Chocolate Covered Pretzel Pumpkins

Directions

1. Prepare your workspace by laying out wax paper and gathering all ingredients.
2. Melt the white chocolate wafers in a medium bowl in the microwave at 50% power for 1 minute, then stir and continue heating in 15-second bursts until smooth. Alternatively, use a double boiler. Once melted, transfer 2 tablespoons to a small bowl and stir in green food coloring. Add orange food coloring to the remaining white chocolate in the medium bowl and mix well.
3. Dip each mini pretzel into the orange-tinted chocolate, lift it out with a fork, and tap the fork on the bowl's edge to remove excess chocolate. Place the coated pretzel on the wax paper, using a toothpick to slide it off the fork.
4. Press a chocolate chip onto the top of each pretzel to form a stem. If desired, sprinkle orange sprinkles on top. Then dip a toothpick into the green-tinted chocolate and draw a small vine line at the top near the stem.
5. Let the pretzel pumpkins harden completely, then store them in a covered container.