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–+ servings
A white plate full of pretzels covered in orange colored chocolate decorated to look like a pumpkin.
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5 from 8 votes

Chocolate Covered Pumpkin Pretzels

Chocolate Covered Pretzel Pumpkins are candy-coated pretzel confections with just the right mix of sweet and salty! 3 ingredients make up these fun and festive treats that are sure to be a big hit at your next Halloween or Fall Party!
Author: Nikki Lee
Servings: 36 pretzels
Prep Time 10 minutes
Cook Time 5 minutes
Setting Time 30 minutes

Ingredients

  • 36 mini pretzel twist
  • 12 ounces orange candy melts
  • 36 mini green M&Ms about ¼ cup
  • 36 broken pretzel pieces (¼ inch piece) about ¼ cup

Instructions

  • Prep: Line a baking sheet with parchment paper or wax paper and set aside.
  • Melt Candy Melts: Place candy melts in a medium-sized microwave-safe bowl and melt them according to package instructions. (Or on low heat for 30-second then stir. Then add 15-second intervals, stirring in between until melted and smooth.)
  • Assemble Pumpkins: With a fork or dipping utensil, dip each pretzel into the melted orange candy, and gently tap the size of the bowl to remove excess. Then lay each covered pretzel down onto the prepared parchment paper.
    I like to work in 6 - 12 pumpkins at a time so the chocolate doesn't set up before putting on leaves and stems.
    Next, place 1 mini green M&M (to form the leaf) and 1 piece of broken pretzel (to form the stem) on the top of each dipped pretzel. Let set until solid.
  • Repeat the process, until you have as many pumpkin pretzels as desired. Reheat the melts as necessary (melt it for 10-15 seconds in the microwave and stir).
  • Let Set: Pretzels can harden on the counter (about 30 minutes) or the process can be speed up by placing in the fridge or freezer for a few minutes.

Video

Notes

  • Work in 6 - 12 pumpkins at a time so the chocolate doesn't set up before putting on leaves and stems.
  • Avoid moisture: Water and melting chocolate do not mix. Water will cause the chocolate to seize. Don’t cover the chocolate when melting it to avoid condensation.
  • Don’t Overheat your chocolate: When melting your chocolate, you don’t want to burn it or overheat it, this will cause it to seize and take away that shiny coating. In between the intervals, really give the chocolate a good stir. This will help distribute the heat and melt the chocolate faster and more evenly.
  • Reheat if needed: If the chocolate starts to harden up, reheat the previously melted candy as necessary (melt it for 10-15 seconds in the microwave and stir).

Nutrition

Serving: 1pretzel | Calories: 32kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Trans Fat: 0.003g | Cholesterol: 0.2mg | Sodium: 18mg | Potassium: 2mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 3IU | Vitamin C: 0.03mg | Calcium: 2mg | Iron: 0.1mg

Find it online:

www.soulfullymade.com/chocolate-covered-pretzel-pumpkins/