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Pumpkin Spice Chocolate Covered Pretzels Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 63 reviews
  • Author: Jasmine
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 12 servings
  • Category: Snack
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Description

These Pumpkin Spice Chocolate Covered Pretzels combine the perfect balance of sweet and salty with a seasonal twist. White chocolate infused with pumpkin pie spice coats crunchy gluten-free mini pretzel twists, while a dark chocolate pumpkin spice drizzle adds a decadent finishing touch. This easy-to-make treat is perfect for fall gatherings or anytime you want a festive snack.

Ingredients

Scale

White Chocolate Coating

  • 2 cups white chocolate chips (Hershey’s Premiere White recommended)
  • 1 tablespoon coconut oil
  • 1 1/2 teaspoons pumpkin pie spice

Pretzels

  • 3 cups gluten free mini pretzel twists (Snyders GF recommended)

Dark Chocolate Pumpkin Spice Drizzle

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

Instructions

  1. Prepare the baking sheets: Line two half sheet pans with a silpat mat or parchment paper, then set them aside to use later.
  2. Melt the white chocolate: In a small microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave for 40 seconds, then stir. Continue microwaving in 30-second increments, stirring after each, until the chocolate is almost completely melted. If needed, microwave in 10-second increments, stirring in between until smooth and fully melted.
  3. Add pumpkin spice to chocolate: Stir in 1 1/2 teaspoons of pumpkin pie spice until fully incorporated into the melted white chocolate.
  4. Dip the pretzels: Hold each mini pretzel by the corner and dip it into the melted white chocolate, scraping the excess on the side of the bowl. Place dipped pretzels evenly on the prepared sheet pans. If the chocolate thickens too much during dipping, microwave it for 15 seconds and stir until smooth again.
  5. Chill the coated pretzels: Refrigerate the baking sheets with the dipped pretzels for 15 minutes to allow the coating to set.
  6. Prepare the dark chocolate drizzle: In a separate small microwave-safe bowl, melt the dark chocolate chips by microwaving for 30 seconds, then stirring. Continue microwaving in 20-second increments, stirring until smooth and fully melted.
  7. Add pumpkin spice to drizzle: Stir in 1/4 teaspoon pumpkin pie spice into the melted dark chocolate.
  8. Drizzle over pretzels: Use a spoon or fork to drizzle the dark chocolate pumpkin spice mixture over the chilled, white chocolate-coated pretzels on the sheet pans.
  9. Final chilling: Place the baking sheets back in the refrigerator for an additional 15 minutes to allow the drizzle to set completely before serving or storing.

Notes

  • Store Pumpkin Spice Chocolate Covered Pretzels on the counter if your kitchen temperature is below 73-74°F to keep them from melting.
  • If your kitchen is warmer, store the pretzels in the refrigerator to maintain firmness.
  • Use gluten-free mini pretzels to keep this recipe gluten free.
  • If you want a stronger pumpkin spice flavor, you can adjust the amount of pumpkin pie spice slightly to taste.
  • Make sure to stir the chocolate thoroughly to avoid overheating or burning during microwaving.

Nutrition

  • Serving Size: 1/12th of recipe (approx. 5 pretzels)
  • Calories: 180
  • Sugar: 15g
  • Sodium: 210mg
  • Fat: 10g
  • Saturated Fat: 7g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg

Find it online: https://jmrecipes.com/pumpkin-spice-chocolate-covered-pretzels-recipe/