Frightening: These ghost pretzels with white chocolate are eerily beautiful and made in no time.


Recipe for 30 mini-pretzels

Preparation time: 20 minutes


200 g mini-pretzels
100 g 'White chocolate
100 g sugar eyes



  1. Coarsely chop the white chocolate and melt in a pot over a bain-marie at medium heat.
  2. Then let it cool down very briefly.
  3. Dip the mini pretzels with a fork into the liquid white chocolate and place them on a baking tray lined with baking paper.
  4. Press on the sugar eyes while the chocolate is still soft.
  5. Allow to cool and serve on a dark plate.



With salt sticks as support, the chocolate-coated pretzels can be stacked and look even scarier.


Rausch products:

›Weiße Schokolade‹