Grinch Milkshake

I love a good spooky season recipe and these Halloween dirt brownies are no exception. These dirt cup brownies are the perfect chocolatey snack; they’re great to make for kids AND adults.

Why you'll love these dirt brownies

Halloween Dirt Cup Brownies are a spooky yet delicious treat that appeals to a wide audience for several reasons:

• Fun and Festive: They're perfect for Halloween parties and gatherings, adding a playful and spooky touch.
• Easy to Make: The recipe is simple and requires minimal effort, making it a great option for busy people.
• Kid-Friendly: These are a Kid friendly spooky dessert. The creative and spooky presentation makes them a hit with children.
• Customizable: You can easily adjust the ingredients and decorations to suit different tastes.
• Delicious: The combination of brownies, chocolate ganache, and cookie crumbs is a classic and satisfying flavor profile.
• Instagrammable: The visually appealing presentation makes them perfect for sharing on social media.

These factors combine to make Halloween Dirt Cup Brownies a popular and enjoyable halloween treat for all ages.

Ingredients needed for this Halloween brownie recipe

• salted butter 
• canola oil 
• sugar 
• eggs
• vanilla extract
• milk
• cinnamon
• all purpose flour
• unsweetened cocoa 
• salt
• chocolate chips
• chocolate ganache
• gummy worms
• oreo cookies

Instructions for this halloween graveyard brownies recipe 

• Preheat oven to 350°F (175°C).
• Line an 8-inch square baking pan with parchment paper; set aside.
• Using a standing mixer or electric mixer, combine melted butter, vegetable oil and sugar together in a large mixing bowl. Whisk well for about a minute. Add the eggs, milk and vanilla; beat until lighter in color. 
• Sift in flour, cocoa powder, cinnamon, chocolate chips and salt. Gently fold the dry ingredients into the wet ingredients until just combined.

• Pour the brownie batter into prepared pan, smoothing the top out evenly. 
• Bake for 45-50 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking after they're removed from the oven).
• Remove and allow to cool to room temperature. 
• Once the fudgey brownies have cooled, cut the brownies into 9 squares. 
• While your brownies are cooling, make your fudge topping. In a saucepan over low heat, melt the chocolate and condensed milk. Stir constantly until combined then add your espresso coffee and continue to stir for another minute.

• Place the ganache inside a piping bag. Cut the tip of the bag to make a small hole. Squeeze bag to pipe frosting over brownies. 

• Place oreos inside a ziplock bag and using a rolling pin crush the cookies until fine crumbs, 
• Sprinkle the oreo crumbs over the top of the brownies with fudge. 

• Over the crushed oreos place a gummy worm. 

Variations and substitutions for these fun halloween treats

Don't want to make your own homemade brownies from scratch? Use your favorite store-bought boxed brownie mix.

Don't want to use chocolate ganache? Use storebought chocolate frosting or even chocolate pudding. 

Don't have piping bags available? Use a sandwich bag and cut off the corner of the bag to make a makeshift piping bag. 

Don't like regular gummy worms? Use sour gummy worms, candy spiders, candy tombstones or even edible crickets 

Optional mix-ins for your brownies

Elevate your triple chocolate halloween brownies with these delicious mix-ins:

Classic Combinations:

• Nuts: Chopped walnuts, pecans, or almonds add a crunchy texture and nutty flavor.
• Chocolate Chips: For an extra chocolate boost, fold in semi-sweet or dark chocolate chips.
• Flavored Chips: Peanut butter chips, Caramel or butterscotch chips are also fun mix ins.
• Sea Salt: A sprinkle of sea salt enhances the chocolate flavor.
• Marshmallows can also be mixed in

Unexpected Twists:

• Dried Fruit: Try cranberries, raisins, or cherries for a sweet and tart contrast.
• Coffee Beans: For a bold flavor, fold in coarsely ground coffee beans.
• Peppermint: Add chopped peppermint candy canes or peppermint extract for a refreshing twist.
• Coconut: For a tropical touch, incorporate shredded coconut or coconut flakes.
• Caramel: Swirl in caramel sauce or chopped caramel candies for a decadent treat.

Remember to adjust baking time slightly if adding extra ingredients, as it might affect the brownie's texture.

Storage for these dirt worm brownies

To maintain the freshness and deliciousness of your Halloween fudge-topped brownies, follow these storage guidelines:

Short-Term Storage:

• Airtight Container: Store in an airtight container at room temperature for up to 2-3 days. This is ideal for enjoying them fresh.

Longer-Term Storage:

• Refrigerator: For extended freshness, store in an airtight container in the refrigerator for up to a week. The frosting might firm up slightly.
• Freezing: For longer storage, wrap individual brownies tightly in plastic wrap, then place in an airtight freezer-safe container. They can last up to 2-3 months.

Important Tips:

• Avoid Moisture: Excessive moisture can ruin the texture of the brownies. Ensure the container is airtight.
• Freezing: Flash freezing the brownies individually before storing can help maintain their shape.
• Reheating: If the brownies become too cold, gently reheat them for a few seconds in the microwave.

