Thrill your party guests and kids this Halloween with these delicious and easy-to-make Halloween treats!
Halloween Marshmallow Pops:
- 18 Snyder’s Gluten Free Pretzel Sticks
- 18 Large marshmallows
- Cake Mate Orange Easy Squeeze Frosting
- Cake Mate Halloween Decors
1. Place orange icing in a small microwave-safe bowl, and microwave for 15 seconds at a time, until smooth and semi-liquid. Stir well.
2. Pour decors into separate small dipping bowl. Place pretzel in marshmallow and then dip into icing. Dip into decors and place on parchment or wax paper.
3. Let set for 10-15 minutes in the refrigerator and then store in an air-tight container.
Recipe found at Sarahbakesgfree.com
Pumpkin Rice Krispies Treats:
- Rice Krispies cereal
- 1 Bag of marshmallows
- Red & yellow food coloring
- 18-20 tootsie rolls unwrapped
- Frosting for leaves is powdered sugar, green food coloring, and a little milk (or water).
- (Optional) Chocolate cookies crushed for bed of “dirt”
To make, all you need to do is follow the rice krispies treats recipe on the back of the box.
1. When your marshmallows are nice and melty, add red and yellow purchased or homemade food coloring until you reach a pumpkin orange color.
2. Stir the cereal into the marshmallow mixture, rub some butter on the palms of your hands, and roll the mixture quickly into balls.
3. Place a tootsie roll in the center of each pumpkin and garnish with frosting leaves. Optional: Place pumpkins on a bed of crushed chocolate cookies.
Recipe found at Homestoriesatoz.com
Candy Corn Pretzel Hugs:
- Circle or square-shaped pretzels
- Hershey ‘s Kisses Hugs (or any flavor Kiss)
- Candy corn
- Preheat oven to 250F degrees. Line baking sheet with parchment paper or a silicone baking mat. Align pretzels on the sheet. Unwrap hugs and place one on each pretzel. Stick in the oven until the hug begins to melt down. Should take about 4 minutes.
- While the hugs are melting in the oven, get your candy corn ready because you will have to move quickly once the pretzels are out of the oven.
- Remove pretzel hugs from oven and gently press a candy corn down on each one. The Hug should flatten out when you press the candy corn on it. If it is not flattening out, place the pretzel hugs back in the oven for 30 more seconds.
- Let the pretzel hugs cool completely and let the chocolate set for about 10 minutes in the refrigerator. These are a great make ahead treat: make them 1-3 days before you need them and store covered in the refrigerator.
Recipe found at Sallysbakingaddiction.com
Chocolate Apple Halloween Owl:
- 2 apples (Preferably Granny Smith)
- 1 (23 oz.) bag semi-sweet chocolate chips
- 8 (6-inch) wooden sticks
- 1 bag of standard-sized Oreos
- 8 Candy Corns (for the nose)
- Wilton Candy Eyeballs
- Slice apples from top to bottom (about 4 slices per apple, 1/2-inch thick). Remove seeds and line a large cookie sheet with aluminum foil. Push the pointed end of each stick up into the bottom of each apple slice.
- In a medium glass bowl, melt chocolate chips in the microwave according to the package directions. Place bowl into a larger bowl filled with about 2-inch boiling water (this will help chocolate to not harden), and dip apple slices in chocolate using a spoon to help cover each slice if your bowl isn’t deep enough to cover them.
- Allow excess chocolate to drip off, then lay flat on the foil-lined baking sheet. Use the Oreos to decorate both the eyes and ears of the owl, and the candy corn for the nose, while chocolate is still wet. Use a small dot of melted chocolate as a glue for the candy eyeballs. Place the baking sheet in the fridge for approximately 10-15 minutes, allowing chocolate to harden. If you wish, decorate the wood stick with a ribbon. Serve chocolate-apple Halloween owl and enjoy!
Recipe found at Frombraziltoyou.org
Candy Corn Sugar Cookie Bark:
- 1 roll refrigerated sugar cookie dough
- 16 oz. of vanilla flavored candy coating
- 1 1/2 cups candy corn and/or mellowcreme pumpkins
- Roll out the sugar cookie dough to 1/4 inch thickness on a parchment lined cookie sheet. Flour your rolling pin and dough as necessary to keep from sticking.
- Bake according to directions and remove just before the cookie turns brown. Let cool for several minutes.
- Divide candy coating in half and melt first batch, and then spread with a knife or spoon on top of sugar cookie and sprinkle on candy.
- Melt second half of candy coating and repeat. Let candy coating set up before breaking apart.
