Halloween Recipes

Caramel-Pecan Brownies

Dense, extra-fudgy brownies get their rich flavor from Dutch-processed cocoa and bittersweet and unsweetened chocolate. They’re drizzled with a caramel topping that adds an irresistible gooey finish.

Brownies
3/4 cup all-purpose flour
2 tablespoons Dutch-processed cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
4 oz. bittersweet or semisweet chocolate, chopped
1 oz. unsweetened chocolate, chopped
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup coarsely chopped pecans

Topping
4 oz. high-quality soft caramels
2 tablespoons heavy whipping cream
1 teaspoon vanilla extract

Heat oven to 350°. Spray 8-inch square baking pan with cooking spray. Whisk flour, cocoa, baking powder and salt in small bowl.

Heat butter, bittersweet chocolate and unsweetened chocolate in medium saucepan over low heat 4 minutes or until almost melted, stirring occasionally. Remove from heat; stir until melted and smooth. Stir in sugar (mixture will look grainy). Whisk in eggs and 1 teaspoon vanilla until blended. Stir in flour mixture.

Spoon batter into pan, smoothing top. Sprinkle with nuts, pressing lightly into batter. Bake 28 to 32 minutes or until edges just begin to pull away from sides of pan and brownies are nearly firm. (Toothpick test will not work.) Cool in pan on wire rack 15 minutes.

Meanwhile, heat caramels and cream in small saucepan over low to medium-low heat 4 minutes or until caramels melt and are smooth. Stir in 1 teaspoon vanilla. Drizzle over brownies. Cool completely. Makes 16 bars

Gooey Double-Chocolate Brownie Tart

Dough
1 cup all-purpose flour
3 tablespoons sugar
3 tablespoons Dutch-processed cocoa
1/4 teaspoon baking powder
5 tablespoons butter, chilled, cut up
1 egg, beaten

Filling
1/2 cup chopped hazelnuts
20 caramels
1 (14-oz.) can sweetened condensed milk, divided
1 egg, beaten
2 tablespoons butter, melted
1 (6-oz.) pkg. semisweet chocolate chips, melted

Place flour, sugar, cocoa and baking powder in large bowl; beat at low speed to blend. Add butter; beat 1 minute or until mixture resembles coarse crumbs with some pea-sized pieces. Add 1 egg; beat 30 seconds or until dough just begins to form. Form dough into flat round; cover and refrigerate at least 1 hour. (Dough can be made up to 2 days ahead.)

On floured surface, knead dough to soften slightly. Roll dough into 12-inch round 1/8 inch thick; place in 9-inch tart pan with removable bottom. Run rolling pin over top of pan to trim dough. Refrigerate 20 minutes.

Meanwhile, heat oven to 350°. Line crust with foil; fill with pie weights or dried beans. Bake 10 to 12 minutes or until edges begin to set. Remove foil and weights; cool on wire rack while preparing filling.

Reduce oven temperature to 325°. Sprinkle hazelnuts over bottom of crust. Place caramels and 2/3 cup sweetened condensed milk in small saucepan; heat over medium-low heat until melted and smooth, stirring occasionally. Spoon over nuts.

In medium bowl, stir together remaining sweetened condensed milk, 1 egg and melted butter. Add melted chocolate chips; stir to combine. Pour over caramel.

Bake 35 minutes or until top is dry and center is set. Cool on wire rack 30 minutes; refrigerate at least 1 hour. Serve warm or at room temperature. Makes 8 servings

White Chocolate Pretzel Ghosts

8 large pretzel sticks
1 cup white vanilla chips, melted
Black decorator gel

Dip or roll top half of each pretzel stick in melted chips; place on parchment paper. Spread any additional chocolate over pretzels to form bodies of ghosts; let stand 5 minutes or until coating hardens. With decorator gel, draw on eyes and mouths. (Pretzel ghosts can be made up to 1 day ahead. Cover and store at room temperature.) Makes 8 pretzels

Triple Chocolate Double Nut Cookies

These cookies, packed with three types of chocolate and two kinds of nuts, are absolutely divine. For best results, make sure to use chopped chocolate, not chocolate chips.

1/2 cup butter, softened
1/3 cup sugar
1/3 cup packed dark brown sugar
1 1/4 teaspoons vanilla extract
1 egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
4 oz. white chocolate, chopped
4 oz. semisweet chocolate, chopped
4 oz. milk chocolate, chopped
1/2 cup chopped macadamia nuts
1/2 cup chopped walnuts

Heat oven to 375°. Line baking sheets with parchment paper. In large bowl, combine butter, sugar, brown sugar and vanilla; beat at medium speed until well blended. Add egg; beat well.

In medium bowl, combine flour, baking soda and salt; mix well. Gradually add flour mixture to butter mixture, beating at low speed until combined. Add all remaining ingredients; mix well. Drop dough by rounded tablespoons about 1 1/2 inches apart onto baking sheets; press lightly to flatten.

Bake 9 to 11 minutes or until lightly browned. Remove from baking sheets; cool on wire racks. Makes about 2 dozen cookies

Tri-Chocolate Chip Cookies

These decadent treats take chocolate chip cookies to a whole new level. They’re loaded with three types of chips and coarsely chopped pecans. These cookies are so soft and buttery, you’ll be reminded of eating dough right out of the bowl.

1 cup unsalted butter, melted, cooled
1 cup packed dark brown sugar
1/2 cup sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup coarsely chopped pecans
2/3 cup white baking chips*
2/3 cup semisweet chocolate chips
2/3 cup milk chocolate chips

Heat oven to 375°. Line 3 to 4 baking sheets with parchment paper.

In large bowl, whisk together melted butter, brown sugar and sugar. Whisk in eggs and vanilla until well-blended. In medium bowl, whisk together flour, baking powder and salt. Stir into butter mixture. Stir in all remaining ingredients.

Use #16 cookie scoop or 1/4 cup measure to scoop dough; place on baking sheets, leaving at least 3 inches between cookies. Flatten gently into 3-inch rounds.

Bake 10 to 14 minutes or until light golden brown around edges but still pale in center and slightly soft. Remove from oven; immediately slide parchment paper onto wire racks to cool.

Note - Although technically not white chocolate, white baking chips are commonly referred to as white chocolate chips. For best flavor, look for a brand that contains cocoa butter. Makes 24 (4-inch) cookies