1. Salted Caramel Candy Corn Bark
Ingredients:
- 1 bag of waffle style pretzels (I used approx. 75 for this recipe)
- 1 (16 oz) pkg. vanilla candiquik coating
- 1 (11 oz) pkg. caramel bits
- 1 (9 oz) bag candy corn M&M’s (could use regular candy corns as well)
Directions:
1) Line a baking sheet with wax paper and butter or lightly spray with non-stick cooking spray. Then place the pretzels in the pan side by side.
2) Melt caramel in a microwavable bowl according to package directions. Stir caramel until smooth and then spoon caramel over each individual pretzel. Allow to cool for 5 minutes.
3) Melt the vanilla coating in the microwave according to package directions. Pour the coating over the caramel and spread evenly. Then place M&M’s or candy corn on top, quickly as it will harden fast. Allow candy to harden and then cut into pieces. Peel the wax paper from the caramel.
Link: http://www.iheartnaptime.net/salted-caramel-candy-corn-bark/
2. White Chocolate Pumpkin Snickerdoodles
Makes: 18 Cookies
Prep time: 45 MINUTES (INCLUDES CHILLING)
Total time: 1 HOUR, 10 MINUTES
Ingredients:
· 1/2 cup (115g) unsalted butter
· 1/4 cup (50g) packed light or dark brown sugar
· 1 cup (200g) granulated sugar, divided
· 1 teaspoon vanilla extract
· 6 Tablespoons (86g) pumpkin puree (use the rest of the can in any of these recipes)
· 1 and 1/2 cups (190g) all-purpose flour (measured correctly)
· 1/4 teaspoon salt
· 1/4 teaspoon baking powder
· 1/4 teaspoon baking soda
· 2 teaspoons ground cinnamon, divided
· 1 teaspoon pumpkin pie spice1
· 1/2 cup (90g) white chocolate chips or chunks
Directions:
1) Melt the butter in the microwave. In a medium bowl, whisk the melted butter, brown sugar, and 1/2 cup granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
2) In a large bowl, toss together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in white chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed in the dough. Cover the dough and chill for 30 minutes, or up to 3 days2. Chilling is mandatory.
3) Take the dough out of the refrigerator. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
4) Roll the dough into balls, about 1.5 Tablespoons of dough each. Mix together the remaining 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. The photo above shows what the cookie dough balls should look like before baking.
5) Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out. Remove from the oven and press a few more white chocolate chips onto the tops, if desired. If you find that your cookies didn’t spread much at all, flatten them out when you take them out of the oven.
6) Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. I let them sit out for at least 1 hour before enjoying. I find that their chewiness and pumpkin flavor is more prominent on day 2.
7) Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days.2 Allow to come to room temperature and continue with step 3. Baked cookies freeze well up to three months. Unbaked cookie dough balls freeze well up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
Link: http://sallysbakingaddiction.com/2014/09/01/white-chocolate-pumpkin-snickerdoodles/
3. Pumpkin Spice Truffles
Makes: 35 TRUFFLES
Prep time: 1 HOUR
Total time: 2 HOURS, 30 MINUTES
Ingredients:
· 2 ounces (55g) full-fat cream cheese, softened to room temperature
· 2 Tablespoons (15g) confectioners’ sugar
· 1/3 cup (72g) pumpkin puree
· 1 and 3/4 cups (175g) graham cracker crumbs (about 12 full sheet graham crackers)
· 1/2 teaspoon pumpkin pie spice1
· 1/2 teaspoon ground cinnamon
· 4 ounces (113g) white chocolate, coarsely chopped and melted
· TOPPING
· 10 ounces (283g) semi-sweet or white chocolate, coarsely chopped
· Optional garnish: extra graham cracker crumbs or cinnamon/sugar
· SPECIAL EQUIPMENT
· Double boiler or microwave
· Handheld or stand mixer fitted with a paddle attachment
· Dipping tool (highly recommended for dipping!)
Directions:
1) With a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together in a large bowl until creamy – about 2 minutes. Add the pumpkin and beat on high until combined. Add the graham cracker crumbs, pumpkin pie spice, cinnamon, and melted chocolate. Beat on medium speed for 2 minutes until everything is combined. The mixture is supposed to be soft and thick. Cover mixture tightly and refrigerate for 1 hour or up to 24 hours. Chilling is mandatory.
2) Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
3) Begin rolling chilled mixture into balls (about 1 teaspoon per ball) and place the balls on the baking sheets. You should have around 35 total. Chill balls in the refrigerator for 30 minutes or up to 24 hours.
4) During the last few minutes of the chilling time, begin melting the chocolate. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depth makes it easier for dipping the truffles. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping. Alternatively, you can temper the chocolate. If tempering, do not place or store truffles in the refrigerator.
5) Remove balls from the refrigerator and dip them in the chocolate using a dipping tool. When lifting the truffle out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off. Top truffles with a sprinkle of graham cracker crumbs, if desired.
6) Place balls back onto the baking sheet after you dip each one. Allow chocolate to completely set in the refrigerator before serving. Truffles are OK at room temperature for a few hours for serving.
7) Make ahead tip: Layer truffles between sheets of parchment or wax paper in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. Thaw overnight in the refrigerator.
Link: http://sallysbakingaddiction.com/2015/10/05/how-to-make-pumpkin-spice-truffles/
4. Peanut Butter Caramel Corn
Makes: 10-11 cups
Ingredients:
- 10 cups unflavored popped popcorn (homemade or 1 standard size bag)
- 2/3 cup dry-roasted peanuts, optional
- 1/2 cup honey
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2/3 cup creamy peanut butter
Directions:
1) Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2) Pop 10-12 cups of popcorn and pour it into a large bowl. Toss in the peanuts. Set aside.
3) Over medium heat, warm the honey and sugar together in a medium sized saucepan. Stir occasionally. Once it begins to bubble, allow it to boil for about 3 minutes. Add the salt and peanut butter and stir until smooth. Remove from heat.
4) Pour the peanut butter mixture over the popcorn/nuts. Toss gently to coat practically every kernel. The popcorn will form large clusters. Spread the popcorn onto prepared baking sheet and allow to cool for about 10 minutes before serving.
5) Makes 10-12 cups. Popcorn remains fresh for up to 10 days covered at room temperature. If storing in a tight container, be sure to break up the popcorn as you serve it because it will form large clusters.
Link: http://sallysbakingaddiction.com/2013/04/23/peanut-butter-caramel-corn/