The ending of fall, with dew decorated mornings and fog lit nights, is a time to cuddle up with the loved ones. It’s a time to watch late night scary movies and fall asleep in each others arms. And of couse, it’s a good time to eat.
Halloween. I smile just typing the word.
Eat? Well we all know this holiday brings out the candy and the baked goods. And of course, Halloween is the biggest party month of the year. The one time of the year you can be whatever you want to be and no one judges. And if you’re lucky, eat whatever crap your stomach can handle.
Robyn invited me and the wife to a special Halloween themed dinner at her place this year. I decided to make something sweet for the occasion. I bought a Halloween cook book years ago at a flea market but have never used it. I flipped through it and found a few things I liked and this particular recipe called for easy ingredients and quick cook time. Sounded good to me.
My wife loves peanut butter and chocolate, another reason I picked this. Set it up, cooked it, shaped it and knocked this baby out in less than 20 minutes, total. These are not exactly pretty to look at, but they tatse fantasic. Once I told people what they were at the party, they tried them. Once they tried them, they were devoured.
Bonus factor on this recipe:
$10 in ingredients gets you up to 5 dozen of these bool-licious treats.
Next week, if all goes well - I’ll have another Halloween recipe for you. Enjoy.
1. - 1/4 cup butter (1/2 stick) or margarine.
2. - 3 cups miniature marshmallows.
3. - 1/4 cup light corn syrup.
4. - 1/2 creamy peanut butter.
5. - 1/3 cup semi-sweet chocolate chips
6. - 4 1/2 cups of crisp rice cereal.
7. - Line a couple cookie sheets with wax paper.
Melt butter in large saucepan over low heat. Add marshmallows, stir constantly until melted.
Remove from heat. Add corn syrup, stir until well blended.
Put pan back to low heat and add peanut butter and chocolate chips, stir until all is melted and well blended.
Remove from heat and turn off fire.
Add cereal and stir until well blended, folding over and over to get them all to stick nicely and evenly.
Cool for few minutes.
Run your faucet on low water and lightly wet your hands. With wet hands, shape and mold the mix into balls about 1 1/2 inch round. Place balls on cookie sheets.
Store in a covered container in a cool place until ready to serve.