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Homemade Take 5 Bites (+ Video)

By 2 Comments

If you like the sweet, salty, and crunchiness of Take 5 candy bars, you'll love our homemade Take 5 bites. They are delicious!

You might also like our Twix bites, our York bites, or our Reese's bites!

take 5 bites

Watch our step by step video!

bowl of take 5 bites

Take 5 Bites

If you're reading this post, chances are you are already a fan of Take 5 candy bars. I even made an English toffee version a few years ago! The 5 main components are pretzels, peanuts, peanut butter, caramel, and chocolate. The combination is the perfect blend of sweet and salty.

hand holding take 5 candy bar bite cut in half

My homemade version includes the same ingredients. I use the same peanut butter filling that I use for my copycat Reese's Peanut Butter Ghosts.  They are the perfect bite-sized treat and a wonderful addition to holiday treat platters.

container of peanut butter, bowls of powdered sugar, chocolate chips, and caramel, bowl of pretzels and stick of butter.

Take 5 Bites Ingredients

This recipe makes 48 bites.

Pretzels: My favorite pretzels to use are snaps. They are square in shape and easy to stack with caramel and peanut butter filling.

The next 4 ingredients are mixed together to form a soft peanut butter filling.

Crunchy peanut butter: instead of using creamy peanut butter and peanuts I simplified things and used crunchy peanut butter.

Butter: I always use salted butter, but you can use unsalted butter if you'd like.

Powdered Sugar: powdered sugar helps bind the filling, making it easy to form into small portions.

Milk: To add a bit of moisture to the filling.

Caramel Candy: I use Brach's caramels (the square ones) and cut them into quarters.

Chocolate almond bark or milk chocolate chips: I find that almond bark is the easiest to melt down for dipping, but you can also use milk chocolate chips with a tablespoon of coconut oil to smooth it out. Take 5 candy bars are made with milk chocolate, but you can make these bites with any kind of chocolate you like. I always use more chocolate than needed. I hate when I get down to the last part and am scraping to cover the treats in chocolate. For this reason, I'll usually add a couple extra ounces.

take 5 pretzel candy bites

How to Make Take 5 Candy Bar Bites

Preheat the oven to 250 degrees.

First ½ of Pretzels: Place 48 pretzels (half of the pretzels) onto a parchment paper-lined baking sheet.

Peanut butter dough: Combine softened butter, powdered sugar, and crunchy peanut butter in a mixing bowl. You can use a Danish dough whisk or electric mixer. Mix until a soft dough forms. If your dough feels a little dry you can add an additional teaspoon of milk. Cover with plastic, to prevent the filling from drying out and set aside.

caramel candy cut into quarters

Caramels: cut each caramel candy into 4 sections. Place one piece of caramel onto each pretzel. Bake for 5-6 minutes.

pretzels with peanut butter filling on top.

Second ½ of Pretzels: While the pretzels with caramel are in the oven, arrange the rest of the pretzels onto a cutting board or work surface. Roll the peanut butter filling into small balls and divide it amongst the pretzels, pressing down slightly.

hand pressing second pretzel onto take 5 bites.

Making Sandwiches: Remove the caramel pretzels from the oven and press each peanut butter pretzel onto a caramel pretzel. Press down to flatten it into a sandwich.

take 5 bites before being dipped into chocolate.

Cooling: Let the Take 5 bites stand until the caramel is at room temperature.

Melt chocolate: Melt the chocolate according to the package instructions or in a double boiler.

Note: if using chocolate chips, and you find that it hasn't melted down thin enough for dipping, you can add a couple of teaspoons of coconut oil or shortening then stir into the warm chocolate.

take 5 bite dipped in chocolate

Dip: Dip each Take 5 bites into chocolate, using a fork. Cover both sizes then tap the fork against the side of the bowl to allow excess chocolate to drip off.

take 5 bites dipped in chocolate and on parchment covered baking sheet.

Cool: Place the bites onto a parchment-lined baking sheet and let stand until hardened.

3 take 5 candy bar bites stacked

Homemade Take 5 Bites

(printable version)

bowl of take 5 candy bites
Print Pin
5 from 2 votes

Take 5 Bites

If you like the sweet, salty, and crunchiness of Take 5 candy bars, you'll love our homemade Take 5 bites. They are delicious!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Cooling 45 minutes
Total Time 1 hour
Servings 48 bites
Calories 100kcal
Author Brandy Nelson

Ingredients

  • 96 mini pretzel snaps divided
  • ⅓ cup crunchy peanut butter
  • 2 Tbsp. butter
  • 1 cup powdered sugar
  • 3-4 teaspoons milk
  • 12 soft caramel candies (Brach's brand)
  • 24 ounces milk chocolate chips or almond bark

Instructions

  • Preheat the oven to 250 degrees.
    Place 48 pretzels (half of the pretzels) onto a parchment paper-lined baking sheet.

Peanut Butter Filling

  • Combine softened butter, powdered sugar, and crunchy peanut butter in a mixing bowl. You can use a Danish dough whisk or electric mixer. Mix until a soft dough forms. If your dough feels a little dry you can add an additional teaspoon of milk. Cover with plastic, to prevent the filling from drying out and set aside.
  • Unwrap and cut each piece of caramel candy into 4 sections. Place one piece of caramel onto each pretzel. Bake for 5-6 minutes.

Caramel

  • While the caramel pretzels are in the oven, arrange the rest of the pretzels onto a cutting board or work surface. Roll the peanut butter filling into SMALL balls and divide it amongst the pretzels, pressing down slightly.
  • Remove the caramel pretzels from the oven.
    Press each peanut butter pretzel onto a caramel pretzel. Press down to flatten it into a sandwich.
  • Let the Take 5 bites stand until the caramel is at room temperature.

Chocolate

  • Melt the chocolate according to the package instructions, or in a double boiler.
    Note: if using chocolate chips, and you find that it hasn't melted down thin enough for dipping, you can add a couple of teaspoons of coconut oil or shortening then stir into the warm chocolate.
  • Dip each Take 5 bites into chocolate, using a fork. Cover both sizes then tap the fork against the side of the bowl to allow excess chocolate to drip off.
  • Place the bites onto a parchment-lined baking sheet and let stand until hardened.

Video

Notes

Store Take 5 bites in an airtight container at room temperature for up to 1 week.

Nutrition

Calories: 100kcal

 

 

Easy Chocolate Spiderweb Pretzels

By 1 Comment

These darling spiderweb pretzels are easy to make and so cute for Halloween! Pretzel sticks, white chocolate, chocolate, and sprinkles! 

You might also like our bat brownies, our copycat Reese's peanut butter ghosts, or our Oreo witch hats! 

Hand holding a spiderweb pretzel.

I love sweet and salty treats. Pretzels are an excellent base for many cute holiday treats, such as our pretzel trees or our chocolate peanut butter pretzels. We gave the classic combination of chocolate and salty pretzels a Halloween twist with these fun spiderweb pretzels! They are easy to make and fun to customize. My kids thought these were fun to snack on, and they'd make the perfect addition to any holiday party.

