When it comes to fall, certain foods become an iconic representation of the season. Sweet treats are certainly part of the seasonal traditions for many families, especially when they call for the versatile flavor of apples or chocolate.
You’ve finished your Thanksgiving feast. Now, you’ve saved the best for last.
Check out these chocolate and graham cracker Nanaimo Bars, which are a favorite of our friends up north, or try the crunchy, caramelized delight that is filled with the rich taste of apples. Either way, you can’t miss. Or, make both and give your family a choice. (Family Features).
Country Caramel Apples
Country Caramel Apples, are a simple take on a classic fall treat that calls for just three ingredients. Just carve out round pieces of apple, insert toothpicks into each bite then let little ones help roll on the caramel dip and crushed pecans.
An option like the Envy apple, which has been referred to as “the ultimate apple experience” for its consistently balanced, refreshing sweetness coupled with a crisp, elegant crunch, adds just the right texture. Plus, the apples’ bright white flesh is naturally slow to brown when sliced, so they stay fresher longer.
Find more fall recipe ideas at EnvyApple.com.
Ingredients
- 3 Envy Apples
- crushed pecans
- caramel dip
Using melon ball scoop, carve out round apple pieces by starting at skin and rotating inward.
Insert one toothpick into each apple piece.
Place crushed pecans in small bowl.
Roll round apple pieces in caramel dip then crushed pecans.
Place coated apple bites on serving tray and refrigerate until ready to serve. (Family Features)
Nanaimo Bars
Yields:16 servings
Total time:1 hour 45 mins
This easy but surprisingly addictive layered dessert bar hails from Canada, and we can’t get enough of it! Let’s break it down:
Layer 1 AKA our favorite layer.) Graham cracker crumbs, coconut, and toasted pecans are bound together with a mixture of butter, cocoa powder, sugar, and eggs. Not a fan of pecans? Any nut will do here! Toasting isn’t totally necessary but we think it adds an extra depth of flavor you’d miss if it wasn’t there.
Layer 2 he buttercream layer! This is basically your typical buttercream frosting, with the addition of custard powder. If you, like us, can’t find custard powder to save your life (where ARE you, custard powder?!), then instant pudding mix is an a-ok substitute.
Layer 3 he easiest layer of all—pure chocolate! (Plus some butter for good measure/silky texture.) Though it’s untraditional, we topped ours with flaky sea salt to contrast all those sweet layers. Heaven.
Ingredients
For base:
- Cooking spray, for pan
- 1/2 cup (1 stick) butter, cut into tablespoons
- 1/4 cup granulated sugar
- 1/4 cup Dutch processed cocoa powder
- 1 large egg, beaten
- 1 tsp. pure vanilla extract
- 2 cup (1½ sleeves, crushed) graham cracker crumbs
- 2/3 cup unsweetened shredded coconut
- 1/2 cup finely chopped toasted pecans
- 1/4 tsp. kosher salt
- For buttercream layer:
- 1/4 cup butter, softened to room temperature
- 2 tbsp. custard powder or instant vanilla pudding mix
- 2 cup powdered sugar
- 1/4 tsp. kosher salt
- 3 tbsp. heavy cream
For chocolate topping:
- 3/4 cup dark chocolate chips
- 2 tbsp. butter
- Flakey sea salt
Directions
Line an 8”-x-8” pan with parchment paper and grease with cooking spray.
Set a large heat-proof bowl over a saucepan of simmering water to create a double-boiler. Add butter and stir until melted, then whisk in sugar, cocoa powder, egg, and vanilla until smooth. Continue whisking until mixture thickens slightly, 2 to 3 minutes more.
Remove bowl from heat and fold in graham cracker crumbs, coconut, pecans, and salt. Transfer mixture to prepared pan and press into an even layer. Transfer to refrigerator and chill for 15 to 20 minutes, or until firm.
Meanwhile, make the buttercream layer: in a medium bowl, using a hand mixer, cream butter and custard powder or pudding mix together until smooth. Add powdered sugar and salt and beat until well-mixed and mixture is like coarse sand, then add heavy cream one tablespoon at a time, beating well after each addition. Spread buttercream mixture over crust and refrigerate until firm, 25 to 30 minutes.
Make chocolate layer: combine chocolate chips and butter in a microwave safe bowl. Microwave on medium power for 30 second increments, stirring between each round, until chocolate and butter are completely combined and smooth. Pour mixture over chilled bars smooth into an even layer. Sprinkle with flaky sea salt and refrigerate until chocolate layer is smooth, 15 to 20 minutes. Cut into squares when ready to serve. (Delish)
