I know, I know. Thanksgiving is on Thursday and this isn’t a recipe for pie. I hope you’ll forgive my holiday faux pas once we get going. In all honesty, I made these amazing little gems for a Halloween party, and I’ve had so many requests for the recipe, that I thought I’d present them to you as a possible addition to your Thanksgiving dessert table. They are deliciously sweet, sticky, and gooey, just the way a caramel apple should be. And, even though they aren’t pie, you’ll find they’re perfect for any fall celebration. It’s not often that adults go nuts over cupcakes, but that was certainly the case when I made these the first time.
I just saw our weather report for Halloween. It’s supposed to be miserably rainy and gross. Yuck! What a bummer. I haven’t told the kids yet. I’m holding out for some sort of Halloween miracle, but the forecast looks pretty dim.
I knew I would make these cookies again soon, but I may just have to make them again for Halloween to raise the spirits of my most-likely-soon-to-be-sad Despicable Me Minion and Witch. My little trick or treaters love these cookies, and ever since the last one disappeared, they have been asking me to make more.
Something came over me this year. It took me 30+ years, but I’ve finally discovered how truly amazing a chocolate and peanut butter dessert can be. I’ve always enjoyed the combination, but something happened this year and took my enjoyment and made it an obsession. I can’t get enough! A few months ago, I came upon a wonderful chocolate cupcake and peanut butter frosting recipe in Ina Garten’s cookbook, Barefoot Contessa at Home. The cupcakes were fantastic, but the frosting was TO DIE FOR. It’s a delicious recipe and so simple that I’m shocked cupcake bakeries around the world haven’t jumped on it yet. It is truly the smoothest, creamiest, peanut butteriest frosting I’ve ever had. So, I got to thinking and thought that if this amazing frosting was great on a cupcake, it might be even better on a brownie.