- Pretzel Turkey
Supplies:
Peanut butter
Twist pretzels
Pretzel sticks
Candy eyes
Craisins
Cashews or another kind of nut
Cookie dough scoop
Instructions:
Use your cookie dough scoop to scoop out a ball of peanut butter. Place it onto a serving plate. Add the candy eyes to the front of the ball. Insert the cashier under the eyes to make a nose. Shape the Craisin into a tear-shaped gobble and stick it next to the nose. Add 3 pretzel twists on top of the peanut butter ball to form feathers and then fan out pretzel sticks behind the twists.
Via Meaningful Mama
2. Toffee Apple Popcorn Chocolate Bark
Supplies:
200 g dark chocolate
Apple
Toffee popcorn
Mini fudge cubes
Instructions:
Line a baking tray with grease-proof or baking paper. Break up the dark chocolate and place it in a microwave safe bowl. Melt the chocolate in the microwave in 30 second bursts, stirring between each one to ensure it melts evenly. Be careful not to overheat or burn the chocolate, heat only until just melted and smooth. Pour the melted chocolate onto the lined baking tray. Using the back of a spoon or spatula, spread the chocolate around so that it covers the tray in a thin, even layer. Scatter the chopped dried apple evenly over the chocolate, followed by the toffee popcorn and the mini fudge cubes. Place the tray in the fridge and chill until the chocolate is hard and completely set – around 15-20 minutes. Once set, remove from the fridge, carefully peel from the grease-proof paper and cut or break into pieces.
Via Eats Amazing
3. Crescent Roll Cornucopias
Supplies:
Refrigerated Crescent Recipe Creations – A Roll of Seamless Dough (if you can’t find this, just grab some original refrigerated crescent dough)
Foil
Vegetables, such as carrot sticks, celery sticks, cherry tomatoes, broccoli florets, cauliflower florets, colored peppers, etc.
Cheese bricks, such as cheddar, colby-jack, etc.
Ranch or other dip
Instructions:
One package of crescent rolls makes about 8-10 cornucopia. Unroll the dough, and along the long side of the rectangle, slice it in about 1/2 in. long strips. Shape foil into a V shape (about 4 inches long, and about 1/2 inch wide at the point, and 2 inches wide at the top) – Cut a square of foil, and start by pushing your fingers into the center of the square, fold the foil up and around your hand. Continue to shape it until you get your desired size. If you are using regular crescent dough, then unroll, and seal the seams so it becomes 1 big sheet of dough, before slicing into strips. Starting at the bottom of your V, start wrapping a strip around the foil overlapping each time by a little bit, and pressing to seal where needed. Pull the tip up a little for a curved shape. Bake according to the package directions, or until the dough is turning nice and golden in color – about 10 minutes. Let cool. Remove the foil by squeezing the foil together so it’s a little smaller at the top, and while holding onto the crescent roll, gently twist the foil back and forth until it loosens from the sides and pull it out. When you are ready, you can use miniature cookie cutters – fall shapes , to cut cheese, peppers, and anything else you think might work! Dry any vegetables that are a little moist on a paper towel. Fill your cornucopia with prepared vegetables.
4. Caramel Apple Bites
Supplies:
2 green apples
1 package of mini pretzel twists
1 package of rolo candy
Toothpicks
Instructions:
Preheat the oven to 250 degrees. On a baking sheet, lay out pretzels in a single layer and place a Rolo candy on each pretzel. Put these in the oven for about 3-4 minutes, or until the candy is soft but not melted. Chop the apple in small chunks. Squeeze a little lemon juice on them if you would like to help keep from turning brown. Place one apple on the end of a toothpick and push into one of the Rolo Pretzels. Repeat until all the Rolo pretzels have apples.
5. Apple Lollipops
Supplies:
Lollipop sticks
Apples
Chocolate, caramel or Greek yogurt
Sprinkles
Instructions:
Cut the apples into wedges and place a stick into the bottom of each apple wedge. You can decorate them with melted chocolate, melted caramel candies or Greek yogurt for a frozen apple pop! Add sprinkles or nuts and then put them in the freezer for an extra crunch.
Via Forkly
6. Fall Snack Mix
Supplies:
Chex cereal (12 oz. box)
Pretzel sticks (16 oz. bag)
Mini marshmallows (10 oz. bag)
M&M’s Fall (11.4 oz. bag)
Candy corn (18.5 oz. bag)
Raisins (12 oz. box)
Instructions:
This might be the hardest recipe you’ll hear in a long time: mix all the ingredients together. That’s it!
7. Pilgrim Hat Cookies
Supplies:
Fudge stripe cookies
Reese’s miniature peanut butter cups
Buttercream frosting
Food coloring
Instructions:
Mix food coloring into frosting to create an orange color. Spoon frosting into piping bag and use the smallest round decorating tip, or cut a very small hole into the edge of a plastic bag. Place fudge stripe cookies upside down so the chocolate side is facing up. Pipe a small square on the front of the Reese’s cup. Flip it upside down and pipe a generous amount of frosting around the edges. Place the Reese’s cup (frosting side down) in the middle of the Fudge Stripe Cookie. Frosting should spillover, but touch up as needed.
Via Sippy Cup Mom
8. Candy Corn Turkey Crackers
Supplies:
Candy corn
Chocolate pudding or Nutella
Candy eyes
Graham crackers
Orange and pink/red taffy
Instructions:
Carefully break each of your graham crackers in half. Smooth out a small spoonful of chocolate pudding or Nutella onto the cracker. Choose and place your candy corn “feathers” around the top half of the cracker placing the “points” of the candy corn inward. Add two candy eyes. For the beak you’ll need a tiny piece of taffy – roll it between your fingers for a smoother appearance. For the “gobble” take a red or pink piece of taffy and also roll that between your fingers then place it next to the beak.