Ghost Pretzels Recipe in 25 Minutes

Instructions:

1. Place 12 oz high-quality white melting wafers and 1 tsp vegetable shortening in a microwave safe bowl.
2. Microwave in 30 second intervals, stirring vigorously between each, until the mixture is velvety and flows like heavy cream.
3. Line a large baking sheet with parchment paper. Submerge one of the 24 mini pretzel twists into the melted coating using a fork. Lift it out and tap the fork against the side of the bowl until the excess coating drips away and the pretzel holes are clear.
4. Slide the coated pretzel onto the parchment paper. If the coating is pooling too much at the bottom, your mixture might be too warm; let it sit for 2 minutes to thicken slightly.
5. While the coating is still wet, carefully place 2 mini candy eyes in the two top loops of the pretzel. Do this quickly until the eyes sit flush against the white surface without sliding.
6. Repeat the process for all 24 servings.
7. Let the pretzels sit at room temperature for about 15 minutes until the surface is dull and firm to the touch.
8. Take the 2 oz black decorating gel and pipe a small O or a teardrop shape in the bottom hole of the pretzel. This creates the mouth of the ghost.
9. Transfer the tray to the refrigerator for 10 minutes. This ensures the shortening and fats fully solidify, giving you that satisfying snap when you take a bite.
10. Peel a ghost off the parchment. It should come away cleanly until you hear a light pop as it releases from the paper.