Ingredients:

  • 1 pound (450g) large pretzel twists
  • 12 ounces (340g) semi-sweet chocolate chips
  • 2 teaspoons (10ml) vegetable shortening (Crisco)
  • 4 ounces (115g) white chocolate chips
  • Halloween sprinkles (optional)

Instructions:

  1. Line a baking sheet with parchment paper.
  2. Melt semi-sweet chocolate chips and shortening (if using) using a double boiler or in the microwave in 30-second intervals, stirring in between, until smooth.
  3. Dip each pretzel into the melted chocolate, ensuring it’s mostly covered. Place the dipped pretzels onto the prepared baking sheet.
  4. Melt white chocolate chips in a separate double boiler or microwave-safe bowl, following the same process as the semi-sweet chocolate.
  5. Transfer the melted white chocolate to a piping bag or zip-top bag. If using a zip-top bag, snip a very small corner off.
  6. Pipe concentric circles of white chocolate on top of each chocolate-covered pretzel.
  7. Using a toothpick or skewer, drag lines from the center of the circle outwards to create a spiderweb effect.
  8. Immediately sprinkle with Halloween sprinkles, if desired.
  9. Refrigerate the pretzels for at least 30 minutes, or until the chocolate is set.