- 2 green apples, each quartered
- sunflower butter
- 32 sunflower seeds
- 2-3 strawberries, sliced
- 1-2 homemade googly eyes per apple bite
- Cut the middles out of each quarter of the apple to create a mouth. Don’t worry about perfection, you are filling this gap with sunbutter anyway so if you cut too deep, you can always just cover it up and no one will know.
- Coat the inside of the cut gap with a filling of sunflower butter.
- Place 4 sunflower seeds on the top of the “mouth” for the teeth.
- Place 1 sliced strawberry inside the mouth for the tongue.
- “Glue” each eye above the mouth with a dab of sunbutter to stick.
- Serve with a smile.
- 1/2 cup unsalted butter, softened
- 3/4 cup smooth peanut butter
- 1/3 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/4 cup all purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 24 round chocolate truffles (I used Lindt Truffles.)
- 3/4 cup semisweet chocolate chips
- 48 candy eyes
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- Place the softened butter and peanut butter in the mixer and beat until fluffy. Then add both sugar and beat again until fluffy. Scrape the bowl and beat in the vanilla and egg.
- In a separate bowl mix the flour, baking powder, baking soda and salt together. Turn the mixer on low to slowly incorporate the flour mixture.
- Roll the cookie dough into 24 – 1 1/2 tablespoon balls and spread 12 out on each cookie sheet. Bake for 10 minutes. Remove from the oven. Quickly use a pestle to press a cavity in the middle of each cookie. Then place back in the oven and bake another 6-10 minutes, until golden.
- Meanwhile, unwrap all the chocolate truffles. Once the cookies are out of the oven, cool until almost at room temperature (but not very warm) and place a truffle in the cavity of each cookie. If the cookies are too warm, the truffle will melt. If the cookies are cool, the truffle won’t stick. (You can also wait until the cookies are completely cool, then glue the truffles in with chocolate to be safe.)
- Melt the chocolate chips in the microwave in 30 second increments, stirring in between, until melted and smooth. Scoop the melted chocolate in a zip bag. Close the bag and snip off a small portion of one corner to create a hole. Pipe 8 legs on each cookie, starting from the truffle body down.
- Then use the remaining melted chocolate to glue 2 eyes onto each truffle spider. Cool until the chocolate is firm and serve.
• parchment paper
• assorted flat cookies (such as honey or chocolate graham crackers, Nabisco Famous Chocolate Wafers, and tea biscuits)
• thin flat chocolate bars (such as Hershey’s)
• regular and mini marshmallows
• regular and mini chocolate chips
1. Preheat the broiler.
2. Line a baking sheet with parchment paper. Arrange the cookies on the baking sheet and put a piece of the chocolate bar on top of each one.
3. To make the eyes, cut mini or regular marshmallows in half horizontally. Arrange the halves on top of the chocolate, sticky side down. Poke holes in the marshmallows with the toothpick, and dig around to enlarge the holes. Push a mini or regular chocolate chip into each hole, pointy side down.
4. To make the teeth, cut angled pieces off the remaining mini or regular marshmallows and press the cut sides into the chocolate.
5. Put the baking sheet in the oven and watch carefully. Remove as soon as the s’mores turn golden, about 45 seconds. They turn golden very quickly, in as fast as 45 seconds, and can burn before you know it, so stay right next to the oven with your oven mitt on! Let them cool until they’re just warm before handling or eating.