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Easy Chocolate Mummy Wrapped Pretzel Rods

Easy Chocolate Mummy Wrapped Pretzel Rods - featured image
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These Easy Chocolate Mummy Wrapped Pretzel Rods are a quick, fun, and delicious Halloween treat made with just a few simple ingredients. Salty pretzel rods are wrapped in white chocolate and decorated with candy eyes for a spooky snack that’s perfect for parties and classroom celebrations.

Ingredients

Scale
  • 1 standard bag (10–12 ounces) pretzel rods
  • 12 ounces white almond bark or white chocolate melting wafers
  • 1 cup semi-sweet or dark chocolate chips
  • 1 small package (24-30) candy eyes
  • Orange or black sprinkles (optional)
  • Crushed graham crackers or Oreo crumbs (optional)
  • 1 teaspoon coconut oil (optional, for thinning chocolate)

Instructions

  1. Prep your workspace. Line a baking sheet with parchment paper. Make sure you have enough room in your fridge or freezer to fit the sheet later.
  2. Melt the white almond bark or white chocolate. Break the almond bark into pieces and place them in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until smooth (about 1.5 to 2 minutes total). If too thick, stir in half a teaspoon of coconut oil.
  3. Melt the dark chocolate. In a separate bowl, melt the semi-sweet or dark chocolate chips using the same 30-second interval method. Stir until smooth. Set aside but keep warm.
  4. Start dipping. Hold a pretzel rod by one end and dip it into the melted white chocolate, leaving about an inch uncovered at the top. Let any excess drip back into the bowl.
  5. Wrap like a mummy. Use a spoon to drizzle more white chocolate over the pretzel in a back-and-forth, crisscross pattern to create bandage-like stripes. Rotate the pretzel as you go so all sides get covered. Leave small gaps of pretzel showing through.
  6. Add the eyes. While the white chocolate is still wet, place two candy eyes near the top of the pretzel (the end without the chocolate). Press them gently so they stick. Use a toothpick for precision if needed.
  7. Set the mummies. Carefully place each finished mummy on the parchment-lined baking sheet. Leave a little space between them so they don’t stick together. Repeat with the remaining pretzels.
  8. Chill to set. Place the baking sheet in the refrigerator for about 15-20 minutes, or until the chocolate is completely firm. For a quicker set, use the freezer for 10 minutes.
  9. Final drizzle (optional but fun). Once the white chocolate is set, transfer the remaining melted dark chocolate to a small piping bag or zip-top bag with a tiny corner snipped off. Drizzle a little extra dark chocolate over the mummies for a ‘mummy bandage’ effect. Let that set for another 5 minutes.
  10. Serve or store. Once fully set, your mummies are ready to eat. Arrange them on a platter with the wrapped ends pointing up.

Notes

Your first mummy might look rough, but that’s normal. The imperfect ones have more character. For best results, work in a cool room and melt chocolate slowly to avoid seizing. If using white chocolate chips instead of almond bark, add a teaspoon of coconut oil to help them melt smoothly. Store in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks.

Nutrition

Keywords: Halloween treats, mummy pretzels, chocolate pretzel rods, easy Halloween recipe, spooky snacks, no-bake dessert

Find it online: https://flurpchef.com/easy-chocolate-mummy-wrapped-pretzel-rods/