1 cup chopped assorted miniature candy bars (about 18)
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla extract
1 large egg
1/2 cup chopped assorted miniature candy bars (about 10)
Preheat oven to 350°. Grease a 13×9-in. baking pan. In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar, cocoa and vanilla. Add eggs, one at a time, whisking to blend after each addition. Add flour and salt; stir just until combined. Stir in 1 cup candy bars.
Spread into prepared pan. In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add egg; beat on low speed just until blended. Drop by tablespoonfuls over batter. Cut through batter with a knife to swirl. Sprinkle with 1/2 cup candy bars.
Bake 30-35 minutes or until filling in center is almost set. Cool 1 hour in pan on a wire rack. Refrigerate at least 2 hours. Cut into bars.
Nutritional Facts 1 brownie: 282 calories, 14g fat (8g saturated fat), 71mg cholesterol, 233mg sodium, 36g carbohydrate (25g sugars, 1g fiber), 4g protein. Originally published as Candy Bar Cheesecake Brownies in Halloween Bookazine 2015 2015, p92
1/2 cup (1 stick) unsalted butter, at room teperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup, plus 24, chocolate chips
1 teaspoon canola oil
Heat oven to 350°F. Line 2 baking sheets with parchment. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
Beat the butter and sugars in a large bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the egg, then the vanilla, scraping down the sides of the bowl as necessary. Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined. Fold in ¾ cup of the chocolate chips.
Drop mounds of the dough (about 1 ½ tablespoon each) 2 inches apart onto the baking sheets. Press one chocolate chip, pointed-side down, into the top of each cookie. Bake, rotating the sheets halfway though, until golden brown around the edges, 12 to 14 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
Place the remaining 1/4 cup chocolate chips and oil in a small microwave-safe bowl. Microwave on high in 30-second intervals, stirring in between, until melted. Dip a toothpick in the melted chocolate and draw legs around the exposed chip.
Just a Note: To make the spiders even spookier, press red Nonpareils into the chocolate chip (you may need to use tweezers) when the cookies first come out of the oven.
I want my Mummy!
Pillsbury™ Offers a Fast Easy Way to Make Halloween Tasty
Photo by Pillsbury™
1 package Pillsbury™ Ready To Bake!™ refrigerated chocolate chip cookies
Heat oven to 350°F. Bake cookies as directed on package. Cool completely.
Separate frosting into 2 small bowls; add food colors to make desired neon orange and neon green colors.
Spoon colored frostings into decorating bags fitted with flat basket weave tip #45. Squeeze bag to pipe frosting in crisscross pattern over cookies to look like mummy bandages. Attach candy eyes. Let stand until set, about 20 minutes.
Be creative with any color you choose to decorate your mummies. If you don’t have food color on hand, use vanilla or chocolate frosting. Don’t have candy eyes? Use miniature candy-coated chocolate candies instead.
Wrap it Up! Use colored frosting to create the “mummy” look and add candy “eyes.”
Don’t have decorating tips or bags at home? Instead, spoon frosting into a resealable food-storage plastic bag, and cut about 1/4 inch off corner of bag to pipe mummy bandages onto the cookies.
Chocolate Chip Werewolf Cookies
Get creative with these cookies that will leave your guests howling for more.
Halloween party guests will go barking mad over these Werewolf Cookies.
1 package (16 oz) Pillsbury™ Ready to Bake!™ refrigerated chocolate chip cookies (24 cookies)
13 gingersnaps, chocolate wafers or graham crackers
1 tablespoon unsalted butter, melted
3/4 cup plus 1 tablespoon confectioners’ sugar
1/2 cup canned pure pumpkin
2 1/2 teaspoons bourbon
Pinch of freshly grated nutmeg
1/2 cup white chocolate chips
2 cups cold heavy cream
Put 7 cookies in a resealable plastic bag and crush into crumbs with a heavy pan. Brush the bottoms and about 1 inch up the sides of 6 parfait glasses with the butter. Add a spoonful of crumbs to each and roll them around the insides of the glasses; pour out the excess crumbs and reserve for topping. Refrigerate the prepared glasses.
Put 3/4 cup confectioners’ sugar, the pumpkin, 1 1/2 teaspoons bourbon and the nutmeg in a food processor. Pulse until smooth, about 1 minute.
Put the white chocolate chips in a microwave-safe bowl and microwave at 50% power until melted, about 1 minute, stirring halfway. Add to the pumpkin mixture and process until combined. Transfer to a large bowl.
Beat 1 /12 cups cream in a bowl with a mixer until soft peaks form; fold into the pumpkin mixture until smooth. Divide among the prepared glasses and refrigerate until ready to serve.
Beat the remaining 1/2 cup cream with a mixer until foamy. Add the remaining 1 tablespoon confectioners’ sugar and 1 teaspoon bourbon and beat until soft peaks form. Top the parfaits with the whipped cream, reserved cookie crumbs and the remaining 6 cookies.
Wash and dry apples thoroughly. Place on a baking sheet and poke firmly with dowels. Line a second baking sheet with buttered parchment paper, and set aside.
Place a candy thermometer in a medium saucepan and add sugar, 3/4 cups water, and corn syrup. Place over medium heat; whisk until sugar is dissolved. Let the temperature rise without stirring until it reaches the hard-crack mark at 310 degreesF. Remove pan from heat. Carefully remove thermometer, and add food coloring.
Swirl pan to mix in the color completely. Swipe and twirl the apple through the candy, shake off excess, and place on buttered baking sheet. Repeat with remaining apples.
Put 1 tablespoon of cold water in a large bowl. Sprinkle gelatin over the surface, do not stir, and set aside until gelatins softens and blooms.
Bring a few inches of water to a boil in a saucepan that can hold a stand mixer’s bowl above the water. Whisk milk, sugar, yolks, cinnamon and salt in a heat-proof bowl. Set the bowl above the boiling water and cook, stirring constantly with a heat-proof spatula, until mixture begins to thicken and coats the back of a spoon and almost boils, 10 to 12 minutes. Immediately remove from the heat and pour over the gelatin, whisking constantly until gelatin is completely dissolved and evenly distributed. Whisk in pumpkin until combined and completely smooth.
Evenly divide mixture into 12 small 3-ounce cups (paper works fine) and refrigerate until set, about 4 to 8 hours.
Bring a few inches of water to a boil in a saucepan that can hold a stand mixer’s bowl above the water. Whisk the 2 egg whites, sugar, cream of tarter, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer bowl to mixer and beat with the whisk attachment at medium-high speed until eggs hold a stiff peak, about 5 minutes.
Spoon topping onto puddings in the shape of a ghost. Decorate with candy eyes and refrigerate until ready to serve.
Copyright 2008 Television Food Network, G.P. All rights reserved.
Fudgy Chocolate Walnut Pie is the perfect combo of a brownie and a pie all in one! This post is sponsored by the California Walnut Board but all opinions are my own. Are there certain foods that when you cook with them or eat them they remind of you a certain person? I am that…