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Halloween Pretzel Bats Recipe
Ash Tyrrell

Halloween Pretzel Bats Recipe

I stumbled onto these pretzel bats a few Halloweens ago when I needed a last-minute treat for my kid's classroom party, and I've made them every year since. They take almost no effort, need zero baking, and somehow still look impressive enough that other parents ask me for the recipe.
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Total Time 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 12 large pretzels — the classic twisted shape forms the bat wings so skip pretzel sticks or rods here
  • ⅓ cup mini semi-sweet chocolate chips — melts down smoothly and works as the glue holding each bat together
  • 12 mini white chocolate chips — these become the spooky little bat eyes so keep them small and uniform in size

Method
 

  1. Lay your pretzels out on a wax paper or silicone-lined baking sheet, placing them in pairs so the curved sides face outward like wings. This step sets up the entire shape of your bat, so take a second to line them up neatly before moving on.
  2. Add your mini chocolate chips to a microwave-safe bowl and heat them in short 20-second bursts, stirring in between each round. Stop as soon as the chocolate is smooth and glossy, since overheating it can cause the chocolate to seize up and turn grainy.
  3. Dab about a teaspoon of melted chocolate onto the center where your two pretzels meet. Press them together gently so the chocolate spreads slightly and bonds the pair into one solid bat shape without cracking the pretzels.
  4. While the chocolate is still soft, press one mini white chocolate chip onto each side of the center to form the bat's eyes. I like to place them close together for a slightly cartoonish, friendly look rather than something too creepy.
  5. Transfer your tray to the refrigerator and let the bats chill for about 30 minutes, or until the chocolate has fully hardened. Once set, they're ready to serve or pack away for your Halloween spread.

Notes

  • I always work in small batches of melted chocolate so it doesn't harden before I finish gluing all my pretzels.
  • I use a toothpick instead of a spoon when I want extra-neat chocolate dabs without any mess.
  • I keep my pretzels as close to the same size as possible, since uneven pairs make lopsided bats.
  • I chill my tray on a flat shelf in the fridge so nothing slides or smudges while the chocolate sets.
  • I always make a few extra in case some pretzels crack while I'm pressing the pairs together.