AUTHOR: Carolyn Savage | POSTED: October 28, 2013 | COMMENTS: 3 Comments
CATEGORIES: 1015 The River, Glass City Parent, Holidays, Recipes,
The week of candy and costumes and candy and pumpkins…and more candy. Sean already has the girls’ trick-or-treating route mapped for maximum candy intake. Traditionally we weigh our children’s Halloween goody bags and always…and I mean always…each one of them nabs at least ten pounds of teeth rotting goodies. Over the years I‘ve developed many strategies of how to contend with the loot. We sort and freeze. We’ve traded for cash. We’ve donated to high school teachers who use the candy in their classrooms. We’ve even been visited by the Halloween Candy Goblin who snags all the sugar and leaves a toy in its place.
All of these strategies work and odds are we’ll be employing each at one point or another this year but I’m adding a new treat to my bag of tricks. I’ll be using some of the candy to bake cookie bars that will be frozen and used for upcoming holiday entertaining. The recipe for Halloween cookie bars is below.
Halloween Cookie Bars
- 4 sticks of butter – softened
- 1/2 tsp. vanilla
- 4 cups flour
- 4 cups chocolate chips
- assorted halloween chocolate bars – cut into smaller than bite sized pieces
- Preheat oven to 350 degrees and grease bottom of baking pan. (I used a 16 x 11 baking pan. You could use a baking sheet for this recipe as long as it had sides.)
- Mix together softened butter, vanilla and brown sugar.
- Add flour a little at a time. The dough is very firm…almost like pie dough or play dough.
- Press dough into prepared baking pan.
- Bake for 30 minutes.
- While dough is baking melt chocolate chips.
- Spread melted chocolate chips onto dough and sprinkle cut up chocolate bars on top of chocolate chips.
- Allow to cool for two hours before cutting and freeze. * I freeze these already cut and cooled in a gladware container. I freeze them in a single layer on a cookie sheet then once frozen I stack them in the container with wax paper between the layers. My plan is to whip these out at Thanksgiving.
Roasted Pumpkin Seeds
- 2 cups pumpkin seeds
- 2-3 tsp salt (or use garlic salt…or seasoned salt…your choice)
- 4 tsp melted butter
- Gut pumpkin and throw seeds in collander. Rinse seeds with warm water to help get all guts off seeds.
- Lay seeds in single layer on cookie sheet to dry over night. (Seeds must be completely dry before roasting.)
- Preheat oven to 300 degrees.
- Mix salt and melted butter in mixing bowl.
- Add dry seeds to bowl and coat seeds with butter/salt mixture.
- Spread seeds on cookie sheet in a single layer and place in preheated oven for 45 minutes or until seeds are toasty brown.
A few more shots from our weekend…