Lunch: Pumpkin Spice Pretzels
Recipe by Sally Quinn These seriously simple pretzels are the perfect fall treat.
Ingredients
24 oz. white chocolate
1 tsp. pumpkin pie spice
1 to 2 drops orange food coloring (optional)
8 oz. pretzel twists (about 1/2 of 1 lb. bag)
Orange sprinkles (optional)
Instructions
Line three large baking sheets with parchment paper or silicone baking mats.
Melt 20 ounces white chocolate in a double boiler or the microwave. If using the microwave, make sure to stop and stir chocolate every 15 seconds to avoid scorching.
Once melted, stir pumpkin pie spice and orange food coloring into chocolate. Dip pretzel three quarters of the way into the warm chocolate, remove, and gently shake to allow excess chocolate to drip off. Place pretzel onto prepared baking sheet and let chocolate set. Repeat with remaining pretzels.
Melt remaining white chocolate and drizzle over pretzels. Top pretzels with sprinkles. Allow chocolate to completely set in the refrigerator before serving.
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Nutrition Facts
Serving Size: 18
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
