No question about it, Halloween was one of my favorite holidays growing up. Which pint-sized, sugar addict won’t love the idea of free candy?
All the kids had pillow cases handy and carefully planned-out costumes, some parents would toil hours to bring these masquerade masterpieces to life.
The one thing that stands out in my mind was the year I was Wonder Woman.
To a re-run watching, pre-teen girl in the 1980’s, Wonder Woman had all the things you wanted but didn’t have yet: charm, gobs of gold jewelry, and a killer figure – heck, she got to parade around in her underwear, and that’s just what I did that year for Halloween.
We used a set of underoos as the base for a body suit that had the blue-and-white star-covered undies and camisole with a big gold eagle on the front. My dad took a rubber-coated clothes line and gilded it with gold spray paint for the “lasso of truth”, and I had deflecting arm bands, plus a crown fitted into a real ebony wig, from an honest to goodness wig shop that was already styled into a bubble gum flip.
Now that I’m all grown-up, I still enjoy dressing up for Halloween (minus the underoos of course). But one thing has changed, my view on sweets and treats – less is definitely more!
I created these “hazy ginger moons” with that in mind, part cookie, part candy, that are not overly sweet. They’re ideal for impromptu trick-or-treaters because these no-bake treats come together quickly.
Hazy Ginger Moons
- 24 round store-bought ginger snaps
- 2 tablespoon peanut butter
- 1/2 teaspoon ground cinnamon
- 2 tablespoon white chocolate chips
- 2 teaspoons skim milk
- Use a one-inch round biscuit cutter to form the "moons". Place the outer edge of the cutter exactly in the center of the cookie, and press down to form the crescent moons. Repeat with all cookies and set aside.
- Place the peanut butter in a small bowl with the cinnamon, and mash to combine. Spread the peanut butter on half of the moons and top with another moon to form a sandwich. Transfer the sandwiches to a sheet of wax paper.
- Place the chocolate chips and milk in a small saucepan. Cook over low heat, stirring often until the chips melt completely. Using a butter knife, dip the tip into the chocolate and drizzle the moons. Cool 5 minutes before serving, then store in an air-tight container for up to 3 days.