Check out these other Halloween recipes

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Halloween Brownies

Fudgey chocolate brownies topped with chocolate fudge, crushed oreos and gummy worms make the perfect halloween treat.

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Dessert

Cuisine: American

Servings: 9

Author: Cari

Ingredients

• ▢ 1 cup unsalted butter melted
• ▢ 2 tablespoons canola oil
• ▢ 2 ¼ cup sugar
• ▢ 3 large eggs
• ▢ 1 tablespoon pure vanilla extract
• ▢ ¼ cup milk
• ▢ ½ teaspoon cinnamon
• ▢ 1 cup all purpose flour
• ▢ 1 cup unsweetened cocoa powder
• ▢ ½ teaspoon salt
• ▢ ¾ chocolate chips
• ▢ 20 oreos
• ▢ 9 gummy worms

Fudge topping

• ▢ 1 cup condensed milk
• ▢ 1 ½ cup dark chocolate chips
• ▢ 2 Tablespoon brewed espresso coffee

Instructions

• Preheat oven to 350°F (175°C).
• Line an 8-inch square baking pan with parchment paper; set aside.
• Using a standing mixer or electric mixer, combine melted butter, vegetable oil and sugar together in a large mixing bowl. Whisk well for about a minute. Add the eggs, milk and vanilla; beat until lighter in color.
• Sift in flour, cocoa powder, cinnamon, chocolate chips and salt. Gently fold the dry ingredients into the wet ingredients until just combined.
• Pour the brownie batter into prepared pan, smoothing the top out evenly.
• Bake for 45-50 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking after they're removed from the oven).
• Remove and allow to cool to room temperature.
• While your brownies are cooling, make your fudge topping. In a saucepan over low heat, melt the chocolate and condensed milk. Stir constantly until combined then add your espresso coffee and continue to stir for another minute.
• Once the brownies have cooled, cut them into 9 even squares.
• Place the ganache inside a piping bag. Cut the tip of the bag to make a small hole. Squeeze bag to pipe frosting over brownies.
• Place oreos inside a ziplock bag and using a rolling pin crush the cookies until fine crumbs,
• Sprinkle the oreo crumbs over the top of the brownies with fudge.
• Over the crushed oreos place a gummy worm. One gummy worm per brownie

Notes

Variations and substitutions for these fun halloween treats

Don't want to make your own homemade brownies from scratch? Use your favorite store-bought boxed brownie mix.

Don't want to use chocolate ganache? Use storebought chocolate frosting or even chocolate pudding. 

Don't have piping bags available? Use a sandwich bag and cut off the corner of the bag to make a makeshift piping bag. 

Don't like regular gummy worms? Use sour gummy worms, candy spiders, candy tombstones or even edible crickets 

Optional add-ins for the brownies:

Chopped pecans, walnuts, peanut butter chips, almonds, dried fruits or peanuts

STORAGE

To store your baked brownies, place them in an airtight container. They will keep at room temperature for upto 3 days.

Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!

I love a good spooky season recipe and these Halloween mummy brownies are no exception. I love a good brownie and the base for these halloween brownies was one of the first recipes I learned to make over 20 years ago when I started my culinary journey. These mummy brownies are the perfect chocolatey snack, they're are great to make for kids AND adults.

Why you'll love these mummy halloween brownies

Halloween Mummy Brownies are a delightful treat that combines delicious chocolate with spooky fun. Here's why people love them:

• Fun and Festive: They're perfect for Halloween parties, gatherings, or just a kid friendly spooky treat at home.
• Easy to Make: The recipe is relatively simple, making it a great activity for kids and adults alike.
• Cute and Creative: The mummy design adds a playful and festive touch to a classic brownie.
• Delicious: The combination of fudgy brownies and creamy white chocolate frosting is irresistible.
• Versatile: You can customize the brownies with different types of chocolate or frosting to suit your preferences.

These factors make Mummy Brownies a popular choice for Halloween celebrations and a fun dessert to enjoy year-round.

Ingredients needed for this mummy brownie recipe

• salted butter 
• canola oil 
• sugar 
• eggs
• vanilla extract
• milk
• cinnamon
• all purpose flour
• unsweetened cocoa 
• salt
• chocolate chips
• Vanilla buttercream frosting
• candy eyes

Instructions for this mummy brownies recipe 

• Preheat oven to 350°F (175°C).
• Line an 8-inch square baking pan with parchment paper; set aside.
• Combine melted butter, vegetable oil and sugar together in a large mixing bowl. Whisk well for about a minute. Add the eggs, milk and vanilla; beat until lighter in color. 
• Sift in flour, cocoa powder, cinnamon, chocolate chips and salt. Gently fold the dry ingredients into the wet ingredients until just combined.

