Yay Halloween treats! I have been thinking the past couple of weeks of what to make for this wonderful occasion (my favourite holiday). Then I came across these bad boys in the store and knew they had to be involved somehow:
So fun and cute! So I set out to make something with them. I wasn’t keen on making rice crispy treats as that’s been done. I wanted to make something unique. Something creative. And something utterly delicious.
Enter Pumpkin Cartwheels.
I made a batch the other day. Since I’m on a chocolate break (35 days strong!), I had to wait for Terry to come home to try them. I fully expected him to try one, say they were good and be on his merry way. That’s normally how he is when I ask his opinion. He tried one and said it was pretty good. Then suggested I add a caramel layer. Huh.
So I set out and made them again with his suggestion in mind. I happened to have Robin over for supper and got her to try them. I made her do a taste comparison. She thought the first version was pretty good. But the second one was apparently AMAZING!
She said they reminded her of a milky way knock off. But we didn’t want to call them milky ways. She asked me to look up names of other galaxies and we found the Cartwheel Galaxy:
She says my treat would taste like this galaxy =)
Pumpkin Cartwheels (makes 12 mini cartwheels)
1 cup dark chocolate chips + 1 tbsp coconut oil
1/4 cup of Dandy’s pumpkin marshmallows + 1 tsp Earth Balance margarine
1 batch of caramel sauce (there will be leftovers for nice cream!)
Heat a small saucepan on your stove on low heat and melt the coconut oil and chocolate chips. Spoon a tsp of the melted chocolate into mini cupcake liners, ensuring the bottom is covered. You’ll use not quite half of the melted chocolate. Place them in the freezer to harden up. While they set, make your caramel sauce. Once the sauce is done, heat another small saucepan on the stove on low heat and melt the Earth Balance and marshmallows until they soft and liquidy (be patient, this takes awhile, but is worth the effort).
Take your chocolate lined cupcake molds out of the freezer. Gently place a tsp of caramel sauce and try to spread it out a bit on top of the set chocolate. Then the melted marshmallow mix. This part is tricky as the melted marshmallows are hard to work with, I found slightly damp hands made it easier to work with. Then top with the remaining melted chocolate and put in the freezer to set (at least 1 hour, the longer the better).
Terry also tried the new & improved version and thought they were pretty awesome. I’m planning on reintroducing chocolate next week and will be making another batch of these =)
I am sharing this spooky creation with Vegan Yofo Halloween Edition!
Are you excited for Halloween?