Mummy pretzels with a little personality

YOUR LITTLE RECIPE CARD

Let’s make something sweet.

Original recipe concept · not kitchen-tested. Make a small trial before preparing it for guests.

Gather your ingredients

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• 12 pretzel rods
• 8 oz white baking chocolate, chopped (or white candy coating)
• 1 tablespoon mini dark chocolate chips, for eyes

Make it, step by step

1. Line a tray with parchment. Set aside about one quarter of the white chocolate for the bandage drizzle. Make sure your bowl and utensils are completely dry.
2. Melt the remaining white chocolate in a microwave-safe bowl at half power in 20-second bursts, stirring each time. Stop heating when a few small pieces remain and stir until smooth. Follow the package instructions if using candy coating.
3. Spoon chocolate over the top two thirds of each rod, leaving an uncoated handle. Let the excess drip back into the bowl, then lay the rod on the parchment. Add two mini chocolate chips for eyes while the coating is soft.
4. Allow the first coating to firm for about 10 minutes. Melt the reserved chocolate the same way. Use a fork to drizzle thin, uneven lines over each rod, leaving the eyes visible.
5. Let the coating set completely before lifting or packaging, about 20 minutes in a cool room. If needed, refrigerate briefly until firm. Make a single test rod first; chocolate brands and room temperature affect setting.

Ingredients & serving notes

Usually wheat, milk and soy; check every package for ingredients and cross-contact warnings. Hard pretzels and small decorations are not toddler snacks.

Keeping it lovely

Keep fully set rods covered in a cool, dry place and follow the shortest storage guidance on your ingredient packages. Do not package while warm or tacky.

For perishable food, use the USDA food-handling guidance. Times and results vary with ingredients and equipment.