• Pour the brownie batter into prepared pan, smoothing the top out evenly. 
• Bake for 45-50 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking after they're removed from the oven).
• Remove and allow to cool to room temperature. 
• Once the fudgy brownies have cooled, cut the brownies into 9 squares. 

• Place the frosting inside a piping bag. Cut the tip of the bag to make a small hole. Squeeze bag to pipe frosting over brownies in zigzag motion for mummy wrapping. 

• Place two candy eyeballs toward the top of each brownie. 

Variations and substitutions for these fun halloween treats

Don't want to make your own homemade brownies from scratch? Use your favorite store-bought brownie mix.

Don't have piping bags available? Use a sandwich bag and cut off the corner of the bag to make a makeshift piping bag. 

Brownie Base Tweaks:

• Dark Chocolate Indulgence: Swap out regular cocoa powder for dark cocoa for a richer, more intense chocolate flavor.
• Nutty Twist: Add chopped nuts like walnuts or pecans to the brownie batter for extra texture and flavor.
• Gluten-Free: Use a gluten-free brownie mix or a homemade gluten-free brownie recipe.

Frosting Alternatives:

• Cream Cheese Frosting: For a tangy twist, replace the white chocolate frosting with cream cheese frosting.
• White Chocolate Ganache: A rich white chocolate ganache can be drizzled over the brownies for a decadent touch.

Mummy Variations:

• Monster Eyes: Instead of candy eyes, use mini chocolate chips or M&Ms for a different look.
• Spooky Sprinkles: Add Halloween-themed sprinkles to the frosting for extra fun.

Storage for these easy mummy brownies

Proper storage is key to maintaining the deliciousness of your Mummy Brownies. Here are your options:

Short-Term Storage:

• Airtight Container: Store the brownies in an airtight container at room temperature for up to 2-3 days. This is ideal for enjoying them fresh.

Longer-Term Storage:

• Refrigerator: To extend their shelf life, store the brownies in an airtight container in the refrigerator for up to a week. However, the frosting might harden slightly.
• Freezer: For longer storage, wrap individual brownies tightly in plastic wrap, then place them in an airtight freezer-safe container. They can last up to 2-3 months. When ready to enjoy, thaw overnight in the refrigerator.

Important Tips:

• Avoid Moisture: Excessive moisture can ruin the texture of the brownies. Ensure the container is airtight.
• Freezing: Flash freezing the brownies individually on a baking sheet before transferring to a container can help maintain their shape.
• Reheating: If the brownies become too cold, you can gently reheat them in the microwave for a few seconds.

Check out these favorite halloween recipes 

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Halloween Mummy Brownies

Cook Time50 minutes mins

Total Time50 minutes mins

Course: Dessert

Cuisine: American

Servings: 9

Calories: 683kcal

Author: Cari

Ingredients

• ▢ 1 cup unsalted butter melted
• ▢ 2 tablespoons canola oil
• ▢ 2 ¼ cup sugar
• ▢ 3 large eggs
• ▢ 1 tablespoon pure vanilla extract
• ▢ ¼ cup milk
• ▢ ½ teaspoon cinnamon
• ▢ 1 cup all purpose flour
• ▢ 1 cup unsweetened cocoa powder
• ▢ ½ teaspoon salt
• ▢ ¾ cup chocolate chips
• ▢ 18 candy eyes
• ▢ 1 cup storebought vanilla frosting

Instructions

• Preheat oven to 350°F (175°C).
• Line an 8-inch square baking pan with parchment paper; set aside.
• Combine melted butter, oil and sugar together in a large mixing bowl. Whisk well for about a minute. Add the eggs, milk and vanilla; beat until lighter in color.
• Sift in flour, cocoa powder, cinnamon, chocolate chips and salt. Gently fold the dry ingredients into the wet ingredients until just combined.
• Pour the brownie batter into prepared pan, smoothing the top out evenly.
• Bake for 45-50 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking after they're removed from the oven).
• Remove and allow to cool to room temperature.
• Once the fudgy brownies have cooled, cut the brownies into 9 squares.
• Place the frosting inside a piping bag. Cut the tip of the bag to make a small hole. Squeeze bag to pipe frosting over brownies in zigzag motion for mummy wrapping.
• Place two eyes toward the top of each brownie.

Notes

• Variations and substitutions for these fun halloween treats

  Don't want to make your own homemade brownies from scratch? Use your favorite store-bought brownie mix.
  Don't want to use vanilla frosting? Use cream cheese frosting or white chocolate drizle to obtain the same mummy effect. 
  Don't have piping bags available? Use a sandwich bag and cut off the corner of the bag to make a makeshift piping bag. 

  Storage

  To store your brownies, place them in an airtight container. They will keep at room temperature for upto 3 days.

Nutrition

Serving: 1brownie | Calories: 683kcal | Carbohydrates: 93g | Protein: 6g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 204mg | Potassium: 252mg | Fiber: 4g | Sugar: 75g | Vitamin A: 721IU | Vitamin C: 0.004mg | Calcium: 50mg | Iron: 2mg

Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!

