Candy Corn Chocolate Bites.
I came across this idea on pinterest, and thought it was adorable. I had two large bags of candy corn and chocolate left over from Halloween, and wanted it out of the house! I had to make a snack to bring to an upcoming event so I decided to utilize some of this candy. This recipe is so cute and hardly takes any effort.
1 Bag square buttersnap pretzels
1 Bag Hershey’s Hugs
1 Bag candy corn
Heat your oven to the lowest possible temp. Line your preztels on a baking sheet , placing one Hershey’s hug on top of each pretzel.
Place in oven and cook for only 3-5 minutes, keep watching the chocolate. When it starts to glisten , it should be soft enough. Take out of the oven and place one candy corn on top of each Hershey’s Hug. Set aside to cool and allow chocolate to harden.
*Be careful of other recipes for this snack, some say to heat your oven to 350 or 375 and this is will turn your chocolate into soup!Also do not refridgerate these treats to cool them, the chocolate will turn speckled from the cold.
Since its fall I am continuing with pumpkin flavored everything! This is an easy whole wheat pumpkin loaf! What’s great about using pure canned pumpkin is that it works as a substitute for oil in most baking recipes & adds a perfect moistness to the bread. Be sure to get a can of PURE pumpkin , not pumpkin pie. There is a ton of added sugar in the can made of pumpkin pie mix!
1- 16 Oz can of pure pumpkin
3 egg whites
2 1/2 Cups whole wheat flour
1 Cup baking stevia
1 Tablespoon cinnamon
1 Teaspoon pumpkin pie spice
1 Teaspoon nutmeg
1 Teaspoon baking soda
Optional: 1/2 cup of pecans
Preheat the oven to 350. Spray/ grease your loaf pan and set aside. In a large bowl mix together your pumpkin, egg whites, and stevia. Add your cinnamon, nutmeg, pumpkin pie spice, and baking soda. Slowly sift your flour into the mixture. Finally mix in your pecans. Pour batter into pan and bake for about 45 Mins. Let cool and enjoy!