Halloween is one of the most fun holidays – you get to dress up in haunting costumes, adorn the house in spooky decorations, and make terrifyingly tasty treats.
This year, try these healthier Halloween treats that use Mayver’s peanut butter. Both the spider cookies and mummy pops look great and will be sure to impress your party guests.
These cute and creepy treats are devilishly delicious options for Halloween.
Spider cookies
These spider cookies are not only fun to make, they look frightfully good and will be sure to impress your Halloween guests.
Ingredients
1/2 cup Mayver’s Crunchy Peanut Butter
1/4 cup unsalted butter, softened
1/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs, whisked
1 1/2 cups plain wholemeal flour
3 tsp baking powder
16 mini peanut butter cups
32 mini candy eyes
100g milk chocolate melts, melted
Method
Preheat the oven to 180°C. Line two large baking trays with baking paper. Use an electric mixer to beat the peanut butter, butter, sugar and vanilla in a large bowl until pale and creamy.
Add the eggs and beat until well combined. Add the flour and baking powder. Stir until combined.
Roll tablespoons of mixture into balls and arrange on the lined trays and flatten softly. Place in the oven and bake for 12-15 mins or until golden brown. Set aside on the trays to cool.
In the meantime, melt the chocolate as per instructions on the packet.
Once the cookies are almost completely cooled, press a small peanut butter cup into the centre of each cookie. Then, add the candy eyes by placing a small dab of melted chocolate onto the back of each eye and attach to the cookie. Drizzle the melted chocolate in eight lines to form the legs of the spider. Repeat for each cookie.
Makes 16 cookies.
Recipe by Susie Burrell.
Mummy pops
These mummy pops are so easy to make and taste great too – you’ll be wrapped with the result.
Ingredients
3/4 cup Mayver’s Super Original Spread
1 cup medjool dates, pitted
2 cups roasted unsalted nuts (use any nuts of your choice)
1/2 cup cocoa powder
1 teaspoon vanilla extract
200g white chocolate melts
32 mini candy eyes
Method
Place the Super Original Spread, medjool dates, nuts, cocoa powder, vanilla and a pinch of salt in the base of a food processor. Process well on high, ensuring all ingredients are well combined.
Roll the mixture out to form a thick log, roughly 5cm in diameter and 15cm long. Place the log in the freezer for 30 minutes to set.
Remove the log from the freezer and thinly slice to form 16 small discs. Insert a small skewer or straw into the base of each disc, to resemble a ‘popsicle’.
Place the white chocolate melts in a shallow microwave-safe dish and heat in 30 second intervals on medium until melted.
Then, working one at a time, dip each ‘popsicle’ into the melted white chocolate to cover. Press two mini candy eyes into each pop and then drizzle over a little remaining chocolate to form the ‘bandage’-style effect across their faces. Repeat for each mummy pop.
Makes 16 pops.
Recipe by Susie Burrell.