October is here—time to get ready for Halloween! Along with brainstorming ideas for costumes, decorations, Jack-O-Lantern designs and treats for Trick-or-Treaters, it’s time to think about Halloween holiday recipes. High in protein and good for your heart, Parkers Farm all natural peanut butter can help you make your treats healthier for all of the little ghosts and witches celebrating Halloween.
5 cups popped popcorn
1 cup dry roasted peanuts
½ cup sugar
½ cup light corn syrup
½ cup peanut butter
½ teaspoon vanilla extract
Place popcorn and peanuts in a large bowl; set aside. In a large heavy saucepan over medium heat, bring sugar and corn syrup to a boil, stirring occasionally. Remove from heat, stir in peanut butter and vanilla. Quickly pour over popcorn mixture and mix well.
When cool enough to handle, quickly shape into ten 2 ½-inch balls. Let stand at room temperature until firm; wrap in plastic wrap. Makes 10 popcorn balls.
8 ounces chocolate-flavored bark or dipping chocolate
½ cup peanut butter chips
Ritz Crackers, 3 to 4 dozen
Spread peanut butter on a cracker and top with another cracker. Make about 18 to 20. Melt chocolate and peanut butter chips over hot water or very low heat. Dip filled crackers into the chocolate mixture, turning to coat thoroughly. Place on wax paper and decorate with orange sprinkles. If you have some melted chocolate coating left, assemble a few more filled crackers and dip them. Let treats stand until coating is firm. Store in an airtight container for up to 1 week.
Crispy Crust Layer:
1 ¾ cups crisped rice cereal
½ cup sugar
3 Tablespoons light corn syrup
3 Tablespoons melted butter
Chocolate Peanut Butter Layer:
5 ounces milk chocolate, coarsely chopped
1 cup creamy peanut butter
3 ounces dark chocolate, coarsely chopped
½ teaspoon light corn syrup
4 Tablespoons butter
For the crispy crust layer: Put the cereal in a large bowl and set aside. Lightly spray the bottom and sides of an 8-inch-square baking pan. Into a small saucepan, pour 1/4 cup water. Gently add the sugar and corn syrup and stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil. Cook until the mixture reaches the soft-ball stage, 235 degrees. Remove from heat, stir in the butter and pour the mixture over the cereal. Quickly stir until the cereal is coated, and then pour it into the prepared pan. Press the mixture into the bottom of the pan. Let the crust cool to room temperature.
For the milk chocolate peanut butter layer: In a double boiler (with water simmering in the lower pan) stir together the chocolate and the peanut butter. Stir until the mixture is smooth. Let cool slightly. Pour the mixture over the cooled crispy crust layer. Put the pan in the refrigerator until the top layer hardens, about an hour.
For the chocolate icing: In a double boiler, combine the chocolate, corn syrup and butter and stir until smooth. Let cool slightly while stirring. Pour the mixture over the chilled milk chocolate peanut butter layer and spread evenly. Put the pan in the refrigerator until the topping hardens, about an hour. Cut into 9 squares and serve.
30 large marshmallows
3 Tablespoons butter
1 Tablespoon peanut butter
6 cups Peanut Butter Cap’n Crunch
1 ½ cups milk chocolate M&Ms (orange and brown colored)
In a large saucepan, combine the marshmallows, butter and peanut butter. Cook and stir over medium-low heat until melted. Remove from the heat. Stir in the cereal and M&M’s. Pat into a 13 x 9 pan coated with cooking spray. Cool. Cut into bars.
Happy Halloween from the team at Parkers Farm!
Parkers Farm has produced the finest Cold Pack Cheese since the company’s conception in 1977. Parkers Farm has expanded its growing product line to include one of the best all-natural Peanut Butters available. We have also added pimiento spread, six varieties of bagel spreads and five varieties of fresh salsa to the line as well as Con Queso and Jalapeno Nacho Dip.