Halloween was always one of my favorite holidays growing up.
Dressing up, candy, pumpkins, scary stories & movies... what's not to like?
What's funny though is that it was probably my mother's least favorite holiday.
She hated Halloween.
But she was always a good sport about it.
We always carved pumpkins & decorated the house. She would make me the best costumes, like Raggedy Ann, a bunny, and an Ewok from Star Wars.
She would also watch Garfield's Halloween Adventure with me. Have you ever seen it?
Ok... maybe that's a bit of an exaggeration. But watching that movie is one of my favorite Halloween memories as a youngster.
Garfield convinces Odie to go trick or treating on Halloween so he can get double the treats. But things take a wrong turn and they end up at an abandoned old mansion, where they learn from a creepy old man that ghost pirates are set to come that very night to get some treasure they left there 100 years earlier.
Yeah. Ghost pirates. Whoa.
Well they try to escape, but the old man steals their boat & they can't get off the island. They end up getting away from the ghost pirates eventually, but Garfield nearly drowns in the process. Odie saves his life, so Garfield decides to share & gives him half the treats after all.
My mom always used to quote Garfield's catch phrase from that movie - "Candy candy candy!"
(He says it a few times in the movie, but you can see it below around 4:40)
Because let's face it... Halloween is a license to eat as much candy as you possibly can without getting sick.
Sure kids love it, but adults end up buying a bag or two more than what they plan to give out to trick or treaters.
Or maybe that's just me?
Anyway, this year I was feeling bold and decided to try & make a little of my own candy. I was inspired by a recipe I saw on Pinterest from The Whimsical Princess, for making your own Reese's Peanut Butter Eggs at home.
But in honor of the season, I decided to use fall sprinkles and miniature leaf, pumpkin, and acorn cookie cutters to give them an autumn theme.
The good part is, they are very versatile - you could make these with any sprinkles & in any shape (you could even just roll them in balls if you are too lazy to roll out the 'dough') for any occasion.
Or... any time you just feel like some "candy candy candy!"
Chocolate-Covered Nutella Bites
- 1/2 C. Nutella spread
- 1/2 C. Oreo cookie crumbs (about 5 whole cookies)
- 1 C. powdered sugar
- 2 T. butter, softened
- 1-2 T. milk
- 2 C. semi-sweet or bittersweet chocolate chips
- 1 t. shortening
- sprinkles, for decorating (optional)
Line a large baking sheet with parchment, waxed paper, or non-stick foil and set aside.
In a large bowl of stand mixer fitted with paddle attachment, stir together Nutella, Oreo cookie crumbs, powdered sugar, and butter until well-combined. Add 1 T. milk and mix on medium speed until a cohesive dough starts to form. If necessary, add a little more milk, & blend until the dough holds together well after shaping into a ball. (Dough should be soft & pliable, almost like Play-Doh.)
Place a large piece of waxed paper or parchment over countertop and place ball of dough on top. Using a rolling pin, roll out dough to 1/2 inch thickness. Cut out with desired cookie-cutters, and place shapes on prepared baking sheet. Combine dough scraps back into a ball and re-roll, cutting more shapes until you use all dough.
Place baking sheet with shapes in freezer for about a half hour. Line another baking sheet with waxed paper or nonstick foil & set aside.
Melt chocolate chips with shortening in large microwave-safe measuring cup or bowl, in 30 second increments, stirring after each. Using a fork, dip shapes into chocolate, then shake off excess chocolate and scrape bottom of fork on side of cup or bowl to take off more chocolate from bottom. Place on bare baking sheet, and decorate with sprinkles if desired. (Note: You may need to re-melt chocolate if it starts getting hard. You may also need to place un-dipped shapes back in freezer if they get too soft.)
Once shapes are all coated with chocolate, place in refrigerator 15 minutes to set chocolate. Makes 30-40 1” bites. Store in airtight container – does not require refrigeration, but bites will keep longer in the fridge than at room temp and also be more solid.
Recipe Adapted from The Whimsical Princess