Chocolate Pretzel Spider Web

Chocolate Pretzel Spider Web is a fun, spooky treat I love making during the Halloween season. It combines crunchy pretzels, smooth melted chocolate, and just a touch of creativity to create edible spider webs that are as eye-catching as they are delicious. Whether I’m decorating a Halloween dessert table or making snacks with kids, these simple no-bake webs are always a hit.

Why You’ll Love This Recipe

I love how easy and mess-free this treat is—no baking required, just a little melting and assembling. The salty crunch of the pretzels pairs perfectly with the sweetness of the chocolate, and it’s a great hands-on activity for the whole family. These spider webs make festive edible decorations or party favors and can be made ahead with minimal effort. They look impressive, but they’re super simple to pull off.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pretzel sticks
• White chocolate chips or candy melts
• Dark or milk chocolate (for drizzle or spiders, optional)
• Mini candy eyes (optional for decorating spiders)
• Wax paper or parchment paper (for assembly surface)

Directions

1. I start by lining a baking sheet with wax or parchment paper.
2. I arrange 6–8 pretzel sticks in a starburst pattern to form the base of the web.
3. I melt the white chocolate in the microwave or over a double boiler until smooth.
4. Using a spoon or piping bag, I drizzle or pipe the white chocolate over the center of the pretzels to connect them, then spiral outward to form the web shape.
5. I work quickly while the chocolate is still soft to fix any gaps and ensure the pretzels stick together.
6. If I’m adding spiders, I melt dark chocolate and pipe small circles for the body and legs, adding candy eyes before it sets.
7. I let the webs cool at room temperature or refrigerate for about 10–15 minutes until the chocolate hardens.
8. Once set, I gently peel the webs off the paper and they’re ready to serve or display.

Servings and timing

This recipe makes about 6–8 spider webs, depending on size.
Prep time: 10 minutes
Chill time: 10–15 minutes
Total time: Around 20–25 minutes

Variations

• I sometimes use milk or dark chocolate instead of white for a bolder flavor.
• Colored candy melts add a festive twist—orange or purple webs are fun for Halloween.
• I’ve used mini Reese’s or chocolate chips as spider bodies with piped legs.
• Add sprinkles, edible glitter, or Halloween candies for extra decoration.
• For smaller bites, I break the pretzel sticks in half and make mini webs.

storage/reheating

I store these in an airtight container at room temperature for up to 1 week. If it’s warm or humid, I keep them in the fridge so the chocolate doesn’t melt. No reheating is needed, just take them out and enjoy.

FAQs

Can I use regular chocolate instead of candy melts?

Yes, I’ve used white chocolate chips or chopped bars. I just make sure to melt it slowly and stir often so it doesn’t seize.

How do I keep the pretzels from falling apart?

I apply enough melted chocolate in the center and across each point where the chocolate “web” touches the pretzel. Letting it set completely is key.

Do I need special tools to make the web?

Not at all. I use a spoon or zip-top bag with the tip cut off to drizzle the chocolate. Piping bags work great but aren’t necessary.

Can kids help make this?

Absolutely. I let them arrange the pretzels, drizzle the chocolate, and decorate with candies. It’s a fun and safe Halloween activity.

How far in advance can I make them?

I make them up to 5 days ahead and store them in a cool place. They hold up really well as long as they’re kept dry and sealed.

Conclusion

Chocolate Pretzel Spider Webs are the perfect mix of festive, fun, and flavorful. I love how creative I can get with them, and they always make Halloween feel extra special. Whether I’m crafting them with kids or whipping up a quick party snack, these webs deliver charm and crunch with every bite.

Print