These adorable little mice will have everyone squealing with delight! Completely edible and placed on top of gooey rich brownies, these Halloween treats will be the talk of the party! 

*Though this event is sponsored, any and all opinions of any products are solely my own.

 

Hello! And welcome back to #Choctoberfest 2019! Today is day 3 of this incredible chocolate event put on by Allison, of the Triple Chocolate Kitchen team, where over 75 bloggers have gotten together to create over 200 recipes just for you! Please see my 2 previous posts {here} and {here} for all of the goodies that you missed so far, if you’re just joining in the fun now! And if you type “choctoberfest” into my search bar, you’ll find all of the recipes from years past, too! 

 

 

In addition to all of these to-die-for chocolate recipes, there’s also a huge Prize Package Giveaway that you can enter to win!! Generous sponsors of this event have contributed the following prizes:

• Candy Gift Pack from blog host Triple Chocolate Kitchen, which includes 180-pack of Lindt LINDOR Chocolate Truffles (dark, milk, and white). Triple Chocolate Kitchen organizes #Choctoberfest, as well as posting chocolate recipes throughout the year.
• Chocolate and Cocoa Gift Pack from Divine Chocolate, which includes a variety of high-quality fair trade chocolate bars, cocoa powder, and Divine Chocolate swag. Divine Chocolate’s baking line consists of three premium quality flavors ranging from 55% to 100% cocoa for a wide variety of delicious desserts. Their chocolate products are made with 100% cocoa butter and are non-GMO and Vegan Society Certified.
• $100 Nordic Ware Gift Card and 40 Pounds of Granulated Sugar from Imperial Sugar. They are currently hosting their annual Scary Scramble, featuring delicious fall-inspired recipes using Imperial Sugar’s high-quality sweeteners. Imperial Sugar has been a kitchen staple for over 175 years!
• Collagen Fuel™ Drink Mix Gift Pack from Primal Kitchen. The ingredients in these drink mixes help support hair, skin, and nails. Their chocolate version has organic, fair-trade cocoa and coconut milk powders, with no wheat, soy, or dairy ingredients.
• Cracker Gift Pack from Mary’s Gone Crackers. The lucky winner will get to try a variety of crackers, many of which pair well with chocolate (check their recipe page for ideas!). Mary’s products are vegan, cruelty-free, and organic.
• Fig Spread Gift Pack from Dalmatia Spreads. With flavors like sour cherry, plum, blackberry, and orange, you’ll find that several of Dalmatia’s fig-based spreads work well in chocolate recipes. Use as a filling for crépes, serve warm over ice cream, or spread onto toast. They even have a fig cocoa spread that uses fair trade cocoa.
• Alkaline Water Pack from Perfect Hydration. Wash down all those delicious chocolate desserts with Perfect Hydration water. This 9.5+ pH alkaline water helps to effectively restore and rebalance the body to optimum pH levels. This water goes through a 9-stage filtration process, has no added sodium, chlorine, or fluoride, and is packaged in recyclable BPA-free bottles.
• Kitchen Conversions Chart and Etsy Gift Card from Moonflower Mountain. Winner chooses the colors for this flower-adorned conversion chart, which makes it easy to double any recipe or convert from cups to tablespoons.

This is a prize pack worth over $400! Open worldwide, except where prohibited. Must be 18+ to enter (21+ in some locations). One lucky winner will be drawn randomly on October 20, 2019 and contacted via email. See terms and conditions for more details.

*Please click {here} to go to original post to enter!
*Entry is at bottom of post.

 

 

So let’s make these cute as a button Halloween Mice, shall we?

We first start with any brownie mix of your choosing, or use your own favorite recipe and make your own. (*I like to add some vanilla and just a touch of almond extract to mine!)

Line your pan with foil, plus overhang, and spray it with butter-flavored no-stick spray, pour in the batter and level, and bake according to the directions on the box. *I used a 9×9 baking pan rather than a 13×9, for slightly thicker, sturdier brownies. (And the suggested 1 egg for extra fudgy!) 

 

 

 

 

 

Let cool, lift brownies from pan and peel back foil, cut into nine squares, frost, then sprinkle with tinted coconut grass. To make grass, simply add a handful of coconut to a plastic baggie, add 4 – 6 drops liquid green food coloring, close the baggie and shake it until the coconut is tinted green. Easy-peasy! 

 

 

 

 

Next are the mice! Unwrap the chocolate kisses and have them ready to go. Open the bag of sliced almonds, and pick through for pairs of nicely shaped slices that aren’t broken. Place several layers of paper towel onto a plate or baking sheet, and place cherries with stems onto paper towels, patting tops dry, too.