Why I Like This Recipe

  • Under an hour to make. White chocolate hardens quickly, so you can enjoy these sweet treats in under an hour.
  • Fun to customize. I added dollops of chocolate in the center of each one and added two eyes to make them look like little spiders sitting on the web! The chocolate not only adds a fun touch, but it also binds the entire web together. These would be so fun to customize with different colors of melting chocolate, colored eyes, or adding candy spiders! You can also drizzle the white chocolate haphazardly for a more stringy-looking spiderweb effect.
  • Simple ingredients. You only need two ingredients to make basic spiderweb pretzels. If you'd like to take them up a notch, add some sprinkles and candy eyes to your shopping list.
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Tips and Tricks

  1. Tips for melting almond bark: Melt for 30 seconds, then stir. Next, melt for an additional 15-20 seconds or until the chocolate is smooth and melted. If you'd rather use a double boiler to melt your chocolate, you can do that, too.
  2. How to speed up chocolate hardening: Let spiderwebs sit at room temperature for at least 30 minutes to harden, or place them in the refrigerator for 15-20 minutes.
  3. Best way to drizzle white chocolate: If you have squeeze bottles, you can use those, but I find plastic baggies to be easy to work with, and I always have them on hand.

Ingredients

Bowl of pretzel sticks and bowls of almond bark next to bottle of Halloween sprinkles.

My measurements are for making 12 spiderwebs. If you want to make more or less you can adjust the number of pretzels and ounces of chocolate used.

  • Mini pretzel sticks: you'll need 8 pretzels for each spiderweb.
  • Chocolate almond bark: you can use melting wafers, chocolate chips, or almond bark.
  • White almond bark: you can use melting wafers, chocolate chips, or almond bark.
  • Candy eyes
  • Halloween sprinkles

See the recipe card for full information on ingredients and quantities.

How To Make Spiderweb Pretzels

pretzel sticks on parchment paper baking sheet

Step 1: Arrange pretzels on two parchment-lined baking sheets in groups of 8 with the ends meeting in the center in a star arrangement.

Spoon in melted white almond bark.

Step 2: Melt chocolate and white chocolate in microwave-safe bowls. Spoon the melted chocolates into plastic baggies and cut one corner off of each bag.

White chocolate drizzled over pretzels.

Step 3: Squeeze a dime-sized amount of chocolate onto the center of each pretzel arrangement. Press two candy eyes into the center of the melted chocolate. A toothpick works great to press down without getting chocolate onto your fingers. Add 3 rings of white chocolate around the pretzel arrangements.

toothpick creating webs in white chocolate

Step 4: Drag a toothpick through each section to create the "web".

pretzel spiderwebs on baking sheet

Step 5: Add sprinkles. Let spiderwebs sit at room temperature for at least 30 minutes to harden or place them in the refrigerator for 15-20 minutes.

Chocolate Spiderweb Pretzels FAQs

How long do chocolate spiderweb pretzels last?

The spiderweb pretzels can be stored in an airtight container at room temperature for up to 2 weeks.

What is the best way to melt almond bark?

Melt for 30 seconds, then stir. Next, melt for an additional 15-20 seconds or until the chocolate is smooth and melted. If you'd rather use a double boiler to melt your chocolate, you can do that, too.

Hand holding chocolate pretzel spiderweb.

More Halloween Treats To Make

MADE THIS RECIPE AND LOVED IT? 💛 Please leave a STAR rating and COMMENT below! Post it to Facebook or Pinterest to easily share with friends!

Hand holding a spiderweb pretzel.
Print Pin
5 from 1 vote

Chocolate Spiderweb Pretzels

These darling spiderweb pretzels are easy to make and so cute for Halloween! Pretzel sticks, white chocolate, chocolate, and sprinkles! 
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 5 minutes
cool 15 minutes
Total Time 20 minutes
Servings 12 pretzel spiderwebs
Calories 220kcal
Author Brandy Nelson

Ingredients

  • 96 mini pretzel sticks
  • 4 oz. chocolate almond bark (2 squares)
  • 10-12 oz. white almond bark (5-6 squares)
  • Halloween sprinkles
  • candy eyes

Instructions

  • Arrange pretzels on two parchment-lined baking sheets in groups of 8 with the ends meeting in the center in a star arrangement.
  • Melt chocolate and white chocolate in microwave-safe bowls. Spoon the melted chocolates into plastic baggies and cut one corner off of each bag.
    Note: melt for 30 seconds, stir, then melt for an additional 15-20 seconds or until the chocolate is melted and smooth.
  • Squeeze a dime-sized amount of chocolate onto the center of each pretzel arrangement.
    Press two candy eyes into the center of the melted chocolate. A toothpick works great to press down without getting chocolate onto your fingers.
    Add 3 rings of white chocolate around the pretzel arrangements.
  • Drag a toothpick through each section to create the "web".
  • Add sprinkles.
    Let spiderwebs sit at room temperature for 30 minutes to harden or place in the refrigerator for 15 minutes.

Video

Notes

The spiderweb pretzels can be stored in an airtight container at room temperature for up to 2 weeks.

Nutrition

Calories: 220kcal | Carbohydrates: 30g | Protein: 1g | Fat: 10g | Saturated Fat: 9g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 109mg | Potassium: 18mg | Fiber: 0.3g | Sugar: 24g | Vitamin C: 0.2mg | Calcium: 2mg | Iron: 0.4mg

Halloween Glove Treat Bags (Monster)

By 1 Comment

Use my free printable to make Halloween glove treat bags! These monsters are so fun for Halloween parties and trunk or treats!

You might also like our no-sew sock gnomes, our witch leg brownies, or our easy macrame ghosts!

Halloween glove treat bags on black platter.

Our church's trunk-or-treat is on my daughter's birthday this year. She was very excited when she realized that fact and asked if she could help design our trunk decor for the activity. We decided on a monster theme with giant eyes and a mouth. They are still working out the details, but the trunk-or-treat goodie bags are done!

Why I Like This Craft

  • Classic trick-or-treat handout. Folks have been filling disposable gloves with popcorn and candy for decades, but we've taken it to the next level to create these adorable little monsters.
  • Quick to make. These were so easy to whip up, and the kids had fun helping me assemble them. We can't wait to pass them out to the children at church.
  • Inexpensive. No need to go out and buy toys or other trinkets. Simply use whatever Halloween candy you'd like and add a fun monster eye to the front using my printable.
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Tips and Tricks

  1. Customize the treat bags. There are so many fun ways to decorate these little bags. Add Halloween-themed ribbons, stickers, googly eyes, pipe cleaners, or anything you'd like! I kept it simple with twist ties and a monster face.
  2. Skinny candy for fingers. Smarties work well for the fingers because they are thin and slide right in.
  3. Silhouette machine. If you'd like to use your silhouette machine or circuit machine you can e-mail me and I'll send you a file to use!

Supplies

Package of disposable gloves, twist ties and monster printable faces.
  • Gloves: There are a variety of disposable gloves out there, but I prefer the inexpensive food serving gloves made out of thin plastic. You can get a package for a couple of dollars. The fingers are nice and wide, making them easy to fill with candy.
  • Monster faces: I made these fun little monster faces and printed them out on cardstock. Download the Monster Faces HERE.
  • Paper punch or scissors. You can cut the monster faces out with scissors or a paper punch. Here is a paper punch that is the exact size of the monster cutouts (2 ¼"). It works great and makes it easy to cut out dozens of monster faces in no time.
  • Twist ties: Use twist ties or ribbon to secure the opening on each glove.

See the how-to card at the end of the post for full information on supplies and quantities.

How To Make Halloween Glove Treat Bags 

Hand placing smarties candies inside finger holes of disposable glove.

Step 1: Fill the finger holes with candy.

Hand placing candy inside candy glove.

Step 2: Add larger candies to the hand portion of the glove.

Hand twisting a twist tie on candy glove.

