Use the forks and enjoy these recipes

“Star Wars” themed appetizers to fuel May the Fourth celebrations

Allison Vanderzanden | Lifestyle Editor

Happy May the Fourth, “Star Wars” fans. Celebrate the day by making these two appetizers inspired by the series, and share with friends or family to enjoy while binging the movies.


Start to finish: 20 minutes

Yields: about 30 pretzels

One 12-ounce bag pretzel rods

3 ounces white candy melts

3 ounces green candy melts

3 ounces blue candy melts

3 ounces black candy melts

1 ounce black candy melts

Mini M&M candies

Assorted star sprinkles

Prepare a baking sheet or cooling rack with waxed paper. Melt candy melts according to package directions. 

Pour desired color of melted candy coating onto two-thirds of a pretzel rod; shake gently to remove excess. Immediately add sprinkles if desired by rotating the pretzel rod to coat all sides.

Place pretzel rod on waxed paper or cooling rack, then let colored coating set completely. Next, transfer melted black candy to a piping bag or freezer bag with the corner snipped. Drizzle over the end where the candy meets the pretzel. Move pretzel to clean section of waxed paper, then press two mini M&Ms into the black candy coating before it sets. 

Let pretzel rods dry completely before packaging or serving, and store at room temperature in an airtight container.

Recipe from


Start to finish: 15 minutes

Yields: 10 servings

1 pound cream cheese, softened

7 ounces white cheddar, grated

½ cup slivered almonds, finely chopped

½ teaspoon garlic powder

½ teaspoon kosher salt

¼ teaspoon onion powder

¼ teaspoon pepper

1 sheet seaweed

4 jumbo olives

Mix the cream cheese, grated cheddar, chopped almonds, garlic powder, salt, onion powder and pepper using a food processor, a stand mixer or hands. Form the cheese mix into a pear shape with a flat bottom.

Use scissors to cut a headband, eyes and mouth piece out of the seaweed. Cut off 2 of the “X” shaped ends off of 2 olives for the circles. Cut another olive into quarters lengthwise; use 1 vertically and 1 horizontally between the circles. Cut the final olive in half lengthwise and then into six slivers each for the side vents.

Carefully press the nori and olive pieces into the cheese ball. Serve within about an hour, or refrigerate and remove 1 hour before serving.

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