How adorable are these chocolate-covered pumpkin pretzels?!? And they are so simple and easy to make, a fantastic afternoon project with my 5-year-old…
While I dipped, Drew added the stems. Well, he may have eaten more stems than he added — but it’s all good!
The list of supplies that you’ll need for this project is pretty short: mini pretzels, white chocolate, candy coloring, and candy for the stems. My favorite white chocolate to use are these Ghirardelli White Chocolate Melting Wafers. They melt creamy and smooth, never gritty like some brands I’ve tried.
You’ll want to make sure that you pick up some candy coloring to tint the melted white chocolate orange. Regular food coloring contains water and will make the melted chocolate “seize up” — meaning it will become hard and brittle and unusable. Candy color is an oil-based coloring that will ensure a vibrant, even color.
I stock up on both of these items at Walmart for the holidays. You’ll find the Ghirardelli White Chocolate Melting Wafers in the baking aisle, and the Wilton Candy Colors is in the cake decorating aisle.
For the stems, you can use any kind of green candy you like. I chose these green apple-flavored Pull ‘n’ Peel Twizzlers from the candy aisle for our stems. We peeled them off in strips of two and trimmed them down to size for the stems with kitchen scissors.
I prefer to use my DIY double boiler method for melting the chocolate, as the microwave can sometimes heat unevenly and scorch parts. Either way, once the chocolate is melted, stir in drops of orange candy color until your white chocolate reaches the desired orange color.
Drop a mini pretzel into the melted white chocolate, and turn it over and over using a toothpick. Lift out the chocolate-covered pretzel and transfer it to a piece of parchment paper, using the toothpick to fill in the center hole of the pretzel. Immediately add the candy for the stem before the chocolate starts to cool.
Repeat the process until you run out of melted chocolate, and then allow the pumpkin pretzels to cool until the chocolate is solidified. If you’re in a bit of a hurry, simply pop them in the refrigerator to cool for about 10 minutes.