Spooky Halloween Treats

Candy Halloween Brownie Bars

Prep time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Yield: 12 pieces


  • 1 box Simple Mills Chocolate Muffin & Cake Mix
  • 3 eggs
  • 1/3 cup melted butter or melted coconut oil
  • 1/2 cup coconut sugar
  • 1 tbsp vanilla extract


  • Chocolate covered pretzels with Halloween sprinkles
  • Dark chocolate peanut butter cups
  • Coconut butter cups
  • Coconut clusters
  • Edible eyes


  • PREHEAT oven to 375ºF and line an 8×8 square pan with parchment paper.
  • ADD the brownie mix, the eggs, the butter, the coconut sugar and the vanilla extract to a bowl. Whisk to combine.
  • POUR the mixture into the prepared pan.
  • BAKE for 20 minutes. Remove from the oven and immediately garnish with your chocolates and edible eyes.
  • LET cool completely before cutting into squares.


To make the chocolate covered pretzels, melt chocolate over a double boiler. Carefully dip pretzels, one at a time, into the chocolate. Shake off the excess chocolate and place on a parchment-lined baking sheet. Sprinkle with Halloween sprinkles. Place in the fridge until set.


Brains Cupcakes

Prep time: 20 minutes

Cooking time: 15 minutes

Total time: 35 minutes

Yield: 10-12 cupcakes


  • 1 box Simple Mills Chocolate Muffin & Cake Mix
  • 3 eggs
  • 1/3 cup unsweetened almond milk
  • 1/3 cup melted coconut oil
  • 1 tbsp vanilla extract
  • 1 cup Simple Mills Vanilla Frosting
  • 1-3 tsp raspberry or strawberry powder


  • PREHEAT oven to 350ºF and line a cupcake pan with cupcake liners.
  • ADD the cupcake mix, the eggs, the almond milk, the coconut oil and the vanilla extract to a bowl. Whisk to combine.
  • SPOON the batter into the parchment-lined cupcake cups, filling them 2/3 full.
  • BAKE for 15-20 minutes or until a toothpick comes out clean. Let cool completely before frosting.
  • PREPARE the frosting by adding the Simple Mills frosting to a small bowl. Add 1 teaspoon of raspberry powder. Mix to incorporate. Add more powder for a more vibrant pink color.
  • TRANSFER frosting to a pipping bag or a Ziploc bag with the tip cut off.
  • SPREAD some frosting onto each cupcake to cover the top of the cupcake.
  • PIPE a straight line onto your cupcake. Then pipe a continuous “S” shape on both sides of the line. Create another set of two “S” shapes on top of the ones you just piped


Smart Cookie Monsters

Prep time (excluding cooling time): 15 minutes

Cook time: –

Total time: 15 minutes

Yield: 24 Cookie Monsters


  • 12 Simple Mills Ready-to-Eat Double Chocolate Crunchy Cookies
  • 12 Simple Mills Ready-to-Eat Chocolate Chip Crunchy Cookies
  • 1/3 cup Simple Mills Chocolate Frosting
  • 2 tbsp Simple Mills Vanilla Frosting
  • 48 pomegranate seeds


  1. 1. Line a cookie sheet with parchment paper.
  2. 2. In a microwave safe dish, microwave Chocolate frosting for 30 seconds. Remove from the microwave and mix until you obtain a homogeneous mixture.
  3. 3. Dip half of each cookie in the frosting and set on the prepared pan. Let cool completely (about 15 minutes).
  4. 4. Once the chocolate frosting is set, you can begin creating the cookie monsters' eyes. In as mall microwave safe bowl, microwave vanilla frosting for 10 seconds. Remove from the microwave and mix until you obtain a homogeneous paste (the frosting will need be thicker than the chocolate frosting was after it was melted in step 1).
  5. 5. Transfer the frosting to a Ziploc bag and cut off one corner tip with scissors to make a piping bag. Pipe two irises on each cookie.
  6. 6. Place a pomegranate seed on each iris to form the cookie monsters' pupils.
  7. 7. Place in the refrigerator to set for 30 minutes.


Chicago-based Simple Mills is on a mission to create clean, nutrient-dense products for all your baking and snacking needs.