The Best Recipes for Weed-Infused Halloween Treats

For the Bars:

• Vegetable shortening, for greasing the pan
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ground allspice
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon salt
• ½ cup weed-infused butter, slightly softened

(you can use this recipe or purchase one from a dispensary)

• ½ cup (8 tablespoons/ 1 stick) unsalted butter, slightly softened
• ½ cup firmly packed dark brown sugar
• ½ cup granulated sugar
• 1 large egg
• 1 tablespoon pure vanilla extract
• 1 cup pure pumpkin puree
• ¾ cup white chocolate chips
• ½ cup pecans, coarsely chopped, toasted (optional)
• ⅕ cup dried cranberries (optional)

For the Glaze:

• 6 ounces white chocolate chips
• 2 teaspoons vegetable shortening
• Clear sugar sprinkles

1. Preheat the oven to 350°F. Grease a 10 x 15-inch baking pan with vegetable shortening.

   
   

2. In a medium bowl, whisk together the flour, cinnamon, cloves, allspice, nutmeg, and salt; set aside.

   
   

3.  In a large bowl using an electric mixer, cream together the weed-infused butter, butter, brown sugar, and granulated sugar on medium speed until light and fluffy. Beat in the egg and vanilla. Add the pumpkin and combine well. Reduce the mixer speed to low and add the flour mixture. Beat well. Fold in the white chocolate chips and, if using, the pecans and cranberries. Pour the batter into the prepared pan and smooth it into an even layer using an offset spatula.

   
   

4. Bake until a toothpick inserted into the center comes out clean, 18 to 22
   minutes. Transfer the pan to a wire rack to cool completely. Cut into 18
   equal-size bars.

   
   

5. Prepare the glaze: In the top section of a double boiler, melt the white choc-
   late and shortening over simmering water. Stir continuously until the chocolate has melted, being careful not to get any water into the chocolate
   or it will seize (see Note).

   
   

6. Remove the brownies from the pan and place them on a wire rack set over waxed paper. Dip a fork into the glaze and drizzle it over the brownies in a crisscross pattern. Dust the brownies with clear sugar sprinkles.

   
   
7. Wrap tightly in aluminum foil and store in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
    

Note from Karen: Chocolate should melt into a smooth, satiny pool, but it's temperamental and will not tolerate moisture. If even the tiniest bit of condensation drips down the inside of a pan, or if steam escapes from the bottom of the double boiler, the chocolate will react badly, becoming a grainy mess; this is known as “seizing.”

For the Filling:

• 2 cups powdered sugar, sifted
• ½ cup (8 tablespoons/1 stick) unsalted butter, slightly soft-
• ened
• 1 (7-ounce) jar marshmallow creme (such as Fluff)
• 2 teaspoons maple extract

For the Cake:

• 3 cups all-purpose flour
• 2 tablespoons ground cinnamon
• 1 teaspoon freshly grated nutmeg
• ¾ teaspoon ground cloves
• 1 tablespoon ground ginger
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• ¾ teaspoon salt
• 6 tablespoons (¾ stick) unsalted butter, slightly softened
• ¾ cup firmly packed dark brown sugar
• ¼ cup weed-infused granulated sugar
• ½ cup granulated sugar
• ½ cup vegetable oil
• 1 tablespoon pure vanilla extract
• 3 large eggs
• 1 (15-ounce) can pure pumpkin puree
• ½ cup whole milk

1. Prepare the filling: In a large bowl using an electric mixer, beat together the powdered sugar and butter on medium speed until fluffy, about 2 minutes. Add the marshmallow creme and maple extract and beat until blended and smooth. Set aside.

   
   

2. Prepare the cake: Weigh the bowl that you will be using to hold the finished batter and write down this number.

   
   

3. In a separate large bowl, combine the flour, cinnamon, nutmeg, cloves, ginger, baking powder, baking soda, and salt. Set aside.

   
   

4. In the bowl you weighed previously, using an electric mixer, beat together the butter, brown sugar, weed-infused granulated sugar, and granulated sugar on medium speed until light and fluffy. Gradually beat in the oil. Add the vanilla. Add the eggs one at a time, beating well after each addition. Beat in the pumpkin.

   
   

5. Reduce the mixer speed to low and add half the flour mixture, then the milk, then the rest of the flour mixture, beating to blend between additions. Cover and refrigerate the batter for 1 hour.

