Name: Fall Snack Board
Prep time: 30 min
Total time: 30 min
Ingredients: Pumpkin Cheese Ball (see recipe below); 1 orange bell pepper, sliced into strips (use stem for pumpkin cheese ball); 8-10 Nutter Butter Acorns (see recipe below); 5 mandarin oranges, peeled; 4 celery stalks, sliced into thirds (reserve the celery leaves to top the mandarin oranges with to look like mini pumpkins); 1/3 cup apple butter; 1/3 cup caramel dip; 1/4 cup pomegranate seeds; 1/4 cup mini candy corn; 1/4 cup pumpkin shaped candies; 1/4 cup harvest colored M&M’s; 7 maple leaf shaped sandwich cookies; 15 cheddar cheese cracker cuts; 6 whole petite baby carrots, sliced in half lengthwise; 10 honey wheat pretzel twists; 1 Honeycrisp apple, thinly sliced; 1 red pear, thinly sliced; 1 green pear, thinly sliced; 2 thick slices pumpkin bread, cubed; 15 harvest colored vegetabletortilla chips; 1/2 cup dried apricots; 1 cup sweet potato crackers; 1 cup beet crackers; 10 dried figs; 1/2 cup candied pecans; 1/2 cup colby jack cheese cubes; 10 orange yogurt covered pretzels

Description

These Nutter Butter Acorns are easy to make and so fun to eat. Everyone oohs and aahs over how adorable and delicious they are!

Ingredients

8 Nutter Butter cookies
1 cup chocolate candy meltsor candy coating
1/2 cup chocolate sprinkles
8 thin pretzel sticks, broken in half

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Instructions

Horizontally, cut each cookie in half.
Melt the chocolate candy melts or coating according to package directions.
Put the chocolate sprinkles in a small bowl. Dip the cut side of the cookie half about a quarter of the way into the melted chocolate coating and let the excess drip off.
Dip the coated end into the bowl with the chocolate sprinkles, then immediately stick the broken end of half a pretzel stick into the dipped side of the cookie so it stays as the candy coating sets. Lay on a piece of parchment paper to set.
Repeat with remaining cookie halves.