Our fellow Almanac editor makes these mini chocolate pretzels treats topped with M&Ms every holiday and we can’t wait!
For Halloween, top with candy corn or orange, black, and yellow M&Ms.
1. Preheat the oven to 250°F and line a cookie sheet with parchment or aluminum foil.
2. Arrange the pretzels on the cookie sheet in an even layer, then top with a Hershey’s Hug or chocolate-covered caramel. Keep the chocolate in the center of the pretzel.
3. Place the cookie sheet in the oven for as long as it takes the chocolate to become soft, but not melt (around 3 to 5 minutes). Keep an eye on it!
4. Carefully remove the cookie sheet from the oven and gently press a candy corn onto the softened chocolate candy. Shake candy sprinkles over everything if using, then set the cookie sheet aside to cool for about 30 minutes.