One-Eyed Toffee Crisp Monster Halloween Treats
Looking for something spooky-cute to whip up this Halloween? Meet these One-Eyed Toffee Crisp Monster Treats! They’re crunchy, chocolatey, and ready in no time, no tricks, just treats. The secret ingredient that makes them extra special? Puffed quinoa! It gives that perfect toffee crisp crunch while keeping things wholesome.
It`s that time of the year when sweet treats are as abundant as falling leaves. These little monsters come together in minutes, melt, mix, chill, decorate, and boom, a batch of one-eyed chocolate fun is ready to haunt your fridge. After all, it`s Halloween… If you love chocolatey recipes, check out my Cashew and Chocolate Dipped Blueberries, Chocolate Banana Muffins, or you might prefer a No-Bake Chocolate Orange Mousse Cake with Crunchy Oats — they’re just as delicious!
❤️And this is why you’re going to love them
Quick and easy to make: Just melt, mix, and chill.
Crispy and chocolatey: That puffed quinoa makes the best toffee crisp texture!
Perfect for Halloween: Cute little monster mummies with edible eyes — who could resist? Great for Halloween parties.
Make-ahead kid-friendly: They keep in the fridge or freezer, ready for spooky snacking. Kids will love them.
🍫 The Ingredients
Here`s everything you need to make these munchy toffee crisp monster mummies. You’ll find the recipe video and the full list of Ingredients and measurements in the printable recipe card at the bottom of the post.
📖Ingredient Notes and Why They Work
Dark chocolate – I used 70% vegan dark chocolate for the rich toffee crisp base and the chocolate coating.. You can swap for semi-sweet or even milk-style vegan chocolate.
Cashew butter – Crunchy butter gives texture, but smooth works too! Almond or peanut butter also works well. I did use organic for this recipe.
Puffed quinoa -The secret star ingredient! If you want a toasted flavor and extra crispiness, lightly toast in a dry skillet (off the heat) or oven for 5 minutes if you’d like — though it’s not essential., I didn’t! You can substitute puffed quinoa with rice rrispies, puffed millet, or even crushed popcorn.
Dark chocolate – For coating and dipping the monster balls. I used the same chocolate as I did for the base.
Vegan white chocolate – Used for the mummy-style bandage lines.
Sugar eyes – (one for each monster): The monster’s finishing touch! I picked up these sugar eyes at a local supermarket amongst the Halloween treats. Note: Not something I’d normally use in my recipes, but hey, Halloween deserves a little fun!
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👩🍳Let`s Make One-Eyed Toffee Crisp Monsters
Here’s a visible overview of how to make this fabulous nispero loquat chutney. You’ll find the full printable recipe card below.
How to Make These Fun Monsters in a Few Steps
- Melt the chocolate in a double boiler (heatproof bowl over simmering water), stirring often until smooth.
- Add the cashew butter.
- Stir for about 3 minutes until silky with a slight lumpy texture.
- Fold in the quinoa to coat completely, give it a good stir, that’s your toffee crisp right there!
- Spoon the mixture into silicone molds (about 12–15 cups). Chill in the refrigerator for at least 20 minutes, or until firm. They harden quickly.
- Prepare the coating: Melt the white chocolate using the same technique as the double boiler. Add the coconut and stir, set aside for a few minutes.
- Make the dark chocolate as described in step 1.
- Dip each chilled monster ball in dark chocolate until fully coated.
- Then drizzle white chocolate over three-quarters of each one, like a mummy bandage.
- Stick on one sugar eye before it sets. Pop back in the refrigerator for another 30 minutes until set.
💡Top Tips for Making the Best Toffee Crisp Monsters
- Don’t overheat the chocolate — slow and steady melting keeps it glossy, and stirring it constantly.
- Refrigerate the monsters on a flat tray so they hold their round shape.
- Chill them in the refrigerator for 20 minutes before dipping! This firms them up and helps the second batch of chocolate set quicker.
- Store leftover monsters in an airtight container.
❓ Recipe FAQs
Yes! Store in the refrigerator for up to 5–6 days or freeze for up to 2 months. Just thaw for 10 minutes before serving.
No problem — rice crispies, popped amaranth, or crushed popcorn make great toffee crisp alternatives.
Sure! Use sunflower seed butter or tahini for a nut-free version — it’ll still have that delicious toffee crisp bite.
🍂More Fall Recipes
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📝Recipe Card and Notes
One-Eyed Toffee Crisp Monster Halloween Treats
Equipment
Ingredients
- 1 cup 150g dark chocolate (70% vegan)
- ½ cup 120g crunchy cashew butter
- 2 cups 60g puffed quinoa
- ⅔ cup 100g dark chocolate for coating
- ⅓ cup 50g vegan white chocolate
- 15 sugar eyes
Watch me Make it (Video)
Instructions
- Break up the chocolate into chunks and melt 1 cup of dark chocolate in a double boiler on medium heat. It takes around 3-4 minutes until silky in texture.
- Stir in cashew butter until smooth and glossy.
- Add puffed quinoa and mix well to create the toffee crisp texture.
- Spoon into silicone molds and refrigerate for at least 20 minutes.
- Melt the coating chocolates separately. The white and the dark. Melt the same way as the previous dark chocolate.
- Dip each crisp ball in dark chocolate, drizzle white chocolate over part of it for a mummy look, and add one sugar eye while they are still wet.
- Chill for another 30 minutes until set. Enjoy your Halloween treats. Keep covered or in an airtight container.
Notes & Suggestions
Nutrition Profile
The nutritional information is an estimate, calculated automatically per serving, with all values, including calories, based on one serving.
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