Trick O' Treating Treats

CEBU, Philippines - Here are two Halloween “treats” to set your mood for gory, spooky yet fun baked delights that’ll tickle the buds of the little ghosts and ghouls. Just take note, the uglier they look, the better. So, go bake these frightfully scrumptious treats and say no to the “trick”.

Bog Bars

2 cups dried cherries

1/2 cup apple or orange juice

3/4 cup (1 1/2 sticks) unsalted butter

2 1/4 cups packed brown sugar

3 eggs

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 1/2 teaspoons salt

16 chocolate sandwich cookies, broken into large pieces, divided

12 ounces milk chocolate bits

2 honey graham crackers, broken

1/2 cup mini marshmallows

1/2 cup pretzel sticks (broken)

Handful gummie worms or bugs

2 green fruit roll-ups, torn into pieces

Heat the oven to 350 F. Coat a 9-by-13-inch pan with cooking spray. In a microwave-safe dish, combine the cherries and juice. Microwave on high until bubbling, about 1 minute. Set aside to cool. In the bowl of an electric mixer, cream together the butter and brown sugar until fluffy. Add the eggs, one at a time, scraping the bowl between additions. Stir in the vanilla. Add the flour and salt and mix just until combined. Drain the reserved cherries, then add them and half of the broken chocolate cookies. Spoon the mixture into the prepared pan and bake for 25 to 30 minutes, or until golden and set. While the bars are still hot, sprinkle the milk chocolate bits over the surface. Allow to melt. Use the back of a spoon to spread the melted chocolate to cover the surface. Sprinkle with the broken graham crackers, marshmallows, pretzels, gummie worms, the remaining chocolate cookies and the pieces of fruit roll-ups. Allow to cool.

Blood Drop Cookies

12 ounces semi-sweet chocolate bits

1/2 cup (1 stick) unsalted butter

2/3 cup packed brown sugar

2/3 cup granulated sugar

4 eggs

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups all-purpose flour

1/2 cup seedless raspberry jam

In a medium saucepan over low heat, melt the chocolate bits and butter, stirring constantly. Set aside. In a large bowl, whisk together the brown sugar, granulated sugar and eggs. Add the melted chocolate and butter, then stir until smooth. Stir in the baking powder, salt and flour until completely smooth. Refrigerate until completely chilled, about 2 hours. Heat the oven to 350 F. Line 2 baking sheets with parchment paper. Scoop the dough by the tablespoonful out onto the prepared baking sheets leaving 2 inches between the cookies for spreading. Gently press each ball of dough with the palm of your hand to slightly flatten until about 1/2 inch thick. Using your thumb or the handle of a wooden spoon, create a dimple in the center of each cookie. Add a teaspoon of raspberry jam to the dimple of each cookie. Bake for 12 to 15 minutes. Cool for 5 minutes on the pan, then transfer to a rack to cool completely.