This passion fruit cheesecake with coconut crust is delicious and tropical. This luscious cheesecake is one of my all time favorite desserts. This creamy baked cheesecake is infused with passionfruit juice and topped with a delicious passionfruit jam.

What does passion fruit taste like?

Passion fruit has a very tart and sweet flavor. Passion fruit also has citrus notes and at times can also be slightly sour. The seeds are edible and are often consumed along with the juice, giving it a fun crunch.

Ingredients for this cheesecake recipe

• Full fat cream cheese
• Granulated sugar
• Greek yogurt
• Vanilla extract
• Passionfruit puree
• Salt
• Large eggs
• Coconut biscuits
• Shredded coconut
• Unsalted butter
• Passion fruit pulp with seeds
• Gelatin
• Whipped cream, garnish

Instructions needed to make this tropical cheesecake

Make the cheesecake crust

• To a food processor, add your coconut biscuits and shredded coconut. Pulse until fine crumbs form. 
• In a medium bowl, stir together finely crushed coconut cookies, shredded coconut and melted butter until it resembles wet sand.
• Transfer into your springform pan and use a silicone spatula or a flat bottom cup to firmly press the crumbs into the bottom and up the sides of the pan.
• Bake crust for 10-15 minutes at 325 degrees. Let it cool completely before filling with the cheesecake mixture.

Make the passion fruit cheesecake filling

• To make the cheesecake batter. In a large mixing bowl, use an electric mixer with whisk attachment to beat the softened cream cheese until it’s creamy.
• Add in the granulated sugar, greek yogurt, salt, vanilla extract and mix until smooth.
• In a measuring cup, strain the passion fruit pulp to remove the seeds. Add in the strained passionfruit puree and mix until combined. Be sure to set aside the fruit and seeds in the strainer for the coulis.
• Lastly, add in the eggs and mix until smooth and creamy.

How to bake passion fruit cheesecake

• Preheat oven to 325°F. Wrap the bottom edges of a 9” springform pan with aluminum foil to prevent leakage during baking. Set aside. 
• Place the wrapped springform pan inside a larger baking pan. To the second pan add about 1” of hot water. 
• Bake cheesecake for 65-70 minutes or until the edges of the cake are set but the center is still slightly jiggly when you shake the pan.
• After removing the cheesecake from the oven, immediately run an offset spatula or knife around the outer edge to release the sides from the pan to prevent cracks in your cheesecake
• Let cool completely before covering and chilling in the fridge for at least 4 hours or overnight.

Make the homemade passion fruit coulis

In a small sauce pan over medium low heat, add the sugar, reserved passion fruit and seeds that didn't make it through the strainer. 

Once the sugar has melted, add in your gelatin and salt. Mix until the gelatin is dissolved and mixture is simmering. Remove from heat and allow to cool. 

Variation and substitutions for this delicious cheesecake

• Don't like coconut biscuits or don't have them available? Swap the coconut cookies for graham cracker crumbs or your favorite digestive biscuits. 
• Don't have greek yogurt available? Swap it out for sour cream. 
• Don't like passion fruit? You can also use this recipe to make a mango cheesecake, or even a strawberry cheesecake. 
• Don't like the texture of passion fruit seeds or don't want to make the coulis? Either simply omit it or top your cheesecake with passion fruit curd. 
• Don't have access to fresh passion fruit? You can opt instead for passion fruit concentrated.

Storage for the traditional cheesecake with fresh passion fruit

Store this passionfruit cheesecake in an airtight container in the refrigerator for upto 5 days.

Check out these other desserts

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5 from 1 vote

Passion Fruit Cheesecake

This passion fruit cheesecake with coconut crust is delicious and tropical summer time dessert.

Prep Time20 minutes mins

Cook Time1 hour hr

Cooling time4 hours hrs

Total Time5 hours hrs 20 minutes mins

Course: Dessert

Cuisine: American

Servings: 10

Calories: 627kcal

Author: Cari

Ingredients

Cheesecake batter

• ▢ 32 oz cream cheese at room temperature
• ▢ 1 cup granulated sugar
• ▢ ½ cup greek yogurt
• ▢ 2 teaspoons vanilla extract
• ▢ 1 cup passionfruit puree seedless
• ▢ ½ teaspoon salt
• ▢ 4 large eggs room temperature

Cheesecake crust

• ▢ 2 cups of crushed coconut biscuits
• ▢ ¼ cup of shredded coconut
• ▢ 6 Tablespoons of unsalted butter melted

Passion Fruit Jam

• ▢ ⅔ cup of passion fruit pulp with seeds
• ▢ ½ cup of sugar
• ▢ ½ teaspoon of gelatin
• ▢ pinch of salt

