If you want to enjoy something a little more creative than candy this Halloween, we have two new recipes from "GMA" sponsor King’s Hawaiian that might just scare your sweet tooth to death.
These Hawaiian roll-infused twists on classic fall recipes like candy bar Boston creme pie to pumpkin pie mousse brulee will make your stomach scream for more.
King's Hawaiian Candy Bar Boston Creme Pie
1 12-pack King’s Hawaiian Original Hawaiian Sweet Rolls
1⁄2 cup butter, softened
1 cup granulated sugar
Milk chocolate candy bars (12-15 fun size or 2-3 regular size) Snickers candy bars (6-8 fun size or 1-2 regular size)
2 cups milk
4 egg yolks
1⁄2 cup sugar
1⁄4 cup cornstarch
2 Tablespoons butter Pinch salt
White chocolate chips or candy melts Whoppers candy
Black licorice rope candy
In a small bowl, bring the milk and vanilla to a simmer.
While the milk heats up, whisk together the yolks, cornstarch and sugar in a medium bowl.
When the milk starts simmering, take it off the heat and pour a third of it slowly into the egg yolk mixture, whisking constantly.
Pour the warmed egg mixture back into the pot of hot milk and whisk together thoroughly.
Return the pot to the stove and cook over medium-high heat, whisking constantly.
Cook until the pudding just comes to a complete boil.
Take it off the heat and add the butter.
Whisk to combine, then strain the pudding into a shallow container. Put the finished pudding in the fridge to cool.
Using a sharp serrated knife, slice the rolls apart and then slice each roll into thirds horizontally.
Discard the middle slices. Butter the inside of the remaining slices and dip them in granulated sugar.
Place them sugar side down in a frying pan and cook on medium heat until golden brown and caramelized.
Using a sharp knife, cut the chocolate bar into small slices.
Arrange the chocolate slices on the toasted bottom buns to create a barrier for the pudding, trimming to make them the right size.
Chop up the remaining chocolate bars and microwave in 10 second increments to melt.
Dip the top buns into the melted chocolate and set aside (or in the fridge) to set.
Chop up the Snickers bars and stir them into the cooled pudding.
Fill the chocolate barriers in the rolls with the pudding mixture and top with the chocolate-glazed top buns.
Melt the white chocolate or candy melts in the microwave in 10 second increments.
Pour into a small zip top bag and cut a tiny hole in the corner.
Pipe a spider web on each chocolate-glazed Boston cream pie by making an asterisk and a few connecting lines.
Place a Whopper in the center and use the black licorice as legs for the spider (you can also use the rest of your melted milk chocolate to pipe the legs, making them squiggly).
Use the white chocolate to pipe little eyes on the spiders.
King's Hawaiian Pumpkin Pie Mousse Brulee
Impress even your most Puritan pumpkin-pie loving friends with this twist on the classic autumn dessert.
1 12-pack King’s Hawaiian Original Hawaiian Sweet Rolls 12 soft caramel candies
1 packet powdered gelatin
1 15 oz can pumpkin puree
2 egg yolks
1⁄3 cup brown sugar
1⁄4 teaspoon ground clove
1⁄2 teaspoon ground ginger
1 teaspoon ground cinnamon 1⁄2 cup heavy cream
1⁄8 cup powdered sugar
1⁄2 teaspoon vanilla extract
Granulated sugar for bruleeing (about 1⁄2 cup) Candy corn and candy corn pumpkins for garnish
1 cup powdered sugar
2 Tablespoons milk
1 teaspoon vanilla extract
Using a sharp serrated knife, slice the rolls apart and then slice the tops off each one.
With a small knife, cut out the middle of the roll and use your fingers to scoop it out.
You should be left with 12 little bread bowls and 12 little lids.
Place one unwrapped soft caramel candy in the bottom of each mini bread bowl. Set aside while you make the filling.
In a small bowl, combine the gelatin and 3 tablespoons of cold water to bloom. Set aside.
In a small pot, whisk together the pumpkin, yolks, spices and brown sugar.
Cook over medium heat until just simmering.
Remove from heat and whisk in the bloomed gelatin. Mix well and scoop the custard into a bowl to chill.
While the custard chills, whisk the cream, vanilla and powdered sugar together with a hand mixer or in a stand mixer with the whisk attachment until the cream is at medium-soft peak stage. Be careful not to overwhip, or your mousse will be grainy.
When the custard has chilled to room temp, gently fold it into the whipped cream.
Fold the mixture together until it is completely homogenous and no streaks remain.
Whisk the 1 cup powdered sugar, vanilla and milk together in a small bowl.
Dip the lids to your mini bread bowls in the icing and set aside to set.
Before the icing sets completely, garnish the tops with candy corn and candy corn pumpkins.
Fill the bread bowls with your pumpkin mousse.
Using a cake spatula or a butter knife, smooth the pumpkin mousse over the top of the bread bowl, making a smooth surface and completely covering all the exposed bread on top.
Dip the mousse-filled rolls into the granulated sugar and caramelize using a kitchen torch or broiler.
If you use the broiler, set the rack as close as you can to the heating element/flame and watch them carefully to prevent burning.
To serve, place the glazed and garnished lids on the cooled and set the brulee mini mousse bowls.