Try these spookishly delightful alternatives to an ordinary biscuit treat.
Peanut Butter Biscuit Hats and Bats
1/2 cup smooth peanut butter
1/2 cup icing sugar
1/3 cup mini chocolate chips
2 cups all-purpose flour, spooned and leveled, plus more for work surface
1/4 cup unsweetened cocoa powder
3 tbsp granulated sugar
1/2 tsp. salt
1/2 c. (1 stick) cold unsalted butter, cut into small pieces
1 tub cold cream cheese, cut into small pieces
white icing, mixed for decorating
White icing sugar, for decorating
Stir together peanut butter and icing sugar in a bowl until smooth and a dough forms. Stir in chocolate chips.
Pulse together flour, cocoa powder, granulated sugar, and salt in a food processor, 3 to 4 times. Add butter and pulse until butter is the size of peas, 5 to 6 times. Add cream cheese and pulse until dough forms, 10 to 12 times. (Add 1 to 2 tablespoons water if needed to help dough form.) Divide dough into two pieces and wrap in plastic wrap; flatten. Chill at least one hour and up to 2 days.
Preheat oven to 150°C. Line two baking sheets with parchment paper. Roll out dough to 1/8-inch thick on a lightly floured work surface. Cut shapes with 3-inch witch hat and bat cookie cutters; place half of each shape, 3cm apart, on prepared baking sheet. Top with peanut butter filling leaving a small border around the edge. Brush edges with water and place a duplicate cutout on top. Crimp edges with a fork.
Bake until cooked through, 9 to 10 minutes. Transfer to wire racks and cool completely. Place a small amount of mixed white icing in a plastic bag, snip a very small hole in one corner. Pipe eyes on the biscuit bats and a band on the biscuit witch hats. Sprinkle with icing sugar.
Marshmallow Ghost Brownie Squares
1 cup plus 2 tablespoons all-purpose flour, spooned and levelled
1 1/2 tsp pumpkin spice
1/4 tsp. baking powder
1/2 tsp salt
1 cup semisweet chocolate chips
9 tbsp. (1 stick plus 1 tablespoon) unsalted butter
1/4 cup unsweetened cocoa powder
1 1/2 cups sugar
3/4 cup pumpkin puree
3 large eggs
1 tsp. vanilla extract
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For the Marshmallow Ghosts:
1 1/4 tsp. unflavored gelatin (part of 1 envelope)
1/2 c. granulated sugar
black icing, mixed and ready to use
- Preheat oven to 200°C. Line a 9- by 13-inch pan with parchment paper, leaving a 3cm overhang on the 2 long sides. Grease paper.
- Whisk together flour, pie spice, baking powder, and salt in a bowl. Melt chocolate chips, butter, and cocoa in a small saucepan over medium heat, stirring occasionally, until smooth, 2 to 3 minutes. Whisk together sugar, pumpkin puree, eggs, and vanilla in a separate bowl. Add butter mixture to sugar mixture and stir to combine. Add flour mixture and stir to combine. Transfer to prepared pan.
- Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 20 to 22 minutes. Transfer to a wire rack and cool completely in pan. Run a knife along the two short sides of the pan and lift brownies from pan using parchment. Remove parchment and transfer brownies to a serving platter.
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Make the Marshmallow Ghosts:
- Sprinkle gelatin over 1/4 cup cold water in a bowl to soften.
- Combine sugar and 1/4 cup water in a small saucepan. Cook over medium-high heat, stirring, until sugar is dissolved, 1 to 2 minutes. When water comes to a boil, stop stirring, and wash down sides of the pan with a wet pastry brush to remove any undissolved sugar and prevent crystals from forming. Boil until the temperature reaches 120°C on a candy thermometer, 4 to 6 minutes.
- Add sugar mixture to gelatin. Whisk with an electric mixer on medium speed for 3 minutes. Increase speed to high and whisk until soft peaks form, 8 to 10 minutes. Transfer marshmallow to a heavy-duty zip-top bag with a small hole cut in one corner (or a piping bag fitted with a #12 plain tip).
- Immediately pipe ghost shapes on brownies. Let dry 1 hour. Pipe black frosting eyes and mouths. Brownies can be stored in an airtight container for 1 day.