3 cups vanilla yogurt
- 6 drops yellow food coloring
- 6 drops orange food coloring
- 1/2 cup candy corn
Instructions
- Divide the vanilla yogurt into three separate bowls with 1 cup in each bowl.
- Stir the yellow food coloring into the first bowl until the color looks even.
- Stir the orange food coloring into the second bowl until the color looks even.
- Leave the third bowl plain to keep the white layer.
- Spoon the yellow yogurt into the bottom of four clear glasses.
- Add the orange yogurt on top of the yellow layer in each glass.
- Finish with the plain white yogurt on top.
- Scatter candy corn over the white layer in each glass before serving.
Extra Tips
Prepare the colored yogurt up to a day ahead and store it covered in the fridge so the layers stay neat when you assemble. Use gel food coloring if you have it, since it keeps the yogurt thick. Skip the candy corn until right before serving if you want to avoid any color bleeding into the top layer. Course: Dessert Cuisine: American Equipment: Mixing bowls, 4 clear glasses, spoons
Monster Eyeball Marshmallow Pops
These marshmallow pops give kids a simple way to join in on Halloween fun. They suit classroom parties or an evening treat at home. Each pop has a soft marshmallow center covered in white chocolate with a single candy eyeball on top.
Serves 4 people.
Ingredients
- 4 large marshmallows
- 1 cup white chocolate chips
- 4 lollipop sticks
- 4 candy eyeballs
- 2 tablespoons red decorating gel
Instructions
- Push one lollipop stick into the bottom of each marshmallow.
- Place the white chocolate chips in a microwave-safe bowl and heat in 30-second bursts, stirring after each burst, until fully melted and smooth.
- Dip each marshmallow into the melted chocolate, turning to coat all sides and letting excess drip back into the bowl.
- Set the coated pops on a parchment-lined baking sheet and press one candy eyeball into the center of each while the chocolate is still soft.
- Use the red decorating gel to draw short lines around each eyeball to create veins.
- Leave the pops at room temperature until the chocolate hardens.
Extra Tips
Work with chocolate that has cooled slightly after melting so the marshmallows keep their shape. If the gel runs, let the chocolate set for a minute before adding the veins. Store finished pops in a single layer in an airtight container at room temperature for up to two days. Course: Dessert Cuisine: American Equipment: Microwave-safe bowl, Baking sheet
Jack-o’-Lantern Cream-Filled Cookies
These cookies bring a playful Halloween touch to dessert time with their bright orange cream filling and simple jack-o’-lantern faces. They work well for after-school snacks or a small party table because the recipe makes just enough for four without much leftover dough. The texture stays crisp on the outside with a light, sweet cream center that kids enjoy.
The flavor stays mild and vanilla-forward so it appeals to young palates while still feeling festive. Each sandwich cookie gets its character from the piped face on top, which turns an ordinary cream-filled treat into something seasonal and fun to assemble.
Serves 4 people.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon orange food coloring
- 2 tablespoons black decorating icing
Instructions
- Heat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a mixing bowl, beat the softened butter with the granulated sugar until smooth. Add the vanilla extract and salt, then mix again.
- Stir in the flour a little at a time until a soft dough forms. Divide the dough in half and roll each half between two sheets of parchment to about 1/4 inch thick.
- Cut out 8 circles with a round cutter. Place them on the prepared baking sheet and bake for 10 to 12 minutes until the edges turn lightly golden. Cool the cookies completely on a wire rack.
- While the cookies cool, whip the heavy cream with the powdered sugar until soft peaks form. Add the orange food coloring and whip just until the color is even.
- Spread or pipe the orange cream onto the flat side of four cookies. Top each with a second cookie to make sandwiches.
- Use the black decorating icing to pipe simple jack-o’-lantern faces on the top of each cookie.
