Directions

1. Place the Biscoff cookies into a food processor and blend into crumbs.
2. In a bowl, mix together the cream cheese, sour cream, powdered sugar, juice and zest from the orange, blending all of the ingredients.
3. Microwave the chocolate chips and coconut oil until the chocolate is fully melted.
4. Dip the half pretzel rods into the chocolate so most of the pretzel is covered and allow to cool on a baking sheet covered with parchment paper.
5. When the chocolate is set, place one chocolate covered pretzel rod into the center of a clementine to make the pumpkin’s stem and continue with remaining clementines.
6. Spread the cream cheese mixture into the bottom of a 5" x 8" pan.
7. Sprinkle the cookie crumbs over the cream cheese mixture.
8. Randomly place your clementine pumpkins on top of the crumbs.
9. Using mini marshmallows, create paths between your clementine pumpkins.
10. Sprinkle the chocolate shavings over the dish.
11. Serve with sliced green apples, additional pretzel rods, as well as chocolate covered pretzels. Also, section the clementine pumpkins and use those for dipping.