- bag (10 oz) peanut butter chips (1 2/3 cups)
- can (16 oz) vanilla ready-to-spread frosting
- teaspoon orange paste icing color (not liquid food color)
- small pretzel twists or thin pretzel sticks, broken into 1/2-inch pieces
- Step 1:
Shape mixture into 1 1/4-inch balls; flatten slightly. Use edge of rubber spatula to make grooves in each ball to resemble pumpkin. Press 1 pretzel piece into top of each for stem; place on cookie sheet. Refrigerate at least 1 hour before serving. Store in covered container in refrigerator.