Haunted Halloween Recipes
Whip up one of these whimsical Halloween treats with Rainforest Alliance Certified™ chocolate, coffee and bananas. If the recipes featured here don't whet your appetite, search the Web for more ideas. (Just be sure to use sustainably harvested ingredients.)
Batty Banana Bites
- 4 Rainforest Alliance Certified™ bananas*, cut into bite-size bits
- 2/3 cup of semisweet chocolate chips
- 2/3 cup of milk chocolate frosting
- 2 teaspoons of orange and black sprinkles
- 10 toothpicks
- Cover a serving plate in wax paper.
- Place the banana chunks (with the sliced side face-down) on the covered plate.
- Insert a toothpick into the middle of each banana chunk.
- Freeze for 20 minutes or until hard.
- Melt chocolate chips (microwave for one minute on high) and stir until smooth.
- Add the frosting into the melted chocolate chips and blend thoroughly.
- Microwave the chocolate chip/frosting combination for 15 seconds.
- Stir until it becomes the consistency of a dip.
- Dunk each frozen banana into the melted chocolate until completely covered.
- Roll the dipped banana pieces through the orange and black sprinkles.
- Put bananas in freezer for about one hour, or until chocolate has hardened.
Creepy Chocolate Cookies
- 1 ½ cups of all purpose flower
- ¾ cup unsweetened Rainforest Alliance Certified cocoa powder
- 1 ¼ teaspoons of baking powder
- 1/8 teaspoon of salt
- ¾ cup of butter (softened)
- 1 ¼ cup white sugar
- 1 egg
- Halloween cookie cutters
- Sift together the flour, cocoa, baking powder and salt.
- In a medium-sized bowl, cream together the butter and sugar until smooth. Beat in the egg. Add in, gradually, the sifted ingredients to form a soft dough.
- Divide dough into 2 pieces. Flatten and wrap in plastic. Refrigerate for 2 hours.
- Preheat the oven to 375 degrees Fahrenheit.
- On a lightly floured surface, roll dough to 1/8 inches in thickness.
- Cut into ghoulish shapes with cookie cutters.
- Place cookies 1 ½ inches apart on cookies sheets.
- Bake for 8 to 10 minutes in the pre-heated oven. Allow to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Halloween Café Caramels
- 1 cup of heavy cream
- 1 tablespoon of finely ground Rainforest Alliance Certified espresso*
- ½ teaspoon of specialty sea salt
- 1 cup of honey
- Cut parchment paper into 24 two-inch square pieces.
- Line a cookie sheet with these pieces.
- In a heavy medium-sized saucepan, heat cream, espresso powder and salt until bubbles appear (and not any longer).
- Stir in honey and bring mixture to boil.
- Reduce heat to a simmer and stir constantly until candy reaches 260 degrees Fahrenheit (Verify temperature with a candy thermometer).
- Pour mixture into a heat resistant bowl and let cool. Once cool, refrigerate for about 10 minutes to thicken.
- Remove mixture from refrigerator, stir and (using a wooden spoon) drop one tablespoon of the mixture at a time on parchment paper.
- Allow to cool, then shape into balls or cut into squares.
- Wrap candies in wax paper. Do so by placing candy piece in the middle of the paper, folding over sides and twisting each end.
*Timothy's Coffees of the World, Caribou Coffee, Lavazza Tierra! and Zingerman's all offer savory and sustainable Rainforest Alliance Certified™ espresso. For more options, search our online Marketplace.
- 4 Rainforest Alliance Certified bananas*, cut in half width-wise
- 4 1/2 ounces of white chocolate
- 8 popsicle sticks
- Hard candies for eyes and mouths
- Push a popsicle stick into each banana half through cut end.
- Cover each banana popsicle with plastic wrap and freeze until firm.
- Melt white chocolate in microwave and stir until smooth.
- Spread melted white chocolate on banana with a butter knife.
- Place popsicles on wax paper covered dish.
- Press on candies for eyes and mouths.
- Freeze until ready to serve.
Dark Chocolate Brownie Treats
- 7 bars of Rainforest Alliance Certified* dark chocolate
- ¼ cup hot chocolate powder (dark chocolate flavor)
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 sticks unsalted butter (softened)
- 4 eggs (room temperature)
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- Confectioners sugar (optional)
- Heat oven to 350 degrees Fahrenheit (position rack in center of oven).
- Sift together flour, hot cocoa powder, baking powder and salt in a bowl, and set aside.
- Chop 4 of the chocolate bars coarsely into ¼ inch chunks and set aside.
- Line a 13 x 9-inch baking pan with heavy duty aluminum foil and lightly grease the foil.
- Heat the butter and remaining 2 chocolate bars in a 2-quart saucepan over medium heat. Stir occasionally and remove from heat once mixture is melted and smooth. Let cool.
- Beat the eggs in a large bowl for 1 minute. Add in sugar and beat for 2 more minutes. Stir in the melted chocolate mixture and vanilla. Add the flour mixture and stir until mixed. Stir in chopped chocolate.
- Spread batter into the greased pan.
- Bake for 40 minutes or until the top is set. Cool completely in a pan on a wire rack.
- Sprinkle with confectioner's sugar, if desired. Serve immediately or store in an airtight container.