Halloween Milk-Free Peanut Butter Spider Biscuits

It’s that time of year again – Halloween season! I love Autumn for a number of reasons; the changing colour of the leaves, the excuse to finally wear boots and jumpers, and the baking. Summer’s great while it lasts, but you can always rely UK to pull off a good Autumn, not just with the weather but with the baking options too. I’m such a huge fan of themed baking and Halloween has become one of my favourite of them all – I mean when else are bugs, brains and blood stained baked goods appropriate to serve?

So with that I wanted to share with you all some little Halloween creatures I’ve been baking this weekend. As an Arachnophobic I must say these were a little creepy to bake but my goodness they are delicious.

I’m not going to claim these cuties as my own as I found them on pinterest and followed the link to the Mommysmusings.com but I have made a few adjustments. I have developed a milk allergy so these are milk free, and the recipe below will be in UK Conversions as opposed to U.S. which some of you followers may find useful.

I hope to be able to share some more Halloween recipes soon so do keep your eyes open for more.

Makes: 16 biscuits

Preparation time: 45 minutes

Baking time: 10-12 minutes


125g soy butter, softened

130g crunchy peanut butter

100g brown sugar

100g caster sugar

2tbsp soy milk

1 egg

1tsp vanilla

225g flour

1tsp baking powder

1/2tsp salt

16 Reese Buttercups, fridge cold

32 Wilton Candy Eyes – buy here

100g dark chocolate chips

Preheat the oven to 190C/Gas 5

Place the soy butter, peanut butter, caster sugar, brown sugar, egg, vanilla and soy milk into a large bowl and beat until well combined.

In another bowl mix together the flour, baking powder and salt, then gradually fold the dry mixture to the wet mixture until blended into a dough.

Pour caster sugar out onto a plate and leave to one side. Form the mixture into 1″ balls and roll them around in the sugar before placing a couple of inches apart, onto a lined baking sheet.

Bake for 10-12 minutes until golden then place on a wire rack and immediately gently press a Reese’s buttercup on top of each biscuit.

The heat from the biscuits will gently melt the chocolate on the buttercup allowing you to then stick down two eyes onto it.

Place the chocolate chips into a small microwavable bowl and blast in the microwave for 30 seconds at a time until fully melted then transfer the chocolate to a small piping bag.

Cut the end of the piping bag and pipe the legs either side of the Reeses buttercup (you’ll need 8 legs unlike my photo where there are only 6 – eyerolling emoji) Lets say mine are a new breed of 6 legged spider.

Peanut Butter & Chocolate Brownies

Peanut Butter Brownies 4

Much like marmite I find peanut butter is very much a “you either love it or you hate it” kind of spread. Of the lovers, some like it crunchy, others prefer it smooth, but whatever the texture preference, all will be glad to hear that today is National Peanut Butter Lovers Day.

In celebration, many may simply run to the toaster to make warm peanut butter on toast, but with baking what I’m known for, it was only right that I used peanut butter in some form of kitchen creation.

I’m no stranger to baking with peanut butter as you will see from some of my previous posts, but there is one thing missing and that’s the chocolate brownie. As soon as I got the idea in my head it wasn’t long before the warm chocolatey, peanut buttery slab of heaven was ready to be tasted. Needless to say it didn’t last the hour and 30 minutes it took to make: I never knew I was friends so many peanut butter lovers. It seems I chose well!

Peanut Butter Brownies 2

Peanut Butter Brownies

Makes 16 squares

Preparation time | 30 minutes

Baking time | 1 hour

Brownie batter

115g unsalted butter, cut into small pieces, plus more for pan

160g good-quality dark chocolate chocolate, coarsely chopped

85g all-purpose flour

1/2 tsp baking powder

1/4 tsp salt

150g granulated sugar

3 large free-range eggs

2 tsp pure vanilla extract


Peanut filling

4 tablespoons unsalted butter, melted

65g confectioners’ sugar

100g smooth peanut butter

1/4 tsp salt

1/2 tsp pure vanilla extract

Preheat oven to 180 degrees C and line a greased 8-inch square baking pan with parchment paper, allowing 2 inches to hang over sides.

To create the batter, put butter and chocolate in a heatproof medium bowl set over a pan of simmering water and stir until melted.

While this cools whisk together flour, baking powder, and salt in a separate bowl, and set aside.

Then add the sugar and eggs into the cooled chocolate mixture, whisking to combine. (remember to ensure the chocolate is cool so the eggs don’t begin to cook). Stir in the vanilla then add the flour mixture folding until well incorporated.

For the peanut filling, stir together butter, icing sugar, peanut butter and vanilla into a bowl until smooth.

Pour 1/3 of the chocolate batter into the prepared pan spreading evenly into the corners. Place 4-6 spoonfuls about 1 inch apart on top of the batter. Follow this process with the remaining chocolate batter and place the rest of the peanut filling on top.

With a butter knife, gently swirl the filling into batter, starting from the top corner and running the knife lengthways in an ‘S’ shape. Bake for about 45 minutes then let it cool slightly in pan, about 15 minutes. Lift out brownies and let cool completely on a wire rack before cutting into squares.

Raw Date and Peanut Energy Bites


The afternoon sugar slump is an evil thing don’t you agree? As a baker I find it so hard to keep my fingers out of the freshly baked cookie jar when a craving hits, but thankfully I have these delicious energy bites to keep me on the straight and narrow.

They are filled with nothing but goodness – walnuts, dates, flaxseed, coconut, rolled oats and peanut butter. The perfect healthy treat and packed full with protein and fibre which means they will give you tons of energy to power through the afternoon.

Perhaps my favourite thing about these though is that they are one indulgent pleasure I can never feel guilty about. All ingredients can be found in the most basic store cupboards too so unless you need to top anything up there is no special shopping required. I have an industrial size peanut butter tub in my cupboard so I’m never caught shy when I need to make these. They are super-duper easy to make and even if you’re in a rush at just 10 minutes there is always time to whip up a quick batch. I make mine on a Sunday night and store them in my fridge. If I’m careful they last all week….just about.



Makes 24

Prep time: 10 minutes

400g pitted dates

100g walnuts

100g rolled oats

100g desiccated coconut

50g flax seeds (optional)

1tbsp peanut butter

½ tbsp honey

50g pistachios (for decoration)

This is a no-nonsense recipe so throw all ingredients (except the pistachios) into the food processor and blitz until all combined.

Crush or blitz the pistachios separately and pour into a bowl ready for decoration.

Take small amounts and roll into bites about 1 inch in diameter. Pop them into the bowl of pistachios and roll them around until suitable coated. This gives them a nice crunch but the coating is totally optional, so if you can’t be bothered just leave the bites naked.

Sit them on a lined baking sheet and leave in the fridge for 30 minutes to an hour until firm.

Happy snacking!

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