Halloween is almost here! We had the “kids” here this weekend so I decided to make some fun spider treats. These Black Widow Peanut Butter Bars from the Half-Baked Harvest blog were so delectable and just so darn cute!

So easy and so fun to make! The cookies start with a peanut butter bar base (no mixer required). Once baked, you top the cookies with creamy peanut butter – which melts into the base. Once that has set, you add a layer of rich and fudgy chocolate frosting. This would be a party worthy treat! To create the spider web, you melt marshmallows and then pull them in different directions over the frosting.

Can spiders be adorable? These “not so itsy bitsy spiders” are fun to make. Melt chocolate (I used chocolate wafers) and then pipe two dots on parchment paper. Put a chocolate whopper on each dot. Then draw legs on each side with the chocolate, and sprinkle with edible glitter or sprinkles. Use melted chocolate or frosting to attach the eyes. Place the tray in the freezer for about 15 minutes to harden. Then just peel the spiders off and place on their web.

Just too cute! Next time I would have the technique down a little better, but experimenting is half the fun.

Don’t these look like a fun treat to make with the kids or grandkids?

Plus – if you love peanut butter and chocolate – you will love the taste of these! Super delicious!

Super simple spiders! Just stick pretzel sticks into Oreo cookies and top with candy eyes. Candy eyes make everything more fun!

Add your spiders to a tray of Halloween treats. Happy Halloween and Happy Fall!

For the recipe and full directions on making the Black Widow Peanut Butter Bars, click on the link below:

https://www.halfbakedharvest.com/black-widow-peanut-butter-bars/

Halloween Snack Board ideas can be found on the Two Peas and Their Pod blog:

https://www.twopeasandtheirpod.com/halloween-snack-board/

Don’t you love fresh warm cinnamon rolls right from the oven? The 2021 King Arthur Recipe of the Year is for these beautiful soft cinnamon rolls.

I made these last weekend and they were so delicious. The directions on this recipe are a bit different than traditional recipes, which is what enables them to stay soft. You can make these from start to finish in about 3 hours.

Bread flour is used to ensure that the rolls are moist and that they will rise high. The first step in the recipe is making a starter out of milk and flour, called “tangzhong”, which increases the cinnamon rolls’ softness and shelf life. Right after you take the cinnamon rolls from the oven, you brush the hot rolls with melted butter. Cool for about 10-15 minutes before icing.

The recipe gives you three options for the icing. You can use milk, cream or buttermilk, depending on the flavor you prefer. Ice the cinnamon rolls and serve immediately. The best time to eat cinnamon rolls is while they are still warm from the oven!

Store covered at room temperature for a few days, or freeze. If they are stored, I think they are best microwaved for about 15 seconds before eating and enjoying.

For the recipe, complete instructions and photos, click on the link below:

https://milled.com/king-arthur-flour/introducing-our-2021-recipe-of-the-year-iJZ5JuZxUS53qjxo

I love a good chocolate chip cookie! Especially when it is warm! Especially when it has a bit of crunch! And of course, especially when it is topped with ice cream! Recently when we were at my sister Laurie’s house she served this wonderful recipe. It is from the Two Peas & Their Pod Cookbook, Favorite Everyday Recipes from Our Family Kitchen. So, also, especially when it is shared with your sister!

One big advantage of a skillet cookie is that you don’t have to scoop out all those individual cookies! And you don’t have to wait for it to cool to eat – since you eat it with a spoon! Start by browning the butter (oh, I forgot about that, and especially when the cookie is made with browned butter!) and letting it cool. Add the sugars, then eggs and vanilla to the butter and mix until smooth. Whisk remaining dry ingredients together.

Add the goodies to the dough. The toffee bits and chocolate are so good together – the perfect mix of the the slightly salty toffee bits and the sweet chocolate. Mix to combine.

Press the dough into the cast iron skillet that you used to brown the butter earlier.

Bake for 20-24 minutes at 350 degrees. Don’t over bake, you want it be a bit gooey in the center.

Let the cookie cool for about 10 minutes, cut and serve with a scoop of vanilla ice cream. Makes every day just a little bit better!!!!! Enjoy this warm, gooey, browned butter toffee-chocolate chip topped with melting ice cream….it just doesn’t get much better than this.

Print Recipe

Toffee-Chocolate Chip Skillet Cookie

Scrumptious skillet cookie filled with bits of chocolate and toffee!

Prep Time15 minutes mins

Cook Time22 minutes mins

Total Time40 minutes mins

Course: Cookie

Cuisine: American

Keyword: Chocolate Chip, Toffee

Author: Maria Lichty, Two Peas and Their Pod

Ingredients

• 3/4 cup unsalted butter, cut into tablespoon-sized pieces
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon cornstarch
• 3/4 teaspoon baking soda
• 1/2 teaspoon sea salt, plus more for sprinkling
• 1 cup chocolate chips or chocolate chunks
• 1 cup Heath toffee bits (or 4 regular-sized Health bars chopped up)
• Vanilla ice cream, optional

Instructions

• Preheat the oven to 350°.
• In a 10-inch cast-iron skillet, melt the butter over medium heat, swirling it in the pan occasionally as it melts. The butter will foam and pop, so be careful. Once the butter starts to brown and smell nutty, remove the pan from the heat. There should be small brown bits on the bottom and the butter will have an amber color. Pour the butter into a large bowl, making sure to get all the brown bits, and cool to room temperature. Do not wipe out the pan.
• Once the brown butter has cooled, add the brown sugar and granulated sugar and whisk until smooth. Add the eggs and vanilla and mix until combined.
• In a medium bowl, whisk together the flour, cornstarch, baking soda and salt until well combined. Add the flour mixture to the wet ingredients and mix just until the flour disappears. Stir in the chocolate chips or chunks and toffee bits.
• Spread out the dough in the still-buttered cast-iron skillet, pressing down gently with your hands or spatula to even out the dough. Sprinkle the top with a little sea salt (optional). Bake 20-24 minutes, until golden brown. Don't over bake, you want the cookie to slightly gooey in the center.
• Let the cookie cool for 10-15 minutes before serving warm, with ice cream, if desired.

For a similar recipe, click on the link below:

https://www.twopeasandtheirpod.com/skillet-chocolate-chip-cookie/