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White Chocolate Pretzel Ghost Bark
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Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Microwave-safe bowl
  • Baking sheet
  • Parchment paper

Ingredients
  

  • 8 ounces white chocolate chips
  • 1 1/2 cups mini pretzels
  • 24 candy eyeballs

Instructions
 

  • Line a baking sheet with parchment paper and set it aside.
  • Place the white chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth.
  • Pour the melted chocolate onto the prepared parchment and spread it into an even layer about 1/4 inch thick.
  • Press the mini pretzels gently into the chocolate so they stick but stay mostly on top.
  • Add pairs of candy eyeballs across the surface to create ghost shapes. Place them while the chocolate is still soft.
  • Transfer the baking sheet to the refrigerator for 20 minutes or until the bark is firm.
  • Break the bark into pieces by hand once it has set.

Notes

Break the bark into uneven pieces so the ghost faces stay visible on larger sections. Store any leftovers in an airtight container at room temperature for up to three days to keep the pretzels crisp. If the candy eyeballs slide during spreading, press them down lightly with a fingertip before chilling.
Course: Dessert
Cuisine: American
Equipment: Microwave-safe bowl, Baking sheet, Parchment paper