Extra Tips
Pipe the cream just before serving if you want the cookies to stay crisp longer. Store any assembled cookies in an airtight container in the fridge for up to one day, and let them sit at room temperature for a few minutes before eating so the filling softens slightly. If the black icing feels too stiff, warm the tube briefly in your hands before piping the faces. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Sheet, Electric Mixer
Spooky Owl Oreo Truffles
These no-bake truffles turn classic Oreos into cute owl faces that kids enjoy making and eating. They work well for Halloween parties or after-school snacks because the steps are simple and the decorations add a playful touch. The texture is creamy and rich from the cookie and cream cheese center, finished with a smooth chocolate shell.
Serves 4 people.
Ingredients
- 10 Oreo cookies
- 4 ounces cream cheese, softened
- 8 ounces chocolate melting wafers
- 8 candy eyes
- 4 candy corns
Instructions
- Place the Oreo cookies in a food processor and pulse until they form fine crumbs.
- Transfer the crumbs to a mixing bowl and add the softened cream cheese. Stir until the mixture is fully combined and holds together.
- Divide the mixture into four equal portions and roll each into a smooth ball. Place the balls on a baking sheet lined with parchment paper.
- Melt the chocolate wafers in the microwave in 30-second bursts, stirring between each until smooth.
- Dip each ball into the melted chocolate, letting the excess drip off, then return it to the baking sheet.
- Immediately press two candy eyes onto the front of each truffle and add one candy corn below them as a beak. Let the chocolate set at room temperature.
Extra Tips
Chill the truffles for 15 minutes after forming the balls if the mixture feels too soft to dip cleanly. Use a fork to lift them out of the chocolate to avoid fingerprints on the surface. Store leftovers in an airtight container in the fridge for up to three days. Course: Dessert Cuisine: American Equipment: Food processor, Mixing bowl, Baking sheet
Haunted House Gingerbread Bars
These gingerbread bars bring a simple spooky twist to a classic fall flavor. Kids can help press the dough into the pan and add the icing details that turn each bar into a tiny haunted house. The result is a soft, chewy square with warm spice and just enough sweetness to feel like a treat without being too rich.
The bars work well for an after-school activity or a low-key Halloween gathering. The gingerbread base stays moist thanks to molasses, while the icing sets firm enough for drawing windows and ghosts on top.
Serves 4 people.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/3 cup brown sugar
- 1/4 cup molasses
- 1 large egg
- 3/4 cup powdered sugar
- 1 to 2 tablespoons milk
- Black food coloring
- Candy eyes
Instructions
- Preheat the oven to 350 degrees and line a small square baking pan with parchment paper.
- In a mixing bowl, stir together the flour, ground ginger, cinnamon, baking soda, and salt.
- Add the melted butter, brown sugar, molasses, and egg to the dry ingredients. Mix until a thick dough forms and no dry streaks remain.
- Press the dough evenly into the prepared pan. Bake for 15 to 18 minutes until the edges are set and the center is firm. Let the bars cool completely in the pan.
- While the bars cool, mix the powdered sugar with milk until a thick but spreadable icing forms. Divide the icing into two bowls and tint one bowl with black food coloring.
- Spread a thin layer of white icing over the cooled bars. Use the black icing to pipe house shapes, windows, and doors. Add candy eyes to create simple ghost figures on top. Cut into four squares once the icing sets.
Extra Tips
Let the bars cool fully before icing so the decorations stay sharp. If the icing feels too thick, add milk one drop at a time. Store leftovers in an airtight container at room temperature for up to two days. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Pan, Oven
Black Cat Chocolate Macarons
These black cat macarons bring a playful Halloween touch to any kids’ gathering. The chocolate shells come out dark and slightly crisp on the outside with a soft center, while the rich filling adds a creamy bite that children enjoy. They work well for classroom parties or an afternoon baking project at home.
The finished macarons look like little black cats once the simple face details are added, making them easy to serve without extra fuss.
Serves 4 people.
Ingredients
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 3 large egg whites
- 1/4 cup granulated sugar
- Black gel food coloring
- 1/2 cup prepared chocolate ganache
- 16 small candy eyes
Instructions
- Line two baking sheets with parchment paper and set aside. Sift the almond flour, powdered sugar, and cocoa powder together into a large bowl to remove lumps.