Step 3: Secure the glove with a twist tie or ribbon.

Monster face glued to the front of the glove.

Step 4: Attach a monster face printable with hot glue or glue dots.

Glove Treat Bags FAQs

What candy works best for Halloween glove treat bags?

Smarties work well for the fingers because they are thin and slide right in. Flatter packages of candies, such as fruit snacks or Sour Patch Kids, work well for the hand/palm area of the glove.

What gloves work best for Halloween treat bags?

There are a variety of disposable gloves out there, but I prefer the inexpensive food serving gloves made out of thin plastic. You can get a package for a couple of dollars. The fingers are nice and wide, making them easy to fill with candy.

Hand holding a halloween monster glove treat bag.

More Halloween Crafts To Make

MADE THIS CRAFT AND LOVED IT? 💛 Please leave a STAR rating and COMMENT below! Post it to Facebook or Pinterest to easily share with friends!

3 Halloween glove treat bags on black platter.
Print Pin
5 from 1 vote

Halloween Glove Treat Bags (Monster)

Use my free printable to make Halloween glove treat bags! These monsters are so fun for Halloween parties and trunk or treats!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Author Brandy Nelson
Cost Under $1

Equipment

  • scissors
  • Paper punch

Ingredients

Instructions

  • Fill the gloves with candy.
  • Tie the top off with a twist tie or ribbon.
  • Attach the monster face with glue dots or hot glue!

Video

Notes

Smarties or long Tootsie Rolls are the perfect size to fill up the finger and thumb areas of the gloves. I also selected a variety of our favorite candies and a couple of boxes of Halloween Rice Krispies treats.

Parker House Rolls (Sister Schubert Style)

By 23 Comments

Better than Sister Schubert's Parker House rolls, these buttery rolls are easy to make and the perfect addition to any dinner!

You might also like our knotted dinner rolls, our pretzel dinner rolls, or our quick garlic breadsticks!

Pan of Parker House rolls.

My kids love the frozen Sister Schubert's Parker House-style dinner rolls. They come crowded in a foil pan and bake up quickly. I like them too, but always prefer homemade to storebought. Sister Schubert's version is baked in a round cake pan so I made mine in a cake pan too.  They are easy to make and the homemade version blows the frozen counterpart out of the water.

Why I Like This Recipe

  • Easy to shape. There's no need to perfectly shape the rolls. Simply divide into 32 sections, press each section flat, brush with butter, then fold in half.
  • Makes 2 pans of rolls. One batch makes 32 soft and golden rolls. You can bake these in two 9" cake pans, like I do, or in a 9x13" pan. They are supposed to be crowded into the pan; that's normal.
  • Soft and buttery. Not only is there a light layer of butter in the middle of each roll, but they are also brushed with melted butter as soon as they come out of the oven.

What Others Are Saying

I used 2 8x8 pans and they turned out great. Will definitely be making these for holidays. Thank you!---Taylor

These were amazing. Easy to make and were super yummy! These will be my holiday rolls from now on. Thank you!---Jess

These are amazing. I would next time adjust and add more salt, however they turned out beautifully and taste identical to the chick fil a rolls my teenager specifically asked me to make. I brushed the tops with honey butter the last 5 min of baking and they are fantastic. Thank You!---Amanda

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Tips and Tricks

  1. You don't need a stand or an electric mixer. You can make these rolls with a mixing bowl and Danish dough whisk or in a stand mixer. I have both and tend to mix by hand these days. I highly recommend using a Danish dough whisk over a wooden spoon. It works great to mix up yeast bread dough.
  2. Yummy sliders. If you like the chicken minis from Chick-fil-A, you'll love making your own! Place a chicken nugget inside each baked roll (my favorite brand of nuggets is Just Bare), then brush with melted honey butter!
  3. How to freeze Parker House rolls: Freeze the baked rolls by placing them into a freezer-safe bag for up to 2 months.
  4. How to reheat the rolls: To thaw, place the bag on the counter and allow the rolls to thaw completely. Reheat in the microwave until warm. You can also reheat the rolls in the oven. Place on a baking sheet and heat at 350 degrees for 7-10 minutes.

Recipe Ingredients

Bowls of flour, sugar, salt, yeast, eggs, butter, and cup of water.
  • Warm water: you need warm water to activate the dry yeast. Not too hot, the perfect temperature is between 105 and 115 degrees.
  • Yeast: you can use instant or dry active yeast. I'm so used to proofing my yeast that I proof it no matter what kind I use.
  • Sugar: a bit of white sugar adds sweetness to the dough.
  • Kosher salt: you can use table salt, but I typically only buy kosher salt and use it for all of my baking and cooking.
  • Melted butter: you'll need two types of butter (melted and softened). The melted butter is mixed into the dough. The butter should be melted and cooled to room temperature.
  • Eggs: for richness and texture.
  • All-purpose flour: start with 3 cups (half of the flour) and add the rest one cup at a time.
  • Softened butter: each ball of roll dough is flattened and spread with a thin layer of butter. Save any leftovers to melt and brush over the baked rolls.

See the recipe card for full information on ingredients and quantities.

How to Make Parker House Rolls

Glass measuring bowl of water and yeast.

Step 1: Combine warm water and yeast in a small bowl. Cover and let sit for 5 minutes.

Hand stirring bread dough in large metal bowl.

Step 2: Pour the water and yeast mixture into a large mixing bowl. Add sugar, salt, melted butter, and eggs, and mix thoroughly. Add 3 cups of flour and mix, then add the remaining flour one cup at a time until a soft dough forms.

Hand kneading ball of bread dough.

Step 3: Knead the dough on a lightly floured surface until it comes together in a smooth ball. It might seem soft and slightly sticky and that's ok.

Large mixing bowl with unproofed bread dough.

Step 4: Place the dough into an oiled bowl and cover loosely with plastic or a damp cloth. Let the dough rise for 90 minutes, or until doubled in size.

8 balls of roll dough

Step 5: Turn the dough onto your work surface and divide the dough into 2 pieces. Divide each of those pieces in half, and continue doing so until you have 32 portions.

hand folding roll dough over

Step 6: Flatten each ball of dough with your hand. Spread a small amount of butter over each piece of dough. Fold each roll in half, gently pressing down onto the seams.

roll dough on cutting board

Step 7: Continue until all 32 pieces of dough have been flattened, spread with butter, and folded in half.

pan of unbaked rolls

Step 8: Arrange the rolls into greased 8-9" cake pans as shown above with 10 rolls around the edge (with the seams facing the edge of the pan), 5 in the center, and 1 in the middle. 16 rolls per pan.

Note: It's going to be CROWDED and that's okay---that's what makes them look like the Sister Schubert's version.

Cover pans loosely with plastic or a damp cloth and let rise again for 30-40 minutes.

baked Parker house rolls

Step 9: Bake rolls at 375 degrees for 18 minutes. Brush hot rolls with melted butter while still in the pans.

Parker House Rolls FAQs

What are Parker House rolls?

Parker House rolls originated at the Parker House Hotel (now called the Omni Parker House) in the 1800s. The signature rolls are so yummy. Each tiny ball of roll dough is flattened and spread with butter before being folded in half and placed into a pan. You can bake them in a 9x13" pan or in cake pans.

Can you freeze Parker House Rolls?

Yes, you can freeze the baked rolls by placing them into a freezer-safe bag for up to 2 months. To thaw, place the bag on the counter and allow the rolls to thaw completely. Reheat in the microwave until warm. You can also reheat the rolls in the oven. Place on a baking sheet and heat at 350 degrees for 7-10 minutes.

