These Brownie Brittle and Peanut Butter Cookie Cups are filled with cream cheese frosting for a Halloween treat that is quick, easy and great for kids!
C’est L’Halloween, C’est L’Halloween HEY!
I’m singing to you today. In French.
Are you confused? Let me explain.
As ya’ll know, I’m a born and maple-bred Canadian chica. In Canada, we didn’t have to study Spanish in elementary school, we had to study French.
And, this song was what we sang EVERY single year of my pre-high school life.
It translates to “It’s Halloween.”
Bet you didn’t see that one comin’. Those tricky French and their adding L’ in front of English words to make it their own language.
Sidenote: aside from the one line to that song, the only other French word I remember is “fromage,” which means “cheese.”
But, really, do we NEED to know any other words in another languages? Pretty sure “cheese” solves all of life problems.
ESPECIALLY when it’s cream CHEESE frosting, stuffed into mini cookie cups made out of Brownie Brittle.
Badum CHA. See what I did there. #CleverSegue.
Sidenote, the sequel. I am spending way too much time on Twitter. Hashtags are invading my everyday speak. Mr. FFF is confused. He doesn’t even know what a tweet is, let alone a hashtag.
It may not be Halloween for 25 days (is it sad that I just opened my calendar app to count, because I can’t do math?) but who says we can’t get the part-ay started early?
No one, that’s who.
Now, these cookie cups. They are based off of my PB and J cookie cups, and I am kind-of-sort-of-ok-A LOT obsessed with them. I mean, LOOK AT THEM. They’re so adorable with their little chocolate chip faces.
You know, the kind of adorable that makes you want to go grandma-style and pinch their little cheeks.
Except, I watched Casper the Friendly Ghost growing up, I know you can’t pinch/hug/do anything really to a ghost.
Now that we’ve covered the OHMYGOSHSOADORABLE factor, let’s talk about eas-a-bility and yum-nosity factors.
Don’t go searching for Websters for those words kay?
Crush Brownie Brittle —> Mix with sugar, peanut butter and a few other goodies —> press into pan —> Bake —> Fill with cream cheese frosting —> Into face.
Yum-nosity: Brownie Brittle. I mean, I COULD end it right there and that would be enough. But then there is whole peanut butter addition that needs a mention.
Brownie Brittle. Peanut Butter. Cream cheese frosting.
What I’m trying to say is this:
If you don’t make these, well, BOO are you?
See what I did there.
- 1/4 Cup Natural Peanut Butter
- 2 Tbsp Packed Brown Sugar
- 2 Tbsp White sugar
- 1 Egg white
- 1/8 tsp Vanilla extract
- 3/4 Cup Chocolate Chip Brownie Brittle crushed into crumbs (this is about 7 full squares)
- 1/4 tsp Baking powder
- 1/8 tsp Salt
- Cream Cheese Frosting:
- 1/4 Cup Butter at room temperature
- 1/2 Cup Reduced-fat cream cheese softened (not fat-free)
- 1 tsp Vanilla extract
- 1 Cup Sifted Confectioner’s sugar
- Mini chocolate chips
- Preheat your oven to 350 degrees and spray a mini muffin tin with cooking spray and set aside
- In a large bowl, beat together the peanut butter, brown sugar and white sugar, using an electric hand mixer, until smooth and fluffy. Then, add in the egg white and vanilla extract and beat again until it’s all well combined.
- Add the crushed Brownie Brittle, baking powder and salt into the peanut butter/sugar mixture. Stir well until it forms into a ball.
- Divide the dough among the muffin tin in 1 Tbsp sized balls and press down and around the sides, so that it forms a little cup.
- Bake the cups for 10-12 minutes, or until the edges just begin to crisp up and brown *
- Let the cups cool in the muffin tin for 10 minutes, and then transfer to a rack. Let cool completely before filling.
- While the cups cool, make the cream cheese frosting:
- In a large bowl, beat together the softened butter and cream cheese until light and fluffy.
- Stir in the vanilla extract and beat again.
- Then, turn the beater down to low speed and add in the sifted confectioner’s sugar gradually. Once all of the sugar has been added, turn the beater back up to high speed, and beat again until light and fluffy, about 2-3 minutes.
- Spoon the cream cheese icing into a piping bag and fill the cookie cups. Use the mini chocolate chips to create the ghost face. **
Tips & Notes:
* Store cookie cups in the refrigerator until ready to serve, to keep the frosting from falling.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
This post is sponsored by Brownie Brittle, but all opinion remain my own.
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTRAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 🙂
Want more Brownie Brittle Treats?
Whole Wheat Banana Brownie Brittle Muffins
Chocolate Caramel Brownie Brittle Marshmallow Treats
Chocolate Butterscotch Brownie Brittle Cheesecake Bars
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