Fall Pretzel Chocolate Bites

My mom used to make versions of these for other holidays, so I took a different twist on it for Halloween and fall.  These are perfect little bites for neighborhood or coworker gifts and can easily be made in advance.

The little pumpkin bites are pretty sweet.  The M&M version is not as sweet.  If you want the sweetness of the candy pumpkins, but not to that extent, you could substitute  candy corns for the pumpkins.

The other great thing about this recipe is that you can make however many pieces you need.  You don't have to have extras or can just make a couple quickly if you need to.

Miniature square pretzels
Hugs candy (or kisses if you don't like white chocolate...they just won't have the cute stripes)
Candy pumpkins, candy corn, or M&M's (I used the fall colored milk chocolate ones)

Preheat the oven to 170.
Line a baking pan with parchment paper.
Spread out the pretzels.
Place a Hug candy on each pretzel.
Put the baking sheet in the oven and let the chocolates soften for 6-7 minutes (6 minutes if using a heavy top candy like the pumpkins and 7 minutes for smaller candies like M&M's).
Remove the baking sheet and top the chocolate candy with the pumpkins or other candies.
Put the candies (on the baking sheet) in the refrigerator for 10-15 minutes.
Remove them from the fridge and let them cool completely.
Store the bites in an airtight container.

Almond Joy Truffles

These coconut bites taste just like Almond Joys...without the almond (I think they are called Mounds?).  Maybe next time I will add the almond in the middle.  Yum!

4 C flaked coconut
3 3/4 C powdered sugar
2/3 C sweetened condensed milk
1/4 C butter, softened
1 package of white chocolate chips or milk chocolate chips (or any other chocolate chips)

Line a pan with parchment paper.
In a large bowl, mix the coconut, sugar, sweetened condensed milk, and butter well.  Add a little more sweetened condensed milk if necessary (I did for one batch but not for the other).
Shape into 1" balls and place on the parchment paper.
Refrigerate coconut balls for at least 1 hour until they are firm.
Melt chocolate chips in the microwave (20-30 seconds on power level 5/6 at a time) until smooth.
Dip the coconut balls in the chocolate being sure to let excess chocolate drain off.
Place on the parchment paper.
Refrigerate until the chocolate is hardened.
If desired, melt a contrasting color chocolate and drizzle over the top or while the chocolate is still moist, sprinkle with coconut.

*This recipe is adapted from Taste of Home.

Oreo Truffles

Normally truffles are a lot of work to make for something so small, but it is so worth it!  These truffles take almost no time at all and are quite heavenly!  I got them from a girl who helped me to throw a bridal shower for one of my best friends.  Enjoy!

1 package of Oreo cookies
1 package of room temperature cream cheese
1-2 bags of milk chocolate baking chips or 1-2 bars of Symphony milk chocolate

Place a sheet of parchment paper on a cookies sheet.
Using a food processor, chop the Oreos into tiny pieces.
Combine thoroughly with room temperature cream cheese (I found it works best in the food processor - the truffles were a lot smoother).
Roll into 1" balls and place on parchment paper.
Place mixture in fridge for 20-30 minutes.
Gradually melt milk chocolate in the microwave 20-30 seconds at a time (I did not melt all the chocolate at once).  Make sure there are no lumps in the melted chocolate.
Using a fork, submerge individual balls into the chocolate.
Remove the ball when completely covered in chocolate and place on parchment paper.
Let balls harden in the fridge until firm.
When the chocolate is hardened, melt a little more milk, white, or dark chocolate and drizzle on the top of each truffle.
Place in the fridge until it's time to eat!