What is the best flour for making rolls?

I always use bread flour or all-purpose, whichever one I have on hand. My favorite brand is King Arthur.

pan of sister Schubert's copycat rolls

More Roll Recipes To Make

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Pan of Parker House rolls.
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5 from 5 votes

Parker House Rolls Recipe

Better than Sister Schubert's Parker House rolls, these buttery rolls are easy to make and the perfect addition to any dinner!
Course Appetizer, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 18 minutes
rise 2 hours
Total Time 2 hours 38 minutes
Servings 32 rolls
Calories 80kcal
Author Brandy Nelson

Ingredients

  • 1 ½ cups warm water
  • 2 ¼ teaspoons yeast (one package)
  • ⅓ cup sugar
  • 2 teaspoons kosher salt
  • ½ cup melted butter (cooled to room temperature)
  • 2 large eggs
  • 5 ½-6 ½ cups all-purpose flour
  • ¼ cup softened butter

Instructions

  • Combine warm water and yeast in a small bowl. Stir. Cover and let stand for 5 minutes.
  • Pour the water/yeast mixture into a large mixing bowl. Add sugar, salt, melted butter, and eggs. Stir.
  • Add 3 cups of flour and mix thoroughly. Add remaining flour, one cup at a time, until a soft dough forms.
    Note: this is a soft dough. Avoid adding too much flour, just enough to keep the dough from sticking to your hands. The amount of flour can vary depending on the climate and moisture in the dough. My chickens lay jumbo eggs so I might use a bit more flour than others.
  • Knead the dough on a lightly floured surface for a minute or two. Just until it comes together into a nice soft ball of dough.
  • Place the dough in an oiled bowl and cover loosely with plastic or a damp cloth.
    Let rise for 90 minutes or until doubled in size.
  • Remove the dough from the bowl and cut in half. Cut each half piece in half again, and continue doing so until you have 16 balls of dough from each side (32 pieces total).
  • Flatten each piece of dough with your hands and spread a small amount of softened butter over each one before folding them in half.
    Note: you only need a thin layer of softened butter on each piece of dough. No need to slather it on.
  • Grease 2 (8-9") cake pans. Place 10 rolls around the outer rim of each pan (with the seam facing the edge of the pan), then 5 rolls in the center, then 1 roll in the middle.
  • Cover pans loosely with plastic or a damp cloth and let rise for 30-40 minutes.
  • Preheat the oven to 375 degrees and bake rolls for 18 minutes. You'll probably have a bit of softened butter left over. Melt the butter then brush over the baked rolls.

Video

Notes

These rolls freeze beautifully. Wrap in plastic or place in a freezer bag for up to 2 months.

Nutrition

Calories: 80kcal | Carbohydrates: 25g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 185mg | Potassium: 39mg | Fiber: 1g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 0.001mg | Calcium: 8mg | Iron: 1mg

24 Ideas To Repurpose Old Socks

By Leave a Comment

We've found that you can repurpose old socks in numerous creative and practical ways. Most socks are still in good condition with a lot of life left in them, but even old, worn-out socks can be repurposed. Here are 24 ways to repurpose old socks! 

You might also like our sock snowmen, our tie-dyed socks, or our free Christmas sock printable! 

craft projects made from socks

Many households need a sock basket, drawer, or pile. As a mom of five, we have a lot of socks passing through the laundry room on any given week. Most socks come out of the dryer and quickly find their match, but what about those sitting alone for months in the sock bin? 

1. Sock Puppets

If you are looking for a fun activity for kids, try making a sock puppet! You can turn any sock into a puppet with a bit of imagination and little to no sewing skills.

Use basic hand stitching or fabric glue to add details like eyes, a nose, or a mouth. Add yarn to create a funky hairstyle or scraps of felt to make a bow tie.

Men's tube socks make fantastic sock puppets because they are long enough to cover your forearm while using the puppet. Hang a sheet or make a doorway puppet theater for the show.

2. Sock Pumpkins

Make a darling sock pumpkin in less than ten minutes with this step-by-step tutorial. Perfect for fall or Halloween decor.

Stuff a sock with pillow stuffing to your liking and tie it off with string or a rubber band. Add "dimples" using embroidery thread and hot glue a felt stem to each pumpkin. You'll want to make an entire pumpkin patch of sock pumpkins for fall decor this year. 

3. Dusting Mitts

An old sock can be transformed into a dusting mitt simply by slipping it onto your hand. Use it to dust surfaces, wipe down furniture, or clean tight corners. The texture of the sock will attract dust and debris and can be cleaned by tossing it into the laundry.

4. Stress Ball

Create a stress ball using an old sock and filling material like lentils, rice, or dried corn. Fill the sock with the desired amount of filling, then tie off the open end. Squeeze and knead the stress ball whenever tension arises.

 

5. Sock Gnomes

Have an old fuzzy sock that needs a new life? Try making a sock gnome! Sock gnomes can be made using simple supplies like socks, pillow stuffing, rice, and a wood bead for a nose. Follow this step-by-step tutorial to make a sock gnome to sit on your shelf for any holiday.

6. Coin Purse

Transform a toddler sock into a coin purse that fits perfectly into your pocket. You'll need to buy or repurpose a small coin purse metal frame for closure. Hand stitch the frame to each side of the sock opening, and you now have a small coin purse to keep loose change in.

7. Sock Eraser

One of the items on my kids' annual back-to-school supply list is a sock to use as an eraser for a dry-erase board. I always send my kids to the lost sock bin to find one. 

Old socks are perfect for cleaning chalkboards, too. When they get too dusty or dirty, toss them in the wash to use again.

 

8. Car Washing Mitt

Repurpose old socks as a handy car washing mitt. Slip the sock onto your hand to clean the surface, wheels, and hard-to-reach areas. Use it to dust inside the car, wash windows, and wax the exterior too. 

9. Hand Warmers

During the winter months, repurpose old socks into hand warmers. Fill the sock with uncooked rice, tie off one end with a string, and microwave for 30 seconds or until warm. The warmers can be heated and used multiple times. 

If you don’t care for the scent of warm rice, you can add a few drops of essential oil to the hand warmers before tying them off.

10. Nail Polish Remover Cloth

Use old socks to remove nail polish instead of cotton balls. Saturate a small area of the sock with nail polish remover, then use it to clean each nail. When finished, store the stock in a jar or bag until you need to use it again.

11. Storage Padding

When packing away seasonal decor and ornaments, use old socks to add padding between the fragile items. You can also store small, breakable items inside of socks or wrap decor with an old sock. 

12. Shoe Deodorizer

Create a sock deodorizer by filling an old sock with baking soda and a few drops of essential oil. Secure the open end with a rubber band before placing it inside a shoe. This simple trick will freshen the stinkiest of shoes.

13. Dog Toy

Most dogs love playing with socks, which might even be why some of your socks are missing. Tie a few socks together to create a fun tug-of-war toy for your dog.

Alternatively, place an empty disposable water bottle inside of a tube sock and tie off the end. Dogs love the sound of crinkly plastic and will enjoy playing with the sock bottle.

14. Drawer Sachet

Refresh closets and drawers with a sock sachet. Fill a sock with dried lavender or herbs and tie it off with a rubber band or ribbon. Place the sachet in a drawer or on a closet shelf. A potpourri sachet will put off a fresh scent for quite a while and is especially handy in linen closets where sheets and bedding can tend to smell musty over time.

