Prep Time: 10 minutes
Ingredients:
- 1 (10 or 12-ounce) package white chocolate chips
- 6 large pretzel rods
- Miniature candies like red hots or mini M&Ms
Preparation:
1. Prepare a baking sheet by lining it with aluminum foil. Using a sharp knife, cut the pretzel rods in half and arrange them in well-spaced intervals on the baking sheet.
2. Place the chocolate in a microwave-safe bowl, and microwave it until melted, stirring after every minute to avoid overheating. This recipe works best if the chocolate is very warm (but not burned!) so make sure that it is melted, smooth, and very liquid. If your chocolate still seems stiff, try stirring in a tablespoon of shortening and mixing until it melts.
3. Using a spoon, drop blobs of chocolate over the top half of a pretzel rod, forming a ghost shape with a head, two arms, and a wispy tail. You can always trim excess strands of chocolate later, so don’t worry about mistakes. While the chocolate is still wet, place two candies in the head to represent eyes and one below to represent the mouth.
4. Repeat with remaining chocolate and pretzels. Place the sheet of ghosts in the refrigerator to set the chocolate, about 30 minutes. Chocolate ghosts may be stored in an airtight container in the refrigerator for 2-3 days.
