Halloween Recipe: DIY Candy Bars

These simple candy bars are another take on the popular candy bark. For this version, I melted chocolate candy coating and topped it with rows of candy corn, mellowcreme pumpkins, mini peanut butter cups, and Utz Halloween pretzels.

Since the pumpkins are so bulky, I cut them in half with a paring knife. They are a bit heartier than candy corn and have a slightly different flavor that resembles icing decorations. I also cut the mini peanut butter cups in half so they would be about the same size as the pumpkins.

After spreading the melted chocolate, I added the toppings and gently pressed them in place. The ghost and pumpkin sprinkles didn't work out because they faced the wrong way or landed in clumps. Skip them altogether or use nonpareils.

When the candy cooled, I cut around the toppings to create a variety of squares and rectangles.One batch made about 40 bars.

DIY Halloween Candy Bars

Ingredients:

• 16 ounces chocolate candy coating (almond bark)
• 1 packet Utz Halloween pretzels OR 10 mini pretzels
• Candy corn OR Brach’s Autumn Mix
• Mini peanut butter cups

Cover a baking pan or countertop with a sheet of wax paper about 13 inches long.
Cut the pumpkins and peanut butter cups in half.
Lay out the bark toppings so they’re ready to apply.
Melt the candy coating according to the package directions.
Slowly pour melted chocolate on the wax paper.
Using an offset spatula or the back of a long spoon, spread it into a thin, even rectangle about a quarter inch thick.
Apply the pretzels and candy toppings in neat rows.
Let cool until the chocolate hardens.
Using a non-serrated knife, cut the candy into individual bars.

Baked Cinnamon Chip Recipe

Bake a sweet batch of homemade tortilla chips using flour tortillas. This is an easy way to salvage stale flour tortillas. The sturdy chips are delicious with sweet dips, such as yogurt dips and flavored cream cheeses. They also make a nice finish for ice cream sundaes and other desserts.

This recipe takes maybe 15 minutes tops and lining the baking sheets with parchment paper means cleanup is a breeze too.

Baked Tortilla Cinnamon Chips Recipe
Yield: 36 cinnamon chips

Ingredients
1 teaspoon ground cinnamon
1/2 cup sugar
melted butter, vegetable oil or cooking spray
6 flour tortillas

Preheat oven to 350°F. Line two baking sheets with parchment paper. Combine sugar and cinnamon. Set aside. Lightly brush one side of the tortillas with oil, sprinkle with cinnamon sugar and stack. Carefully cut in half. Make two diagonal cuts, like an ”x”, to form six wedges.

Spread the tortilla wedges in a single layer on each pan.

Bake until crisp, about 8 to 10 minutes. Remove the pans midway through baking and turn the chips over. Rotate the pans so the tortilla cinnamon chips bake evenly. The chip edges will curl slightly when they are done.

Transfer the tortilla cinnamon chips to a wire rack to cool.

Tortilla Cinnamon Chips Recipe Tips and Tricks

• Watch the tortilla wedges closely as they bake. They can go from undercooked to burnt in a flash.
• Reserve leftover cinnamon sugar mixture for other recipes.
• Store leftover cinnamon chips in an airtight container for up to a week.
• Use parchment paper to keep any stray cooked sugar from sticking to the baking pans.

Pancake Cookie Recipe

These easy drop cookies go together quickly and bake in a flash. Prepare the maple frosting as the cookies bake and you will have a tasty batch of homemade cookies in no time.

Pancake Cookie Recipe
Yield: approximately 24 cookies
Ingredients:
¾ cup granulated sugar
½ cup butter, softened
1 large egg
¼ cup milk
1 teaspoon maple flavoring
1-1/2 cups all-purpose flour
¼ teaspoon baking soda
1/8 teaspoon salt

Directions:
Preheat the oven to 350°F.

Combine butter and sugar in a large mixing bowl. Mix at medium speed until creamy.

Add egg, milk and maple flavoring. Continue mixing until all ingredients are combined. Scrape the sides of the bowl as necessary.

Add remaining ingredients and stir with a large spoon. Stir until the ingredients are well combined.

Drop tablespoonfuls of the dough on an ungreased cookie sheet. Space the cookies about an inch apart. Use a damp fingertip to smooth tops of the cookies.

Bake until the cookies are lightly browned, about eight minutes.

Maple Buttercream Frosting
The maple buttercream frosting yields more than enough to top twenty four cookies, but it stores well. Transfer remaining frosting to a zip top freezer bag and freeze for future use.

Maple Buttercream Frosting Recipe
Ingredients:
1 cup powdered sugar
¼ cup unsalted butter, softened
1 teaspoon maple flavoring
Water or milk

Directions:
Combine the powdered sugar, butter and maple flavoring in a large mixing bowl. Use an electric mixer on low speed to blend the ingredients. Mix in one tablespoon of water or milk. The icing should be light and fluffy. If not, continue mixing and add an additional spoonful of water or milk.

Transfer about a third of the maple buttercream frosting to a microwave-safe container. Microwave until the icing softens, about five to ten seconds. Use a butter knife or spatula to top cooled cookies with a layer of maple frosting.

Bacon Pancake Cookies:
Cook three or four slices of thick-cut bacon until crisp. Drain cooked bacon on paper towels. Remove the fat and coarsely crumble the bacon. Frost the cookies with maple buttercream and generously sprinkle with bacon.

Pecan Pancake Cookies:
Frost pancake cookies and top with ¼ cup chopped pecans.