Halloween Candy Cookie Bars


Halloween was a week ago but I bet you still have tons of candy left over! Last year I made candy cookies, this year, I simplified it and made cookie bars! Much quicker to make than individual cookies but tastes just as good 🙂 So grab that candy bowl and let’s get baking…

What you will need: 

9 inch square bake pan, greased
2 cups all-purpose flour
1/2 teaspoon baking soda
Dash of salt
1 cup unsalted butter at room temp
1/2 cup granulated sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
Chocolate Halloween candy. About 1 cup. We used Reece’s pieces, snickers, butterfingers and M&M’s but use what you have! And cut the bars to smaller pieces.

Preheat oven to 350 degrees Fahrenheit. 

In a bowl, whisk together flour, baking soda and salt. Set aside. In another large bowl, beat butter and both sugars until creamy and smooth. Add in the eggs and vanilla and beat until incorporated. Stir in flour mixture until just combined. Stir in candy.

Pour batter into prepared pan and spread evenly and smooth the top. Bake for about 30 minutes. Cool on a wire rack for at least 10 minutes before cutting and digging in! Store covered at room temperature. Enjoy!

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Peppermint Bark

The holiday season is here!!! I love it so much. To start off the baking season I wanted to do something simple but super delicious! Peppermint bark is so good and beautiful, the perfect thing to bring to your holiday gatherings. AND people will be like “you made this?” Yes, yes I did 😉 So let’s go make some bark!

What you will need:

8 inch square pan lined with foil

6 oz. semi-sweet chocolate, chopped
1 teaspoon vegetable oil
Crushed candy canes (or other peppermint candy)

Melt the chocolate and vegetable oil in a large glass or stainless steel bowl over a pot of simmering water. Stir constantly. Pour the melted chocolate into the prepared pan and smooth evenly with the back of a spoon. Sprinkle the crushed peppermint candy evenly over the chocolate. Refrigerate until firm, about 30 minutes. Break into pieces and enjoy!

Store covered in the refrigerator for several days.

Tip: You can also add a layer of white chocolate. Just pour 6 ounces of melted white chocolate on top of the hardened chocolate layer and add the crushed peppermint to the white chocolate.

Halloween Candy Cookies

Halloween is over! But what to do with all that candy? Bake with them, of course! Yes, I do love me some chocolate candy because surprisingly I only eat it once a year (Halloween). But I wanted to make a cookie with some of it, too. So, voila! Very similar to a chocolate chip cookie recipe but instead of chocolate chips you use chopped candy bars. Very yummy and different. So go through your left over candy stash and let’s  bake…

What you will need: 

Cookie sheet lined with parchment paper

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter at room temp
1/2 cup vegetable oil
3/4 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
Chopped chocolate candy (I used 4 Reece’s, 4 Twix, 4 Snickers and 4 Kit Kat bars, all snack size)

In a bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In the bowl of your mixer, beat butter, oil and both sugars until creamy. Add eggs, one at a time and then beat in vanilla. Slowly beat in flour until incorporated. Fold in chopped chocolate and refrigerate dough for at least 1 hour.

Preheat oven to 350 degrees Fahrenheit. Drop round spoonfuls of cookie dough onto prepared cookie sheet and bake for 9-11 minutes. Let cookies rest on cookie sheet for a minute or 2 before transferring to a wire rack to cool completely. Enjoy!

 

Buckeyes

If you follow me on Instagram or snapchat, you know I had quite the battle making these things. It literally took me 7 hours LOL. First of all, I’ve never made these before. Second, I didn’t know the peanut butter needed to be refrigerated for so long. And third, my chocolate chips did not melt! But, alas, we got some good buckeyes that taste amazing. So, if you like peanut butter and chocolate (who doesn’t?) lets get started…

What you will need:

1 1/2 cups creamy peanut butter
3 cups powdered sugar
1 teaspoon vanilla extract
8 ounces semi sweet chocolate
2 tablespoons shortening
Cookie sheet lined with wax paper.
Toothpicks

Tips: for chocolate, get baking bars, not chocolate chips. For shortening, coconut oil works great!

In a large bowl, stir together peanut butter, powdered sugar and vanilla until nice and smooth. Divide in half and wrap in plastic wrap. Refrigerate for 30 minutes (or more).

Once peanut butter is firm, roll into 1 inch balls and place on a cookie sheet lined with wax paper. Refrigerate for 1 hour (or more). Or freeze them, I might try that next time because they soften very quickly.

When peanut butter balls are firm, melt the chocolate with shortening. Using a toothpick, dip each peanut butter ball in the chocolate almost to the top. Place back on cookie sheet and refrigerate again until chocolate is set. If you want, smooth the tops with your finger so you can’t see the toothpick hole. Or, serve with the toothpicks! Finally, you can enjoy!

Oh, and by the way, these are called buckeyes because they look like the nut, buckeyes. Just so you know 😉

M&M Blondies

Have too much Easter candy left over? I did. Every time I went to the kitchen, I grabbed a handful of M&M’s. So, I decided to bake something with them! These are very similar to the other M&M cookie bars I made, but I personally like these better. I used a smaller bake dish and took them out of the oven earlier so they are softer. So, let’s get to baking…

What you will need:

8×8 inch square baking pan, greased

1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
3/4 cup M&M’s
Tip: Since these are BLONDies, feel free to add some white chocolate chips as well. I would have, but didn’t have any 😉

Preheat oven to 325 degrees fahrenheit. In a medium bowl, whisk together flour, baking soda and salt. Set aside. In a large bowl, whisk together butter and both sugars. Add egg and vanilla and whisk until combined. Stir in flour mixture. Fold in M&M’s.

