Ingredients:

  • 8 medium Jalapeño peppers, halved and seeded (~300g)
  • 12 oz Cream cheese, softened (divided)
  • 1 cup Sharp cheddar cheese, shredded (115g)
  • 1 tube (8 oz) Refrigerated crescent dough (225g)
  • 40 Candy eyes (for garnish)
  • 1 box (18 oz) Premium brownie mix
  • 2 large Eggs (for brownies)
  • 1/2 cup Vegetable oil (118ml)
  • 1/2 cup Dark chocolate chips, melted (90g)
  • 1/4 cup White chocolate chips, melted (45g)
  • 18 Chocolate sandwich cookies (210g)
  • 1 cup Vibrant green candy melts (175g)

Instructions:

  1. Prepare the Savory Mummy Poppers: Preheat oven to 400°F (200°C). Mix 8 oz of cream cheese and the shredded cheddar until smooth. Fill each jalapeño half with the cheese mixture. Slice the crescent dough into thin strips and wrap them around the peppers like bandages, leaving a small gap for the eyes. Bake for 10–12 minutes until the dough is golden-brown. Add candy eyes after baking.
  2. Bake and Spin the Spider Web Brownies: Prepare and bake the brownie mix in an 8x8 inch pan according to package directions using eggs and oil. While the brownies are still warm, spread melted dark chocolate over the top. Pipe four concentric circles of melted white chocolate. Immediately run a toothpick from the center outward to create a web pattern. Let cool completely before slicing into 8 squares.
  3. Assemble the Monster Eye Truffles: Pulse chocolate sandwich cookies in a food processor until fine crumbs form. Blend in the remaining 4 oz of cream cheese until a dough forms. Roll into 1-inch balls and chill for 15 minutes. Dip each ball into melted green candy melts. While the coating is wet, press a candy eye into the center. Place on parchment paper to set until firm.