Pumpkin Spice Chocolate Covered Pretzels

Pumpkin, spice and everything nice — that's what Pumpkin Spice Chocolate Covered Pretzels are made of! This sweet and salty fall treat is irresistible.

Prep Time 20

Total Time 20

Course Dessert

Cuisine American

Keyword gluten free, vegetarian

Method No Bake

Servings

Calories 435kcal

Ingredients

2 cups white chocolate chips Hershey’s Premiere White recommended
1 Tablespoon coconut oil
1-1/2 teaspoons pumpkin pie spice
3 cups gluten free mini pretzel twists Snyders GF recommended

For the Dark Chocolate Pumpkin Spice Drizzle:

1/3 cup dark chocolate chips Enjoy Life recommended
1/4 teaspoon pumpkin pie spice

Instructions

Line two half sheet pans with a silpat or parchment paper then set aside.
Combine chocolate chips and oil in a small, microwave-safe bowl then microwave for 40 seconds and stir. Microwave for 30 seconds then stir. If chocolate chips aren't completely smooth, continue microwaving in 10 seconds increments, stirring between increments, until completely melted. Add pumpkin pie spice then stir to combine.
Hold the corner of each mini pretzel then dip into the melted chocolate, scraping the bottoms on the side of the bowl. Place onto prepared sheet pans. If chocolate gets too thick, microwave for 15 seconds then stir until smooth. Refrigerate baking sheets for 15 minutes before peeling pretzels off and eating.

For the Dark Chocolate Pumpkin Spice Drizzle:

Add dark chocolate chips to a small, microwave-safe bowl then microwave for 30 seconds and stir. Microwave for 20 more seconds then stir until smooth. Stir in pumpkin pie spice then drizzle over pretzels. Refrigerate for 15 more minutes before eating.

Video

Notes

Pumpkin Spice Chocolate Covered Pretzels may be stored on the counter, but if your kitchen gets warmer than 73 or 74 degrees, store in the refrigerator.

Nutrition