cookies, naturally. I walked into the store, prepared to grab my bacon and return home, when I found myself stopped dead in my tracks. The sign teased me, "Halloween Candy 50% Off!!!!".
If there are two things I can't resist, it's a sale...and candy. Combine them and it's a lost cause. I spent the next 15 minutes inspecting the various forms of candy, imagining late night munchies and all of the desserts I could make. Before I knew it, my hands were full. I forced myself to walk away, grabbed some bacon, and made my way to the check-out, where I tried not to make eye contact with the attendant who probably questioned my groceries of choice.
My freezer is now full of candy, so get ready for some sugary desserts in the future! That is, if Ryan and I can manage to not eat it all first! These cookies were inspired by Sugar Plum, who made "Build me up Butterfinger" cups. I substituted Snickers, which proved to be a very good choice.
Upside Down Apple Pie (so hideous looking, but good enough to win a pie contest! It'd be great at your Thanksgiving dinner!)
adapted from Sugar Plum
-6 tbsp unsalted butter
-3/4 cup packed brown sugar
-1/2 tsp vanilla extract
-2 eggs, room temperature
-3/4 tsp baking soda
-1/2 tsp baking powder
-1/4 tsp salt
-1 3/4 cups all-purpose flour
-12 fun-sized Snickers, halved
-melted chocolate chips, for drizzling (optional)
1. In a small saucepan, melt butter over medium heat, whisking until butter foams and begins to brown (2-3 minutes).
2. Remove pan from heat and pour butter into a large mixing bowl. Beat in brown sugar and extract until well-combined. Beat in eggs until dough is creamy.
3. With the mixer on low, beat in baking soda, baking powder, salt, and flour.
4. Freeze batter in the freezer for 30 minutes. Preheat oven to 350F.
5. Coat a mini-muffin tin with cooking spray. Press small balls of dough into the bottom of each cup, spreading to cover the bottom of the cup. Press a Snickers piece into the dough in each cup. Top candy with remaining dough to cover.
6. Bake for 10-12 minutes, until puffed and light brown. Cook for 5 minutes before removing from tin and placing on a wire rack to cool completely. Melt chocolate and drizzle on top of each cup, if desired.
*Note: dough is tough to work with as it gets warm. Return to freezer if needed or work fast!