- In a separate bowl, beat the egg whites with an electric mixer until foamy. Gradually add the granulated sugar and continue beating until stiff peaks form.
- Add black gel food coloring a little at a time until the meringue reaches a deep black shade. Fold the dry ingredients into the meringue in two additions until the batter flows smoothly off the spatula.
- Transfer the batter to a piping bag fitted with a round tip. Pipe 1.5-inch rounds onto the prepared sheets, leaving space between each one. Tap the sheets firmly on the counter to release air bubbles.
- Let the piped shells rest at room temperature for 30 minutes until a dry skin forms on top. Preheat the oven to 300°F during this time.
- Bake the shells for 15 minutes, then cool completely on the baking sheets. Once cool, pair the shells by size.
- Pipe a small amount of chocolate ganache onto the flat side of one shell and sandwich with a second shell. Press two candy eyes onto the top of each assembled macaron to create the cat faces.
Extra Tips
Pipe the shells a little thicker than usual so the black color stays bold after baking. If the ganache feels too firm from the fridge, let it sit at room temperature for ten minutes before piping so it spreads evenly without cracking the shells. Store finished macarons in an airtight container in the fridge for up to two days and bring them out 20 minutes before serving for the best texture. Course: Dessert Cuisine: French Equipment: Mixing Bowls, Electric Mixer, Piping Bag, Baking Sheets
Vampire Strawberry Cheesecake Bites
These Vampire Strawberry Cheesecake Bites bring a fun Halloween twist to a simple no-bake treat. Kids enjoy the playful look while adults appreciate how quick they come together for parties or after-school snacks. The fresh strawberries stay bright and juicy against the smooth filling.
The bites offer a mix of creamy centers, light crunch from the crumbs, and sweet chocolate accents that complete the vampire theme.
Serves 4 people.
Ingredients
- 12 large strawberries
- 4 oz cream cheese, softened
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup mini chocolate chips
- 2 tbsp graham cracker crumbs
Instructions
- Rinse the strawberries and pat them dry. Hull each one by removing the green top, then make a small slit down the center to create space for filling.
- In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Stir until the mixture is smooth and free of lumps.
- Spoon or pipe the cream cheese mixture into the slit of each strawberry until it is filled and slightly mounded.
- Press two mini chocolate chips into the cream cheese filling of each strawberry to resemble vampire fangs.
- Sprinkle the graham cracker crumbs over the filled strawberries for a light crust-like finish.
Extra Tips
Chill the filled strawberries for 20 minutes before serving so the cream cheese firms up and holds the chocolate chips in place. If the cream cheese mixture feels too thick, add a teaspoon of milk to loosen it. These bites taste best the same day they are made. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Sheet, Spoon
Skeleton Bone Chocolate-Covered Pretzels
These chocolate-covered pretzels give kids a playful bone shape that fits right into a Halloween spread. They come together quickly and offer a nice mix of crunchy pretzel and smooth white chocolate that most children enjoy.
They work well for an after-school snack, a party table, or a simple weekend activity with little helpers. The finished treats stay crisp under the chocolate coating.
Serves 4 people.
Ingredients
- 16 pretzel rods
- 12 ounces white chocolate chips
- 2 tablespoons coconut oil
Instructions
- Line a baking sheet with parchment paper and set it aside.
- Place the white chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second bursts, stirring after each, until the mixture is smooth.
- Dip each pretzel rod into the melted chocolate, leaving about two inches uncovered at one end to form the bone shape.
- Lay the coated pretzels on the prepared baking sheet.
- Let the chocolate set at room temperature for 30 minutes before serving.
Extra Tips
If the chocolate thickens while you work, warm it for 10 seconds and stir again. Store any leftovers in an airtight container at room temperature for up to three days. For a different look, you can swap the white chocolate for milk chocolate, but the white version gives the clearest bone appearance. Course: Dessert Cuisine: American Equipment: Microwave-safe bowl, Baking sheet, Parchment paper
