Pumpkin Spice Yogurt Pretzels • Chocolate & Yogurt Covered Pretzels
This recipe for Chocolate Covered Pumpkin Spice Pretzels is perfect for Fall! Pumpkin Spice Pretzels. This recipe will yield 2 dozen dipped pretzels. INGREDIENTS - 1 cup of small pretzel rounds - 1 1/2 cups of Wilton pumpkin spice chocolate melts. DIRECTIONS 1.
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In a microwave safe bowl melt the pumpkin spice melts for 45 seconds and stir. Microwave for an additional 15 seconds and stir. Continue to microwave in 15 second intervals until completely melted. Set aside. Dip each pretzel into the melted chocolate, coating evenly and gently place on the lined baking sheet.
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How to Make This Recipe. One: Mix together the warm water, yeast, and brown sugar and wait 5-10 minutes to allow it to foam up. Two: Add the salt, pumpkin puree, and pumpkin pie spice and mix to combine. Three: Add half of the flour and mix until a paste-like dough forms.
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Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or use a silicone mat. In a microwavable mixing bowl, combine the honey, sugar, and the spices and heat on high for 25 seconds. Mix together and toss the pretzels with the honey mixture making sure they all get coated well. Spread evenly on the parchement lined baking sheet.
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Once the white chocolate is set, melt the dark chocolate with the double boiler. Once melted, use a fork to drizzle the dark chocolate over the pretzels. Drizzle the pumpkin spice caramel ontop. Place back into the freezer for 20 minutes to set. Store in an airtight container in the fridge or freezer. Nutrition Information:
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1/2 Cup Granulated Sugar. Preheat your oven to 350º. Line a baking sheet with aluminum foil or use a silicone baking mat. In a large bowl, mix your honey and pumpkin spice together. Microwave the mixture for 30 seconds in the microwave on high. Add in your mini pretzels twists to the bowl and toss to coat the pretzels evenly.
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Dip a thin cookie into melted chocolate, then place the cookie on a parchment-lined baking sheet. Tip: remove the filling from Oreo cookies and use one-half for each pretzel or thin chocolate wafer cookie. Press candy corn around the edges of the cookie. Then add a chocolate-dipped pretzel rod in the center.
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Spread parchment paper on a baking sheet. Take pretzel and dip halfway into the melted chocolate. Wave the pretzel lightly back and forth so that the excess chocolate comes off. Gently lay on parchment paper. Repeat with remaining pretzels. Place baking sheet for a few hours in freezer to firm up the chocolate.
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Next, place 1 mini green M&M (to form the leaf) and 1 piece of broken pretzel (to form the stem) on the top of each dipped pretzel. Let set until solid. Repeat the process, until you have as many pumpkin pretzels as desired. Reheat the melts as necessary (melt it for 10-15 seconds in the microwave and stir).
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Place the orange candy melts or pumpkin spice chips in a microwave safe bowl. Heat for 20 seconds and stir. Reheat for 20 more seconds and stir again. Repeat as needed until completely melted and smooth. Dip each pretzel into the melted chocolate and turn to coat completely.
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Add Pumpkin Spice: Sprinkle 2-3 tablespoons of pumpkin pie spice evenly over the pretzels. Feel free to adjust the amount to your taste. Add a tablespoon of sugar to sweeten the deal. Mix It Up: Give everything a thorough stir to make sure those pretzels are evenly coated in the delicious pumpkin spice mixture.
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The pretzels appear to be covered in two different colors, so we're thinking they're dipped in chocolate and drizzled with pumpkin spice. Now that's a combination that's fit for the season! So far, the limited-edition Flipz Pumpkin Spice-Covered Pretzels have been found at Jewel-Osco, a supermarket chain in the greater Chicago area.
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Step 1 Line three large baking sheets with parchment paper or silicone baking mats. Step 2 Melt 20 ounces white chocolate in a double boiler or the microwave. If using the microwave, make sure to.
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Preheat the oven to 400 degrees F. Bake one tray at a time for 10-12 minutes or until golden brown. Melt the butter in a microwave safe bowl. In a separate bowl mix together the cinnamon and sugar until well combined. Once the pretzels have finished baking, use a pastry brush to brush on the melted butter.
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Use a pastry brush to brush the solution onto the dough balls. Wait for the dough to dry slightly, about 3-5 minutes, then brush with about 2-3 tablespoons of melted butter. Bake until golden, 10 to 12 minutes. Let cool slightly. Whisk together sugars and pumpkin spice in a medium bowl.
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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.
