The Chocolate Monster: 2 (A Ruby Roo Story)

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Add all the candies and oats at once and mix with the spatula until well blended. Cover the dough with a tea towel and set the dough aside while you prep. Preheat the oven and prep the pans : Grease two cookie sheets (I use either an oil spray or I’ll rub the residue from the butter wrapper on the pan) and line them with parchment paper. One of the best things about Halloween is that it’s so over-the-top. It thrives on excess–excessive candy, excessively planned costumes, excessive decorations, and of course, excessive desserts. If you can’t find this one, there are a lot of Halloween sprinkle mixes online, or make your own by buying a few different colors of Halloween-ish jimmies and candy pearls and tossing them together. I just love how little Purple here is looking at broken little Orange below like “Nooooo!!’ Mwuhahahahaha!

Scoop the cookie dough : I like to make these big so two tablespoons of dough per cookie. Use a cookie scoop for even distribution (here’s mine). Scoop in the peanut butter : If you are using a scale, scoop the peanut butter directly into the bowl. If you are using measuring cups, use a silicone rubber spatula to make sure you can scrape up all the peanut butter. Whisk it in until combined. Sprinkles: The sprinkles are the stars of the bottom layer! I used this Monster Mashup mix from SprinklePop, which has adorable royal icing mummies, ghosts, eyeballs, and pumpkins scattered throughout. Preheat the oven to 350 degrees Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.You can also use chocolate chips, mini, regular sized or large or chop up a chocolate bar. Regular sized chocolate candies work too! I used colorful fruit chews to make the feet, horns, and antennae. I like using the Tootsie brand chews because they hold their shape well, but Starburst or similar candies also work. (And of course, fondant works too!) Mold them just like you would Play-Doh, and let them dry a bit until they’re firm. You can also sub out any of the mix-ins and use the same amount of chopped walnuts, pecans, or almonds. Keep the quantities the same as the chocolate chips in the recipe and chop to a similar size where necessary. This will keep the recipe well balanced. If you wanted, you can use a hand mixer for the dough but with melted butter cookie doughs I find I can do it with a whisk.)

Piping fur tip:The key to successfully piping this fur is to have frosting that’s the right consistency and temperature. Too cold/firm and the fur strands won’t lengthen and hang down properly. Too warm/soft and they’ll mush together in a big frosting blob. I always try to frost in a room that’s not too warm–if this means I have to leave my hot kitchen and work in the living room temporarily, so be it! It seems like I started my new job just days ago. But now it’s almost Halloween?? How did this happen? Halloween is a great opportunity for family fun and the themed food opportunities always get my creativity flowing, so you can expect lots of new fun and spooky recipes from me over the coming weeks! In a small bowl, add flour, cocoa powder, baking soda, salt and rolled oats. Briefly mix together. Then add to butter mixture and beat until a delicious, soft chocolate cookie dough forms. This recipe uses wheat-based flour which contains gluten, as well as porridge oats which can sometimes have traces of gluten, so as it is, this recipe is not gluten-free.When Abigail reads the writing on the wall, she is standing between the table and the window, but she was actually standing between the table and the door, which would give the scene a different framing. Cake pans— a 4″ pan and two 6″ pans are ideal. If you don’t have a 4″, you can bake a third 6″ and cut it down to 4″ layers. Beat the eggs in a large bowl with an electric mixer or stand mixer. Add the rest of the ingredients, one at a time, and mix well between each addition. Fold in the oats, the candies and the chocolate bits : If you’re using a chocolate bar or regular sized peanut butter cups, chop them up before they go into the dough.

You can make this dough ahead of time but you’ll still want to give it time to rest at room temperature so here’s what I suggest: follow the directions below, fold in the candy and cover it so it sits at room temperature for half an hour.

Ingredients

Once finished, place the trays of monster pops in the fridge to harden and set – about 15 to 20 minutes should be enough.

Roll cookie dough into balls using your hands and then flatten them – as they won’t spread much in the oven. Bake for approximately 12 minutes and then leave to cool completely before enjoying with a cold glass of milk. Frosting troubleshooting: I also recommend that people who have “hot hands” work with smaller piping bags. Only put a cup or two of frosting in your bag at a time. This way, if your hands do cause the frosting to get too warm and soft, you can easily swap the bag out with another small one. Bags of warm frosting can be briefly refrigerated to return them to a better piping texture. Basic cake tools— assembling and decorating will be MUCH easier if you have a cake turntable and offset spatula. This is the second time we see a villain melt into liquid. The first time was in " Operation: I.-S.C.R.E.A.M." when the Ice Cream Monster melted when Kuki turned on the heater. Using the whisk or paddle attachment to soften the butter before beating in the sugar, and then the milk, egg, and vanilla extract.But now I am realizing that, less than 1 week away from Halloween, I haven’t shared any Halloween themed recipes with you.