NORTHWOODS COOKS: Scarily good bars are a trick and a treat

Halloween is just around the corner. Here are some fun candy-bar themed treats from allrecipes.com to serve at Halloween parties or munch on at home.

Peanut-Butter-Cup-Style Bars

1 cup butter or margarine, melted

2 cups graham cracker crumbs

2 cups confectioners' sugar

1 cup peanut butter

1-1/2 cups semisweet chocolate chips

4 tablespoons peanut butter

In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9-by-13-inch pan.

In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Almost-Like-a-Snickers Bars

1-1/2 cups dates, pitted, divided

1/2 cup almonds, rinsed and dried in a paper towel

1/2 teaspoon vanilla extract

1 pinch salt

1/4 cup salted peanuts, roughly chopped, or more to taste

1/4 cup dark chocolate chips

Combine 1/2 cup dates, almonds, vanilla extract, and salt in a high-speed blender until smooth. Transfer to a plate. Spread almond mixture into a square approximately 4 by 6 inches in size. Place in the freezer until hardened, about 10 minutes. Blend remaining 1 cup dates in the blender until smooth.

Remove almond mixture from freezer; spread blended dates evenly on top with oiled hands. Sprinkle peanuts onto fudge and push down gently with hands until peanuts stick to blended dates. Freeze until bars are set, about 15 minutes.

Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Remove bars from the freezer and cut into 5 pieces with a sharp knife. Dip bars in melted chocolate. Place on a plate to cool until hardened. Place in an airtight container and store in the refrigerator.

Oh Henry! Bars

4 cups rolled oats

1 cup packed brown sugar

1 cup butter

1/2 cup white corn syrup

1 cup semisweet chocolate chips

3/4 cup peanut butter

Preheat oven to 350 degrees. Mix oats, brown sugar, butter or margarine, and white corn syrup. Pat into a 10-by-15-inch pan. Bake for 10 to 15 minutes. Do not over-bake.

Melt chocolate chips and peanut butter. Spread over baked crust while hot. Cut into bars right away.

Candy Corn Bark

16 Halloween-colored chocolate sandwich cookies, chopped

1-1/2 cups broken small pretzels

1/3 cup raisins

1-1/2 pounds white chocolate, broken into squares

2 cups candy corn

orange and brown sprinkles

Spread cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth (note: white chocolate burns easily).

Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles and cool until firm. Break into pieces and store in an airtight container.

Readers are invited to submit four to five of their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to lskarpness@parkrapidsenterprise.com or by mail to the Park Rapids Enterprise, 203 Henrietta Ave. North, Park Rapids, MN 56470 and they may appear in a future issue.