I had planned on sharing some chicken witches’ fingers with you guys today, but as always, when it comes to posting time I’m totally unprepared and end up posting something different. But when that something different is another awesome Halloween dessert recipe, you can’t really be disappointed, can you?
So I intended to make these chicken witches’ fingers for dinner last night, photograph them last night and post them this morning – sounds simple, right? Nope! I didn’t actually have any chicken breast, so I decided to make three bean chilli instead. I only had dry beans so I soaked them all day then threw them into the pot on the evening to cook. After 90 minutes of cooking the beans were still rock solid and we were starting to get very hungry!
So I scooped out two portions of three bean chilli which left, like, a million portions in the pot – I think I overestimated how much I needed – and nuked them in the microwave for four minutes. The good news? The beans were cooked! (Still can’t get over how 90 minutes simmering didn’t cook the beans but 4 minutes in the microwave did) The bad news? My Official Treat Taster hated it, simply because it didn’t have any meat in.
I saw him scraping the beans from side to side in his bowl like he was looking for something. When I asked him what he was doing, he said he was looking for meat…in a three bean chilli. Turns out he thought there were three types of beans PLUS meat in the chilli and pretty much stopped eating as soon as I told him there was no meat in it and instead delved into a box of this cookies & cream fudge. You can’t please everyone all the time, right?
Soooo that left me with no chicken witches’ fingers to post and I definitely couldn’t sub this three bean chilli as today’s post so I decided to whip up a dessert – that’s always the solution, right? I’m not really a fan of pudding and although I love mousse, the idea of eating spoon after spoon of double cream just doesn’t do it for me, so I made this Halloween dessert using one of my favourite substitutions – Greek yoghurt.
This Halloween dessert is really easy to make and can be prepped well in advance so it would make the perfect Halloween dinner party dessert…or more suitably a kids’ Halloween party dessert, I guess. Is it a social faux pas to serve adults chocolate skulls and Oreo dirt for dessert? Maybe that’s why my friends don’t come around more often…
Chocolate & Caramel Graveyard Parfaits
- 1/4 cup white chocolate chips
- 1 cup yoghurt
- 1/4 cup milk chocolate chips
- 3 tablespoons caramel sauce
- orange food colouring
- black food colouring
- 4 Oreos
- Melt the white chocolate chips in the microwave, stirring regularly to avoid burning. When fully melted, spread into a skull ice cube mould, filling at least two of the cavities. Place in the fridge and leave to set.
- Separate the yoghurt so you have 1/2 cup in one bowl and 1/2 cup in another.
- Melt the milk chocolate chips in the microwave, stirring regularly to avoid burning. Leave to cool to room temperature before spooning into one of the yoghurt bowls alongside a few drops of black food colouring and mixing well. If you want a darker colour, add more black colouring.
- Spoon the caramel sauce and a few drops of orange food colouring into the other yoghurt bowl and mix well. Add more orange colouring if you need it.
- Using a food processor or a zip lock bag and a rolling pin, crush the Oreos into fine crumbs.
- To assemble, layer the orange and black yoghurt alternatively into two parfait glasses until you've used it all up. Sprinkle the crushed Oreos on top and decorate with the white chocolate skulls when set.
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