These fun Salted Caramel Marshmallow Acorns are an autumn dessert anyone can make! Perfect for teaching kids to cook, assembling these yummy treats is a fun activity!
Autumn Acorn Marshmallow Pops
If you’re looking for a fun idea to make as an autumn treat, you have to try my Salted Caramel Marshmallow Acorns! A delicious treat that is easy to make, everyone is going to love them!
A super cute autumn or holiday season recipe, these chocolate caramel marshmallows are the kind of fall dessert that you can make with the kids. This is a no-bake recipe, so other than heating up the chocolate melts in the microwave, this is more of an activity than something you need to cook.
Whether you are someone who tends to crave salty snacks or crave sweet snacks, these will hit the spot. With salty caramel from both the caramel melts and the pretzels along with the sweetness from the chocolate, marshmallows, and sugar, these will get gobbled up by the whole family.
These vegetarian autumn acorn treats are also perfect for movie night, a bake sale, or a back-to-school party! If you are homeschooling or e-learning, this easy recipe is also the perfect way to help your child develop some skills in the kitchen.
There are two items outside of the recipe ingredients that you will need to make these – lollipop sticks and a foam base. The foam base would be for you to insert the sticks into while the Salted Caramel Marshmallows dry, so you can really use anything you have handy.
They make these foam bases for baking and for flowers, either of which will work. If you can’t find anything you like, you can place each easy treat back down on the parchment paper, knowing that they might mush just a bit where you’ve laid them.
This is one of those delicious recipes that will become your absolute favorite treat. They don’t take a long time and they are a perfect addition to any autumn dinner table. They’re so much fun and perfect if you have a sweet tooth!
Ingredients: 1/2 cup salted caramel candy melts (or 4 oz) 1 cup chocolate candy melts (or 8 oz) 1/3 cup sugar in the raw (or any sugar with brown color) 10 large marshmallows 5 small pretzel sticks
Also needed:
10 lollipop sticks
Foam base (or alternative) to insert the lollipop sticks
Directions:
Take out a large baking sheet and line it with parchment paper, wax paper, or spray it thoroughly with nonstick cooking spray.
Pour your brown sugar into a small bowl and make sure that you have your foam base (or alternative) next to you.
Take your lollipop sticks and poke them into the bottom of each marshmallow. You’ll want to insert them until they are about halfway into the marshmallow.
Pour your chocolate melts into a microwave-safe bowl and heat for 30-second intervals, stirring in between every 30 seconds. Continue to do this until the chocolate is melted (about 2 or 3 minutes).
If you are unable to use a microwave for melting, you can use a small or medium saucepan or double boiler over medium heat. Make sure to stir frequently so that nothing burns.
Take your marshmallow on the stick and dip it in the melted chocolate until it is completely coated. Tap on the edge of the bowl to get excess chocolate off and place each one separately on the parchment paper on your prepared pan.
If you have trouble covering the marshmallows, use a spoon or rubber spatula to assist you.
Place the cookie sheet in the refrigerator for 3 – 5 minutes so that the milk chocolate hardens.
Pour your salted caramel melts into a microwave-safe medium bowl and heat for 30-second intervals, stirring in between every 30 seconds. Continue to do this until the caramel sauce is melted (about 2 minutes).
Take your chocolate marshmallow skewer and dip about a quarter of the way from the top of the marshmallow into the salted caramel so that you are just coating the very top portion. Tap your lollipop stick on the edge of the bowl to get the excess caramel off.
While the salted caramel mixture is still wet, roll it in the sugar immediately until you get a nice, even coating. Make sure that you are covering the entire layer of caramel.
Place each marshmallow standing up in your foam base or stand so that they can dry.
While they are drying, break your pretzel rods in half. Insert them in the top of the marshmallow so that the broken part is being pushed into the top. Push them down so that a little bit sticks out.
Put your sheet pan back into the refrigerator for 3 – 5 minutes or until your sweet treats harden. They will be fine at room temperature for the next few hours with no problem. Serve and enjoy!
You can store any leftovers in an airtight container in the refrigerator for up to 4 days for best results.
Can I Double Or Triple This Caramel Marshmallow Recipe?
Yes! I highly recommend making these in small batches at a time so that you don’t overuse the ingredients (and the melted candy melts don’t harden while you’re working), but when you’re done with the first batch of handcrafted marshmallows, move on to a second.
