How to Make Pumpkin Chocolate Covered Pretzels for Halloween!

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

This super simple recipe for pumpkin chocolate covered pretzels is not only super cute and easy to make, but also perfect for getting the kids involved this Halloween! There’s no sharp knives and no oven – just some melting & 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!

Pumpkin chocolate covered pretzels in a white bowl

Chocolate covered anything is pretty darn good right? Well turning salty savoury pretzels into sweet pumpkin treats with a salty hit is 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.

Pumpkin chocolate covered pretzels in a white bowl

Tips for making pumpkin chocolate covered pretzels

  • 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.

 

Pumpkin chocolate covered pretzels in a white bowl

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Pumpkin chocolate covered pretzels in a white bowl

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Pumpkin Chocolate Covered Pretzels Recipe

Here is what you will need to make 20 – 30

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

  • 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

 

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 & 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, there never going to last that long!

Pumpkin chocolate covered pretzels in a white bowl

 

Have you made this recipe? I want to know!

Will you be making these super cute pumpkin chocolate covered pretzels this Halloween? Iā€™d love to know if you do! Send me your pics and comments on Facebook, Twitter & Instagram or email me at misskitchenmason@gmail.com.

 

Want the Spookiest Halloween EVER?

Check out this gruesome list of disgusting ideas and make your Halloween the BEST!

 

 

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Pumpkin chocolate covered pretzels in a white bowl

Pumpkin chocolate covered pretzels in a white bowl

How to Make Pumpkin Chocolate Covered Pretzels for Halloween!

How to Make Pumpkin Chocolate Covered Pretzels for Halloween!

Yield: 30
Prep Time: 20 minutes
Total Time: 20 minutes

These pumpkin chocolate covered pretzels are super easy to make, great for getting the kids involved and a spooktacular Halloween treat!

Ingredients

  • 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

Essential Equipment

  • Large Baking Sheet
  • Large Microwavable Glass Bowl
  • Cocktail Sticks

Instructions

  1. Line a baking tray with a silicone mat or baking paper. Set to one side.
  2. Remove all the green M&M's from the pack and keep to one side.
  3. Heat the white chocolate in a large glass bowl in the microwave in 10 second intervals. Stir well after each time and continue until it's completely melted. (Be careful not to over heat it!)
  4. Using cocktail sticks, a little at a time, add some orange food colouring gel. Mix until you achieve the shade that you want.
  5. Dip the mini pretzels into the chocolate to completely coat them. Then place onto the lined baking sheet and press a green M&M into the top - as though it were a pumpkin stem.
  6. Repeat step 5 until all the ingredients are used up.
  7. Allow to set completely before storing in an airtight container in the fridge.

Notes

Speed up the setting process by refrigerating them. Note that this may cause the chocolate to lose it's shine though.

Consume within 1 week.

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Nutrition Information:
Yield: 30 Serving Size: 1
Amount Per Serving:Calories: 44 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 2mg Sodium: 18mg Carbohydrates: 7g Net Carbohydrates: 0g Fiber: 0g Sugar: 6g Sugar Alcohols: 0g Protein: 1g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

 

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2 thoughts on “How to Make Pumpkin Chocolate Covered Pretzels for Halloween!”

  1. Jo Jo says:

    Aww they even look like spooky faces too šŸ™‚

    1. Miss KitchenMason says:

      Haha, yes they do! šŸ™‚

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