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Bats and Pumpkins and No Bake Pie, oh my!

Bats and Pumpkins and No Bake Pie, oh my!


INGREDIENTS

Pretzel Crust

4 ounces pretzels

¼ cup (44 grams) brown sugar

½ teaspoon table salt

6 ½ tablespoons (90 grams) unsalted butter, melted

No Bake Pie Filling

1 cup sweetened condensed milk

16 oz full fat cream cheese at room temperature

½ teaspoon table salt

¼ cup Sour Punch Bats

¼ cup Sour Punch Pumpkins

2/3 cup water

Food coloring (optional)


DIRECTIONS

  1. Preheat your oven to 350F.
  2. In a food processor, combine the pretzels, brown sugar and salt. Pulse until the pretzels are crumbs.

Add the melted butter to the food processor and pulse to combine.

Pour the pretzel crumbs into a 9” pie pan.

 
  1. Pat crumbs into a smooth layer, ensuring to push them up the sides of the pan. Use the bottom of a drinking glass to help smooth out the crust if needed. Bake crust for 8-10 minutes. The crust won’t feel set while it’s hot, but will harden as it cools. Let cool completely.

For the filling: In a small saucepan, combine half of the water with the Sour Punch Bats. Cook over low heat, stirring occasionally, until the Bats have melted and the mixture is smooth. If you’re having trouble getting the candy to dissolve, use a spatula to press the candy against the bottom of the pot. If you still see clumps, strain the mixture through a fine mesh sieve before using. Set aside. Repeat with the Sour Punch Pumpkins.

Place the cream cheese and salt in a large mixing bowl or the bowl of a stand mixer. Beat the cream cheese with the paddle attachment until smooth and creamy (2-3 minutes). Scrape sides of bowl as needed. Turn mixer on low speed & slowly stream the sweetened condensed milk into bowl while mixing.

Divide the cream cheese mixture in half, placing each half into a bowl. Add 1/8 cup (20 grams) melted Sour Punch Bats to one bowl and stir to combine. If desired, add purple food coloring. Repeat with the melted Sour Punch Pumpkins, adding orange food coloring if desired.

  1. Using spoons, randomly place dollops of the purple and orange mixtures into the pie crust, repeating until all of the pie filling has been used.
  2.  
  1. Use a sharp knife or a skewer to swirl the purple and orange fillings together. Decorate with Sour Punch Bats and Pumpkins. Place into the refrigerator and chill at least 4 hours, or overnight.
  2.  

Enjoy!

  1.  

SHOP SOUR PUNCH BATS & PUMPKINS


INGREDIENTS

Pretzel Crust

4 ounces pretzels

¼ cup (44 grams) brown sugar

½ teaspoon table salt

6 ½ tablespoons (90 grams) unsalted butter, melted

No Bake Pie Filling

1 cup sweetened condensed milk

16 oz full fat cream cheese at room temperature

½ teaspoon table salt

¼ cup Sour Punch Bats

¼ cup Sour Punch Pumpkins

2/3 cup water

Food coloring (optional)


DIRECTIONS - PRETZEL CRUST

  1. Preheat your oven to 350F.
  2. In a food processor, combine the pretzels, brown sugar and salt. Pulse until the pretzels are crumbs.
  3.  
  4.  
  1. Add the melted butter to the food processor and pulse to combine.
  2.  
  3.  
  1. Pour the pretzel crumbs into a 9” pie pan.
  2.  
  1. Pat crumbs into a smooth layer, ensuring to push them up the sides of the pan. Use the bottom of a drinking glass to help smooth out the crust if needed. Bake crust for 8-10 minutes. The crust won’t feel set while it’s hot, but will harden as it cools. Let cool completely.
  2.  
  3.  
  4.  

DIRECTIONS - NO BAKE PIE FILLING

  1. In a small saucepan, combine half of the water with the Sour Punch Bats. Cook over low heat, stirring occasionally, until the Bats have melted and the mixture is smooth. If you’re having trouble getting the candy to dissolve, use a spatula to press the candy against the bottom of the pot. If you still see clumps, strain the mixture through a fine mesh sieve before using. Set aside. Repeat with the Sour Punch Pumpkins.
  1. Place the cream cheese and salt in a large mixing bowl or the bowl of a stand mixer. Beat the cream cheese with the paddle attachment until smooth and creamy (2-3 minutes). Scrape sides of bowl as needed. Turn mixer on low speed & slowly stream the sweetened condensed milk into bowl while mixing.
  1. Divide the cream cheese mixture in half, placing each half into a bowl. Add 1/8 cup (20 grams) melted Sour Punch Bats to one bowl and stir to combine. If desired, add purple food coloring. Repeat with the melted Sour Punch Pumpkins, adding orange food coloring if desired.
  2.  
  1. Using spoons, randomly place dollops of the purple and orange mixtures into the pie crust, repeating until all of the pie filling has been used.
  2.  
  3.  
  1. Use a sharp knife or a skewer to swirl the purple and orange fillings together. Decorate with Sour Punch Bats and Pumpkins. Place into the refrigerator and chill at least 4 hours, or overnight.

SHOP SOUR PUNCH HALLOWEEN FAVORITES