Instructions

• To a food processor, add your coconut biscuits and shredded coconut. Pulse until fine crumbs form.
• In a medium bowl, stir together finely crushed coconut cookies, shredded coconut and melted butter until it resembles wet sand.
• Transfer into your springform pan and use a silicone spatula or a flat bottom cup to firmly press the crumbs into the bottom and up the sides of the pan.
• Bake crust for 10-15 minutes at 325 degrees. Let it cool completely before filling with the cheesecake mixture.
• To make the cheesecake batter. In the bowl of an electric mixer with whisk attachment to beat the softened cream cheese until it’s creamy.
• Add in the granulated sugar, greek yogurt, salt, vanilla extract and mix until smooth.
• In a measuring cup, strain the passion fruit pulp to remove the seeds. Add in the strained passionfruit puree and mix until combined.
• Lastly, add in the eggs and mix until smooth and creamy.
• Pour the cheesecake mixture on top of the crust in your prepared pan. Use a spatula to smooth the top, if needed.
• Preheat oven to 325°F. Wrap the bottom edges of a 9” springform pan with aluminum foil to prevent leakage during baking. Set aside.
• Place the wrapped springform pan inside a larger baking pan. To the second pan add about 1” of boiling water to create a water bath.
• Bake cheesecake for 65-70 minutes or until the edges of the cake are set but the center is still slightly jiggly when you shake the pan.
• After removing the cheesecake from the oven, immediately run an offset spatula or knife around the outer edge to release the sides from the pan to prevent cracks in your cheesecake
• Let cool completely before covering and chilling in the fridge for at least 4 hours or overnight.
• While your cheesecake is baking, make your passionfruit coulis. In a small sauce pan over medium low heat, add the sugar, reserved passion fruit puree and seeds that didn't make it through the strainer.
• Once the sugar has melted, add in your gelatin and salt. Mix until the gelatin is dissolved and mixture is simmering. Remove from heat and allow to cool.
• Once your oven is fully cooked, remove from the oven and allow to cool completely. Once cooled, cover and chill in the fridge for at least 4 hours or overnight.
• Once your cheesecake has chilled completely, on the top of the cheesecake add the passion fruit coulis and whipped cream

Notes

Variation and substitutions for this delicious cheesecake

• Don't like coconut biscuits or don't have them available? Swap the coconut cookies for graham cracker crumbs or your favorite digestive biscuits. 
• Don't have greek yogurt available? Swap it out for sour cream. 
• Don't like passion fruit? You can also use this recipe to make a mango cheesecake, or even a strawberry cheesecake. 
• Don't like the texture of passion fruit seeds or don't want to make the coulis? Either simply omit it or top your cheesecake with passion fruit curd. 
• Don't want cream major cheese goals right here?

Storage for the traditional cheesecake with fresh passion fruit

Store this passionfruit cheesecake in an airtight container in the refrigerator for upto 5 days.

Nutrition

Serving: 1slice | Calories: 627kcal | Carbohydrates: 55g | Protein: 10g | Fat: 43g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 175mg | Sodium: 527mg | Potassium: 266mg | Fiber: 3g | Sugar: 41g | Vitamin A: 1824IU | Vitamin C: 7mg | Calcium: 116mg | Iron: 1mg

Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!

These easy Frankenstein rice krispie treats are the perfect way to get into the Halloween spirit. This easy halloween treat is great for the little ghouls and boos in your life or for halloween parties.

Spooky season is my favorite time of year and one of my favorite parts about Halloween is making fun treats.

Why you'll love these Halloween Rice Krispie Treats

Frankenstein Rice Krispie Treats are a spooky and delicious treat that people love for several reasons:

• Fun and Festive: They're perfect for Halloween parties and gatherings, adding a playful and spooky touch. These spooky Frankenstein rice krispie treats are great for a halloween party
• Easy to Make: The recipe is simple and quick, making them a great option for busy families. Easy monster treats that are a fun halloween tasty treat that can be made ahead. 
• Creative Outlet: Decorating the Frankenstein faces allows for creativity and personalization. Easy Halloween Dessert Idea for Kids and adults
• Delicious: The classic combination of Rice Krispies, marshmallows, and chocolate is always a crowd-pleaser. These factors combine to make Frankenstein Rice Krispie Treats a popular and enjoyable Halloween treat for all ages.
• Kid-Friendly: They're a fun and engaging activity for kids to help make and decorate. These brown butter homemade rice krispie treats and perfect spooky treats to make with kids
• Instagrammable: The adorable Frankenstein design makes for great photos to share on social media.

Ingredients for these Halloween treats

• rice cereal

• candy eyes

• mini marshmallows

• vanilla extract

• unsalted butter

• green gel food coloring

• sea salt

• melted chocolate chips or chocolate wafers

• rolos candies

Instructions for these monster rice krispie treats

• Prepare a 9x13 large baking pan by lining it with parchment paper.
• Place butter in a large pot and set it to medium heat. Allow the butter to melt and brown. Once the butter has browned. Remove it from the heat. 
• Add to the dutch oven your marshmallows, vanilla and desired drops of green food coloring then stir until smooth. 
• Add rice krispies cereal and stir. Pour the into prepared pan and gently press flat using a buttered rubber spatula.

