HALLOWEEN CANDY-COATED ROLO PRETZEL PUMPKINS - HALF-SCRATCHED

facebook share image   twitter share image   pinterest share image   E-Mail share image



Halloween Candy-Coated Rolo Pretzel Pumpkins - Half-Scratched image

Rolo pretzels get a Halloween makeover! Chocolate-dipped Rolo pretzel pumpkins require few ingredients and far less time than their carved counterparts!

Provided by @MakeItYours

Number Of Ingredients 5

96 tiny pretzel twists plus more for stems
48 Rolo candies, unwrapped
1 1/2 (24-oz) packages vanilla almond bark
Orange soft gel paste food coloring*
Black gel icing or black food coloring markers

Steps:

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  • Place tiny pretzel twists in one layer on baking sheet. Place one Rolo on top of each pretzel.
  • Bake for 2 minutes. Remove from oven and place another pretzel on top; gently press down.
  • Place cookie sheet in freezer for 10 minutes to set chocolate.
  • Melt almond bark according to package direction. Add desired amount of soft gel paste to color the candy coating orange.
  • Use a fork to dip Rolo pretzels in melted coating; turn to coat evenly. Remove and gently tap fork to remove extra coating.
  • Placing on parchment paper and add a piece of pretzel for the stem. (You can gently blow a few times on the stem to help set it in the coating.)
  • Decorate with black gel icing (or food coloring markers). Store in an airtight container.

There are no comments yet!