Spooky Treats to Try this Halloween

What is the Mixmaster HeatSoft™ Mixer?

This revolutionary mixer uses Sunbeam’s HeatSoft™ technology, to apply gentle heat as it mixes, while the included HeatSplash™ Guard helps retain heat when using the HeatSoft™ functions , and it minimises splashes when mixing.

This mixer comes with two heat modes, ‘soften’ and ‘melt’. ‘Soften’ uses gentle heat to bring cold ingredients, like butter, to room temperature as you mix, while ‘Melt’ uses high heat to melt ingredients, such as chocolate. This mixer can be used for all types of mixing needs regardless of the dish. No matter the sweet or savoury recipe you’re making, the Sunbeam Mixmaster HeatSoft™ mixer can help you craft your creation.

Try using the Sunbeam Mixmaster HeatSoft™ mixer this Halloween for any recipe that requires the melting or softening of ingredients. This mixer is easy to use and is sure to cut down recipe steps, as it removes the need for the microwave or stove top to soften or melt ingredients and decreases the number of bowls you need to wash up after.

Our Top Halloween Recipes

BOO! Chocolate Peanut Butter Bars
Makes: 16 Bars
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 1 hour

Ingredients:

• 1/2 cup honey
• 1/2 cup real maple syrup*
• 1 cup smooth peanut butter
• 6 cups corn flakes
• 225 – 340g semi-sweet or dark chocolate, melted
• 200g white chocolate, melted
• Black sprinkles, for decorating (optional)

Method:

1. Line a 33 x 23cm pan with baking paper.
2. Place the honey, maple syrup, and peanut butter into the stand mixer bowl, fit the ScrapeMaster™ Spatula Beater and the HeatSplash™ guard. Select ‘Melt’ and allow the ingredients to begin melting, before gently mixing to a smooth consistency.
3. Stir in the corn flakes, tossing well to combine. Spread the mixture out into the prepared pan, packing it in tightly.
4. Rinse the stand mixer bowl, then place the dark or semi-sweet chocolate into the mixer. Fit the HeatSplash™ guard and turn on HeatSoft™, using the ‘Melt’ function. Allow the chocolate to melt, this should take roughly 5 minutes, and then stir. Pour the melted chocolate over the bars, spreading in an even layer.
5. To make the ghosts, melt the white chocolate in the same way you melted the dark or semi-sweet chocolate, then spoon a small dollop (1 teaspoon for small ghosts and 1 tablespoon for large ghosts) of white chocolate onto the bars, making sure each ghost is roughly 1 inch apart from each other.
6. Using a wooden skewer or the end of a spoon, gently drag the white chocolate into a ghost shape, don’t worry about making these perfect, the more imperfect they look, the better. Insert 2 small sprinkles for eyes or use additional melted dark chocolate.
7. Transfer the bars to the fridge and chill 1 hour or until set. Using a sharp knife, cut around the ghost, creating irregular shapes. Keep in the fridge until ready to serve.

Note: *These bars are gooey. If you’d like a bar that’s less gooey, reduce the maple to 1/4 cup and use 1/4 cup brown sugar.

Recipe modified from Tieghan Gerard of Half Baked Harvest.

Frankenstein Halloween Milkshakes
Makes: Up to 6 shakes, depending on cup size
Prep Time: 10 minutes
Cook Time: 5 minutes

Ingredients:

• 946ml mint chip ice cream
• 1/2 cup milk
• 1 drop green food coloring
• 1/4 cup dark chocolate, melted

Method:

1. Spoon the melted chocolate into a Ziplock bag and snip off one corner. Pipe chocolate along the edge of the cup, applying more pressure in some areas to create the dripping effect.
2. After the chocolate hardens, use a permanent black marker* to draw on the eyes and mouth.
3. Combine ice cream and milk in blender and blend until smooth. Add drops of food coloring until it’s the desired shade of green. Pour into prepared glasses and serve with a straw.

Note: *You can easily remove Sharpie from a glass by drawing back over the markings with a dry erase marker and erasing.

Recipe modified from Melissa Rose of Design Eat Repeat.

Halloween Boo Brownie Pops
Prep Time: 20 minutes
Cook Time: 25 minutes

Ingredients:

• 125g butter, melted
• 1 1/2 cups caster sugar
• 1/2 cup cocoa powder
• 2 eggs
• 1 tsp vanilla essence
• 1 pinch salt
• 1 cup plain flour sifted
• 1 tsp baking powder
• 1/2 cup white chocolate chips

Decoration:

• 200g white chocolate, melted
• 1 sheet black fondant icing

Equipment:

• Popsicle sticks
• 1 ghost-shaped cookie cutter

Method:

1. Stir together the melted butter, sugar, cocoa, vanilla and salt.
2. Quickly whisk in the eggs.
3. Fold through sifted flour and baking powder and then mix in white chocolate chips.
4. Spoon the mixture into a greased and lined 18 x 28cm slab tin. Bake at 170°C for 25-30 minutes, then allow to cool.
5. Cut the brownie into ghost shapes using a cookie cutter.
6. Add the white chocolate into a squeeze bottle once completely melted.
7. Cover the tips of the paddle-pop sticks with the melted white chocolate, then insert into the bottom of each ghost brownie to create a cake pop.
8. Use the rest of the melted white chocolate in the squeeze bottle to draw the ghost shapes on top of the brownies.
9. Cut tiny eyes and mouth shapes in the black fondant icing and then place on top of the white chocolate while still wet to complete the pops. Serve.

Recipe modified from Australia’s Best Recipes.