• Cut into the homemade treats into rectangles.
• In a microwave safe bowl melt your chocolate in the microwave. Melt for 30 second intervals and stir to mix until smooth.
• Dip the tops into melted chocolate for your hair. Place the dipped monster rice krispies treats on a piece of parchment paper to allow the chocolate to cool.

• To place on the candy eyeballs, use some melted chocolate as “glue” 
• Place Frankenstein's "bolts" use some melted chocolate as the glue for your Rolo's
• Draw on Frankenstein's smile using the same melted chocolate. 
• Place in the refrigerator for a couple of minutes to speed up the chocolate's drying process. 

Variations/Substitutions for these Frankenstein treats

Don't want to brown your butter? Then don't! Although browning the butter gives the frankenstein rice krispie halloween treat an amazing complex flavor. If you're in a hurry, you can place butter and marshmallows in a large microwave proof bowl and microwave for 1 minute. Continue to microwave until marshmallows have expanded to double their size. Remove and stir. Microwave longer if needed and continue to stir until smooth.

Don't want to use the melted chocolate for his mouth? Use some black gel food coloring or black icing. 

Get creative with your Frankenstein Rice Krispie Treats! Here are some fun ideas to change up the classic recipe:

Cereal Substitutions:

• Crunchy Alternatives: Try using other crispy cereals like Corn Chex, Cocoa Puffs, or Golden Grahams for different textures and flavors.
• Gluten-Free Options: Look for gluten-free cereal alternatives like rice cakes or puffed quinoa.

Marshmallow Substitutions:

• Homemade Marshmallows: For a gourmet touch, make your own marshmallows with different flavors like vanilla, chocolate, or peppermint.
• Marshmallow Fluff: Use marshmallow fluff for a smoother texture and sweeter treat.

Chocolate Alternatives:

• White Chocolate: For a different look, use white chocolate for the Frankenstein's body and black candy melts for the details.
• Dark Chocolate: For a richer flavor, opt for dark chocolate.
• Candy Melts: Use green candy melts for the body and black candy melts for the details for an easier application.

Decoration Ideas:

• Spooky Sprinkles: Add Halloween-themed sprinkles to the frosting for extra fun. Want to give Frankenstein's hair some texture? Add some black or brown sprinkles to the chocolate before it dries and hardens. 
• Candy Decorations: Use different candies like M&Ms, Skittles, or Reese's Pieces for eyes, mouth, and bolts. You can also use mini peanut butter cups, pretzel sticks or pocky sticks for the bolts. 
• Cookie Cutter Shapes: Use Halloween-themed cookie cutters to shape the Rice Krispie treats before adding decorations.

Remember: The key to creating fun and unique Frankenstein Rice Krispie Treats is to experiment with different ingredients and decorations!

Storage for these frankenstein rice krispies treats

To keep your Frankenstein Rice Krispie Treats fresh and delicious, follow these storage tips:

• Short-term storage: Store in an airtight container at room temperature for up to 2-3 days.
• Refrigerator storage: For longer freshness, store in an airtight container in the refrigerator for up to a week.
• Freezing: Wrap individual treats tightly in plastic wrap, then place in an airtight freezer-safe container. They can last up to 2-3 months.

Important Tip: To prevent the treats from drying out, ensure the container is airtight.

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Frankenstein Rice Krispies Treats

Brown butter rice krispies treat made to look like Frankenstein for Halloween

Prep Time15 minutes mins

Cook Time5 minutes mins

Total Time20 minutes mins

Course: Dessert

Cuisine: American

Servings: 12

Calories: 306kcal

Author: Cari

Ingredients

• ▢ 10 tablespoon butter unsalted
• ▢ 10 oz mini marshmallows
• ▢ ½ tsp. vanilla extract
• ▢ ¼ teaspoon sea salt
• ▢ green food dye
• ▢ 9 oz package of rice krispies cereal
• ▢ ¾ cup melted semi sweet chocolate chocolate chips
• ▢ 24 candy eyes
• ▢ 24 Rolos candy

Instructions

• Prepare a 9x13 large baking pan by lining it with parchment paper.
• Place butter in a large pot and set it to medium heat. Allow the butter to melt and brown. Once the butter has browned. Remove it from the heat.
• Add to the dutch oven or pot your marshmallows, vanilla and desired drops of green food coloring then stir until smooth.
• Add rice krispies cereal and stir. Pour the into prepared pan and gently press flat using a buttered rubber spatula.
• Cut into the homemade treats into rectangles.
• In a microwave safe bowl melt your chocolate in the microwave. Melt for 30 second intervals and stir to mix until smooth.
• Dip the tops into melted chocolate for your hair. Place the dipped monster rice krispies treats on a piece of parchment paper to allow the chocolate to cool.
• To place on the candy eyeballs, use some melted chocolate as “glue”
• Place Frankenstein's "bolts" use some melted chocolate as the glue for your Rolo's
• Draw on Frankenstein's smile using the same melted chocolate.
• Place in the refrigerator for a couple of minutes to speed up the chocolate's drying process.