Can I Use Semi-Sweet Chocolate Chips Instead Of Candy Melts?
The simple answer is yes, but. You can use chocolate chips to coat the marshmallows, but they aren’t the best choice. The reason you’re using candy melts here is because they are a melting chocolate that will dry with a silky texture. They also spread more easily and are easier to work with for these individual chocolate caramel acorns.
Can I Use White Chocolate Candy Melts For These Chocolate Caramel Marshmallow Pops?
The reason you are using brown candy melts is because of the color of acorns. If you used white candy melts, you’d be creating something else that would taste delicious, but not an acorn. If you don’t want to use medium brown chocolate candy melts, use dark chocolate candy melts instead.
Are You Looking For More Autumn Recipe Ideas? Here Are Some Of My Favorites:
These fun Salted Caramel Marshmallow Acorns are a great autumn dessert that anyone can make! Perfect for teaching the kids to cook, it's a tasty activity!
Prep Time25 minutes
Cook Time5 minutes
Additional Time10 minutes
Total Time40 minutes
Ingredients
1/2 cup salted caramel candy melts (or 4 oz)
1 cup chocolate candy melts (or 8 oz)
1/3 cup sugar in the raw (or any sugar with brown color)
10 large marshmallows
5 small pretzel sticks
Instructions
Take out a baking sheet and line it with parchment paper. Pour your sugar into a small bowl and make sure that you have your foam base (or alternative) next to you.
Take your lollipop sticks and poke them into the bottom of each marshmallow. You'll want to insert them until they are about halfway into the marshmallow.
Pour your chocolate melts into a microwave safe bowl and heat for 30 second intervals, stirring in between each 30 seconds. Continue to do this until the chocolate is melted (about 2 or 3 minutes).
Take your marshmallow on the stick and dip it in the melted chocolate until it is completely coated. Tap on the edge of bowl to get excess chocolate off and place each one separately on the parchment paper.
Place the cookie sheet in the refrigerator for 3 - 5 minutes so that the chocolate hardens.
Pour your salted caramel melts into a microwave safe bowl and heat for 30 second intervals, stirring in between each 30 seconds. Continue to do this until the caramel is melted (about 2 minutes).
Take your marshmallow and dip about a 1/4 way from top into the salted caramel so that you are just coating the top portion. Tap your lollipop stick on the edge of the bowl to get the excess off.
While the salted caramel is still wet, roll it in the sugar immediately until you get a nice, even coating.
Place each marshmallow standing up in your foam base or stand so that they can dry.
While they are drying, break your pretzel sticks in half. Insert them in the top of each marshmallow so that the broken part is being pushed into the top. Push them down so that a little sticks out.
Put your cookie sheet back into the refrigerator for 3 - 5 minutes or until they harden.
Serve and enjoy!
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This calculation is intended for informational purposes only. I am not a doctor or dietitian. This calculator is a guide, but makes no guarantee of being exact or fully accurate.
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Take your lollipop sticks and poke them into the bottom of each marshmallow. You’ll want to insert them until they are about halfway into the marshmallow. 
Pour your chocolate melts into a microwave-safe bowl and heat for 30-second intervals, stirring in between every 30 seconds. Continue to do this until the chocolate is melted (about 2 or 3 minutes).
Take your marshmallow on the stick and dip it in the melted chocolate until it is completely coated. Tap on the edge of the bowl to get excess chocolate off and place each one separately on the parchment paper on your prepared pan. 
Place the cookie sheet in the refrigerator for 3 – 5 minutes so that the milk chocolate hardens.
Pour your salted caramel melts into a microwave-safe medium bowl and heat for 30-second intervals, stirring in between every 30 seconds. Continue to do this until the caramel sauce is melted (about 2 minutes).
Take your chocolate marshmallow skewer and dip about a quarter of the way from the top of the marshmallow into the salted caramel so that you are just coating the very top portion. Tap your lollipop stick on the edge of the bowl to get the excess caramel off. 
While the salted caramel mixture is still wet, roll it in the sugar immediately until you get a nice, even coating. Make sure that you are covering the entire layer of caramel. 
Place each marshmallow standing up in your foam base or stand so that they can dry.
Put your sheet pan back into the refrigerator for 3 – 5 minutes or until your sweet treats harden. They will be fine at room temperature for the next few hours with no problem. Serve and enjoy!
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