MAKES 3 CUPS
2 cups white chocolate chips (I like Hershey’s Premiere White)
1 Tablespoon coconut oil (could use vegetable oil)
1-1/2 teaspoons pumpkin pie spice
3 cups gluten-free mini pretzel twists (I like Snyders)
Dark Chocolate Pumpkin Spice Drizzle (optional):
1/3 cup dark chocolate chips (I like Enjoy Life)
1/4 teaspoon pumpkin pie spice
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.
Pumpkin Spice Chocolate Covered Pretzels may be stored on the counter, but if your kitchen gets warmer than 73 or 74 degrees, store in the refrigerator.