Halloween Peanut Butter and Toffee Candy Bark

Happy Halloween!!!

Adapted From: bon appetit

You Will Need:

• 1 lb semi- sweet chocolate chips
• 3 2.1-oz Butterfinger candy bars, cut into irregular 1-inch pieces
• 3 1.4-oz Skor or Heath toffee candy bars, cut into irregular 3/4-inch pieces
• 8 0.55-oz peanut butter cups, each cut into 8 wedges
• 1/4 cup honey-roasted peanuts
• Reese's Pieces and/or yellow and orange peanut M&M's

Here We Go:

• Line baking sheet with foil
• Stir chocolate chips in heavy medium saucepan over low heat until melted and warm (not hot) to touch
• Pour chocolate onto foil; spread to 1/4-inch thickness (about 12x10-inch rectangle)
• Sprinkle with Butterfinger candy, toffee, peanut butter cups, and nuts, making sure all pieces touch melted chocolate to adhere
• Scatter Reese's Pieces and M&M's over, making sure candy touches melted chocolate
• Chill bark until firm, about 30 minutes
• Slide foil with candy onto work surface; peel off foil
• Cut bark into irrgular pieces

Makes Roughly 30 Pieces

Happy Feasting!

Pumpkin Spice Bread

It is hard to believe that this is the last week of October and I had yet to make anything pumpkin until now. This pumpkin spice bread is so indicative of the season. It carries such an aroma of Fall and it the perfect snack, dessert or even breakfast. This recipe makes two loaves so could be the perfect gift for a friend or neighbor. If you make this bread this weekend your house will be filled with flavors of cinnamon, cloves and nutmeg just in time for Halloween!

Source: In Good Taste

You Will Need:

• 3 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 3 cups sugar
• 1 cup canola oil
• 3 large eggs
• 1 (16-ounce) can pure pumpkin

Here We Go:

• Preheat the oven to 350 degree F
• Grease two 9×5-inch loaf pans, line the bottoms with wax paper or parchment paper, then grease the paper
• Stir together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt in a medium bowl and set aside
• Beat the sugar and oil in a large bowl until blended
• Beat in the eggs, one at a time, until well blended and then beat in the pumpkin
• Add the flour mixture and stir until just blended
• Pour the batter into the prepared pans
• Bake for about 70-75 minutes, until a toothpick inserted into the center comes out clean
• Cool in the pans on a wire rack for 10 minutes before un-molding to cool completely before serving
• Remove the wax paper before slicing

Makes 2 Loaves
Happy Feasting!

Cadbury Mini - Egg Rice Krispie Treats

Like millions of other people I, too, suffer from the addiction of Cadbury Mini Eggs. It doesn't get much better than that crispy, crunchy outside shell and the initially hard yet creamy milk chocolate center (although now they make a dark chocolate as well!). When Easter is over, it is so sad to think that it will be an entire year until the shelves are stocked with that pretty purple bag once again.

I have seen numerous recipes for Cadbury mini-egg cupcakes and cookies and I know that either of those would for sure be a crowd pleaser. I, however, opted for a Cadbury mini-egg rice krispy treat and let me tell you it is wonderful. So with Easter only one week from today, I think everyone should go ahead and make this treat before there are no more Cadbury eggs until next year!

You Will Need:

• 1 10oz bag of Cadbury Mini Eggs
• 3 Tbsp margarine or butter
• 1 10oz Package of mini marshmallows
• 4 cups Kellogg's Rice Krispies

Here We Go:

• Grease an 8x8 square baking pan
• Melt margarine or butter in large saucepan over low heat
• Add marshmallows and stir until completely melted and remove from heat
• Mix in rice krispies and stir until well coated
• Stir in 1 cup of crushed Cadbury mini eggs
• Spread mixture using a buttered spatula or waxed paper evenly into the greased baking pan
• While mixture is still warm top with remaining Cabdury mini eggs
• Cut into 2 inch squares once cooled

Makes 12 Treats
Happy Feasting!