How To Make Halloween Peanut Butter Cookies
These Most Spook-tacular Halloween Peanut Butter Cookies are dense, moist and bursting with flavor. Packed with both chocolate chips and peanut chips, these cookies are easy to put together and please those near and far.
Ingredients
Serves: –+
- Semisweet chocolate 60 gr
- Butterfinger bar 24 gr
- Skor toffee bar 16 gr
- Peanuts 4.9 gr
- M&M’s 6.4 gr
- Reese’s peanut butter cups 18 gr
- White Chocolate 11 gr
Per serving
Calories: 5,213 kcal
Proteins: 63 g
Fats: 303 g
Carbohydrates: 656 g
Method
-
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 12×10-inch rectangle). Sprinkle with Butterfinger candy, toffee, peanut butter cups, and nuts, making sure all pieces touch melted chocolate to adhere.
-
Cut Butterfinger and Skor bars into small irregular pieces. Coarsely chop white chocolate. Cut peanut butter cups into 8 wedges each. Separate and reserve yellow and orange M&Ms.
-
Put white chocolate in heavy small saucepan. Stir constantly over very low heat until chocolate is melted and warm (not hot) to touch. Remove from heat. Dip spoon into chocolate; wave from side to side over bark, creating zigzag lines. Scatter M&M’s over, making sure candy touches melted chocolate.
-
Chill bark until firm, 30 minutes. Slide foil with candy onto work surface; peel off foil. Cut bark into irregular pieces.