Recipe found at Momontimeout.com
No Bake Cookies & Cream Mummy Pops:
- 8 oz. black cream cheese softened
- 1 package Oreo cookies
- 2 one pound blocks white almond bark (found in baking aisle)
- Black sprinkles for eyes
- Sucker sticks or paper straws
1. Mix one package of softened cream cheese with one package of Oreos in your food processor and blend until combined.
2. Form the mixture into balls. Stick sucker sticks or paper straws in the balls. Place in freezer.
3. Melt the white almond bark (white chocolate) in microwave till smooth and melty. Dip the pops into the chocolate and place them on wax paper.
4. When they have all been dipped, take them one by one and hold them over the bowl of melted chocolate, dip a fork into the chocolate, and then drizzle it all over the pop. Before the chocolate drizzle has time to cool stick on 2 black sprinkle eyes.
Recipe found at lifewiththecrustcutoff.com
Bloodshot Peanut Butter Eyeballs:
- ½ cup peanut butter
- 3 tablespoons softened butter
- 1 cup shifted powdered sugar
- 8 oz. vanilla flavor white candy coating
- Red food coloring for veins
- Chocolate chips for pupils
- In a mixing bowl, stir together peanut butter and softened butter. Gradually add 1 cup sifted powdered sugar, stirring until combined. Shape into 1-inch balls and place on waxed paper. Let stand until dry (about 20 minutes).
- Chop vanilla-flavor white candy coating. Place in a heavy saucepan, and cook and stir over low heat until melted and smooth. Cool slightly. Dip balls, one at a time, into coating. Let excess coating drip off peanut butter balls. Place on waxed paper; let stand until coating is firm.
- Use a clean small paintbrush and red food coloring to paint veins on the coated peanut butter balls.
- Place chocolate chips in the center for pupils.
Recipe found at BHG.com
Goblin Cookie Truffles:
- 8 oz. cream cheese, softened
- 36 chocolate sandwich cookies
- Purple candy melts
- 36 white and milk chocolate candy kisses, unwrapped
- Purple, orange, and black sprinkles for decorating
- Candy eyes, such as Wilton brand
1. Crush sandwich cookies in a food processor. Combine softened cream cheese and cookie crumbs until evenly mixed together.
2. Form cookie mixture into 1-inch balls, and place on a waxed-paper-covered baking sheet. Chill for 1 hour or until firm.
3. Melt purple candy melts over a double boiler; once melted, transfer to a piping bag. Pipe small circles onto a waxed-paper-covered baking sheet. Immediately press an unwrapped chocolate kiss into the center and add sprinkles around the brim of the hat. Refrigerate for 20 minutes or until chocolate is set. These goblin hats will sit on top of the cookie balls.
4. Once cookie balls are firm, dip them into melted chocolate. Use a fork to lift the balls from the bottom and transfer back to baking sheet. Apply candy eyes to cookie balls by gently pressing them in. Immediately top goblins with the chocolate kiss hats. Allow truffles to set for 30 minutes in refrigerator.
Recipe found at BHG.com
Skeleton Oreo Pudding Cups:
- 1 box of Halloween Oreos
- 1 box chocolate pudding mix
- Small skeletons from craft store
- Mallow pumpkins for garnish
- 4 small bowls or cups
1. Wash the skeletons thoroughly with hot water. Then crush up a hand-full of Oreos.
2. Scoop a few tablespoons of crushed Oreos into the bottom of each cup. Then make the chocolate pudding as directed on the box. NOTE: 1 Large Chocolate Instant Pudding Box was perfect for 4 cups.
3. Place skeleton into cup, and fill with a little more pudding and crushed Oreos.
4. Add a mallow pumpkin in each cup to garnish
Recipe found at Illuna.com
Creepy Crawly Cupcakes:
- 1 box white cake mix, plus ingredients on back of box
- 3 packets Duncan Hines Blue Raspberry Flavor Creations
- 2 sticks butter, softened
- ¼ cup milk
- 1 tsp vanilla
- About 4 cups powdered sugar
- 1 Baby Bottle Pop in Blue Raspberry
- Sour gummy worms
- Bug sprinkles
- Preheat oven to 350 degrees F. Line two muffin tins with about 18 paper liners. Prepare the cake mix according to package directions. Stir TWO packets of the Blue Raspberry flavoring into the batter to combine.
- Evenly distribute the batter among the muffin cups, about ¾ full. Bake until set and a toothpick inserted in the center comes out clean; about 15 minutes. Cool completely.
- Meanwhile beat together butter, milk, vanilla and the remaining blue raspberry flavoring until creamy. Gradually add the powdered sugar, about one cup at a time, until light and fluffy.
- Pipe the frosting high onto the cooled cupcakes; sprinkle liberally with the baby bottle pop sour candy, and adorn with the gummy and sprinkle bugs.
Recipe found at Thedomesticrebel.com
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