Spooky Snacks: Halloween Treats
1/2 cup unsalted butter, softened
3/4 cup Once Again Organic Creamy Peanut Butter, No Salt
1/2 cup brown sugar
1/2 cup granulated sugar
1 1/2 tsp. vanilla extract
1 large egg
1 1/3 cup all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
24 round chocolate truffles
1/4 cup Once Again Organic Hazelnut Spread
48 candy eyes
1. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper and set aside.
2. Blend softened butter and peanut butter in mixer until smooth. Add in the brown sugar and granulated sugar until smooth. Finally, add in the vanilla and egg. Beat until smooth.
3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
4. Slowly pour the flour mixture into the mixer. Mix until well combined.
5. Shape into small balls about 1 inch in diameter. Place on the baking sheet. At this point, you can either refrigerate the dough to bake later or bake the cookies now.
6. Bake cookies for 8 minutes. Remove cookies and using a small spoon indent the middle of the cookie where the truffle will be placed once finished. Once indentations are made, place back in your oven for 2 minutes or until golden brown.
7. Let the cookies cool completely.
8. Once the cookies are cooled, place the Once Again Organic Hazelnut Spread in a Ziploc bag and cut the corner to frost the cookies.
9. Place a small amount in the middle of the cookie and then place a truffle on top to bind it to the cookie itself. Please note: if the cookies are still warm the chocolate will melt and things will get messy.
10. Once all the truffles are placed, add your spider legs with the chocolate. Then place a small dot on the truffles with the chocolate to attach the candy eyes.
PUMPKIN MUFFIN TOPS
1 ½ cups whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
½ cup of sugar or 3 tbsp. stevia
1 tbsp. pumpkin pie spice
¼ cup Once Again Crunchy Peanut Butter
2 whole eggs
1 cup pumpkin purée
1. Preheat oven to 350 degrees and grease a baking sheet.
2. In a large mixing bowl, add flour, baking powder, baking soda, sugar (or stevia), and pumpkin pie spice. Mix well and set aside.
3. In a separate bowl, combine peanut butter, lightly beaten eggs, and pumpkin purée. Slowly add the dry mixture to the wet ingredients and mix just until a homogeneous mixture is achieved. Do not over mix; it will create very dense muffins instead of light and fluffy ones.
4. Drop 1 tablespoon dollops onto the baking sheet and bake for about 20 minutes or until edges turn golden.
5. Store muffin tops in an airtight container for up to five days.