Notes

Variations/Substitutions for these Frankenstein treats

Don't want to brown your butter? Then don't! Although browning the butter gives the frankenstein rice krispie halloween treat an amazing complex flavor. If you're in a hurry, you can place butter and marshmallows in a large microwave proof bowl and microwave for 1 minute. Continue to microwave until marshmallows have expanded to double their size. Remove and stir. Microwave longer if needed and continue to stir until smooth.

Don't have Rolo's candies for the bolts? Use instead some pretzel sticks or pocky sticks for the bolts. 

Want to give Frankenstein's hair some texture? Add some black or brown sprinkles to the chocolate before it dries and hardens. 

Don't want to use the melted chocolate for his mouth? Use some black gel food coloring or black icing. 

Don't have chocolate or don't want to use it? Use black candy melts instead for these cereal treats.

Storage for these frankenstein rice krispies treats

Store these cute frankenstein rice krispie treats in an airtight container at room temperature for upto 3 days. Place a sheet of parchment paper or wax paper in between each layer to keep them from sticking to each other, then seal the top. 

Nutrition

Serving: 1square | Calories: 306kcal | Carbohydrates: 43g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 26mg | Sodium: 182mg | Potassium: 95mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1712IU | Vitamin C: 13mg | Calcium: 12mg | Iron: 7mg

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This guava coffee cake takes a traditional coffee cake and give it a delicious tropical twist. Perfect for breakfast, brunch or even just snack time while enjoying a nice latte.

Why You'll Love This Easy Guava Cake Recipe

• This easy cake recipe is perfect when hosting a crowd for brunch or looking for some quick breakfast on the go ideas. 
• Delicious recipe that combines Cuban and Puerto Rico flavors with American pastries. 
• This no sour cream coffee cake is even better the next day. 

Guava Cake Recipe Ingredients

• Unsalted butter
• Cream cheese
• Granulated sugar
• Light brown sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Baking powder
• Cornstarch
• Salt
• Buttermilk
• Guava marmelade

How to Make a Perfect Guava Cake

1. Preheat oven to 350F and lightly grease with cooking spray and flour a 13×9 baking pan.
2. In stand mixer, or using an electric mixer in large mixing bowl, cream together butter and room temperature  cream cheese.
3. Beat in brown and white sugar until light and fluffy.
4. Add eggs, one at a time, beating until combined. Scrape down sides and bottom of mixing bowl with rubber spatula.
5. Stir in vanilla extract.
6. In a separate, large bowl, whisk together your dry ingredients: flour, baking powder, cornstarch and salt.
7. Gradually add flour mixture to wet ingredients, alternating with buttermilk, until all of the flour mixture and buttermilk have been combined.
8. Spread about half of the batter into prepared pan (batter will be very thick).

9. Spread the guava marmalade as evenly as possible on the bottom half of the batter.

10. Dollop remaining batter over the guava layer and use a spatula to spread evenly overtop.
11. Sprinkle streusel evenly over batter.

12. Bake on 350F for 40-50 minutes, check doneness with a toothpick or thin wooden skewer inserted in center of the cake, it should come out clean.
13. Once out of the oven, allow to cool completely on a wire rack before cutting into it.

14. Right before serving, top with a drizzle of cream cheese glaze and extra guava jam for extra guava flavor.

Make your streusel topping

1. Melt butter in a medium-sized bowl
2. Use a fork to stir together your flour, sugars, vanilla, and salt.   Pour melted butter over mixture and use a fork to mix the ingredients until combined (mixture should be crumbly).

Make your cream cheese glaze

1. In a small bowl, beat cream cheese and butter until very smooth.
2. Stir in the powdered sugar, milk and vanilla extract. 
3. Mix until well combined and smooth.

Guava Cake Variations

​Don't have guava marmalade? You can make your own by placing one package of guava paste and 1 cup of water in a small saucepan over medium-low heat. Allow the paste to fully melt and stir occasionally to combine. 

Don't like guayaba? Swap the guava marmalade  for your marmalade  of choice. Strawberry, raspberry, blackberry and even blueberry are all great options.

Don't like streusel crumble topping? Simply omit it from the recipe. 

Don't have a buttermilk? In a measuring cup, add one cup of whole milk and add to it one tablespoon of white vinegar or lemon juice.

Don't want to line your cake pan grease with cooking spray and flour? Line your cake pans with parchment paper instead.

Best Guava Cake Recipe Tips and Tricks

Guava and cream cheese coffee cake is a delightful combination of sweet and tangy flavors. Here are some tips to ensure your cake turns out perfect:

Ingredients:

• High-quality guava: Use a good quality guava marmalade for the best flavor.
• Cream cheese: Make sure the cream cheese is softened for easy mixing.
• Vanilla extract: Enhances the overall flavor of the cake.

