EASY FALL TREATS
EASY FALL TREATS
By: Sofie Turck
Although it may not feel like it yet, it is the start of fall. Fall is perfect for sweaters, hot drinks, and getting those boots out of the back of your closet, but in Houston this isn’t always the case. Even though it still feels like summer, it’s never too hot or too early to start devouring all of your favorite fall treats. Here are a few easy recipes to make on those lazy fall weekends.
S’mores Apple Pops
- 2 c. chocolate chips, melted
- 1 tbsp. coconut oil
- 2 Apples
- 1/2 c. marshmallow bits
- 1/2 c. crushed graham crackers
- Caramel, for drizzling
- In a medium bowl, stir coconut oil into melted chocolate.
- Place apples upright on a cutting board and cut into 1/2” to 3/4” slices. Using a paring knife, make a small cut onto the bottom of each apple slice. Insert popsicle stick.
- Line a large baking sheet with parchment paper and grease with cooking spray. Dip each apple slice into melted chocolate then sprinkle immediately with marshmallow bits, chocolate, and graham crackers and place on the baking sheet. Refrigerate until chocolate sets, 8 to 10 minutes.
- Drizzle with caramel and return to refrigerator until caramel sets, about 5 minutes. Serve immediately or store in refrigerator.
This recipe is so customizable. You can switch out the caramel for peanut butter, or anything else that would make this recipe your own.
- 3 1/2 c.
- white chocolate chips
- 1/2 oz.
- (14-oz.) can sweetened condensed milk
- 1/3 c.
- pumpkin purée
- 1 tsp.
- pumpkin spice, plus more for dusting (optional)
- 1/2 tsp.
- pure vanilla extract
- Pinch kosher salt
- Line an 8×8 pan with parchment paper and grease with nonstick cooking spray. In a large microwave safe bowl, combine white chocolate and sweetened condensed milk. Microwave on medium power for 1 minute intervals, stirring after each minute, until smooth.
- Fold in pumpkin purée, pumpkin spice, vanilla, and salt until smooth. Pour into prepared baking pan and place in refrigerator for 3 hours, or until fudge is set. Sprinkle with more pumpkin spice if using, cut into squares, and serve.
What’s fall without pumpkins? This isn’t your ordinary pumpkin treat, like pumpkin pie or pumpkin bread, though. This pumpkin fudge only has a few steps to follow, leaving you with a new way to enjoy pumpkins.
Chocolate covered pretzel pumpkins
- 1 cup HERSHEY’S Premier White Baking Pieces
- 3 cups mini pretzels
- HERSHEY’S Semi-Sweet Baking Pieces
- orange and green food coloring
- orange sprinkles optional
- Supplies: wax paper fork and toothpick
- Line wax paper on the counter and gather the rest of your ingredients.
- Place the white chocolate chips in a medium size bowl. Then place in the microwave for 1 minute at 50% power. Stir and then cook in 15 second increments until the chocolate is melted. It should be smooth and creamy. Place 2 Tablespoons of the melted chocolate in a small bowl and add the green food coloring. Then mix the orange food coloring into the medium size bowl.
- Dip the pretzels into the chocolate and then use a fork to lift the pretzel out. Tap the fork on the edge of the bowl to release any extra chocolate. Place pretzel onto the wax paper and use a toothpick to help slide off the fork.
- Add the chocolate chip to the top of the pretzel for the stem and top with sprinkles if desired. Then dip a toothpick into the green frosting and add a little line at the top for the vine.
- Allow to harden. Store in a covered container.
These treats may not taste like pumpkin, but they look like pumpkins. These pretzels are perfect for a snack whenever you want a little sweet and salty.
- 1/2 cup semisweet chocolate chips
- 48 milk chocolate kisses
- 48 Nutter Butter Bites
- In a microwave, melt chocolate chips; stir until smooth. Spread the flat side of each kiss with a small amount of melted chocolate; immediately attach each to a cookie.
- Cut a small hole in the corner of a pastry or plastic bag; insert a small round tip. Fill with remaining melted chocolate. Pipe a stem onto each acorn. Place on waxed paper-lined baking sheets; refrigerate until set. Store in an airtight container.
These little treats look like what you find on a sidewalk on a fall afternoon. You can of course make a smaller portion too!
Caramel Corn Treats
- 5 cups caramel corn
- 2 cups miniature pretzels
- 1 cup miniature cheddar cheese fish-shaped crackers
- 1-1/4 cups Reese’s pieces, divided
- 1 package (10-1/2 ounces) miniature marshmallows
- 1/4 cup butter, cubed
- 1/4 teaspoon vanilla extract
- In a large bowl, combine the caramel corn, pretzels, crackers and 1 cup Reese’s pieces. In a large microwave-safe bowl, melt marshmallows and butter; add vanilla and stir until smooth. Pour over pretzel mixture; stir until well coated.
- Press into a greased 13×9-in. pan. Sprinkle with remaining Reese’s pieces; press lightly. Let stand until set. Cut into bars.
This recipe plays a fun twist on one of your favorite fall candies. Even candy corn haters should try out this treat!
All these treats are perfect for a lazy fall day. It would also be great activity to make them with friends and family. Houston’s hot weather shouldn’t stop us from enjoying the best part of fall; the treats. Now go start that shopping list because you’ve got some cooking to do!