Spooky Skeleton Pretzels

These mini treats are often made with white chocolate and I wanted to whip it up the grounded way – with some probiotic Greek yogurt full of protein and healthy bacteria! Aha okay, I realize that doesn’t sound as appetizing but they really are as delicious as they are cute. And will help keep you from a sugar crash (you’re welcome!)

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Now, there are important things to note when doing what seems to be as easy as 1, 2, 3. But don’t worry – I suffered through the trial and errors so you don’t have to!

Pretzel fail

Let’s start with this EPIC pretzel fail. Yes, I seriously thought Greek yogurt would be sleek and smooth on the pretzels but as you can see above that was not the case! The pretzel on the far right is best because I tediously spread it with a spoon – which I wasn’t going to do for all of them. So I put my chefs hat on and started experimenting!

milk and yogurt

I decided this tough guy needed to thin down and milk could perhaps be it’s key to smoothness. I mixed in 2 tbsp of milk and it allowed me to dip away! The aim of the game is to cover all the pretzel but leave the holes open (well just the bottom one is really necessary since the eyeballs will cover the top).

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BUT it didn’t end there. Because the mixture was thinner, the one coat wasn’t thick enough.  So I just added another coat – and voila!

milk and yogurt pretzels

 I would recommend covering the top holes where the eyeballs go with just pure yogurt so the eyeballs don’t fall in like mine did… OR make the eyeballs bigger 🙂

Skeleton Pretzels

 

Since the main ingredient is yogurt, they are not heat-friendly and will be melting skeletons if you leave them out too long! Store them in the freezer and serve frozen.

Spooky Skeleton Pretzels Recipe

Serves: 10

Ingredients

10 pretzels

1 cup Greek yogurt

2 tsp milk (whatever kind you like: dairy, almond, coconut)

20 dark chocolate chips

Directions

  1. Place about ½ cup of yogurt aside to make the eyes. Start by dropping small dots of Greek yogurt onto parchment paper and top with a mini chocolate chip. Place into freezer for at least 30 minutes.
  2. Mix the other half of the yogurt (1/2 cup) with 2 tsp of milk in a bowl. Whisk until the consistency is still creamy but thinner than normal Greek yogurt.
  3. Dip the pretzels in the yogurt and milk mixture with a fork on both sides and place on parchment paper. Place into freezer for 30 minutes. Remember to try and keep the mouth open. If it gets filled, try to remove the mixture or just wait until it hardens and dab at it with a knife.
  4. Remove the pretzels from the freezer and dip them a second time if needed (you may need to make more mixture). Place them back in the freezer for 30 mins.
  5. When you are satisfied with your pretzel coats, remove the eyeballs from the freezer and place them on top.
  6. Serve right away or store in freezer (they will melt!)

Let me know how this recipe went and if you plan on making it again! And if you post to social media tag me so I can check out your final product! I’m on Instagram and Twitter @groundedcoach and Facebook (Grounded Coach)!

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