Chocolate Pretzel Pumpkin Candies

Chocolate Pretzel and Pumpkin Candies

I love to make variations on simple recipes.  I am in love with the candies that are made by melting either hugs or kisses on top of pretzels and smashing them down with either a candy or a nut.  I have already publishes three variations on this recipe, but I had to do just one more.  You can find the versions with candy corn, marshmallow gummy eyeballs, and rolos with pecans elsewhere on this site.

One day, while I was at my local grocer, I saw that they had the cutest little candy pumpkins.  I have a confession.  I am completely addicted to those orange slice candies that are coated in sugar.  These little candy pumpkins were made the same way, and I just couldn’t pass them up.  As soon as I saw them, I knew that I would use them to top a pretzel and chocolate candy for Halloween.   I was so happy with the results.  The candies are cute with the little pumpkins sitting on top, and I love the combination of the orange flavor and chocolate.Chocolate Pretzel Pumpkin Candies

If you can find these little pumpkins, give this recipe a try.  What have you used to top your pretzel based candies?  Leave a comment and share your experience.

Thanks for visiting Patty Cake’s Pantry.

Chocolate Pretzel and Pumpkin Candies
Author: 
Recipe type: Halloween Treat
Prep time: 
Cook time: 
Total time: 
Serves: 48
 
This is another variation on the pretzel based candies. This time, the warm and melting chocolate kiss is topped with a jelly candy that is shaped like a pumpkin. The orange flavor of the pumpkin pairs well with the chocolate.
Ingredients
  • 48 small pretzels
  • 48 chocolate kisses, peeled
  • 48 pumpkin shaped jelly candies
Instructions
  1. Preheat oven to 350 degrees
  2. Arrange pretzels on parchment paper on top of a cookie sheet
  3. Place a chocolate kiss on top of each pretzel
  4. Place baking pan with pretzels and kisses into the oven.
  5. Bake for 10 minutes
  6. Remove from oven and place a pumpkin shaped jelly candy on top of each kiss, pressing gently to flatten the kiss.
  7. Allow to cool for 10 - 15 minutes at room temperature.
  8. Store in a covered container, separating layers with wax or parchment paper.

 

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