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

Rainforest Alliance Certified Chiquita Bananas

Ingredients:

  • 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

Directions:

  1. Cover a serving plate in wax paper.
  2. Place the banana chunks (with the sliced side face-down) on the covered plate.
  3. Insert a toothpick into the middle of each banana chunk.
  4. Freeze for 20 minutes or until hard.
  5. Melt chocolate chips (microwave for one minute on high) and stir until smooth.
  6. Add the frosting into the melted chocolate chips and blend thoroughly.
  7. Microwave the chocolate chip/frosting combination for 15 seconds.
  8. Stir until it becomes the consistency of a dip.
  9. Dunk each frozen banana into the melted chocolate until completely covered.
  10. Roll the dipped banana pieces through the orange and black sprinkles.
  11. Put bananas in freezer for about one hour, or until chocolate has hardened.

*Rainforest Alliance Certified bananas from EARTH University are available at Whole Foods Markets in the United States, and most Chiquita bananas come from Rainforest Alliance Certified farms.

Creepy Chocolate Cookies

Ingredients:

  • 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

Directions:

  1. Sift together the flour, cocoa, baking powder and salt.
  2. 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.
  3. Divide dough into 2 pieces. Flatten and wrap in plastic. Refrigerate for 2 hours.
  4. Preheat the oven to 375 degrees Fahrenheit.
  5. On a lightly floured surface, roll dough to 1/8 inches in thickness.
  6. Cut into ghoulish shapes with cookie cutters.
  7. Place cookies 1 ½ inches apart on cookies sheets.
  8. 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

Coffee Cherries

Ingredients:

  • 1 cup of heavy cream
  • 1 tablespoon of finely ground Rainforest Alliance Certified espresso*
  • ½ teaspoon of specialty sea salt
  • 1 cup of honey

Directions:

  1. Cut parchment paper into 24 two-inch square pieces.
  2. Line a cookie sheet with these pieces.
  3. In a heavy medium-sized saucepan, heat cream, espresso powder and salt until bubbles appear (and not any longer).
  4. Stir in honey and bring mixture to boil.
  5. Reduce heat to a simmer and stir constantly until candy reaches 260 degrees Fahrenheit (Verify temperature with a candy thermometer).
  6. Pour mixture into a heat resistant bowl and let cool. Once cool, refrigerate for about 10 minutes to thicken.
  7. Remove mixture from refrigerator, stir and (using a wooden spoon) drop one tablespoon of the mixture at a time on parchment paper.
  8. Allow to cool, then shape into balls or cut into squares.
  9. 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.

Banana Ghosts

Ingredients:

  • 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

Directions:

  1. Push a popsicle stick into each banana half through cut end.
  2. Cover each banana popsicle with plastic wrap and freeze until firm.
  3. Melt white chocolate in microwave and stir until smooth.
  4. Spread melted white chocolate on banana with a butter knife.
  5. Place popsicles on wax paper covered dish.
  6. Press on candies for eyes and mouths.
  7. Freeze until ready to serve.

*Rainforest Alliance Certified bananas from EARTH University are available at Whole Foods Markets in the United States, and most Chiquita bananas come from Rainforest Alliance Certified farms.

Dark Chocolate Brownie Treats

Ingredients:

Cocoa Pods

  • 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)

Directions:

  1. Heat oven to 350 degrees Fahrenheit (position rack in center of oven).
  2. Sift together flour, hot cocoa powder, baking powder and salt in a bowl, and set aside.
  3. Chop 4 of the chocolate bars coarsely into ¼ inch chunks and set aside.
  4. Line a 13 x 9-inch baking pan with heavy duty aluminum foil and lightly grease the foil.
  5. 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.
  6. 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.
  7. Spread batter into the greased pan.
  8. Bake for 40 minutes or until the top is set. Cool completely in a pan on a wire rack.
  9. Sprinkle with confectioner's sugar, if desired. Serve immediately or store in an airtight container.

* Newman's Own Organics, Kallari and Vintage Plantations all offer delicious Rainforest Alliance Certified dark chocolate.

Sources: The Recipe Mom, Family Fun and Group Recipes

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