Chocolate Ghost Suckers & Spider Webs

Tools used: Roul’pat, Perforated Baking Sheet, Mini Round Mold, Mini Spatula, Kitchen Scissors

Ingredients (Ghost Suckers)

• 1 cup white chocolate chips

• 1 tsp coconut oil

• Thick pretzel sticks

• Mini chocolate chips

Directions (Spider Web)

• Place the Roul'pat on top of a Perforated Baking Sheet.

• Place white chocolate chips and the coconut oil in the Mini Round Mold. Microwave at 30 second increments until chocolate chips are melted.

• Snip the end of a Ziploc with scissors. Place the bag in a mug folding over the sides of the mug.

• Scrape in the melted chocolate with the Mini Spatula.

• Lift the bag and twist the top to form a pastry bag.

• Lay a pretzel stick on the Roul'pat.

• Gently squeeze out the chocolate to form a ghost shape.

• Place the Mini Chocolate Chips while the chocolate is soft for the eyes.

• Let sit until set or place in the refrigerator to set.

• Gently peel off the chocolate ghost from the Roul'pat.

Ingredients (Spider Web)

• Pretzel Sticks

• 1 cup chocolate chips

• 1 teaspoon coconut oil

• Plastic Spiders

Directions (Spider Web)

• Arrange pretzel sticks on the Roul'pat to form a spider web.

• Melt the chocolate chips and coconut oil in the Mini Round Mold. Microwave at 30 second increments until melted.

• Snip the corner of a Ziploc bag with scissors. Place the bag in a mug, folding over the sides of the Ziploc.

• Using the Mini Spatula, scrape the melted chocolate into the Ziploc.

• Twist the Ziploc to form a pastry bag.

• Pipe the chocolate over the pretzels in thick lines. While chocolate is still soft adding the plastic spider if desired.

• Leave to set up or place in the refrigerator to set.

• Gently peel from the Roul'pat.

* Have fun in the kitchen creating Halloween treats. A fun and simple craft time in the kitchen that you can eat and enjoy with all ages. Add fun Halloween sprinkles for added glitz! Who doesn't like sprinkles?