Ingredients:

  • 10 oz mini pretzel twists
  • 1 cup 70% dark chocolate chips
  • 1 tbsp coconut oil
  • 20g edible candy eyes
  • 1/4 cup toasted pumpkin seeds

Instructions:

  1. Line a large baking sheet with parchment paper and arrange the pretzels in a single layer with small gaps between them.
  2. Combine the dark chocolate chips and coconut oil in a microwave-safe glass bowl.
  3. Microwave in 30-second intervals, stirring vigorously with a rubber spatula between each burst, until the chocolate is smooth and glossy.
  4. Spoon approximately 1 teaspoon of melted chocolate onto the center of each pretzel, spreading it slightly toward the edges.
  5. Immediately press one candy eye and a few pumpkin seeds into the wet chocolate.
  6. Allow the bites to set at room temperature for 30 minutes or place in the refrigerator for 10 minutes until firm.