Here's everything you need for these delectable pumpkin spice chocolate covered pretzels. This recipe makes about 3 cups of pretzels.
Ingredients to Gather
2 cups white chocolate chips (I like Hershey’s Premiere White)
1 Tablespoon coconut oil (could use vegetable oil)
1-1/2 teaspoons pumpkin pie spice
3 cups gluten-free mini pretzel twists (I like Snyders)
Dark Chocolate Pumpkin Spice Drizzle (optional):
1/3 cup dark chocolate chips (I like Enjoy Life)
1/4 teaspoon pumpkin pie spice
Directions to Follow
Line two half sheet pans with a silpat or parchment paper then set aside.
Combine chocolate chips and oil in a small, microwave-safe bowl then microwave for 40 seconds and stir. Microwave for 30 seconds then stir. If chocolate chips aren't completely smooth, continue microwaving in 10 seconds increments, stirring between increments, until completely melted. Add pumpkin pie spice then stir to combine.
Dip mini pretzels into melted chocolate then scrape the bottoms on the side of the bowl and place onto prepared sheet pans. If chocolate gets too thick, microwave for 15 seconds then stir until smooth. Refrigerate baking sheets for 15 minutes before peeling pretzels off and eating.
For the Dark Chocolate Pumpkin Spice Drizzle: Add dark chocolate chips to a small, microwave-safe bowl then microwave for 30 seconds and stir. Microwave for 20 more seconds then stir until smooth. Stir in pumpkin pie spice then drizzle over pretzels. Refrigerate for 15 more minutes before eating.
Have you ever had pumpkin spice pretzels? Are you a fan of the pumpkin spice trend? If so, what are some of your favorite pumpkin spice foods? Share your thoughts in the comment section below!
Source: Iowa Girl Eats
Jenna