Gluten-Free Mummy Pretzel Rods
Gluten-free pretzel rods dipped in white candy coating, with more coating drizzled across as bandages and two candy eyes. Three ingredients and no baking.
Yield12 rods
Prep20 min
Set30 min
Total50 min
Ingredients
- 12 gluten-free pretzel rods
- 340 g (12 oz) certified gluten-free white candy coating or almond bark
- 24 certified gluten-free candy eyes
Method
- Line a large baking sheet with parchment or waxed paper.
- Melt the candy coating in a microwave-safe bowl: 1 min, stir, then 30-second bursts until smooth. Let it cool a few minutes so it thickens slightly.
- Stand a piping bag in a tall glass and pour about a third of the coating into it.
- Dip each pretzel rod three-quarters of the way up, let the excess drip off, and lay it on the sheet.
- Press two candy eyes onto each rod while the coating is wet.
- Snip a small hole in the piping bag and drizzle the remaining coating back and forth across each rod in a zig-zag, so the bandages cross over the eyes at odd angles.
- Leave at least 30 min to set, then trim any stray drips with a small knife.
Notes
- Gluten-free pretzel rods are the whole recipe. Ordinary pretzel rods are wheat, and this is one of the most common treats handed to children at Halloween parties without anyone thinking about it.
- Candy coating sets harder and faster than real white chocolate, which is why it is used here; real white chocolate works but needs tempering to stay glossy.
Storage
- Airtight at cool room temperature up to 2 weeks. Do not refrigerate; the coating sweats.
Check every label. Formulations change.
