Rolo pretzels get a Halloween makeover! Candy-coated Rolo pretzel pumpkins require few ingredients and far less time than their carved counterparts!
After those easy last-minute Nutter Butter ghosts I made last year, I couldn't wait to make another Halloween treat involving something yummy dipped in something else yummy and decorated with cute facial expressions. I'm pretty sure these candy-coated Rolo pretzel pumpkins were a successful second round.
Pretzel twists are naturally pumpkin shaped, and smashing melted Rolos between two tiny pretzel twists is always a great idea. Coating those Halloween Rolo pretzels in almond bark felt like a natural step after tasting the deliciousness of those Nutter Butter ghosts and krispie treat fireworks pops.
These candy-coated Rolo pretzel pumpkins have an extremely short list of ingredients (even shorter if you decide not to decorate): pretzels, Rolos, almond bark, soft gel paste food coloring (you can't color almond bark with traditional water-based coloring), gel icing (or edible markers). That's it! They're super easy to make, though dipping and decorating does take a bit of time. But you could totally skip the facial expressions or let the kids takeover. The former is quickest but the latter would make for some pretty interesting pumpkins!
I found the best way to get those little pretzel stems to stay put was to gently press them into the candy coating and blow a half dozen times or so on the coating. That usually kept them in place. You could leave off the stems but I think they add the perfect touch!
Printable recipe for Halloween candy-coated Rolo pretzel pumpkins below. Enjoy!
- 96 tiny pretzel twists plus more for stems
- 48 Rolo candies, unwrapped
- 1 ½ (24-oz) packages vanilla almond bark
- Orange soft gel paste food coloring*
- Black gel icing or black food coloring markers
- 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.
* Almond bark does not react well to traditional water-based food coloring. You will need to use coloring in oil, powder or paste. Check the blog post for a link to the soft gel paste food coloring I used in this recipe.
Three quick & easy Halloween recipes (appetizer, side dish, dessert)
Candy corn cookies (because looks aren't everything)