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Preheat oven to 350 degrees F and line a baking sheet with non-stick foil.
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Spread a handful of pretzels in a single layer on the foil lined sheet.
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Cut each caramel in half and place each half on the center of a pretzel.
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Bake 4-6 minutes, just until the caramels have softened a bit.
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Remove the sheet from the oven and press a pretzel on top of each caramel to form a pretzel sandwich with gooey caramel in between.Cool for 10 minutes.
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In a microwave safe bowl, heat about a 1/2 cup of the candy melts with 2-3 tablespoons of shortening. Heat for 30 seconds at a time, stirring between each heat cycle, until the candy has melted and is smooth.
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Dip each pretzel sandwich in the candy melt using a fork, tap the excess candy off inside the bowl and place each pretzel sandwich on a Silpat or wax line baking sheet.
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Place a M&M candy at the top to make a stem.
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Refrigerate for 20 minutes to help the candy harden and serve!
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Tip – When dipping the pretzel sandwiches, full submerge the pretzel in the candy and scoop it back out using a fork. You can gently tap the base of the fork on the rim of the bowl to remove excess candy.
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When you bite inside these sweet little pumpkin treats, you get the saltiness and crunch of pretzel, sweet gooey caramel and a hint of pumpkin spice from the candy melt coating.