Pumpkin Spice Chocolate Covered Pretzels (GF)
Try this Pumpkin Spice Chocolate Covered Pretzels (GF) recipe
Try this Pumpkin Spice Chocolate Covered Pretzels (GF) recipe
- Carbohydrate 0.0490733333122887 g
- Cholesterol 0 mg
- Fat 0.00892499999617259 g
- Fiber 0.0104833334639415 g
- Protein 0.00407999999825033 g
- Saturated Fat 0.0046254166646831 g
- Serving Size 1 1 Serving (0g)
- Sodium 0.0368333333175377 mg
- Sugar 0.0385899998483471 g
- Trans Fat 0.00296649999872784 g
- Calories 0 calories
Step-by-step
- 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.
Home cooks often scorch white chocolate by heating it continuously without interruption, destroying the cocoa butter crystals and turning the mixture into an unusable grain. White chocolate lacks cocoa solids and contains high amounts of milk fat and sugar, demanding precise thermal control during melting to keep the emulsion smooth.
- Incorporate one tablespoon of coconut oil into two cups of white chocolate chips to lower the overall viscosity, which creates a thinner, more even coating on each pretzel twist.
- Heat the chocolate in short thirty-to-forty-second bursts in the microwave, stirring vigorously between intervals to distribute heat evenly and prevent localized burning.
- Scrape the excess chocolate from the bottom of each dipped pretzel against the bowl rim before transferring them to parchment paper, ensuring a neat base without pooling.
- Chill the sheet pans in the refrigerator for exactly fifteen minutes to allow the fat crystals to set properly, yielding a clean snap when bitten.
- Scale quantities linearly by maintaining the ratio of one tablespoon of oil per two cups of chocolate if multiplying batches for larger gatherings.
Properly tempered fats yield a glossy finish that resists melting at room temperature. Store finished confections in an airtight container for up to one week.