Pour into greased pan. Even out the dough with your fingers. Bake for 17-20 minutes until the edges are just beginning to brown. Let cool completely before cutting and serving. Enjoy!

Rum Balls

Yep, that’s right. Rum is in these beautiful candied balls (that sounds so funny but I’m going with it). They are so easy to make and no oven is needed! Just a bowl and a refrigerator. Simple simple. Another great thing about rum balls is that they last a long time so if you have a lot of holiday baking, you can do these like a week before and they will still taste delicious. They also make a great gift, so find a cute, festive box to put them in and you have homemade chocolates to give somebody (adults only). So let’s get to it…

What you will need:

1 1/2 cups finely chopped pecans (you can also use walnuts, almonds or hazelnuts)
1 1/4 cups crushed vanilla wafer cookies
1/2 cup powdered sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons light corn syrup
1/4 cup rum

For the topping/coating:

You can roll the balls in cocoa, powdered sugar or chopped nuts. But I like to cover them in melted chocolate:

4 oz semi-sweet chocolate, chopped
2 tablespoon unsalted butter
Crushed nuts
1 oz melted white chocolate
Note: I used 8 oz of chocolate and 4 tablespoons of butter because I covered all of mine, but I’ll explain more later.

To make the balls:

In a large bowl, mix together nuts, cookies, sugar and cocoa. Add in corn syrup and rum and mix until everything sticks together. Cover and refrigerate about an hour (or overnight).

Once chilled, make 1 inch balls and place on cookie sheet lined with parchment paper.

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To make the chocolate:

Place 4 ounces of chocolate and 2 tablespoons of butter in a heat proof bowl. Over a pot of simmering water, stir until melted. Pour into shallow bowl and dip balls into chocolate. Place back on cookie sheet.Tip: If you need more chocolate, melt another 4 ounces and 2 tablespoons of butter. Once you have all the balls you want covered in chocolate, you may want to sprinkle some chopped nuts on some of them like I did. Then, stick in refrigerator until hardened. 

Once hardened, melt some white chocolate and drizzle over some of the balls. I like to do this because it makes them look fancy and they all look different 🙂 Enjoy!

 

Double Double, Toil and Trouble

Fire burn and cauldron bubble! Halloween is so fun! I love everything about it. And just how cute are these witch treats? Easy peasy to make, taste great and no baking required! I had a witch themed night in with some friends, made sangria and watched Hocus Pocus. These brooms and witch hats were perfect. I’m going to be doing a ton of baking with Thanksgiving and Christmas coming up so I thought I’d do something simple without having to turn my oven on. Here is what you do…

For the brooms, all you need are pretzel sticks and mini Reese’s cups. Stick the pretzels in and voila! Done.

The witch hats are more time consuming, depending on how much you actually want to do. Below is everything I used and what I did.

What you will need:

Hershey Kisses
Frosting (make your own or I just used Pillsbury funfetti frosting in purple)
Round chocolate cookies (I used Target brand Fudge Mint Cookies)
White chocolate, melted

First, I made the buckles out of white chocolate. Place some wax paper on a cookie sheet. Melt about 1 ounce of white chocolate in the microwave. Put melted chocolate in a ziplock bag and cut a small hole in the corner. Draw small buckles (squares) on the wax paper. White chocolate is very hard to work with so do the best you can. Place cookie sheet in the refrigerator or freezer to harden the chocolate.

Get all other ingredients out. Unwrap however many Hershey Kisses you are going to use and lay out the same amount of chocolate cookies. With a knife, put a small amount of the frosting on the bottom of a Kiss (about 1/4 teaspoon). Push Kiss down on a cookie so the frosting starts to come out of the sides. Do this with the rest of the cookies and Kisses.

Once the white chocolate has hardened, place a buckle on each cookie. Make sure it sticks into the frosting. Store cookies in refrigerator until ready to serve! Tedious, but worth it 🙂 Enjoy and Happy Halloween!

Here is a close-up of the hat

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M&M Cookies

These cookies did not turn out as I’d hoped. But maybe it’s because I have high standards for myself and because my son is turning 2. My son is turning 2. Holy. Crap. Tomorrow we are having friends over to play and help us celebrate and I wanted something more fun than just chocolate chip cookies. So, M&M’s came to the rescue! I’m doing a red and blue theme for Elmo and Cookie Monster. Saturday I will be posting a Cookie Monster cake recipe so stay tuned! I just still can’t believe my baby is 2. Anyway, let’s bake some cookies…

What you will need:

Cookie sheet lined with parchment paper

For the cookie dough:

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup unsalted butter at room temperature
3/4 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/3 cup crushed M&M’s
About another cup of M&M’s for the tops of the cookies

To make the dough:

In a large bowl, whisk together flour, salt, baking powder and baking soda. Set aside. In another large bowl (or bowl of your electric mixer), beat butter and both sugars until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Gradually add the dry mixture until just incorporated. Stir in crushed M&M’s. Cover the dough and refrigerate at least 1 hour or overnight.

Preheat oven to 375 degrees fahrenheit. Scoop dough by rounded tablespoons and place on prepared cookie sheet. Press M&M’s on top of each cookie, as many or as little as you like. Bake for 10-12 minutes and let cool on wire rack. Enjoy!

Mine spread out too far because I used too much sugar. I adjusted the recipe for this post, so next time they will be better!

I made these little guys from the first batch that I completely ruined. Yay for creativity!