Tag: easy halloween treats

Cyclops S’mores Bites

Posted on by Mari Vasseur
Cyclops S'mores Bites

Do you ever feel like someone is watching you? These spooky Cyclops S’mores Bites can’t help but stare at you. They’re a fun, easy-to-make Halloween treat. Mini graham cracker crusts are filled with a sweet, silky chocolate filling and topped with monster eyeball marshmallows.

Cyclops S'mores Bites

Silky chocolate filling in a graham cracker crust, topped with spooky monster eyeball marshmallows
Print Recipe
Course Dessert
Servings 24 bite size mini tarts

Ingredients
  

  • 1 ¼ cups (124g) graham cracker crumbs (about 8 rectangular sheets or 16 squares)
  • 2 tablespoons (25g) packed brown sugar
  • 1 tablespoon (7g) all purpose flour
  • 6 tablespoons (85g) melted (salted) butter
  • 1 cup (237ml) sweetened condensed milk
  • 1 cup (170g) semisweet chocolate chips
  • 24 monster eyeball marshmallows

Instructions
 

  • Preheat the oven to 350ºF (180ºC). Line a 24-serving muffin pan** with mini cupcake liners.***
  • In a medium-size bowl, whisk together the graham cracker crumbs, brown sugar and flour until well combined. Stir in the melted butter until the crumbs are evenly coated and the mixture looks like wet sand.
  • Evenly distribute the crumb mixture into the muffin cups. Press the crumbs firmly into the bottoms and up the sides of the muffin cups, using a pastry tamper, the flat bottom of a small shot glass or a 1/8 cup measuring cup. Bake for 5 minutes. Set aside to cool.
  • In a medium-size microwavable bowl, heat the sweetened condensed milk and the chocolate chips together in the microwave for 20 second burst, stirring in between each burst, until melted and smooth. (Alternately, you can melt the mixture in a medium-size saucepan over low heat.)
  • Working quickly, fill the graham cracker crusts almost to the top with the melted chocolate mixture using a small scoop or a piping bag. Carefully remove the chocolate-filled crusts from the muffin pan and top each one with a monster eyeball marshmallow. Enjoy as is or place a few at a time on a microwave safe plate and heat them in the microwave for 7-10 seconds for a gooey eyeball treat.

Notes

*Marshmallow eyeballs are sold at Walmart and World Market.
**To find the muffin pan I used, click here.  
***To find mini muffin liners, click here.
Keyword Halloween, s'mores bites, tarts

Brown Butter Monster Cookie Bars

Posted on by Mari Vasseur
Brown Butter Monster Cookie Bars

If you’re looking for an easy, delicious and cute Halloween bake, Brown Butter Monster Cookie Bars are perfect for you. These spooky bars are crisp and golden on the outside, buttery, soft and chewy on the inside. They’re loaded with milk chocolate M & M’s and semisweet chocolate pieces which makes these the best Halloween cookie bars ever! I used a chocolate bar broken into pieces, rather than chocolate chips because the chocolate pieces melt into generous, silky pools of chocolate. The fun part is adding the spooky candy eyes. You can even create expressions with sprinkle eyebrows.

Brown Butter Monster Cookie Bars

Crisp and golden on the outside, buttery, soft and chewy on the inside with M & M's and chocolate pieces. The best Halloween cookie bars ever!
Print Recipe
Course Dessert
Cuisine American
Servings 9 bars

Ingredients
  

  • ¾ cup (170g) unsalted butter, cubed
  • 1 ½ cups (191g) all purpose flour, sifted
  • ¾ teaspoon fine sea salt
  • ½ teaspoon baking powder
  • 1 cup (200g) packed brown sugar
  • â…“ cup (66g) granulated sugar
  • 1 ½ teaspoons pure vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • ¾ cup (149g) M & M's milk chocolate candies preferably Halloween colors
  • 1 4 oz (113g) semisweet or dark chocolate bar broken into bite size pieces
  • Candy eyes
  • Green sprinkles

Instructions
 

  • In a medium-size light-colored saucepan over medium heat, melt the butter and cook until it's deep golden and fragrant. When brown specks start to appear, remove it from the heat and immediately transfer the butter with the brown specks to a large bowl. Set aside.
  • Preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan*** with parchment paper, leaving a couple of inches of overhang.
  • Whisk together the flour, baking powder and salt in a medium-size bowl until well combined. Set aside.
  • Add the brown sugar, granulated sugar and vanilla extract to the brown butter and stir until combined. Add the egg and egg yolk and stir vigorously for 1-2 minutes, until smooth and well combined. Stir in the flour mixture just until combined. Set aside a few of the larger chocolate pieces for the top. Gently fold the remaining chocolate pieces and the M & M's into the dough.
  • Press the dough evenly into the baking pan and smooth the top with a spatula. Arrange the reserved chocolate pieces on the top. Bake until the top is set and light golden brown and a toothpick inserted into the center of the bars comes out with a few moist crumbs on it, about 20-25 minutes. Add the candy eyes and sprinkles while the bars are still warm. Let the bars cool in the pan.

Notes

*To find candy eyes, click here.
**To find green sprinkles, click here. Alternately, if you have rainbow sprinkles, you can take the  green ones out to use for your cookies bars if you don't want to purchase green sprinkles.
***To find the 8-inch baking pan I used, click here.
Keyword bars, monster cookie