# The Ingredients You'll Need:
→ Pretzels
01 - 24 mini pretzel twists
→ Chocolate Coating
02 - 7 ounces white chocolate or vanilla candy melts
03 - Orange gel food coloring or pre-colored orange candy melts
04 - 1 teaspoon coconut oil or vegetable shortening (optional, for smoother chocolate)
→ Decorations
05 - 24 green mini M&M’s or green candy-coated sunflower seeds
06 - 2 tablespoons chocolate sprinkles or black decorating gel (optional, for faces)
# Step-by-Step Instructions:
01 - Line a baking sheet with parchment paper to prevent sticking.
02 - Place white chocolate or candy melts in a microwave-safe bowl and microwave in 30-second intervals, stirring after each, until smooth and fully melted.
03 - If using white chocolate, blend in orange gel food coloring until the chocolate reaches a vibrant pumpkin hue.
04 - Stir in coconut oil or vegetable shortening if a glossier, smoother coating texture is desired.
05 - Using a fork, submerge each mini pretzel twist in the orange chocolate, remove, and gently tap off the excess. Set dipped pretzels on the parchment-lined baking sheet.
06 - While the coating is still soft, press a green mini M&M or sunflower seed firmly at the top of each pretzel to create the pumpkin stem.
07 - Optionally, embellish with chocolate sprinkles or black decorating gel to design jack-o’-lantern faces.
08 - Allow pretzels to firm up at room temperature or chill in the refrigerator for 10 to 15 minutes until the chocolate coating is fully set.
09 - Present on a platter and serve immediately or store in an airtight container.