   
   

6. Preheat the oven to 350°F. Arrange one rack in the bottom third of the oven and one rack in the top third of the oven. Line two baking sheets with parchment paper.

   
   

7. Weigh the batter, subtract the weight of the bowl, and divide by 24: This is your per-cake weight (2 cakes = 1  moon pie). Weigh out the batter for each cake and drop it onto the prepared baking sheet, spacing them 2 inches apart.

   
   

8. Bake until the cakes are beginning to crack on top and a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Let cool completely on the baking sheets on a wire rack. If you are going to freeze these, don't fill the cakes. Defrost and then fill.

   
   

9. Assemble the moon pies. When the cakes have cooled completely, spoon a large dollop of the filling (about 2 tablespoons) onto the flat side of half the cakes. Sandwich with the remaining cakes, pressing down slightly so that the filling spreads to the edges of the cake. Transfer to a baking sheet and cover with plastic wrap. Refrigerate for at least 30 minutes before serving.

   
   
10. Wrap tightly in aluminum foil and store in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

For the Crust:

• 1 cup Nilla wafers, broken into pieces
• 2 tablespoons unsalted butter, melted
• ¾ teaspoon granulated sugar
   

For the Chocolate Cupcakes:

• 1 cup all-purpose flour
• 6 tablespoons unsweetened cocoa powder
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ½ cup weed-infused butter (you can use this recipe or purchase one from a dispensary), slightly softened
• 1 cup granulated sugar
• 1 large egg
• ½ cup whole milk
• 1 tablespoon pure vanilla extract
• ¼ cup boiling water

For the Caramel Buttercream Frosting:

• ½ cup (8 tablespoons/1 stick) unsalted butter, slightly softened
• 2 to 3 cups powdered sugar
• ¼ teaspoon salt
• 1 tablespoon pure vanilla extract
• 2 tablespoons whole milk
• 2 tablespoons jarred caramel sauce, warmed

• 2 to 3 mini Twix candy bars, crushed

  
  

Note from Karen: For high-altitude bakers, reduce the sugar in these cupcakes by 2 tablespoons and increase the flour by 3 tablespoons.

1. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.

   
   

2. Prepare the crust: In the bowl of a food processor, combine the Nilla wafers, butter, and granulated sugar and pulse until well blended and fine crumbs form. Using your fingers, press 1 tablespoon of the crumbs evenly into the bottom of each lined well of the muffin tin. Bake for 3 to 5 minutes, or until the crust is just starting to turn light golden brown. Remove from the oven (leave the oven on). 

   
   

3. Prepare the chocolate cupcakes: In a medium bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

   
   

4. In a large bowl using an electric mixer, cream together the weed-infused butter and granulated sugar on medium speed until light and fluffy. Add the egg, milk, and vanilla and beat until well blended. Add the boiling water. Add the flour mixture, blending until just combined.

   
   

5. Divide the batter evenly among the wells of the muffin tin, pouring it over the baked crusts. Bake for 22 to 25 minutes, until a toothpick inserted into the center comes out clean. Transfer to a wire rack and let cool completely.

   
   

6. Prepare the caramel buttercream frosting: In a large bowl using an electric mixer, beat the butter on medium speed until smooth and creamy. Reduce the mixer speed to low and add the powdered sugar, salt, vanilla, milk, and caramel sauce. Raise the mixer speed to high and beat until light and fluffy.

   
   

7. Transfer the frosting to a piping bag fitted with the tip of your choice and frost the cupcakes, or simply frost them with a butter knife or a small offset spatula. Sprinkle the frosting with the crushed Twix bars. If you are going to freeze these, do not frost them.

   
   
8. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

As always, I’d like to remind you to have cautious fun when cooking with weed. Always prioritize tolerance over deliciousness, no matter how hard this might be.

To calculate the amount of THC per serving in each recipe, take the total amount of milligrams of THC that you added to your recipe (whether it’s in the weed-infused butter or weed-infused granulated sugar), and divide it by the number of servings each recipe yields.  

And of course, for more delicious weed-infused recipes, be sure to check our blog! You can also purchase Karen Lazarus’ book: Sweet Mary Jane: 75 Delicious Cannabis-Infused High-End Treats on Amazon to get more edible recipes.