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Trick or treat?

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RECIPE This Halloween serve up these deliciously creepy treats

W ho doesn't want to trick-or-treat? Whether you're handing out treats on Halloween or enjoying some sweets at home, check out these devilishly delicious treats created with bite-size candies. They are sure to be crowd-pleasers.

Mini Triple-Treat Cupcakes

(Makes 48)

You can use any small decorative Halloween candies in place of the candy corn. Try ones shaped like pumpkins, skulls or spiders and other creepy crawlers.

Ingredients

All-purpose flour (spooned and levelled): 1 cup

Baking powder: 1/2 tsp

Fine salt: 1/4 tsp

Natural peanut butter: 1/2 cup

Unsalted butter, room temperature: 6 tbsp

Light-brown sugar: 1/2 cup

Egg: 1

Egg yolk: 1

Buttermilk: 1/4 cup

Pure vanilla extract: 1/4 teaspoon

Miniature chocolate peanut-butter cups: 48

Candy corn, for decorating: 48

Method

Preheat the oven to 350 degrees Fahrenheit, with racks in upper and lower thirds. Line two 24-cup mini muffin pans with paper liners. In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, using an electric mixer, beat together peanut butter, butter and brown sugar on high until pale and fluffy, about 3 minutes. Beat in egg and egg yolk, scraping down bowl as needed. With mixer on low, beat in flour mixture, buttermilk and vanilla until combined.

With the large end of a spoon, place 2 teaspoons batter into each muffin cup, then press a peanut-butter candy into each centre until batter aligns with top edge of candy. Bake until puffed and set, about 10 minutes, rotating pans halfway through. Immediately place a piece of candy corn on top of each cupcake; let cool completely in pans on wire racks.

Chewy Caramel Mystery Cookies

(Makes 18)

Ingredients

All-purpose flour (spooned and levelled): 3 cups

Fine salt: 1 tsp

Baking soda: 1 1/4 tsp

Unsalted butter, room temperature: 1 cup

Light-brown sugar: 1 cup

Granulated sugar: 1/2 cup

Eggs, large: 2

Pure vanilla extract: 1 tsp

Caramels, halved: 1 cup

Roughly chopped assorted miniature chocolate candy bars: 1 cup

Small button-shaped chocolate candies: 3/4 cup

Method

Preheat oven to 350 F, with racks in upper and middle thirds. In a large bowl, whisk together flour, salt and baking soda. In a large bowl, using an electric mixer, beat butter and sugars on high until pale and fluffy, about 3 minutes. Beat in eggs, scraping down bowl as needed. With mixer on low, beat in flour mixture in three additions until combined. Beat in vanilla. Fold in caramels and candy bars.

Using a 1/3-cup spring-loaded scoop, drop dough, 2 inches apart, on parchment-lined baking sheets. Bake 8 minutes. Remove from oven; immediately press candies onto cookies, then rotate sheets and bake until golden around edges and set in centres, about 8 minutes. Transfer cookies to wire racks to cool.

Scaredy-Cat Brownies

(Makes 16)

Ingredients

Unsalted butter, plus more for baking pan: 1/2 cup

All-purpose flour (spooned and levelled): 1 cup

Unsweetened cocoa powder: 1/3 cup

Baking powder: 1/2 tsp

Fine salt: 1/2 tsp

Sugar: 1 1/4 cups

Bittersweet chocolate chips: 1 1/2 cups

Eggs, large: 3

Pure vanilla extract: 1 tsp

Miniature chocolate peppermint patties: 32

Candy eyes, chocolate chips and icing pens, for decorating

Method

Preheat oven to 350 F. Lightly butter an 8-inch square metal baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. In a large bowl, whisk together flour, cocoa powder, baking powder and salt. In a medium saucepan, melt butter, sugar and bittersweet chocolate over medium, stirring frequently, until smooth. Add to flour mixture and stir to combine. Stir in eggs and vanilla, then let cool to room temperature, about 10 minutes.

Transfer batter to pan. Press 16 peppermint patties evenly into batter and, with a small offset spatula, evenly spread batter to completely cover patties.

Bake until cake is puffed and just set, about 35 minutes. Let cool on a wire rack, 25 minutes, then top with 16 peppermint patties. Let cool 25 minutes more, then decorate peppermint patties with candy eyes and chocolate chip ears. Refrigerate until chocolate is set, about 5 minutes. Using parchment, lift cake from pan and cut into 16 squares. Decorate with icing pens.

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