15. Travel Jewelry Case

Tuck a sock filled with a few jewelry items into your suitcase the next time you go on a trip. This handy jewelry case occupies very little space while keeping your things secure and cushioned. Use multiple socks to sort earrings, necklaces, and other small items.

16. Furniture Gliders

Protect your flooring from scratches by placing socks over the legs of furniture while moving tables or sofas into a new place. You can also use socks to stabilize a shaky corner of a bookcase, preferably one in the back you won’t see.

17. Ice Pack

Fill a plastic bag with ice, then place the bag inside of a sock for a cooling ice pack. The sock will add a layer of padding between your skin and the freezing ice. An ice pack can relieve minor bumps and bruises and is a cooling relief for a fever or headache.

18. Hair Tie

Did you know you can use a sock cuff as a hair tie? Cut it off and wrap it around a ponytail for a quick, easy hair accessory that'll work in a pinch. 

 

19. Polishing and Staining

Use old socks for a variety of furniture projects. Use an old stock to buff or wax furniture. You can also use a sock to apply stain to wood projects. Once the sock is full of stain and can’t be used anymore, you can toss it and use another one.

20. Wrinkle Remover

Don’t want to iron your clothes? Dampen an old sock and toss it in the dryer with a few items of wrinkled clothing. The moisture from the sock and the heat from the dryer will help remove the wrinkles in about ten minutes.  

21. Shoe Covers

Not only do socks protect jewelry when traveling, but they can also protect your shoes. Slip a shoe into an old sock to prevent it from getting scratched in your suitcase. It also protects the other items in your luggage from anything on the shoe's sole.

22. Glasses Holder

Protect your glasses, sunglasses, and safety goggles from getting scratched or dirty in your handbag by placing them safely inside a sock. 

23. Sock Bun

How do ballerinas get giant hair buns even with thin hair? Socks! Cut the toe section off a sock and roll it down until it resembles a donut. Pull your hair into a ponytail and secure it with a hair elastic. Slide the end of the ponytail through the sock donut, then roll the sock donut down, tucking the hair as you go. There are lots of online tutorials showing exactly how to do this.

24. Hand and Sock Mitts

If you have dry hands or feet, apply a moisturizer such as lotion or cream before bed, then place socks over your hands and feet. The socks will help the moisturizer to better soak into the skin and protect your bedding from getting greasy from the lotion.

In conclusion, the next time you walk past your lost sock bin, think twice before throwing them away. These 24 ideas only sample the numerous uses for old socks. There are many practical, creative ways to reduce waste and save money by giving old socks a new life.

Apple Cider Caramels (+ Video)

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Made with boiled cider, brown sugar, and butter these apple cider caramels are absolutely delicious and easily made in the microwave!

You might also like our easy microwave caramels, our boiled cider (cider syrup) recipe, or our English toffee!

apple cider caramels in bowl

Watch our step by step video!

Apple Cider Caramels

squares of caramels near two apples

I wasn't sure if homemade caramels could get any better, but apple cider caramels are p-e-r-f-e-c-t-i-o-n. Sweet, buttery, with a hint of tartness from the apple cider concentrate. They are so delicious and perfect for fall. One batch makes 36-48 pieces of candy. I used my homemade microwave caramels recipe and adjusted the cooking time to allow for the addition of apple cider syrup to the recipe. I've also used that same recipe for homemade caramel apples in the fall. It's a great base for homemade caramels.

Boiled Cider

jar of boiled cider

I discovered boiled cider this year and am a huge fan! Boiled cider is an apple cider reduction made from 100% apple cider. That's it! It's simmered down until it produces a syrup that is absolutely delicious added to recipes or reconstituted into cider by adding hot water.

You can make these caramels by simmering a quart of cider down to ½ cup, but I HIGHLY recommend following our boiled cider recipe/method and using an entire gallon of cider so that you'll have extra. I promise that you'll find so many ways to use it (hot cider, pour over pancakes, add to muffin, donut, or pancake batter----so many possibilities!). One gallon will reduce to 2 cups of boiled cider syrup which is shelf stable and lasts a long time. Follow my instructions for the best results.

caramel with bite taken out of it and a wrapped apple cider caramel

Apple Cider Caramels Ingredients

boiled cider, bowl of brown sugar, can of sweetened milk, corn syrup, butter, salt and cinnamon on cutting board

Butter: you can use salted or unsalted, but I always bake with salted butter.

Brown sugar: I like using brown sugar in my caramel candy recipes. I think it gives them great flavor.

Boiled cider (cider syrup): This is where the tangy apple flavoring comes from. Absolutely delicious.

Sweetened condensed milk: I've used both regular sweetened condensed milk and reduced fat and haven't noticed a difference.

Cinnamon: ground cinnamon perfectly compliments the cider flavoring.

Salt: just a pinch for flavoring.

Corn syrup: do not substitute the corn syrup. It is necessary for the right texture for homemade caramels.

Sea salt flakes: optional to sprinkle over finished caramel candies.

apple cider caramels in bowl

How To Make Apple Caramels

Line a baking dish with parchment paper, making sure to have a bit of excess paper folded over the ends.

Microwave a stick of butter (½ cup) in a large microwave-safe bowl for 60 seconds.

caramel ingredients in bowl

Add brown sugar, boiled cider, sweetened condensed milk, cinnamon, salt, and corn syrup. Mix thoroughly.

boiling cider caramels in bowl

Microwave for 8 minutes. Stir.

Microwave for an additional 60 seconds. Drop a small amount of caramel into a cup of ice water. If it becomes firm, and chewy, and can be formed into a soft ball with your fingers it is done. If it is still runny, microwave for an additional 30-60 seconds.

caramel poured into baking dish

Pour caramel into the prepared baking dish and refrigerate until firm (about 30 minutes).

cutting caramel into small pieces

Remove caramels by pulling up the sides of the parchment paper and slice into squares.

square of caramel on a piece of wax paper

Wrap caramel squares in pieces of wax or parchment paper.

hand holding wrapped cider caramel

Caramels are soft at room temperature and chewy/firm when refrigerated. I prefer storing mine in the refrigerator. They can be stored at room temperature or in the refrigerator for two weeks, but probably won't last that long.

bowl of wrapped cider caramels

Homemade Caramels Tips

  1. If the caramels seem too hard to slice into pieces straight from the refrigerator, let the baking dish stand at room temperature for a few minutes. They will soften at room temperature. If the caramels start sticking to the knife while slicing into squares, you can chill them just a bit longer.
  2. Microwaves can vary. I find that cooking my caramels for 8 minutes and then an additional 60-90 seconds works best. You can test your caramels at the 9-minute mark by using a candy thermometer (245-248 degrees is ideal) or dropping a small amount of caramel into a cup of ice water. If it becomes firm, chewy, and formed into a small ball with your fingers, it's done. If it isn't ready you can heat it in the microwave for an additional 30-60 seconds.
  3. Make sure to simmer the cider down properly. I highly recommend using my boiled cider syrup recipe. You aren't just reducing the cider, you are turning it into a syrup by allowing the moisture to evaporate out. Don't want to make your own boiled cider? You can purchase a bottle here. It's not as cost-effective, but delicious just the same.

caramels wrapped in wax paper

Apple Cider Caramels

(Printable version---there is an option to print without the images.)

squares of caramel on parchment paper
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5 from 1 vote

