Halloween Candy Corn Cookie Bark

It is not even Halloween yet but let me tell you: I am already done with sweets! I feel like there is candy and treats everywhere you go this time of year! I mean don't get me wrong, I LOVE candy, cookies all everything else that has sugar in it (major sweet tooth here) but there occasionally comes a time when I realize that my consumption has probably, definitely exceeded what I should've consumed! I still don't regret making this Halloween-ish, candy bark.  It is so festive and cute and yummy! It is extremely rich and a little piece is pretty much all you need! The good thing is that this is super easy and quick so you can whip it up in 10 minutes tomorrow on Halloween and be good to go! So... make this first and THEN retire from sweets for a while! ;)

Halloween Candy Corn Cookie Bark

adapted from: YourHomeBasedMom

14 whole Oreos, broken up (use Halloween Oreos if you can find them)

1 1/2 cups pretzels - any shape, broken into pieces
16 ounces almond bark or white chocolate melts (I actually used around 24 oz. because I didn't think 16 was enough)
3/4 cup dry-roasted, salted peanuts
1 cup candy corn
black and orange colored sprinkles

Cover a large cookie sheet with wax paper or parchment paper. Spread broken cookies, pretzels, peanuts and about 3/4 cup of the candy corn onto the prepared cookie sheet in a 9x13 shape. Place almond bark in a container and microwave for 1 1/2 minutes. Stir and then microwave for another 30 seconds until melted and smooth.

Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly. It may seem like it's not enough but just try to evenly spread it. The ratio of chocolate to toppings will be off if you add more almond bark/white chocolate. Sprinkle remaining candy corn and colored sprinkles over the almond bark/white chocolate while it is still wet. Do not let it harden. Place cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces - it's really rich. Makes around 20-24 pieces. Store in air tight container.

HAPPY HALLOWEEN!

Peanut Butter Cup Popcorn

 

Happy first day of Autumn! Fall is probably my favorite season, next to Christmas (yes I do call Christmas a season... :) ) I just love it when the air cools down and everyone seems to be so happy because the holidays are nearing! So fun!  Too bad I am now permanently in Arizona so I can't experience the pretty fall leaves like I was so privileged to see when I went to school in Utah. :( But it's okay... 

I am seriously SO happy that it is Halloween time and that I can start baking yummy treats! I have already busted out the canned pumpkin....I made delicious pumpkin whoopie pies... recipe to come soon!! SO I thought I had already posted this recipe but to my surprise, I have not!  Popcorn is such a yummy fall treat and even though this is peanut butter, not caramel popcorn, this is a WINNER recipe! And it could be made any time of the year! It is so decadent and rich and, of course, calorie free. :) This is an easy "transitional" recipe into fall baking- because let's face it: we still have three full months left of official fall/holiday baking. So excited!!

 

Peanut Butter Cup Popcorn

Recipe by Our Best Bites

2 bags of Simply Salted (or similar- try to choose butter-free) popcorn (or about 20 cups of popped popcorn)

2 c. honey roasted peanuts

3 c. peanut butter chips (I used Reese’s)*

2/3 c. semi-sweet chocolate chips *

1 Tbsp. vegetable shortening or oil

Place the peanuts and popped popcorn in a very large bowl. In a microwave-safe bowl, combine the peanut butter chips and vegetable oil or shortening and heat for 2-2 1/2 minutes or until smooth, stirring every 30 seconds. Drizzle the melted peanut butter chips over the popcorn and peanuts and toss to combine.

Spread the popcorn onto a wax paper-lined baking sheet. In a Ziploc bag, heat the semi-sweet chocolate chips until just melted and smooth (about 1-1 1/2 minutes, mashing the bag every 20-30 seconds). Cut a small corner in the Ziploc bag and drizzle the chocolate over the popcorn. Allow to stand long enough to become solid (you can transfer the pan to the fridge or freezer to hurry this step along). When done, break the popcorn into small pieces and enjoy!

Chewy Peanut Chocolate Bars

 

Chewy Peanut Chocolate Bars.  Mind you, HEALTHIER Chewy Peanut Chocolate Bars.  Are you kidding me? Sign me up!!

 

These babies wonderfully remind me of "Scotcheroos"- a peanut butter & chocolate infused version of a rice krispie treat.  These bars, too, are made with cereal, but wouldn't you know they are made with WHEATIES!  Such a fabulous way to get your little ones to eat their whole grains.  

The only slight problem I had with them was that after a day they got a little hard, even when sealed up.  But, 5-10 seconds in the microwave sure fixed that problem and they were gooey and warm and delicious all over again.  Make these!!

Chewy Peanut Chocolate Bars

from Eat Better America 

4	cups Wheaties® cereal
1/3	cup lightly salted dry-roasted peanuts, coarsely chopped
1/2	cup light corn syrup
1/3	cup packed brown sugar
1/4	cup peanut butter
3	tablespoons semisweet chocolate chips

Spray 9-inch square pan with cooking spray. In large bowl, mix cereal and peanuts.  In 2-quart saucepan, heat corn syrup, brown sugar and peanut butter to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Pour over cereal mixture, stirring to coat entire mixture. Press in pan.
In small microwavable bowl, microwave chocolate chips uncovered on High 30 seconds; stir. Continue microwaving 10 seconds at a time, stirring after each microwave time, until smooth. Drizzle chocolate over bars. Refrigerate about 30 minutes or until chocolate has hardened. For bars, cut into 4 rows by 4 rows.

 

Recipe tip: If the cereal mixture is a bit sticky when pressing into the pan, dampen hands first.

Makes: 16 bars.  

Nutrition:  140 calories per bar, 4.5g fat (1g saturated)

Do the Monster Munch!

Yeah, yeah, I know! I can be a bit of a slacker when it comes to blogging.  Especially when college demands that all your waking hours be effervescently devoted to tests, papers, abstracts, quizzes, research applications, more tests, studying, busy work, study guides, ETC, ETC.  This last week has been probably the busiest, most insane, hectic, crazy, STRESSFUL week yet this year.  But, alas, I am almost through it! Tomorrow is Friday.  And, even better- it is almost Halloween!

Do you like Halloween? I'll be honest... I love it!  I'm not the biggest fan of all the crazy dance parties where everyone in sight is dressed... scantily (to say the least).  BUT, I love the feel of the fall, with the cool air, and yummy treats, and the fact that Thanksgiving and Christmas are just around the corner.  Plus, who doesn't love candy.  Don't even try to say you don't.

 This "Monster Munch" is courtesy of the blog, Our Best Bites- they've got a lot of really yummy-looking stuff!  It is super Halloween-y, YUMMY, and easy, easy, easy.

 

The reason some of it is white, and the some is brown-ish is because I tried to get creative and add chocolate chips to half of the batch while mixing (I doubled it).  I wasn't really thinking... the melted white almond bark definitely caused the chocolate chips to partly melt.  But taste-wise... both kinds are equally delicious and I kind of liked the addition of the caramel color!

HAPPY HALLOWEEN!

Monster Munch

1 lb. almond bark

12 cups popped popcorn (I used natural, with no butter flavor)

1 cup candy corn

1 cup dry roasted, salted peanuts

1/2 cup Reese's Pieces

Pop popcorn (discard kernels) and place in a large bowl- the largest you have to make mixing easier.  Pour peanuts, candy corn, and Reese's Pieces on top.  Take a large knife and break up almond bark.  Melt according to package directions.  (Best to just chop up and microwave in intervals, stirring as it goes)  Pour over popcorn mixture.  Stir until everything is well coated and then spread out onto waxed paper, parchment, or foil.  Let sit until completely dry, and then break into clumps.