Before Trick or Treating try this peanut butter S’mores ball shaped and decorated like a skull! For other holiday celebrations shape the ball into a pumpkin, Christmas star, Easter egg, football or baseball. The possibilities are endless. Enjoy!
Mary Duke Cooks! Sassy Southern Cuisine
S’mores Spooky Skull– 20 servings
8 ounces full fat cream cheese, softened
¼ cup unsalted butter, softened
½ cup creamy peanut butter
1 and ¼ cups graham cracker crumbs
¼ cup light brown sugar, packed
¾ cup powdered sugar
1 and ½ cups miniature marshmallows
1 and ½ cups miniature chocolate chips
Skull cake pan
1 can purchased white icing
1.5 ounce chocolate bar for black eye sockets and nose
Miniature tootsie rolls for teeth
1 box graham cracker sticks
3 red apples, sliced
With a mixer, combine cream cheese, butter and peanut butter until smooth. Add graham cracker crumbs, brown sugar, and powdered sugar. Scrape sides of bowl. Add marshmallows and chocolate chips. Line a skull cake pan with plastic wrap. Spoon the s’mores mixture on top of plastic wrap in an even layer. Cover s’mores mixture with more plastic wrap and press mixture evenly in pan. Refrigerate 2 hours until firm. Remove plastic wrap and invert pan onto a serving platter. Cover skull with white icing. To smooth icing: Use a metal offset spatula dipped in hot water. Refrigerate skull.
Cut a pattern from parchment paper for the nose and eye sockets using the skull cake pan as a guide. Cut the nose and eye sockets out of the chocolate bar. Smooth edges of chocolate using a spatula dipped in hot water. Cut miniature tootsie roll in half lengthwise for teeth. Place the nose, eye sockets and teeth on the s’mores skull. Place the edible eyes on top of the eye sockets. Surround the skull with graham cracker sticks and apple slices.
Published in The News and Neighbor on October 12, 2016