Apple Cider Caramels Made In the Microwave

Made with boiled cider, brown sugar, and butter these apple cider caramels are absolutely delicious and easily made in the microwave!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 9 minutes
chill 30 minutes
Total Time 44 minutes
Servings 48 pieces
Calories 65kcal
Author Brandy Nelson

Equipment

  • parchment paper
  • 8x8 baking dish
  • glass microwave-safe bowl

Ingredients

  • ½ cup butter 1 stick
  • 1 cup light brown sugar
  • ½ cup light corn syrup
  • ½ cup sweetened condensed milk
  • ½ cup boiled cider
  • ½ teaspoon ground cinnamon
  • pinch of salt
  • sea salt for sprinkling optional

Instructions

  • Line an 8x8" baking dish with parchment paper.
    pan lined with parchment paper
  • In a glass microwave-safe bowl, melt 1 stick of butter (heat for 60 seconds).
    stick of butter in large glass bowl
  • Stir in brown sugar, corn syrup, boiled cider, sweetened condensed milk, cinnamon, and a pinch of salt.
    caramel ingredients in bowl
  • Microwave for 8 minutes. Stir.
    Microwave an additional 60-90 seconds. Stir.
    Note: If you have a candy thermometer, the caramels are the perfect soft consistency at 245-248 degrees. You can also drop a small amount of caramel into a cup of ice water and if it sets up enough to be chewy and roll up into a soft ball it is done. I've made these enough that I know that they are done when cooked for 8 minutes and then an additional 90 seconds. Every microwave is different so it's better to err on the side of having slightly softer caramels vs. overheating them.
    boiling cider caramels in bowl
  • Pour caramel into the prepared baking dish.
    Let set up in the refrigerator for 30 minutes.
    Note: You can leave it in the refrigerator longer, but if the caramels get too cold they will be hard to get out of the pan. That's ok though, just let them sit on the counter until they come to room temperature and they'll be perfect again.
    caramel poured into baking dish
  • Remove caramels from dish by pulling up on the parchment paper.
    Slice into squares.
    cutting caramel into small pieces
  • Wrap squares in parchment paper or waxed paper.
    hand holding wrapped cider caramel
  • This recipe makes 36-48 pieces of caramel.

Video

Nutrition

Calories: 65kcal

Mini Pumpkin Cookies With Chocolate Chips

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Mini pumpkin cookies because everything in miniature is better! Loaded with mini chocolate chips, these are so fun to eat! One batch makes 100 itty bitty cookies!

You might also like our pumpkin bars with cream cheese frosting (they are insane!), our chewy pumpkin cookies, or our double chocolate pumpkin bread.

Basket of mini pumpkin chocolate chip cookies.

Mini pumpkin chocolate chip cookies are fun to eat and fun to make. You’d need 4-6 of these babies to equal one regular-sized cookie! These always go so fast and are a hit with kids. The perfect size for little hands.

Why I Like This Recipe

  1. Quick recipe. They bake up quickly (6-7 minutes) and are so fun to pop right into your mouth.
  2. Loaded with fall spices. Not only do these cookies have pumpkin pie spice in them, but they also have cinnamon. No need to burn a candle while baking mini pumpkin cookies, your house will smell amazing already!
  3. Makes a great gift. How cute would these be packaged up in a tiny cellophane bag with ribbon or twine? I brought mini cookies to a youth activity a while back and they were such a hit! The trend lately seems to be giant bakery cookies (ahem, Crumbl), but I think itty bitty cookies need to rise in popularity. They are way more fun to eat!
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Tips and Tricks

  1. Use an electric mixer. A stand mixer or electric hand mixer works great. You can make cookies by hand, but an electric mixer is best for creaming the butter and sugar together.
  2. Use room temperature ingredients. Butter can be slightly chilled, but should be soft when your thumb is pressed into it.
  3. Chill the cookie dough. If you've been here a minute, you know how much I love no chill recipes, and only chill when absolutely necessary. The cookie dough in this recipe is stickier due to the moisture content from the pumpkin puree. Giving these a quick 1-hour chill makes the dough much easier to handle, and the cookies don't spread more than they should.
  4. Use a mini cookie scoop. When I make my mini chocolate chip cookies, the dough is firmer and easier to handle with my hands. I simply pinch off tiny pieces and place them on the baking sheet. Even after chilling, the pumpkin cookie dough remains softer. For that reason, I recommend using a TINY (1 teaspoon) cookie scoop. You can also use two spoons to slide tiny portions of dough onto a parchment paper-lined baking sheet.
  5. Bake on light cookie sheets. All of my recipes are aimed at baking with light metal cookie sheets. That’s all I bake with. If you use dark sheets, you’ll need to keep an eye on the cookies and adjust the baking times, if necessary.

Ingredients

Bowls of flour, sugar, baking soda, baking powder and salt, chocolate chips, piles of cinnamon and pumpkin spice, bowl of brown sugar, egg and a stick of butter.
  • Butter: I always use salted butter (room temp or slightly softened), but you can use unsalted butter if you prefer.
  • Sugars: You’ll need brown and white sugar for the perfect sweetness and texture.
  • Eggs: Room-temperature eggs give the cookies structure.
  • Vanilla extract: for flavor.
  • All-purpose flour: bleached flour, unbleached flour, bread flour. Any of these will work.
  • Baking Soda, Baking Powder, and Salt: for leavening, texture, and flavor.
  • Ground cinnamon: Measure the cinnamon with your heart. For me, 1 teaspoon is perfect.
  • Pumpkin pie spice: If you don't have any pumpkin spice on hand, you can make your own using this recipe.
  • Canned pumpkin: not pumpkin pie filling, just the plain pureed kind.
  • Chocolate Chips: Mini semisweet chocolate chips are perfect, but you can use whatever you’d like.

 See the recipe card for full information on ingredients and quantities.

How To Make Mini Pumpkin Cookies

Stand mixer bowl with butter, sugar, egg and pumpkin puree.

Step 1: Cream butter and sugars together. Mix in eggs, pumpkin puree, and vanilla.

Stand mixer mixing pumpkin cookie dough.

Step 2: Add dry ingredients and mix until soft dough forms. Stir in mini chocolate chips. Chill the dough for 1 hour in the refrigerator.

regular cookie scoop and mini cookie scoop

Step 3: Use a small 1-teaspoon cookie scoop to portion out the cookie dough. For reference, the image above shows a regular 2 Tbsp. scoop on the left and a teaspoon scoop on the right.

mini balls of pumpkin cookie dough on baking sheet

Step 4: Space the cookies about 2" apart.

tray of mini pumpkin cookies

Step 5: Bake the cookies at 375 degrees for 7 minutes, or until the bottoms are light brown. Tap the cookie sheet against the counter a few times to flatten the cookies. Let the cookies cool completely on the baking sheets.

Can I use regular chocolate chips in pumpkin cookies?

You absolutely can. I like using mini chocolate chips for better distribution throughout the dough. Every tiny cookie is loaded with mini chips for the perfect bite!

How do you store pumpkin chocolate chip cookies?

Store cookies in an airtight container and they’ll stay fresh for at least 3 days.

Basket of mini pumpkin cookies and hand holding stack of cookies.

More Pumpkin Cookies To Make

MADE THIS RECIPE AND LOVED IT? 💛 Please leave a STAR rating and COMMENT below! Post it to Facebook or Pinterest to easily share with friends!

