PRETZEL CRUST:
4 ounces pretzels
¼ cup (44 grams) brown sugar
½ teaspoon table salt
6 ½ tablespoons (90 grams) unsalted butter, melted
NO BAKE PIE:
1 cup sweetened condensed milk
16 oz full fat cream cheese at room temperature
½ teaspoon table salt
¼ cup Sour Punch Halloween Bats Candy
¼ cup Sour Punch Halloween Pumpkins Candy
2/3 cup water
Food coloring (optional)
Preheat your oven to 350F.
In a food processor, combine the pretzels, brown sugar and salt. Pulse until the pretzels are crumbs.
Add the melted butter to the food processor and pulse to combine.
Pour the pretzel crumbs into a 9” pie pan.
Pat crumbs into a smooth layer, ensuring to push them up the sides of the pan. Use the bottom of a drinking glass to help smooth out the crust if needed.
Bake crust for 8-10 minutes. The crust won’t feel set while it’s hot, but will harden as it cools. Let cool completely.
In a small saucepan, combine half of the water with the Sour Punch Bats. Cook over low heat, stirring occasionally, until the Bats have melted and the mixture is smooth. If you’re having trouble getting the candy to dissolve, use a spatula to press the candy against the bottom of the pot. If you still see clumps, strain the mixture through a fine mesh sieve before using. Set aside. Repeat with the Sour Punch Pumpkins.
Place the cream cheese and salt in a large mixing bowl or the bowl of a stand mixer. Beat the cream cheese with the paddle attachment until smooth and creamy (2-3 minutes). Scrape sides of bowl as needed. Turn mixer on low speed & slowly stream the sweetened condensed milk into bowl while mixing.
Divide the cream cheese mixture in half, placing each half into a bowl. Add 1/8 cup (20 grams) melted Sour Punch Bats to one bowl and stir to combine. If desired, add purple food coloring. Repeat with the melted Sour Punch Pumpkins, adding orange food coloring if desired.
Using spoons, randomly place dollops of the purple and orange mixtures into the pie crust, repeating until all of the pie filling has been used.
Use a sharp knife or a skewer to swirl the purple and orange fillings together.
Decorate with Sour Punch Bats and Pumpkins.
Place into the refrigerator and chill at least 4 hours, or overnight.
Create new thrilling traditions to pass on for all Hallows’ Eve to come. The Sour Punch Haunted House is a great activity to try with all your favorite little ghouls and goblins.
A candy apple a day keeps the monsters away! This fall, have a blast creating your own candy apples with Sour Punch Spooky Straws and Bats & Pumpkins as the decorations.
Sour Punch Halloween Grape Mocktail: Fill the cauldron with a delicious seasonal mocktail. The Sour Punch Grape Mocktail is a fun beverage option for Halloween parties or scary movie nights.
Bats and Pumpkins and No Bake Pie, oh my!
Spider webs aren’t so scary when they are this sweet! Create these unique sour treats for your little goblins.
Slightly sweet. Slightly sour. Very spooky! Enjoy this Halloween themed classic dessert with Sour Punch Bats & Pumpkins
Makes about 30
SUGAR COOKIE DOUGH:
1 stick (113 grams) unsalted butter at room temperature
¾ cup (170 grams) granulated sugar
¼ teaspoon table salt
1 teaspoon vanilla extract
¾ cup (100 grams) all purpose flour
2 teaspoons (10 grams) milk or cream
Sprinkles (optional)
COOKIE SANDWICHES:
Chilled sugar cookie dough
60 pretzels (square Pretzel Snaps are best)
5 ounces chocolate (chocolate chips, chopped chocolate, or candy melts all work)
Sprinkles (optional)
Sour Punch Halloween Bats & Pumpkins Candy
In a large mixing bowl or the bowl of a stand mixer, combine the butter, sugar, and salt. Blend for 1-2 minutes, until fully combined and starting to become light and fluffy.
Scrape down the sides and add the vanilla.
Add the flour and sprinkles, if using. Mix on low speed until the flour is fully incorporated.
Add the milk/cream and mix until combined.
Turn the dough out onto a sheet of parchment or wax paper. Using a spatula, spread the dough into a 7×5.5” rectangle & fold the edges of the parchment paper over the rectangle.
Place the dough sheet on a pan to ensure it chills flat. Place pan into refrigerator & chill for at least 2 hours. If in a rush, chill dough in freezer for at least 30 minutes.
Remove the chilled dough from the refrigerator.
Place the parchment and cookie dough on a cutting board.
Slice the cookie dough sheet into small squares approximately the same size as your pretzels.
Line a cookie sheet with parchment or wax paper. Set aside.
Sandwich one piece of cookie dough between two pretzels.
Melt the chocolate by microwaving it in a microwave-safe container for 30 seconds at a time, stirring between each cycle. Dip the sandwich into chocolate, submerging half of the sandwich into the chocolate. Place the dipped sandwich onto the parchment-lined tray.
Decorate with Sour Punch Halloween Bats & Pumpkins and sprinkles. Repeat with the remaining pretzels.
Create new thrilling traditions to pass on for all Hallows’ Eve to come. The Sour Punch Haunted House is a great activity to try with all your favorite little ghouls and goblins.
A candy apple a day keeps the monsters away! This fall, have a blast creating your own candy apples with Sour Punch Spooky Straws and Bats & Pumpkins as the decorations.
Sour Punch Halloween Grape Mocktail: Fill the cauldron with a delicious seasonal mocktail. The Sour Punch Grape Mocktail is a fun beverage option for Halloween parties or scary movie nights.
Bats and Pumpkins and No Bake Pie, oh my!
Spider webs aren’t so scary when they are this sweet! Create these unique sour treats for your little goblins.
Slightly sweet. Slightly sour. Very spooky! Enjoy this Halloween themed classic dessert with Sour Punch Bats & Pumpkins