This was my second Halloween experiment of the weekend and it also turned out well. It’s a really simple recipe and once again can be made egg and dairy free for the little ones with food allergies simply by using dairy free chocolate.
- Pretzels, small sticks (Tip: Look at your local brands, you want the thinnest pretzel stick you can find so that the chocolate holds it together easily)
- Melting chocolate (I used Wilton’s orange candy mold chocolate; it melts easily with no clumps)
- Decorating sugars
- Wax paper
- Tie wrap
- Resealable bag
- Taking 10 pretzels, tap them flat so that they are all the same length and then place a tie wrap about a 1/3 of the way down (I left one on in the picture for reference)
- With your hand, gently turn the bottom of the pretzels to give them a fan effect so that they will stand on their own
- Place about 4-5 chocolate blocks in a resealable bag. Heat it in the microwave for no more than 15 seconds at a time, massaging between, until you have a smooth chocolate to work with
- Snip the corner, no more than a 1/8 inch, of your bag and pipe a dollop on the top of the pretzels. Allow it to set for a moment and then apply one pretzel stick as the handle. You may need to pipe a little extra chocolate on top so that the bottom of the stem is covered
- Hold the handle with your finger for about 10 seconds and then it should stand on its own while it dries (Tip: You want your chocolate warm, but not hot, when you apply the handle, otherwise you’ll have to hold it much longer.)
- Embellish with sprinkles immediately before the chocolate hardens
- After the broom has been allowed to dry for at least 15 to 20 minutes, you can pick it up, remove the tie wrap and pipe on an icing band as decoration
Tip: Store your brooms in an air tight container if you’re not serving them immediately, otherwise your pretzels will get stale.
As always, I hope you’re inspired to craft, bake, create and celebrate!