Ingredients
Scale
- 1 bag white Candy Wafers
- 2-3 teaspoons vegetable shortening (Crisco)
- ~20 pretzel rods
- ~24 pretzel mini twists
- candy eyeballs
- edible marker, black
Instructions
- Prepare 1 or 2 large baking sheets covered in wax paper or parchment paper. I prefer wax.
- Melt half of candy wafers according to instructions or, if using white chocolate chips, melt them in a microwave safe bowl in the microwave in 25-second bursts. Use a microwave-safe bowl.
- Add vegetable shortening 1/2 teaspoon a time until candy is loose and easily drips from a spoon.
- Next, use a fork to fully submerge pretzel twists, one at a time, in the chocolate, flipping to fully coat. Move each pretzel to the prepared sheet and while the candy is still wet, add candy eyeballs.
- Scrape remaining white chocolate into a tall glass and add more candy wafers until it is about half full. Melt using the same steps above, then add vegetable shortening 1/2 teaspoon at a time until candy easily drips from a spoon.
- Working quickly, tilt glass and dip pretzel rods one at a time, making sure the candy coats about 2/3 of the rod, and then lay them out on the prepared baking sheet, not touching.
- When candy on the rods is totally set and hard, use edible markers to draw faces.
Notes
You can use white chocolate chips instead of candy wafers.
Stuff I Use:
White Candy Wafers
Candy Eyeballs
Edible Marker
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Candy
- Method: No Bake
- Cuisine: Standard
