Times are different, but that doesn’t mean we’re not creepin it real over here. Trick-or-treating may not be the same as in years past, but one thing our family and friends can count on is spooky inspired sweet treats from us. Our Mummy Pumpkin Spice Cheerio Bars will surely help get all of us in the Halloween Spirit!
11 oz. bag (about 1 ½ cups) butterscotch chips
3/4 cup light corn syrup
3 tablespoons butter
1 1/2 cups miniature marshmallows
½ teaspoon pumpkin pie spice
6 cups Pumpkin Spice Cheerios
1 cup white chocolate chips M&Ms
1/8 teaspoon cinnamon
Lightly spray a 9×13″ cake pan with cooking spray. Set aside.
In a large microwave-safe bowl, microwave butterscotch chips, light corn syrup, butter, and mini marshmallows on high for 2-3 minutes or until smooth. Stir after each minute.
Stir in the pumpkin pie spice until evenly mixed.
Add the Cheerios and quickly mix them in until they are evenly coated.
Press the Cheerio mixture into your prepared pan. Press with a spoon (or your hands) that have been lightly sprayed with cooking spray.
In a small bowl, melt the white chocolate chips in the microwave. Heat at 30-second intervals, stirring in between. Heat until smooth; then stir in the cinnamon.
Add the melted white chocolate to a plastic baggie and then snip off one corner of the baggie in order to drizzle the chocolate over the bars. Add M&Ms for eyes.
Refrigerate for about one hour or until firm. Slice and enjoy thus special treat from your mummy!
Halloween is one of our most favorite times of the year. Why, you ask? Sweet treats galore, we answer! This Saturday we are baking up a treat with a little trick. It’s a simple one, but guaranteed to give you the EEK factor. Spider Infested Chocolate Chip Cookies are the perfect snack to feed all of your hungry little ghosts and goblins.
Spider Infested Chocolate Chip Cookies
3/4 cup Butter Flavored Crisco Stick
1 1/4 cups brown sugar
2 tablespoons milk
1 tablespoon vanilla
1 3/4 cups all purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1/2 cup semi-sweet chocolate chips
1 cup dark chocolate chips
Preheat oven to 350 degrees.
In a large mixing bowl, cream together Crisco, brown sugar, milk, and vanilla using an electric mixer. Beat in egg until well combined.
Sift flour, salt, and baking soda together into a separate mixing bowl. With mixer on low speed, carefully add flour mixture 1/4 cup at a time until a soft dough forms. Add 1/2 cup of both kinds ofchocolate chips, stirring by hand.
Drop rounded teaspoonfuls of dough 3 inches apart onto an ungreased baking sheet.
Place some of the reserved chocolate chips on top of each cookie just to be sure you have chips with which you can make your spiders.
Remember to keep about 1/2 cup of the dark chocolate chips for the spiders.
Bake for 8 to 10 minutes. Cool 2 minutes on baking sheet after removing from oven, and transfer to a wire rack to allow cookies to cool completely.
Place 1/2 cup dark chocolate chips in a small microwave safe bowl. Heat for 20 seconds, stir, then for 15 seconds, stir. Allow the chocolate to sit for 1 minute, then stir again. If you need to, heat it for 10 more seconds, then repeat until melted. Pour into a squeeze-it mold painter bottle fitted with a #2 round pastry tip, or a disposable pastry bag or zip top bag with the tip snipped off.
Pipe on spider heads and legs around some of the larger chocolate chips. Allow to dry.
*Chocolate chip cookie recipe adapted from Crisco Ultimate Chocolate Chip Cookie Recipe