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Spooky White Chocolate Pretzel Eyeballs
Spooky White Chocolate Pretzel Eyeballs

Here's looking at you! These Spooky White Chocolate Pretzel Eyeballs seem to follow you around the room wherever you go - just waiting to be eaten! White chocolate-dipped pretzels make this spooky treat extra tasty. The salty/sweet taste pleases everyone, both young and older ghosts and goblins alike!
Using our delicious homemade soft pretzel recipe, these "eyeballs" can be dipped in white chocolate for a delicious treat that's sweet on the outside -  and savory and soft on the inside. 
These eyeballs make a big statement at a Halloween party or wrapped up for a party favor. Just wrap in cellophane, tie with ribbon and you've got a cute and spooky Halloween gift.  Give to teachers or friends with a tag that says, "Eye think you're sweet!" Halloween candy has never "looked" this good! 


  • 1 cup lukewarm water
  • 4 tablespoons (1/4 cup) melted butter, lukewarm
  • 1 packet (2 1/4 teaspoons) active yeast
  • 2 teaspoons salt
  • 2 tablespoons packed Dixie Crystals Light Brown Sugar
  • 3 cups bread flour or all-purpose flour
  • 1 large egg or (additional) 1/4 cup melted butter
  • Skewer
  • One 12 ounce bag white chocolate melts
  • Candy eyes
  • Red icing (can use our Royal Icing recipe or store-bought)


  1. Preheat oven to 350°F.  Line two baking sheets with parchment paper.
  2. Stir together water, butter and yeast in the bowl of a stand mixer until yeast is mostly dissolved. Let stand for 5 minutes.  Add salt and brown sugar and stir to combine.
  3. Add flour and mix use dough hook attachment on medium speed until combined. Touch the dough; if it is still really sticky and is clinging to mixing bowl, add an additional 1/4 cup flour at a time until dough balls up and no longer sticks to bowl.  Continue mixing using the dough hook attachment on medium speed for an additional 5 minutes.  (If you do not have a stand mixer, knead by hand for 5 minutes instead.)
  4. Turn dough out onto a floured surface and roll into small, one-inch balls. 
  5. Whisk egg in a small bowl to form an egg wash, and brush tops of each pretzel until coated.  (May also use melted butter.)
  6. Bake for 6 minutes, then broil for 1 - 2 minutes until brown.
  7. While pretzels are baking, melt white chocolate in microwave according to package directions.
  8. Remove pretzels from oven and using a skewer, dip round pretzel bite upside down into melted chocolate.
  9. Immediately after dipping in hot chocolate, attach candy eye to top of pretzel bite.
  10. Cool on wire rack. 
  11. Once cooled, use red icing to add scary veins. 
  12. Store in an airtight container. Best consumed within 3-5 days. 
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