Tricks and Treats

Happy Halloween! While everyone’s prepping their costumes for trick or treating tonight, I’ve got another thing in mind. Halloween inspired treats! These recipes are great to enjoy with friends or for your kids. Society frowns upon children-less adults going trick or treating so to fix all that I’ve decided to bake Halloween-inspired treats that everyone can enjoy!

Witch’s Brew Brownies

You can use your children’s leftover Halloween candy for this or save this recipe for the next day after Halloween when all the candy is on sale!

Ingredients needed:

1 box of brownie mix

½ cup of Kelapo Coconut Oil

¼ cup of almond milk

2 large eggs

Leftover Halloween candy (chocolates are best!)

Edible eyes


Make the brownies based on the instructions on the box but following the ingredients above. Next, grease the pan with the Kelapo Coconut Oil Spray. Pour the brownie mix into a 9×9 inch pan and top with your favorite leftover Halloween candy, while making sure some of the candy seeps into the batter. Save half of the candy to simply place on top of the mix. Preheat the oven to the temperature as directed by the brownie box mix and pop in the oven. Once the brownies have finished baking, drizzle a bit of Nutella with a spoon, add the edible eyes on top and enjoy!

Candy Corn Butterfinger Fudge

Ingredients needed:

4 cups of candy corn

1 tablespoon of Kelapo Coconut Oil

1 cup of peanut butter (creamy)

1 can of sweetened condensed milk

2 ¼ cup of white chocolate chips

Kelapo Coconut Oil Non-Stick Cooking Spray

Grease an 8×8 pan with Kelapo Coconut Oil Non-Stick Cooking Spray. Make sure to get all the edges! In a pan add in the peanut butter and 3 cups of candy corn over medium heat. Cook the ingredients while stirring continuously until they’ve completely melted. Once it’s melted, add in the can of sweetened condensed milk and stir together until all ingredients have combined. Once ingredients have fully mixed, add the white chocolate chips and Kelapo Coconut Oil. Stir until all ingredients have melted and are thoroughly mixed. The fudge should have a thick consistency for it to be ready. Pour the fudge mixture into the baking pan and let it cool. Once cooled down, add the rest of the candy corns (1 cup). Use the bottom of a glass to push the candy corn you drizzled down into the fudge. Make sure to do it lightly. Pop the pan into the fridge and let it cool for about 2 to 5 hours before cutting.

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