Dear Great Pumpkin I’m looking forward to your arrival on Halloween night.
Hi! Are you ready for Halloween?
Any costume parties, or gatherings going on for the weekend?
Since moving to the coast Halloween has become quite scary.
The main reason being is that I actually get trick~or~treaters!
Now don’t get me wrong or anything. California does get trick~or~treaters unless it rains. (just kidding) However, the last street I lived at in California, never got any trick~or~treaters. A combination of no street lights, and homes being rather far apart was most likely just a little too scary for the kiddos.
It was too bad since I really enjoyed Halloween, and Fall decorating.
Lights…pumpkins…flags….candy…but no one would come.
It was seriously disappointing.
However, here on the coast in this sweet cottage by the sea everything’s different.
It’s make~up time!
Anticipating the turn~out I purchased all the candy last week,
Unfortunately I’ve had a terrible time staying out of it.
And, I have discovered that my fave is the Twix. I must say that at this moment in time the Twix is nixed. Gone. Gobbled up. Scary how quickly Halloween goes.
like I said…
“Dear Great Pumpkin I’m looking forward to your departure on Halloween night!”
Have a great weekend…
ps. Of course we all know that for the tricker~treaters store~bought individually wrapped candy is the way to go. However, here’s a homemade recipe that would be fun to serve at a party.
HOMEMADE TWIX BARS
shortbread (any shape or brand you prefer) one bag of soft caramels one tablespoon mild or cream
one bag of mini chocolate chips, two tablespoons oil.
Cover a baking pan with wax paper and a light mist of nonstick cooking spray. Place the shortbread in the pan. Melt the caramels with the milk or cream over low/medium heat. Allow to cool slightly, then pour over the shortbread. You can add a small amount of coarse grain sea salt if you prefer. Let the caramel set until it has hardened. Overnight is great.
Cover a cutting board or work surface with wax paper and a light mist of nonstick cooking spray. Flip the bars out onto the wax paper. Cut into bars & trim off any excess caramel on the edges.
Melt the chocolate with the oil. Last, drop the bars in the chocolate and tap off the excess. Place on a cooling rack and allow the chocolate to set before serving. They can be refrigerated to speed up the process.