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Witch Fingers

These WITCH FINGERS are really easy to make and they definitely don't need to be perfect; the imperfections make them extra CREEPY .  A great bake to make with kids because of this.  You can use store bought Sugar Cookie dough and tint it with green food coloring or follow my Sugar Cookie Recipe .  A dough without rising agent is best to keep the definition in the knuckles and prevent the cookies from puffing up in the oven.  Once you have prepared your dough, roll out to about 1/4" thickness and cut into finger sized rectangles.  Then shape using your hands.  Make it pointy at the top of the finger and a little fatter where you want your knuckle. Using the tip of a spoon or small spatula, make three indents for the knuckles.  Some sliced almonds added before baking and a touch of seedless mixed berry jam after the cookies have cooled complete the SPOOKY snacks.  HAPPY HAUNTING! 🦇  
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Chocolate Peanut Butter Cookie Bars

This is an update on a classic, Chocolate Peanut Butter Chip Cookies.  This recipe uses the same base cookie dough but elevates it with a pretty finish on top.  And of course, extra peanut butter and chocolate!


 Chocolate Peanut Butter Cookie Bars:

Ingredients:
Dough:
2 C All Purpose Flour
3/4C Dutch Cocoa Powder
1 tsp baking soda
1/2 tsp Salt
1 1/4 C Butter, softened
2 C Sugar
2 Large Eggs
2 tsp Pure Vanilla Extract
1 2/3 C Peanut Butter Chips (10oz bag)
Topping:
Smooth Peanut Butter
Melted/Tempered Dark Chocolate
(optional)Powder Sugar

Directions:
-Preheat oven to 350 Fahrenheit.
-Mix together Flour, Cocoa Powder, Baking Soda, & Salt and set aside.
-Cream Butter and Sugar until light and fluffy.  Add in Eggs and Vanilla Extract, blend well.  In a few additions, mix in Flour mixture, beating well in between additions. 
-Once batter is well mix, gently stir in Peanut Butter Chips.  If you are using an electric mixer do this part by hand to avoid breaking up the chips. 
-Grease a pan with butter or cooking spray and press dough evenly into pan. 
-Bake at 350 for approximately 20 minutes
-While still slightly warm spread peanut butter over top, coating evenly.  (If you want a more set topping you can add Powder Sugar to the peanut butter to thicken it up before spreading.)
-When cooled, gently remove entire cookie brick from pan and place on parchment or cutting board.  With Melted chocolate, using a #2 tip or a ziploc bag snipped at the corner,  pipe a swirl pattern over the entire cookie. 
-Let set and then cut into small squares for sharing.

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