Pretzel Rods


12 pretzel rods 12 oz white almond bark 24 edible candy eyeballs

Microwave 12 ounces of white almond bark in the bowl for 1 minute, stir and heat for additional 30-second increments until melted.

Place a large piping bag in a tall glass with top of bag folded over. Pour the melted white almond bark into the piping bag.

Dip each pretzel rod about ¾ of the way up with melted almond bark. Then place it on parchment-lined baking sheet.

Add your edible eyeballs.

Cut a small hole in the piping bag tip. Drizzle the remaining melted almond bark over the dipped pretzels in a zig-zag pattern creating the effect of wrapping your mummy.

Allow at least 30 minutes to dry the mummies. Once dry, you may need to use a small sharp knife to trim off excess white chocolate.

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