Halloween is a great excuse for some family fun! How about planning a little celebration at home with some fun spooky treats. Ingredients • 200g bar white chocolate, broken into chunks • 4 medium-large, ripe bananas • 85g desiccated coconut (you won’t use it all) • handful dark chocolate drops Method Step 1. In a small bowl, gently melt the chocolate either in the microwave – in short bursts on high or over a pan of simmering water (make sure the bowl isn’t touching the water). Set aside for a moment while you get the bananas ready. Step 2. Peel the bananas, cut in half, and push a lolly stick into the middle of each piece. Spread the coconut out in a shallow bowl. Line a large baking tray with baking parchment, and make sure there is room for the tray in the freezer. Step 3. Using a pastry brush, coat a banana half in chocolate, letting excess drip away. Sprinkle with plenty of the coconut until coated, then set it on the prepared sheet. Now add two chocolate eyes and a mouth, and if you like, cut a few little eyebrows from the chocolate drops too. Freeze the lollies for at least 4 hrs, and up to a week. Ingredients • 70g butter softened • 50g peanut butter • 150g golden caster sugar • 1 medium egg • 1 tsp vanilla extract • 180g plain flour • ½ tsp bicarbonate of soda • 20 peanut butter cups, rolos or maltesers • 100g milk chocolate chopped • icing eyes or make your own Method Step 1. Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Using an electric hand whisk, cream the butter, peanut butter and sugar together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb and ¼ tsp salt. Step 2. Scoop 18-20 tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Make a thumbprint in the centre of the cookies. Bake for 10-12 mins or until firm at the edges but still soft in the middle – they’ll harden a little as they cool. Leave to cool on the tray for a few mins before topping each biscuit with a peanut butter cup, Rolo or Malteser. Transfer to a wire rack to cool completely. Step 3. Heat the chocolate in the microwave in short bursts, or in a bowl set over a pan of simmering water, until just liquid. Scrape into a piping bag and leave to cool a little. Pipe the legs onto each spider, then stick two eyes on each. Leave to set. Will keep for three days in an airtight container. 6 raring2go.co.uk Raring2go! THINGS TO DO
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