Basket of mini pumpkin chocolate chip cookies.
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5 from 1 vote

Mini Pumpkin Cookies

Mini pumpkin cookies because everything in miniature is better! Loaded with mini chocolate chips these are so fun to eat! One batch makes 100 itty bitty cookies!
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 7 minutes
chill 1 hour
Total Time 1 hour 17 minutes
Servings 100 cookies (+ or -)
Calories 33kcal
Author Brandy Nelson

Ingredients

  • ½ cup butter softened
  • ¾ cup sugar
  • ¼ cup brown sugar
  • ½ cup canned pumpkin
  • 1 large egg
  • 1 ½ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup mini chocolate chips

Instructions

  • Cream butter and sugars in a mixing bowl using an electric mixer.
    Mix in egg and canned pumpkin.
  • Add dry ingredients and mix just until the cookie dough comes together.
    Stir in mini chocolate chips. Cover the bowl with a piece of plastic and chill the cookie dough for 1 hour.
  • Preheat the oven to 375 degrees.
  • Scoop cookie dough into teaspoon-sized balls on parchment paper-lined baking sheets (24 cookies to a sheet).
  • Bake the cookies for 7 minutes. Tap the cookie sheet against the counter a few times to flatten cookies.
    Allow cookies to cool completely on the baking sheet.
    Store cookies in an airtight container for up to 3 days. Pumpkin cookies can also be stored in the freezer for up to 3 months.

Video

Notes

TIPS FOR Baking The Best COOKIES

  • Use room temperature ingredients. Butter can be slightly chilled, but should be soft when your thumb is pressed into it.
  • Use an electric mixer. A stand mixer or electric hand mixer works great. You can make cookies by hand, but an electric mixer is best for creaming the butter and sugar together.
  • Bake on light cookie sheets. All of my recipes are aimed at baking with light metal cookie sheets. That’s all I bake with. If you use dark sheets you’ll need to keep an eye on the cookies and adjust the baking times, if necessary.

Nutrition

Calories: 33kcal | Carbohydrates: 5g | Protein: 0.4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.04g | Cholesterol: 5mg | Sodium: 29mg | Potassium: 6mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 226IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.1mg

Witch Leg Brownies

By Leave a Comment

These darling witch leg brownies are easy to make and so fun for Halloween. Frosted in chocolate buttercream with hilarious witch leg decorations! 

You might also like our Frankenstein cookies, copycat Reese's peanut butter ghosts, or bat brownies!

Square brownies with witch legs.

I don't like spooky things, but I'm also about spooky-cute. Especially when it comes to treats. I saw these little witch legs on Amazon and knew I needed to make something with them. They are hilarious! I trimmed them a bit shorter and added them to the top of a batch of brownies. Talk about easy!

Why I Like This Recipe

  • Quick and easy. These witch brownies are a dream to make and assemble. A fun recipe for kids to make, too!
  • Rich frosting. The brownies are frosted in homemade chocolate frosting and are so smooth and fudgy.
  • Semi-homemade recipe. If you'd prefer to make homemade brownies instead of using a boxed mix, you can use my bat brownies recipe. It's easy and delicious. I love boxed mixes and use them just as often, so feel free to use whatever you prefer!
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hand holding a witch leg brownie

Tips and Tricks

  1. Witch legs. The ones that I used come in and out of stock. If you're unable to find them, I've linked an alternative that is very similar. You can also make your own using paper straws and cardstock paper.
  2. Square brownies. I have a divided brownie pan which makes a dozen perfectly square brownies with edges. You can bake these in a muffin pan if you'd like, but I love the square shape! There are so many uses for the divided brownie pan, and it's affordable, so I highly recommend adding a divided brownie pan to your baking cupboard!

Ingredients

Brownie mix, eggs, oil, bottle of vanilla, bottle of milk, cup of water, bowls of cocoa powder and powder sugar, stick of butter.
  • Brownie mix: If you'd like to make homemade brownies instead, you can my bat brownies recipe.
  • Eggs, water, and oil (according to package)
  • Butter
  • Powdered Sugar
  • Cocoa Powder
  • Vanilla
  • Milk

 See the recipe card for full information on ingredients and quantities.

How To Make Witch Brownies

Brownie batter in large glass mixing bowl.

Step 1: Preheat the oven to 350 degrees. Lightly spray the divided brownie pan (or muffin pan) with nonstick cooking spray.

Prepare brownie batter according to the box instructions.

Brownie batter scooped into square brownie baking pan.

Step 2: Scoop batter into the 12 square sections, evenly.

Bake brownies for 15-18 minutes, or until an inserted toothpick comes out dry.

chocolate buttercream rosette on brownies

Step 3: Let the brownies cool completely in the pan.

Carefully remove the brownies and set them on a rack or platter while you decorate them.

Beat frosting ingredients together then pipe the frosting over brownies using a large frosting tip.

brownies with witch legs

Step 4: Add sprinkles, if desired. Insert the witch legs into the brownies.

One batch makes a dozen witch leg brownies.

Witch Brownies FAQs

What is the best pan for baking brownies?

I prefer using metal baking pans vs. glass pans when possible because metal pans bake more evenly. My favorite metal pans are light-colored and made of aluminum.

Can I use an egg substitute or egg whites in brownies?

Yes, you can use an egg substitute. If the brownie mix calls for 2 eggs you can use ½ cup of egg substitute or 3 egg whites instead.

Is it ok for brownie batter to be a little lumpy?

Brownie batter often contains small lumps of flour and sugar that may not fully hydrate during mixing. These will dissolve during the baking process.

What can I use for witch legs for brownies and cupcakes?

The witch legs that I used come in and out of stock. If you're unable to find them, I've linked an alternative that is very similar. You can also make your own using paper straws and cardstock paper.

witch leg brownies on cooling rack

More Halloween Recipes To Make

MADE THIS RECIPE AND LOVED IT? 💛 Please leave a STAR rating and COMMENT below! Post it to Facebook or Pinterest to easily share with friends!

Square brownie with straw witch legs.
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5 from 1 vote

Witch Leg Brownies

These darling witch leg brownies are easy to make and so fun for Halloween. Frosted in buttercream with hilarious witch leg decorations! 
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12 brownies
Calories 166kcal
Author Brandy Nelson

Ingredients

  • 1 18 oz. box brownie mix (plus eggs, water and oil according to package)

Frosting

  • ½ cup butter softened
  • 2 ¼ cups powdered sugar
  • ½ cup baking cocoa
  • 1 teaspoon vanilla extract
  • 2-3 Tbsp. milk

Instructions

  • Preheat oven to 350 degrees.
    Lightly spray the brownie pan with nonstick cooking spray. I used a divided brownie pan.
    These can also be made in a muffin pan.
  • Make brownie batter according to the package instructions.
  • Divide batter in to the 12 sections of the brownie pan.
  • Bake for 15-18 minutes (for a divided brownie pan) or until a toothpick inserted comes out clean.
  • Let the brownies cool completely in the pan.
    Carefully remove the brownies from the pan.
  • Beat frosting ingredients together until smooth and creamy.
    Piped rosettes over the brownies with a large frosting tip, or spread frosting with a butter knife or rubber spatula.
    Add witch leg decorations.

Video

Notes

Cover brownies with plastic and store at room temperature or chilled up to 5 days.

Nutrition

Calories: 166kcal | Carbohydrates: 25g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 63mg | Potassium: 61mg | Fiber: 1g | Sugar: 22g | Vitamin A: 240IU | Calcium: 10mg | Iron: 1mg

Peanut Butter Ghosts (Copycat Reese's) + Video

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If you like Reese's peanut butter ghosts, you'll love our copycat version! Covered in white chocolate, these little ghosts are easy to make and fun for Halloween! 