Preparation:

• Evenly distribute the guava: Spread the guava mixture evenly over the batter to ensure consistent flavor throughout the cake.
• Bake until golden brown: Bake the cake until a toothpick inserted into the center comes out clean. This indicates that the cake is fully cooked.
• Cool completely: Allow the cake to cool completely before drizzling the frosting to prevent the cream cheese glaze from melting.

Guava Coffee Cake Serving Suggestions

Guava coffee cake is a delicious and versatile dessert that can be enjoyed in many ways. Here are some serving suggestions:

• As is: Serve the cake warm or cold, with or without frosting.
• As a breakfast or brunch item: Serve the cake with fruit, yogurt, or whipped cream for a hearty breakfast or brunch.
• As a dessert: Serve the cake with a scoop of ice cream or a drizzle of caramel sauce.
• As a snack: Slice the cake into small pieces and enjoy as a snack.

Storing Guava Cake

Store leftover coffee cake that has not been topped with cream cheese drizzle in an airtight container at room temperature for up to 3 days.

Check out these other dessert recipes

Print Recipe

5 from 3 votes

Best Guava Cake Recipe

This guava coffee cake takes a traditional coffee cake and give it a delicious tropical twist.

Prep Time20 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr

Course: Dessert

Cuisine: American, cuban

Servings: 12

Calories: 602kcal

Author: Cari

Ingredients

• ▢ ½ cup unsalted butter softened
• ▢ 8 oz cream cheese softened
• ▢ 1 cup granulated sugar
• ▢ ½ cup light brown sugar tightly packed
• ▢ 2 large eggs
• ▢ 1 ½ teaspoon vanilla extract
• ▢ 2 ½ cups all-purpose flour
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon cornstarch
• ▢ ½ teaspoon salt
• ▢ ½ cup buttermilk
• ▢ ½ cup guava marmelade and more for drizzling

Streusel Topping

• ▢ 1 ⅓ cup all-purpose flour
• ▢ 1 cup granulated sugar
• ▢ 3 Tablespoon brown sugar
• ▢ 1 tablespoon vanilla extract
• ▢ ¼ teaspoon salt
• ▢ 10 Tablespoons unsalted butter melted

Cream Cheese Glaze

• ▢ 4 oz cream cheese room temperature
• ▢ 2 tablespoon unsalted butter
• ▢ ½ cup confectioners' sugar sifted
• ▢ 4 tablespoon whole milk

Instructions

• Preheat oven to 350F and lightly grease with cooking spray and flour a 13×9 baking pan.
• In stand mixer, or using an electric mixer in large mixing bowl, cream together butter and cream cheese.
• Beat in brown and white sugar until light and fluffy.
• Add eggs, one at a time, beating until combined. Scrape down sides and bottom of mixing bowl with rubber spatula.
• Stir in vanilla extract.
• In a separate, large bowl, whisk together your dry ingredients: flour, baking powder, cornstarch and salt.
• Gradually add flour mixture to wet ingredients, alternating with buttermilk, until all of the flour mixture and buttermilk have been combined.
• Spread about half of the batter into prepared pan (batter will be very thick).
• Spread the guava marmalade as evenly as possible on the bottom half of the batter.
• Dollop remaining batter over the guava layer and use a spatula to spread evenly overtop.
• Sprinkle streusel evenly over batter.
• Bake on 350F for 40-50 minutes
• Once out of the oven, allow to cool completely before cutting into it.
• Top with a drizzle of cream cheese glaze and extra guava jam before serving

Make your streusel topping

• Melt butter in a medium-sized bowl
• Use a fork to stir together your flour, sugars, vanilla, and salt. Pour melted butter over mixture and use a fork to mix the ingredients until combined (mixture should be crumbly).

Make your cream cheese glaze

• In a small bowl, beat cream cheese and butter until very smooth.
• Stir in the powdered sugar, milk and vanilla extract.
• Mix until well combined and smooth.

Notes

Storage

Store leftover coffee cake in an airtight container at room temperature for up to 3 days.

 

Variations/Substitutions for this delicious dessert

​Don't have guava marmalade? You can make your own by placing one package of guava paste and 1 cup of water in a small saucepan over medium-low heat. Allow the paste to fully melt and stir occasionally to combine. 

Don't like guayaba? Swap the guava marmalade  for your marmalade  of choice. Strawberry, raspberry, blackberry and even blueberry are all great options.

Don't like streusel crumble topping? Simply omit it from the recipe. 

Don't have a buttermilk? In a measuring cup, add one cup of whole milk and add to it one tablespoon of white vinegar or lemon juice.

Don't want to line your cake pan grease with cooking spray and flour? Line your cake pans with parchment paper instead.

Nutrition

Serving: 1g | Calories: 602kcal | Carbohydrates: 85g | Protein: 7g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 336mg | Potassium: 140mg | Fiber: 1g | Sugar: 49g | Vitamin A: 977IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 2mg

Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!