• Brownie mix: 1 box
• Candy: 1 large handful (or more depending on your preference)
• White chocolate chips: 1/2 cup

1. Preheat the oven to 350°F and spray a 10 inch skillet with a light layer of cooking spray
2. Mix the brownie mix according to the box directions (make them cake-like) and then pour into the skillet
3. Arrange your candy on top of the brownie batter 
4. Bake brownies as specified by the box
5. Once brownies are done baking, allow them to cool and melt the white chocolate chips
6. Drizzle the melted chocolate evenly on top of the brownies and enjoy!

• Cornflakes: 4 cups (lightly crushed)
• Dry milk powder: 1/2 cup
• Sugar: 3 tbsp
• Salt: 1 tsp
• Butter: 10 tbsp (unsalted & melted)

• Flour: 1 + 1/2 cups
• Baking powder: 1/2 tsp
• Baking soda: 1/4 tsp
• Kosher salt: 1 tsp
• Butter: 1 + 1/2 sticks (unsalted & room temperature)
• Granulated sugar: 1 + 1/4 cups
• Light brown sugar: 1/2 cup
• Vanilla extract: 1 tsp
• Egg: 1
• Cornflake crunch: 1 batch
• Mini chocolate chips: 1/2 cup
• Candy corn: 1 cup

1. Preheat the oven to 275°F
2. Toss the cornflakes with the milk powder, salt, sugar, and butter in a large bowl
3. Spread the mixture on a lined baking sheet
4. Bake until golden (approximately 20 minutes) and let cool

1. Whisk the first 4 ingredients together in a small bowl and set them aside
2. Beat the butter and sugar until it's light and fluffy in a stand mixer, then beat in the egg and vanilla
3. Turn the mixer to low and beat in the dry ingredients. At a very low speed stir in the cornflake crunch, chocolate chips, and candy corn
4. Wrap the dough in plastic wrap and chill for at least 4 hours 
5. Preheat the oven to 375°F 
6. Scoop the dough into 1/4 cup mounds on a line cookie sheet about 4 inches apart
7. Bake for 15 minutes (or until browned but slightly pale in the center) and let cool

Milky Way Bar Sauce

• Milky way bars: 6 (roughly chopped)
• Heavy cream: 1 cup

1. In a small saucepan over medium heat melt the cream and milky way bars until they form a smooth, silky sauce
2. Remove the sauce from the heat and drizzle over your choice of treat

Mini Chocolate Bar Mug Brownie

• Flour: 1/4 cup
• Brown sugar: 1/4 cup (packed)
• Cocoa powder: 2 tbsp (unsweetened)
• Salt: pinch
• Canola oil: 2 tbsp (or any other mild vegetable oil)
• Milk: 2 tbsp (coffee or water also works)
• Mini chocolate bar of your choice: 1 (or more based on your preference)

1. Stir together dry ingredients into a heat proof mug until there are no lumps
2. Stir in the oil and milk until you have a thick paste and then stir in the chopped chocolate bar(s)
3. Microwave on high for 1 minute (microwaves vary so make sure to check after 30 seconds)

No Bake Snickers Pie

• Chocolate cookie pie crust: 1 (graham cracker pie crust is also fine)
• Fresh whipped cream: 2 cups
• Sweetened condensed milk: 1 can
• Cream cheese: 8 ounces
• Dulce de leche: 1/4 cup + 1 tbsp for drizzling
• Snickers bars: 3 (roughly chopped)

1. Beat the condensed milk, cream cheese, and dulce de leche together until completely smooth
2. Fold in the whipped cream until it's incorporated
3. Scatter 1/3 of the snickers bars on the bottom of the pie crust
4. Fold 1/3 of the snickers bars into the no bake filling and spread the filling into the pie crust 
5. Drizzle the top with the remaining dulce de leche and scatter the remaining 1/3 of the snickers pieces on the top
6. Chill the pie for at least 3 hours then slice and serve

• Bittersweet chocolate chips: 3 cups
• Assorted candy: 2 cups (cut in bite size pieces)

1. Line a baking sheet with parchment paper
2. Melt the chocolate chips in a double boiler (or in the microwave) and stir until smooth
3. Pour the chocolate onto the parchment paper
4. Using a spatula spread the chocolate into an even layer about 1/4 inch thick
5. Sprinkle the chopped candy on top of the chocolate
6. Place the baking sheet in the refrigerator to chill for about 30-45 minutes (or until chocolate has fully hardened)
7. Remove the bark from the fridge and cut it

• Natural microwave popcorn: 1 bag
• Butter: 1/4 cup
• Mini marshmallows: 1 bag (10 oz)
• Vanilla extract: 1/2 tsp
• M&Ms or Reese's Pieces: 1/2 cup-1 cup

1. Pop popcorn according to the package directions and set it aside
2. Melt the butter in a large saucepan and continue cooking until butter begins to turn golden brown
3. Add marshmallows and stir constantly until the marshmallows have melted
4. Remove from the heat and stir in the vanilla
5. Add the popcorn and fold into the marshmallow mixture
6. Gently fold in the candy
7. Once the mixture is cool enough to handle lightly spray your hands with nonstick cooking spray
8. Scoop about 1 cup of the popcorn mixture and mold it into a ball
9. Let them cool and then serve