You might like our homemade Butterfingers, our 3-ingredient Twix bites, or our Halloween Brownie Pops!

Candy corn-shaped bowl of copycat Reese's peanut butter ghosts.

These little peanut butter ghosts are as cute as they are delicious. They taste just like Reese's white ghosts and are fun to make. Add mini chocolate chips or sprinkle eyes. These would be fun served on a lollipop stick, too!

Why I Like This Recipe

  • Simple ingredients. The ingredients are inexpensive and basic; you probably have most of them on hand already.
  • Versatile filling. I use the same peanut butter filling for the ghosts as my peanut butter eggs (Reese's copycat) and copycat peanut butter trees. You can also make these in pumpkin shapes by forming them with your hands, or rolling the peanut butter filling out with a rolling pin and cutting out the shapes with a small pumpkin cookie cutter!
  • One batch makes a lot! These come together fairly quickly, so it's easy to make 20 ghosts in no time. They store well, too, so feel free to make an entire batch to enjoy for the week!
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Tips and Tricks

  1. How to heat candy melts. I microwaved mine at 50% power in 30-second increments. This is the best method for working with candy melts. When I use chocolate chips, I microwave at full power in 20-30 second increments. If you find that your chocolate isn't as thin as you'd like for dipping, you can add a teaspoon of solid vegetable shortening or coconut oil to thin it out (solid vegetable shortening is preferred).
  2. Tip for dipping ghosts in chocolate. The peanut butter filling may start to soften by the time you get to the last few ghosts. No worries, just pop them back into the freezer for a few minutes. You can also keep half of the undipped ghosts in the freezer while you dip the first half and then pull them out later.
  3. How to store peanut butter ghosts. Layer the ghosts between pieces of parchment or waxed paper in an airtight container and store in the refrigerator for up to 2 weeks.

Ingredients

Bowl of powdered sugar, stick of butter, bottles of vanilla and milk, jar of peanut butter, and bag of white candy melts.
  • Butter: just a small amount to make the filling smooth and easy to handle. I use salted butter exclusively for all of my baking and cooking, but you can use unsalted.
  • Peanut butter: obviously. I prefer creamy peanut butter to closely resemble Reese's peanut butter filling.
  • Vanilla: just a splash for flavor. Have you tried making your own vanilla extract? 
  • Powdered sugar: for texture. The powdered sugar gives the dough stability and makes it easy to form into shapes.
  • Milk: This helps thin the dough a bit. You can use more or less than what I used to achieve the perfect consistency.
  • White chocolate: you can use almond bark, chocolate chips, or melting wafers. I used melting wafers this time.
  • Sprinkles: I used these sprinkles for the eyes. You can also use black sugar balls or mini chocolate chips.

See the recipe card for full information on ingredients and quantities.

How To Make Peanut Butter Ghosts

hand holding ball of peanut butter dough filling

Step 1: Combine softened butter, powdered sugar, vanilla, peanut butter, and milk in a mixing bowl. Mix until a soft dough forms. If your dough feels a little dry, you can add an additional teaspoon of milk. The dough will be soft and easy to form.

Hands forming ball of peanut butter into ghost shape.

Step 2: Pinch off the dough (or use a small cookie scoop), 1 Tablespoon at a time, and roll into balls. Flatten slightly and make an oval shape, tapering at the top and wider at the bottom.

peanut butter filling in oval shape

Step 3: Place the ghosts onto a parchment or wax paper-lined baking sheet. Freeze for 30 minutes, or until hard. The colder the ghosts, the easier they are to dip.

bowl of white candy melts

Step 4: Melt the white chocolate according to the package instructions, or in a double boiler.

fork sliding peanut butter ghost onto baking sheet

Step 5: Dip frozen peanut butter ghosts into the white chocolate using a fork. Drag the fork against the side of the bowl to remove even more chocolate, then slide the ghost onto the parchment or wax paper-lined baking sheet.

white chocolate ghosts on baking sheet

Step 6: Working quickly, add the candy eyes before the chocolate hardens.

Copycat Reese's Ghosts FAQs

What kind of chocolate is best for dipping?

The easiest "chocolate" to work with for dipping is almond bark or candy melts. You can also use chocolate chips with a bit of coconut oil or shortening to thin them out for dipping.

How do you store homemade peanut butter ghosts?

Layer the ghosts between pieces of parchment or waxed paper in an airtight container and store in the refrigerator for up to 2 weeks.

What brand of peanut butter is best for copycat Reese's ghosts?

The brand doesn't matter as much as the texture. Smooth peanut butter works best for a copycat Reese's, but crunchy is delicious if you'd like to add a bit of crunch to the peanut butter ghosts.

peanut butter ghost cut in half

More Halloween Treats To Make

MADE THIS RECIPE AND LOVED IT? 💛 Please leave a STAR rating and COMMENT below! Post it to Facebook or Pinterest to easily share with friends!

Candy corn-shaped bowl of copycat Reese's peanut butter ghosts.
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Peanut Butter Ghosts

If you like Reese's ghosts you'll love our peanut butter ghosts! Covered in white chocolate these little ghosts are fun for Halloween! 
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 5 minutes
Cook Time 1 minute
freezing 30 minutes
Total Time 36 minutes
Servings 20 ghosts
Calories 196kcal
Author Brandy Nelson

Ingredients

  • ¾ cup creamy peanut butter
  • 2 Tbsp. butter softened
  • 1 ½ cups sifted powdered sugar
  • 1 teaspoon vanilla
  • 1-2 Tablespoons milk
  • 12 oz. white melting chocolate wafers
  • black sprinkles

Instructions

  • Mix all ingredients together (except for white chocolate and sprinkles) using an electric stand mixer until it forms a soft dough. Start with 1 Tablespoon of milk and add more, 1 teaspoon at a time if necessary.
  • Scoop peanut butter mixture with a small (1 tablespoon size) cookie scoop. Roll into a ball then form into a ghost shape (oval) and press down to flatten, slightly.
  • Place peanut butter ghosts on a baking sheet lined with parchment paper. Place in the freezer for 30-45 minutes or until hard.
  • Melt white chocolate in a microwave-safe bowl (in the microwave) at 50% heat in 30-second intervals (stirring after each interval) until melted and smooth.
    DO NOT overheat or chocolate will not be usable.
  • Dip peanut butter ghosts in chocolate, tapping the fork against the side of the bowl to allow excess chocolate to drip off. Drag the bottom of the fork against the edge of the bowl to allow even more chocolate to dip off.
  • Set the ghost on the baking sheet lined with wax paper. Add sprinkle eyes immediately before the chocolate hardens. 
    If you find that the ghosts are softening and losing their shape while dipping, place them back into the freezer for 10 minutes to harden back up. You can also keep half in the freezer while you dip the others, then pull the remaining ones out of the freezer.
  • Allow chocolate to harden.

Video

Notes

You can also use white chocolate chips melted with a teaspoon of coconut oil mixed in, in place of the melting chocolate wafers.
You can add a small amount of shortening to your melting wafers if you find that it isn't thin enough for dipping.
Layer ghosts between pieces of parchment or waxed paper, in an airtight container, and store in the refrigerator for up to 2 weeks.

Nutrition

Calories: 196kcal | Carbohydrates: 21g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 7mg | Sodium: 67mg | Potassium: 105mg | Fiber: 0.5g | Sugar: 20g | Vitamin A: 43IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 0.2mg