Note: there is nothing pumpkin-flavored about this treat.
Hello, everyone! Continuing the 31 Days of Halloween tradition of posting a Halloween-themed treat every Saturday, I bring you Mini Pumpkin Pretzel Bites. These salty-sweet tweets are simply mini pretzels dipped in white chocolate and topped with an M&M. Other than the adorable appearance, there’s nothing pumpkin about them (so sorry pumpkin spice aficionados), but they are a big hit at gatherings — and surprisingly easy to make!
First, let’s gather out ingredients. You’ll need white chocolate melting wafers, orange food dye (or get orange melting wafers, if you can; saves you a little money), green M&Ms, and mini pretzels. You’ll also need a mixing bowl, fork, squeeze bottle (though that’s kind of optional), and wax paper.
- 12 oz. white melting wafers
- Bag of mini twist pretzels
- Bottle of orange food dye (unless the melting wafers are orange)
- Green M&Ms (at least 50)
First, pour the melting wafers into the mixing bowl and pop them in the microwave to melt. Put them in for 30 seconds, stir, and then return to the microwave for 15 second intervals until they’re all melted. Be sure not to burn them. This will take less than 2 minutes in the microwave.
Next (unless your wafers are already orange) add the orange food dye. You’ll need at least 3 drops, but you should keep adding until you get the color you like. Make sure to stir it in well so there are no white streaks.
Once you’ve got the color you like, you can add about half of the white chocolate into a squeeze bottle. You’ll use this for detail work later. However, if you’re only using 12 oz. of wafers, there won’t be very much in the bottle and it will be difficult to work with. The chocolate will also eventually harden, and if the bottle is non-microwaveable, you won’t be able to use it. So, while this is a cool thing to do, it’s not, strictly speaking necessary, but you might still like doing it.
Now we can start dipping our mini pretzels. Add several to the bowl and cover in chocolate, turning as necessary. Then, lift them up one at a time with the fork, shaking them to remove excess chocolate, and place on a sheet of wax paper. Do this over and over again until you’ve run out of chocolate. This recipe will make about 50 of them.
Either after you’re done dipping or have filled up a sheet of wax paper, you can begin fine-tuning the pretzels. Fill in the three holes with the extra chocolate you saved in the squeeze bottle. You can also scoop up a little on a fork or spoon and dribble it in. Make sure to smooth out the holes so they’re not weird and globby.
Finally, you add the green M&Ms on top in the pretzels’ natural divot. This will look like a stem. Make sure to do this before the chocolate hardens completely. You can also put a little chocolate on the M&M and use that as adhesive.
Give the pretzels 5 – 10 minutes to harden completely and then pop them off the wax paper. They’re totally delicious and totally ready to consume. Enjoy!