Whip up one of these whimsical Halloween treats made with Rainforest Alliance Certified cocoa, coffee and bananas. The recipes are simple enough to involve the kids and appealing enough to put on display at even the ghostliest party.
Batty Banana Bites
- 4 Rainforest Alliance Certified bananas, cut into bite-size bits
- 1/2 cup of semisweet chocolate chips made with Rainforest Alliance Certified cocoa
- 1/2 cup of milk chocolate frosting
- 2 teaspoons of orange and black sprinkles
- 10 toothpicks
- Cover a serving plate in wax paper.
- Place the banana chunks (with the sliced side face-down) on the covered plate.
- Insert a toothpick into the middle of each banana chunk.
- Freeze for 20 minutes or until hard.
- Melt chocolate chips (microwave for one minute on high) and stir until smooth.
- Add the frosting into the melted chocolate chips and blend thoroughly.
- Microwave the chocolate chip/frosting combination for 15 seconds.
- Stir until it becomes the consistency of a dip.
- Dunk each frozen banana into the melted chocolate until completely covered.
- Roll the dipped banana pieces through the orange and black sprinkles.
- Put bananas in freezer for about one hour or until chocolate has hardened.
Creepy Chocolate Cookies
- 1 1/2 cups of all purpose flower
- 3/4 cup unsweetened Rainforest Alliance Certified cocoa powder
- 1 1/4 teaspoons of baking powder
- 1/8 teaspoon of salt
- 3/4 cup of butter (softened)
- 1 1/4 cup white sugar
- 1 egg
- Assorted Halloween cookie cutters
- Sift together the flour, cocoa, baking powder and salt.
- In a medium-sized bowl, cream together the butter and sugar until smooth. Beat in the egg. Add in, gradually, the sifted ingredients to form a soft dough.
- Divide dough into 2 pieces. Flatten and wrap in plastic. Refrigerate for 2 hours.
- Preheat the oven to 375° F.
- On a lightly floured surface, roll dough to 1/8 inches in thickness.
- Cut into ghoulish shapes with cookie cutters.
- Place cookies 1 1/2 inches apart on cookies sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow to cool for 5 minutes before serving.
Halloween Café Caramels
- 1 cup of heavy cream
- 1 tablespoon of finely ground Rainforest Alliance Certified espresso
- 1/2 teaspoon of specialty sea salt
- 1 cup of honey
- Cut parchment paper into 24 two-inch square pieces.
- Line a cookie sheet with these pieces.
- In a heavy medium-sized saucepan, heat cream, espresso powder and salt until bubbles appear (and not any longer).
- Stir in honey and bring mixture to boil.
- Reduce heat to a simmer and stir constantly until candy reaches 260° F. (Verify temperature with a candy thermometer).
- Pour mixture into a heat resistant bowl and let cool. Once cool, refrigerate for about 10 minutes to thicken.
- Remove mixture from refrigerator, stir and (using a wooden spoon) drop one tablespoon of the mixture at a time on parchment paper.
- Allow to cool, then shape into balls or cut into squares.
- Wrap candies in wax paper. Do so by placing candy piece in the middle of the paper, folding over sides and twisting each end.
- 4 Rainforest Alliance Certified bananas, cut in half width-wise
- 16 oz of Almond Bark
- 1 bag of mini chocolate chips made with Rainforest Alliance Certified cocoa
- 8 popsicle sticks
- Line a baking sheet with wax paper.
- Peel 4 firm yellow bananas and slice each in half across the width to create 2 ghostly shapes.
- Gently push a wooden popsicle stick in the flat end of each cut banana.
- Lay bananas on the lined baking sheet and freeze for 1 to 4 hrs. (Until firm and ready to dip.)
- Use a double boiler over low heat to melt 16 oz of Almond Bark, a vanilla-flavored candy coating.
- Removing just a few frozen bananas from the freezer at a time, dip the bananas into the melted candy. (Use a table knife to help spread the coating if necessary.)
- Immediately add two mini chocolate chips for ghost eyes.
- Freeze until ready to serve.
Dark Chocolate Brownie Treats
- 7 bars of dark chocolate made with Rainforest Alliance Certified cocoa
- 1/4 cup hot chocolate powder made with Rainforest Alliance Certified cocoa
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 sticks unsalted butter (softened)
- 4 eggs (room temperature)
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- Confectioner’s sugar (optional)
- Heat oven to 350° F (position rack in center of oven).
- Sift together flour, hot cocoa powder, baking powder and salt in a bowl, and set aside.
- Chop 4 of the chocolate bars coarsely into ¼ inch chunks and set aside.
- Line a 13 x 9-inch baking pan with heavy duty aluminum foil and lightly grease the foil.
- Heat the butter and remaining 2 chocolate bars in a 2-quart saucepan over medium heat. Stir occasionally and remove from heat once mixture is melted and smooth. Let cool.
- Beat the eggs in a large bowl for 1 minute. Add in sugar and beat for 2 more minutes. Stir in the melted chocolate mixture and vanilla. Add the flour mixture and stir until mixed. Stir in chopped chocolate.
- Spread batter into the greased pan.
- Bake for 40 minutes or until the top is set. Cool completely in a pan on a wire rack.
- Sprinkle with confectioner’s sugar, if desired.
- Serve immediately or store in an airtight container.