*4 ounces Cream Cheese, room temperature, then whip
*2 tablespoons Honey
*2 tablespoons Brown Sugar
*1/4 teaspoon Cinnamon
1/2 teaspoon Kosher Salt
*Halloween Sprinkles, or other holiday sprinkles
Instructions:
In a bowl whip the cream cheese until light and fluffy. Then add and mix in with the cream cheese: Peanut butter, honey, brown sugar, cinnamon and salt. Stir until smooth. Note: Make sure you whipped the cream cheese before adding to the other ingredients.
Place peanut butter mixture on a piece of Saran Wrap and form in a ball using the Saran wrap so it doesn’t stick to your hands, making a ball shape. Wrap and refrigerate for 15 minutes. Then remove from fridge and press/roll in the Halloween sprinkles. Refrigerate until ready to serve. Enjoy!
*1 (19.9 ounce) Box Brownie Mix, we used Betty Crocker Dark Chocolate Brownie Mix
*Container of White Frosting
*Cooking Spray, like Pam
Brownie Pop Option:
Brownie Pop Mold sprayed with cooking spray (Fill each mold 2/3 full with brownie batter and place in pre-heated oven Bake at 325*F. for 25 to 30 minutes). Allow brownies to cool completely before removing from molds. Note: If the brownies puff up while baking, press them down with a spatula right after you remove them from the oven.
Square Pan Option:
Make the boxed brownies as directed on package and cut into squares. (Note: If using this baking pan option, make sure to add parchment paper to the pan, making sure the parchment paper comes up higher on at least 2 sides so you can remove easily from the pan.)
Then add the brownie batter to parchment covered pan. Bake according to directions for 9 x9 inch pan.
When the brownies have cooled remove the brownies from the pan by the parchment paper cut off the hard edges of the brownies. Cut brownies into 3 x3 inch squares. Now using your hands using light pressure mold each brownie square into a ghost brownie pop shape like the one shown.
Icing:
1 container of store bought frosting, melt 1/4 cup at a time, just until you can pour it and melt in 5 seconds increments .
Note: Slightly melt 1/4 cup frosting at a time, if you over melt frosting you will not be able to use it, you will need to start over the frosting won’t work well if it is melted too much.
Test icing on one brownie ghost shape to see if you are getting the right consistency. Note: You could try to add a small amount of powdered sugar if you melted the frosting/icing too much.)
Pour frosting/icing onto ghost.
Note: Make sure to place each brownie formed ghost on a small paper plate or a square piece of parchment paper to catch drippings from the icing making the ghost look like its floating. Then when icing is set you can remove from paper plate or parchment paper or serve on plate or parchment paper.
Let ghost completely set before adding black frosting or black piping gel for eyes and mouth.
Ghost Eyes Options:
*1. Black Piping Gel, Wilton (Note: Gel may bleed into white part of the ghosts
*2. Black Frosting/Icing, save small amount of frosting/icing and add black food coloring and pipe on eyes and mouth using piping bag with a small round tip. Note: Do Not use melted frosting for the eyes and mouth.
*3. Wilton Candy Eyes or Round Decorating Black Candy Balls, two small for eyes and larger one for the mouth.
