Lindt Pumpkin Spice Goldenrods

Lindt Pumpkin Spice Goldenrods by

Sarah Elizabeth

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PUMPKIN SPICE:

  • 1 1/2 tbsp. cinnamon
  • 1 tsp. ginger
  • 1 tsp. nutmeg
  • 3/4 tsp. allspice
  • 3/4 tsp. cloves

PRETZELS

  • 3 Lindt 70% Cocoa Dark Chocolate Excellence Bars
  • 12 Lindt White Chocolate Truffles
  • 1 tbsp. vegetable shortening
  • 1 bag of pretzel rods
  • Sanding sugar
  • Golden sprinkles

 

Instructions

  • Whisk pumpkin spice ingredients together until well mixed.
  • Melt dark chocolate and vegetable shortening on stovetop over low heat (or in microwave).
  • Stir in 2 tsp. pumpkin spice mixture.
  • Dip pretzel rods into dark chocolate and place on wire rack over wax paper.
  • Sprinkle on sanding sugar and sprinkles.
  • Transfer to cookie sheet coated w/ wax paper and refrigerate 20 minutes.
  • While those are cooling, melt 12 white chocolate truffles over low heat. Remove from heat and stir in 1 tsp. of pumpkin spice mixture. Drizzle white chocolate over refrigerated rods or dip directly in white chocolate. Refrigerate and store in air-tight container.

 

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