Happy Halloween from Miami and welcome to our new blog section "Tasty Tuesday". Today treat yourself to your favorite Halloween treat and don't worry about the calories because tomorrow is a brand new day. This Halloween indulge in our favorite DIY recipes. You can do this easy recipes in a matter of minutes and give them away to the trick-or-treaters. Read below as we spill our Halloween secrets.
DIY Halloween Recipes
Boo-tiful Halloween Jello Cups
- 3/4 cup boiling water
- 1 pkg. Jell-O Orange Jelly Powder 85 g
- 2 cups ice cubes
- 2/3 cup thawed Cool Whip Whipped Topping divided
- 8 miniature semi-sweet chocolate chips
- Add boiling water to jelly powder in large bowl; stir 2 min. until completely dissolved. Add ice; stir 3 to 5 min. or until jelly is thickened. Remove any unmelted ice. Whisk in 1/3 cup Cool Whip until blended. Pour into 4 dessert dishes.
- Refrigerate 30 min. or until firm.
- Drop remaining Cool Whip by spoonfuls onto desserts to resemble ghosts. Add chocolate chips for the eyes.
Halloween Oreo Brownie Pizza
- 1 package, Halloween Oreos (30 cookies)
- 1 package (large size, about 19 ounces) brownie mix
- 1/2 cup oil
- 1/4 cup water
- 2 eggs
- 1/2 cup candy corn
- 1/2 cup candy m&ms
- Preheat oven to 350 and grease a 14" Pizza Pan.
- Crush 20 oreos and set aside.
- In a large bowl, add brownie mix, oil, water and eggs. Mix well until combined. Fold in crushed oreos.
- Spread into prepared pan. Bake for 18-20 minutes or until edges are firm.
- Crush 8 oreos.
- Remove brownie from oven and sprinkle with crushed oreos, m&ms and candy corn. Let cool completely before cutting and serving.
- Makes 12-16 slices.
Halloween Peanut Butter Spider Cookies Recipes
- 1/2 cup shortening
- 1/2 cup peanut butter
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 2 tbsp milk
- 1 tsp vanilla
- 1 3/4 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup sugar for rolling
- 48 miniature Reese's cups unwrapped and frozen
- 96 candy eyes
- 1/2 cup chocolate chips
- Preheat oven to 375.
- In a large bowl, beat together shortening, peanut butter, egg, sugar, brown sugar, vanilla, and milk.
- In a medium bowl, whisk together flour, baking soda, and salt.
- Gradually add dry mixture to wet mixture and beat until blended.
- Form into 1" balls.
- Roll in sugar and place a couple of inches apart on ungreased cookie sheet.
- Bake 10-12 minutes or until golden.
- Immediately, gently press an upside down frozen peanut butter cup on top of each cookie and move to wire rack to cool.
- After placing and moving all of the cookies on the wire rack, put in place the candy eyes while chocolate is still slightly soft.
- Place in refrigerator for 10 minutes to allow cookies to firm.
- Put chocolate chips in the corner of zippered sandwich bag.
- Microwave for 20 seconds, knead and repeat until chocolate has melted.
- Clip tiny piece off of the corner of bag to allow for piping and draw eight legs on each spider cookie.
- Place in refrigerator for 10 minutes to allow legs to set.
Guilt Free Salted Caramel Chocolate Bars
So, you've found yourself stuck after agreeing to attend a friends Holiday party and generously volunteering to bring dessert. It sounded fun and easy at first right? If you've found yourself stumped on what to make, try these delicious salted caramel chocolate bars.
If that sounds like a cheat day to you, just think of them this way: No butter or white flour was used in this recipe. Just good old healthy metabolism boosting coconut oil, all natural sweeteners and yummy puffed rice. Sounds pretty much like a salad now right?
SERVES: 14 bars
- ¼ cup brown rice syrup or honey
- 2 tbsp natural almond or peanut butter
- 1 tsp pure vanilla extract
- ½ tsp Himalayan salt
- 1¼ cups puffed brown rice
- 1¼ cups Medjool dates, soaked in water for 1 hour
- 1 tbsp almond or peanut butter
- 1 tsp Himalayan salt
- ½ cup coconut oil, melted
- ½ cup cacao powder
- 1½ tbsp brown rice syrup or honey
- Line a 20 cm square pan with baking paper.
- For the crust, melt together the brown rice syrup, nut butter, vanilla and salt in a pan over a low heat until viscous or pourable. Remove from heat and add puffed brown rice, stirring well to coat.
- Pour the mixture into the pan and with a palette knife or wet hands spread to evenly cover the base. Place in the freezer while you make the caramel.
- To make the caramel, place dates, nut butter, salt and 1 tablespoon of water in a food processor, blend until smooth. Spread caramel over the crust and return to the freezer for 10 minutes.
- Prepare the chocolate by mixing together coconut oil, cacao powder and brown rice syrup until well combined.
- Spread chocolate on top of the caramel and freeze for a few minutes until almost set.
- Slice into bars and freeze again for 10 minutes before enjoying.
Store remaining bars for up to a week in an airtight container in the fridge. They will likely fall apart if left at room temperature for a long time due to the coconut oil content.
This recipe will make you the star of the party, but beware: you will be asked to make these babies again and again! Share this with your friends and family to spread the holiday cheer.
This recipe was first published on SBS Food. Photographed by Benito Martin. Food styling by Alice Storey. Prop styling by Lynsey Fryers.