Mini Pretzel Pumpkins
A fun and festive no-bake Halloween treat perfect for parties! These adorable mini pretzel pumpkins are easy to make and even easier to eat.
Equipment
- Microwave-safe Bowl
- Baking Sheet
Ingredients
- 0.5 pound white candy coating coarsely chopped
- 24 miniature pretzels straight kind work best
- orange-colored sugar or sprinkles
- 6 green gumdrops each cut into 4 lengthwise slices
Instructions
- Melt the white candy coating in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Dip one pretzel at a time into the melted coating, letting the extra drip off.
- Place the dipped pretzels on a baking sheet lined with wax paper. Use a small spoon to fill the pretzel holes with a bit more coating if you like.
- Immediately sprinkle orange sugar or sprinkles over the wet coating.
- For the stem, dip the flat back of one green gumdrop slice into the melted coating, then press it onto the top of the pumpkin. Repeat for all pretzels.
- Let them sit at room temperature until fully set, about 30 minutes.
Notes
Nutrition per serving: Calories: 61, Total Carbs: 9g, Net Carbs: 9g, Fats: 3g, Protein: 0g
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