Chocolate Pretzel Bats

Chocolate Pretzel Bats


  • Snyder’s of Hanover® Pretzel Dips (2 per bat)
  • Semi-Sweet Chocolate, melted and tempered
  • Cake Mate Cake Writers, red, white, black


  1. Line a cookie sheet with waxed paper or Silpat lining

  2. Fill piping bag or squeeze bottle with melted chocolate; pipe the chocolate into a ½” ball for the head (don’t forget to pull up for each ear) then pipe a larger ball shaped for the abdomen; repeat for the amount of bats you will be making; place in refrigerate to completely cool and harden.
  3. Using the melted chocolate as “glue”, adhere two Pretzel Dips together to form the wings; set aside to cool. Repeat to match the number of chocolate bat bodies.
  4. Using the melted chocolate as “glue” adhere the bat bodies onto center of the wings.

  5. Squeeze on the eyes and mouth with the Cake Writers.