Scarecrow Treats

recipe from landolakes.com

These Halloween cookie bars, topped with candy corn, are chewy and delicious. Oh, and contain peanut butter! Need I say more?

Ingredients for crust:

1/2 cup butter, softened

1 (18.25 oz) pudding in the mix yellow cake mix (box will say moist)

1 egg

3 cups miniature marshmallows

Ingredients for topping:

1/2 cup light corn syrup

1/4 cup sugar

1/4 cup firmly packed brown sugar

1/2 cup creamy peanut butter

2 tsp. vanilla

2 cups crisp rice cereal

2 cups salted peanuts

1 cup candy corn

Preheat oven to 350 degrees. Combine butter and cake mix in a large bowl. Beat on low speed until well combined. Add egg and mix well.

Press onto bottom of 15x10x1" pan. Bake for about 15 minutes or until edges are slightly browned. Remove from oven and immediately sprinkle marshmallows over hot crust. Return to the oven and bake an additional 1 -2 minutes or until marshmallows puff.

Combine corn syrup, sugar and brown sugar in a large saucepan. Cook over medium heat, stirring until it comes to a boil, about 2 - 4 minutes. Remove from heat. Stir in peanut butter and vanilla until smooth. Stir in cereal, peanuts and candy corn. Immediately spoon over marshmallow layer; spread to cover. 

Cool completely and cut into bars.

Spooky Pumpkin Cheesecake Bars

recipe slightly adapted from myrecipes.com

Go ahead and laugh. It's ok. I had a typical "me" moment the other day while making these. Short on time, I went to decorate these before work and realized I had bought regular sized chocolate chips instead of minis. The result is quite silly looking! I am still chuckling now looking at them.

Despite my googly eyed ghosts, these pumpkin cheesecake bars are absolutely amazing. Like lick the fork and maybe even your plate amazing. Creamy pumpkin with an oreo crust and topped with cool whip. Everyone who tried them loved them.

Ingredients for crust:

20 creme filled sandwich cookies

2 1/2 TBLS. unsalted butter, melted

Ingredients for filling:

2 (8 oz.) pkg. cream cheese, at room temperature

1 cup sugar

1 cup canned pumpkin pie filling

3 large eggs, at room temperature

1 tsp. vanilla extract

3 TBLS. all purpose flour

1 tsp. pumpkin pie spice

1/4 tsp. salt

Preheat oven to 350 degrees. Line an 9 inch square pan with foil so that it overhangs on the sides. Mist with cooking spray.

To make the crust: process the cookies in a food processor until ground. Pulse in butter. Press evenly into the pan. Bake until firm, 10 - 12 minutes. Cool slightly.

To make the filling: Beat cream cheese and sugar with an electric mixer until smooth, about 2 minutes. Beat in   pumpkin.Then eggs, 1 at a time. Beat in vanilla, flour, spice and salt until just combined.

Pour mixture over the slightly cooled crust. Put the pan in a large rimmed baking sheet and put in the oven. Pour hot water into the larger baking sheet until it's nearly filled. (This will prevent your cheesecake from cracking) Bake cheesecake until set around the edges but jiggles slightly in the center, about 40 - 45 minutes. Remove pan from sheet and cool completely on a wire rack. Cover with plastic wrap and chill until firm. At least 3 hours.

To make ghosts, pipe whipped cream onto bars in a circular motion. Use MINI chocolate chips for eyes.