Melt *quality* chocolate chips according to directions, stirring until creamy. Holding stem of the cherry, dip cherry into chocolate, and gently press a chocolate kiss onto the bottom, then holding them together, place onto grass-covered brownie square. Hold for a few seconds until it stays.

*I used Ghirardelli milk chocolate chips for this, as other brands don’t seem to want to melt very well anymore, and don’t taste very good, either. 

 

 

 

 

Next, carefully insert sliced almonds between cherry and kiss for ears. Add a dab of melted chocolate to bottoms of pumpkins, and place them next to the mice. Let set, refrigerating for a short time if needed. 

 

 

 

 

When melted chocolate has hardened, decorate with colored decorating gels. 

 

 

 

 

And bibbiti-bobbiti-boo! There you have it! 

 

 

 

 

So stinkin’ cute, aren’t they?!! 

 

 

 

An absolute must-make for your upcoming Halloween party!!

 

 

 

 

SUPER easy and minimal ingredients make these the new go-to for any fall get-together, event, or holiday! From football parties, to Halloween, and even Thanksgiving, these cute little treats will have everyone smiling! 

 

 

 

 

And you can place these on blonde brownies or cookies if you prefer, too! Any sturdy dessert base will work. 

 

 

 

 

And do take the time to add the eyes, nose, and a little bow on top! They’re so much cuter than just leaving them plain. And it’s so easy to do, the kids can handle this no problem! (*To make a bow, just add 2 large dots and a small dot in the middle.) 

I so hope that you have enjoyed this recipe, saved it to your Pinterest boards, and make them this fall for whatever event or party you have going on! 

 

 

 

Many thanks to Allison and all the elves that work so very hard every year to put on this incredible event! And many thanks to the wonderful sponsors that donate such fantastic prizes, and to those who provide us bloggers with product to work with! Very much appreciated, everyone!

 

*Don’t forget to enter the
Prize Package Giveaway HERE!
Scroll down to bottom of post.

 

 

And be sure to pop over to
Imperial® Sugar’s daily Scary Scramble Contest
where you can win even more prizes!

 

 

Here are today’s recipes created by bloggers from around the world! 

This recipe was added to:

 

Yield: 9 treats

Spooky Halloween Mice Brownies / #Choctoberfest 2019

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Ingredients

• 1 box brownie mix, baked according to the directions, cooled
• 1 can chocolate frosting, or homemade
• 1 cup sweetened angel flake coconut
• 6 -8 drops liquid green food coloring
• 1/2 cup *quality* chocolate chips, *I used Ghirardelli, melted
• 9 maraschino cherries with stems, patted dry
• 9 Hershey's Chocolate Kisses
• sliced almonds (18 slices)
• red, green, and orange decorator icing gel in the tubes
• mellowcreme candy pumpkins

Instructions

In bowl, mix up brownie batter according to package directions, pour into suggested pan size, then bake according to the manufacturers baking times. (*I like to add 1 tsp. vanilla and 1/4 tsp. almond extract to batter.) Remove from oven and let cool completely. (*Tip: I always bake mine in a foil lined - with overhang - sprayed 9x9 pan for easy removal and slicing. When cooled, lift the whole thing out and place onto a cutting board. Peel the edges of foil away from brownies and slice.) 

In small baggie, add 1 cup coconut and 8 drops green food coloring. Close bag and shake until coconut is tinted green. (Add more coloring if needed.) 

When brownies have cooled, cut into 9 squares and place onto a platter. Frost tops with chocolate frosting. Sprinkle tops with green coconut "grass". 

Place the cherries with the stems onto several layers of paper towels placed onto a plate to drain well and pat top dry. Unwrap chocolate kisses, and choose pairs of sliced almonds from the bag for the "ears".

In small bowl, add chocolate chips and melt according to package directions. (*I highly recommend using a quality brand such as Ghirardelli so that it melts properly.) When melted and creamy after stirring well, holding each cherry by the stem, dip into melted chocolate, then press onto the bottom of a chocolate kiss. Holding the cherry stem and the point of the chocolate kiss, place onto the grass-covered brownie square at an angle off to the side. Insert 2 sliced almonds in-between cherry and kiss for ears.

Add a dab of the melted chocolate to the bottom of a candy pumpkin and place next to the mouse. Pop into the fridge to let chocolate harden and mice set. 

In front of ears on kiss, add "eyes" with green coloring gel. Add a dot of red coloring gel to the point of the chocolate kiss to make a "nose".  Make an orange bow on top between the "ears" if desired. 

Store in an airtight container at room temperature or refrigerate until needed.