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Thanksgiving Candy Recipes - Chocolate Orange Brownie and Pumpkin Spice Snack Mix

November 02, 2020

Fall party recipes are easy to make, unique and use some of our favorite autumn candies.

Pumpkin Spice Snack Mix

This Pumpkin Spice Snack Mix is sweet, a bit salty and totally addicting! Cinnamon and a hint of pumpkin spice makes this easy party mix the perfect treat for fall. Using candy corn, Mellocream pumpkins, Reese's Pieces, pretzels and nuts gives this mix an incredible and bold fall taste.


  • 1 cup pecan halves
  • 2 cups almonds
  • 4 cups small pretzels twists
  • 1/4 cup unsalted butter melted
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1/2 cup candy corn
  • 1/2 cup candy pumpkins
  • 1/2 cup Reese's Pieces


  • Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • In a medium bowl, mix together the melted butter, vanilla extract, brown sugar, granulated sugar, pumpkin pie spice and pinch of salt.
  • Add the nuts, stirring until coated. Then add the pretzels, and stir until the nuts and pretzels are completely coated.
  • Spread the mixture on the baking sheet and bake for 12-18 minutes, stirring twice during cooking. Remove from oven and cool completely.
  • When cool, mix the nut and pretzel mixture with the candy corn, candy pumpkins and Reese's pieces.
  • Store in an airtight container for up to a week.

Chocolate Orange Brownie

Use Chocolate Orange Brach's Bursts to bring a new flavor and indulgence to brownies. Fall never tasted so good.


  • 1 1/3 cup almond flour
  • 2/3 cup gluten-free flour
  • 4 chocolate oranges (2 chopped)
  • 1 cup dark chocolate melting disks
  • 12 tablespoons butter, unsalted, cut into chunks
  • 1 teaspoon salt
  • 1 1/2 cup granulated sugar
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon orange extract
  • 4 eggs, large


  • Preheat the oven to 325°F with a rack in the lower third of the oven. Line an 8x8-inch metal baking pan across the bottom and up two opposite sides with parchment paper.
  • Whisk together almond flour and gluten-free flour; set aside.
  • Place the chocolate and butter in a microwave-safe bowl and microwave for 30-second intervals. Stir frequently until the chocolate is melted and the mixture is smooth. Let cool for 5 minutes. Stir in the sugar, salt, vanilla, and orange extract. Stir in the eggs one at a time. Add the flour mixture and stir until moistened, and then mix briskly for one minute. 
  • Scrape the batter into the prepared pan and spread it evenly. Bake 50 to 60 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean. Decorate the top of the brownies with slices from the second chocolate orange when the brownies are fresh from the oven.
  • Cool the pan on a rack. Run a knife along the unlined sides of the pan to detach the brownies. Lift the edges of the parchment paper to remove the brownies. Cut into squares.



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