Name: Halloween Pumpkin Pretzels - Printable Recipe
Prep time: 20 min
Total time: 20 min
Yield: 30
Cuisine: American
Ingredients: Large Baking Sheet; Large Microwavable Glass Bowl; Cocktail Sticks; Large bag of M&M's; 250g (8.8 oz) White Chocolate, broken into pieces; Orange Food Colouring Gel; 75g (2.6 oz) of Mini Salted Pretzels

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(This post has been updated from the original October 2015 version to provide a better experience for you)

This super simple recipe for chocolate covered pumpkin pretzels is not only CRAZY cute and easy to make, but also perfect for getting the kids involved this Halloween!

Pumpkin chocolate covered pretzels in a white bowl

There’s no sharp knives and no oven – just melting and decorating. All the spooky Halloween fun without any of the boring stuff, exactly like this ghost Halloween bark! And the best thing? The sweetness from the chocolate paired with the salty pretzels is a frightfully delightful combination!

Chocolate covered anything is pretty darn good right? Take white chocolate strawberry ghosts for example! Well turning salty savoury pretzels into sweet pumpkin treats with a salty hit is also AMAZING! These disappeared so fast in my house, it felt like I blinked and they were gone.

They would absolutely look the part on any Halloween party table, or even in little cellophane bags tied with ribbons for those cheeky trick or treaters that knock on your door. Need some more inspiration? Check out these awesome Halloween food ideas.

Pumpkin pretzel recipe tips

Don’t over heat the chocolate. It’s a fickle creature that doesn’t like change, particularly of the temperature variety!
If you get the chocolate too hot, it may bloom when you’re setting it in the fridge (have unslightly white bits all over it) due to the drastic temperature change. If you think you got it too hot, try setting them at room temperature instead to avoid this from happening.
When melting chocolate, always stir more than you heat.
When the chocolate is two thirds melted, stir continuously (utilising the risidual heat left in the bowl) rather than heat it again. This is actually the easiest way to temper chocolate!
Make sure you use food colouring gel not liquid. Liquids can alter the consistency of the chocolate meaning it may not set.
Add your food colouring gradually/a little at a time. It can quickly go from a pastel shade to CRAZY vibrant if you’re not careful!
Chocolate getting too thick? Pop it in the microwave for 10 seconds and give it a stir to make it runny again.
Press the green M&M’s firmly into the chocolate at the top of the pretzel to ensure they don’t drop off once set.

Chocolate Pumpkin Pretzels – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients

Here is what you will need to make 20 – 30

Large bag of M&M’s
250g (8.8 oz) White Chocolate
Orange Food Colouring Gel
75g (2.6 oz) of Mini Salted Pretzels

Essential equipment

Large Baking Sheet
Large Microwavable Glass Bowl
Cocktail Sticks

Instructions

Line a large baking sheet with baking paper or a silicone baking mat and remove all the green M&M’s from the bag. Yes, you can absolutely ‘taste test’ all the other colours, just in case. It’s totally selfless really – I mean, you don’t want to poison anyone right?!

Next, break the white chocolate (250g | 8.8 oz) into pieces and place into a large glass bowl. Microwave for 30 seconds then give it a stir. Continue to microwave in 10 second intervals, stirring well between each time, until the chocolate is completely melted and smooth.

Then, using cocktail sticks, add small amounts of the orange food colouring gel at a time, until you get the colour you like. Make sure to stir well so all the colour is thoroughly mixed in.

Melted white chocolate, dyed orange, in a bowl with a wooden spoon

Now all you need to do is dip each pretzel (75g | 2.6 oz) into the orange chocolate and allow the excess to drip off. Place each one onto the prepared baking sheet & press a green M&M into the top.

Pretzels being dipped into orange coloured white chocolate then topped with a green M&M and placed onto a baking tray

pumpkin chocolate covered pretzels setting on a lined baking tray

Top tip – if the chocolate starts to get a little thick, pop it back into the microwave for 10 seconds and give it a good stir. That should sort it out!

Now place them into the fridge to set then store in an airtight container in the fridge. Eat them within a week. Who are we kidding, they’re never going to last that long!

Have you made this recipe? I want to know!

Will you be making these super cute chocolate covered pumpkin pretzels this Halloween? I’d love to know if you do! Send me your pics and comments on Facebook, Twitter and Instagram or email me at emma@kitchenmason.com.

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Pumpkin chocolate covered pretzels in a white bowl against a black backdrop. A text overlay says "chocolate pumpkin pretzels".