• Butter: 1 cup (cubed)
• Sugar: 2 cups
• Baking cocoa: 1/3 cup
• Vanilla extract: 2 tsp
• Eggs: 4
• All purpose flour: 2 cups
• Salt: 1 tsp
• Assorted miniature candy bars: 1 cup (chopped)

• Cream cheese: 1 package/8 oz (softened) 
• Sugar: 1 cup
• Vanilla extract: 1/2 tsp 
• Egg: 1
• Assorted miniature candy bars: 1/2 cup

1. Preheat the oven to 350°F and grease a 13x9 in. baking pan
2. Melt butter in a large bowl in the microwave
3. Stir in sugar, cocoa, and vanilla
4. Add the eggs one at a time whisking to blend after each addition
5. Add flour and salt and then stir until combined
6. Stir in 1 cup of candy bars
7. Spread into a prepared pan

1. In a large bowl beat the cream cheese and sugar together until smooth
2. Beat in the vanilla and add egg (beat on low speed until it's blended)
3. Drop by tablespoonfuls over the batter
4. Cut through batter with a knife to swirl and sprinkle with 1/2 cup candy bars
5. Bake 30-35 minutes (or until filling in center is almost set)
6. Cool 1 hour in the pan and refrigerate at least 2 hours then serve

• Butter: 14 tbsp (unsalted/at room temperature)
• Granulated sugar: 1/2 cup
• Dark brown sugar: 1/2 cup
• Eggs: 2 (large/at room temperature)
• All purpose flour: 2 cups + 2 tbsp
• Baking powder: 1 tsp
• Salt: 3/4 tsp
• Halloween candy of your choice: 1 + 1/2 cups (chopped)

• Confectioners sugar: 2 cups
• Unsweetened cocoa powder: 1/4 cup
• Butter: 1 stick/8 tbsp (unsalted/at room temperature)
• Whole milk: 2 tbsp
• Salt: 1/4 tsp
• Whoppers candy (optional)

1. Preheat oven to 350°F and grease a 9 in. pie dish with butter or non-stick spray and set aside
2. In a large bowl beat the butter on medium-high speed until completely creamy (about 1 minute) using a hand held mixer or stand mixer with the paddle attachment
3. Add the granulated sugar and the brown sugar and then beat on medium-high speed until fluffy (about 2 minutes)
4. Add in the eggs and beat until they're combined, scraping down the sides and bottom of the bowl as needed
5. In a separate bowl combine flour, baking powder, and salt
6. Reduce the mixer speed to low and slowly mix the dry ingredients into the wet ingredients and stir until they're combined
7. Add 1 cup of halloween candy and stir until it's combined
8. Press the cookie dough evenly into the prepared pan and sprinkle the remaining candy on top (gently pressing it down with a spatula)
9. Bake for 25 minutes or until the cake is lightly golden brown and done in the center

1. Place a mesh strainer over a large bowl
2. Add the salt, confectioners sugar, and cocoa powder to the strainer and gently stir them through into the bowl (make sure no large clumps get through)
3. With a handheld mixer beat the butter on medium speed until light and creamy (about 2 minutes) 
4. Slowly add the salt, sugar, and cocoa powder mixture alternatively with splashes of milk and beat on low speed after each addition
5. Once it's all been added beat on high speed until it's creamy and combined (about 1 minute)
6. Decorate your cake and add the whoppers on top if you choose then serve

Candy Corn Peanut Mallow Bars

• Peanuts: 2 cups (divided)
• Candy corn: 1 + 1/2 cups (divided)
• Peanut butter chips: 1 bag
• Butter: 4 tbsp
• Sweet condensed milk: 1 can/14 oz
• Marshmallows: 1 bag/10 oz

1. Mix 1 1/2 cups of peanuts and 1/2 cup of candy corn into a small bowl
2. Spread on the bottom of a 9x13 in. pan
3. Melt the peanut butter chips and butter over medium heat in a small saucepan and stir frequently
4. After it's melted add sweet condensed milk
5. Put the marshmallows in a large bowl and add the melted peanut butter mixture
6. Mix it until the marshmallows are coated
7. Spread over the top of the peanuts and candy corn in the pan
8. Sprinkle the rest of the peanuts and candy corn over the marshmallow mixture and press into the marshmallows then serve

• Cinnamon- 4 tsp
• Ginger- 2 tsp
• Allspice- 1 tsp
• Nutmeg- 1 tsp

1. Gather all your ingredients & mix them together in a bowl
2. Store the finished spice in an airtight container

Pumpkin Spice Cupcakes

Ingredients (yields: 12-15 cupcakes)

Directions

Directions

Pumpkin Spice Rice Krispie Treats

Ingredients (yields: 12 servings)

Directions

Ingredients (yields: 12 standard sized muffins or 18 cupcake sized muffins)

Directions