Pumpkin Spice Chocolate Dipped Pretzels
These pumpkin spice chocolate dipped pretzels are a cozy pumpkin dessert treat. They’re easy to make, snackable, and bring just the right touch of sweet and salty together. I like to keep a batch handy during fall—it’s such a nice finger food treat to share with the kids or bring along to a get-together.
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This recipe uses simple ingredients and is a quick, no-fuss snack to make on busy days. It’s also an ideal homemade treat, edible gift, or bake sale item.
If you like a pretzel recipe, you may want to try my Thanksgiving Rolo Pretzel Turkey Treats and Caramel Apple Pretzel Bites.
How to Make Pumpkin Spice Chocolate Dipped Pretzels
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Start by placing the white chocolate bark in a microwave-safe bowl with 1/2 tablespoon of oil. Microwave for 45 seconds, then give it a good stir. Continue to heat in 30-second intervals, stirring in between, until the chocolate is completely melted.
2. Drop in a few splashes of orange food coloring and stir until you get that perfect pumpkin hue. If you’re mixing your colors, go for a ratio of 2 parts yellow to 1 part pink.
3. Now for the fun part! Dunk each pretzel into the orange chocolate, making sure it’s fully coated. Lay them out on a parchment-lined tray to dry.
4. While the orange chocolate sets, melt the semisweet chocolate chips in the same way you did the white chocolate. Once melted, stir in the pumpkin pie spice.
5. Drizzle the spiced chocolate over your dried pretzels. Let everything cool completely.
Serve and Enjoy!
Important Recipe Notes
- Use good-quality chocolate: Choosing a good white chocolate almond bark and semisweet chocolate chips makes a big difference in flavor and texture.
- Don’t skip the oil: Adding a tablespoon of oil helps the chocolate melt smoothly and gives a nice, even coating on the pretzels.
- If you don’t have orange food coloring, you can mix yellow and red (or pink) to get a warm pumpkin color.
- Once the chocolate is melted, dip the pretzels promptly before it hardens.
- Let them set completely: Allow dipped pretzels to cool on parchment paper or a silicone mat until the chocolate is fully firm for the best crunch.
- Store leftovers in an airtight container at room temperature for up to 3 days to keep them fresh and crunchy.
Pumpkin Spice Chocolate Dipped Pretzels
Ingredients
- 6 cubes white chocolate almond bark
- 1 tablespoon oil
- Orange food coloring (or a mix of yellow and pink)
- 2 cups pretzels
- 1 cup semisweet chocolate chips
- 2 teaspoons pumpkin pie spice
Instructions
- Start by placing the white chocolate bark in a microwave-safe bowl with 1/2 tablespoon of oil. Microwave for 45 seconds, then give it a good stir. Continue to heat in 30-second intervals, stirring in between, until the chocolate is completely melted.
- Drop in a few splashes of orange food coloring and stir until you get that perfect pumpkin hue. If you’re mixing your colors, go for a ratio of 2 parts yellow to 1 part pink.
- Now for the fun part! Dunk each pretzel into the orange chocolate, making sure it’s fully coated. Lay them out on a parchment-lined tray to dry.
- While the orange chocolate sets, melt the semisweet chocolate chips in the same way you did the white chocolate. Once melted, stir in the pumpkin pie spice. This adds a warm, aromatic kick that’s quintessentially fall.
- Drizzle the spiced chocolate over your dried pretzels. Let everything cool completely.
- Serve and Enjoy!
