.Halloween Marshmallow Pops.

.Ingredients.
Orange Candy Melts
Midnight Black Candy Melts
Spooky Green Candy Melts
Halloween Sprinkle Mix
Large marshmallows
4 in. Lollipop Sticks
Non-Stick Parchment Paper or Wax Paper


.Instructions.
1. Simply start by placing a lollipop stick through the center of each large marshmallow. Now, if you want these to be a more interactive treat for say a kid’s party, you could set these aside in an air tight bag and let the kids dip their own.

2. In a microwave safe cup, melt any color of Wilton Candy Melts for 30 seconds at a time on a medium heat, stirring between each reheat. I found that 50% power for a total of 3 minutes 30 seconds worked out perfectly for about 1 cup of candy melts.

3. Rather than dip the marshmallows like you would a strawberry in chocolate, I found it worked best to roll the marshmallows through the candy melt, then roll the marshmallow along the inside of the cup to remove excess candy coating.

4. Next, sprinkle on your favorite decorations and stand them on parchment or wax paper to dry. You can even pop them straight into the fridge to chill before serving.


(Source: Food Family and Finds)


Enjoy!

.Candy Corn Dipped Marshmallow Pop Treats.

.Ingredients.
giant marshmallows
orange candy melts
yellow candy melts
Popsicle sticks


.Instructions.
To make these, all you do is dip 2/3 of the marshmallow in orange candy melt, let it cool, then dip the bottom 1/3 of the marshmallow in the yellow candy melt. Once wrapped, they make fun treats for holiday parties, teacher gifts or just to munch at home.


.Tips.
Add a tablespoon of Crisco to 1/2 cup of Wilton candy melts to make the candy more smooth for dipping.

Let the orange fully dry before dipping in the yellow candy.

Use GIANT campfire marshmallows, bigger is better, always.

Pop the treats in the fridge for an hour before eating.


(Source: Food Family and Finds)


Enjoy!

.Frankenstein Marshmallow Pops.

.Ingredients.
marshmallows
green candy melts
chocolate mint or regular chocolate candy melts
Wiltons Black Glittery Gel


.Instructions.
1. Insert lollipop sticks into your marshmallows.

2. You take marshmallows and dip them in melted green candy chocolates, place them in the fridge for 12 minutes.

3. Next dip the top portion into chocolate mint or regular chocolate candy melts for the hair.

4. Use Wiltons Glittery Gel for the scar, face, and bolts!


(Source: CraftOManiac)


Enjoy!

.Peanut Butter Eyeball Truffles.

.Ingredients.
1 package (16 oz) Nutter Butter cookies
1/2 block (4 oz) cream cheese, softened
1/2 cup peanut butter
Red Fruit Gushers (30 total, which should be 3 snack packs)
White chocolate almond bark (I used Candiquik and really liked it a lot)
About 30 Gummi Lifesavers
About 30 mini M&Ms
Red food marker


.Instructions.
1. Crush cookies into fine crumbs. Combine cookies, cream cheese, and peanut butter until well combined. Form the mixture into balls around each Fruit Gusher fruit snack and place on a wax paper-lined baking sheet. Let truffles chill for about 30 minutes.

2. Melt candy coating according to package directions. Coat truffles in the candy and place back on the wax paper until set. Using the melted candy, apply Gummi Saver and M&M “eyes” and draw veins with the red food marker.


(Source: Confessions of a Cookbook Queen)


Enjoy!

.Bloodshot Eyeballs.

Yield: 2 dozen.

.Ingredients.
2 cups confectioners' sugar, divided
1/2 cup creamy peanut butter
3 tablespoons butter, softened
1/2 pound white candy coating, coarsely chopped
24 brown Reese's pieces or milk chocolate M&M's
1 tablespoon water
1/4 to 1/2 teaspoon red food coloring


.Instructions.
1. In a small bowl, combine 1 cup confectioners' sugar, peanut butter and butter. Shape into 1-in. balls; place on a waxed paper-lined pan. Chill for 30 minutes or until firm.

2. In a microwave, melt white candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper. Immediately press a Reese's candy onto the top of each eyeball for pupil. Let stand for 30 minutes or until set.

3. In a small bowl, combine the water, food coloring and remaining confectioners' sugar. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe wavy lines downward from pupil, creating the look of bloodshot eyes. Store in an airtight container.


(Source: Taste of Home)


Enjoy!

.Bloody Band Aid Cookies.

.Ingredients.
Graham Crackers
White frosting
Red frosting


.Instructions.
1. Break your crackers into strips.

2. Add white frosting to center, in a square shape.

3. Add red frosting over your white frosting.


(Source: Making Memories with Your Kids)


Enjoy!

.Dirty Q-Tips.

.Ingredients.
toothpicks
butterscotch chips, melted
mini marshmallows


.Instructions.
1. Place a mini marshmallow on each end of a toothpick.

2. Add butterscotch to each marshmallow's end.


.Tips.
You could also use peanut butter for the wax!


(Source: Making Memories with Your Kids)


Enjoy!

.Stack of Bones.

.Ingredients.
1 box (6 oz) Rice Krispies Treats Split Stix (6 fudge-dipped crispy marshmallow bars)
1 can (12 oz) vanilla frosting
Oreo cookie crumbs


.Instructions.
1. Cut each Split Stix bar into 3 sticks along marked lines. Shape each stick into a bone. Place on a wire rack set over wax paper.

2. Scrape frosting into a microwave-safe bowl. Microwave on high 5 to 10 seconds, stirring after 5 seconds, or until pourable. Spoon over bones to cover. Refrigerate at least 10 minutes to set.

3. To serve: Mound cookie crumbs (“dirt”) on a plate. Top with bones.


(Source: Woman's Day)


Enjoy!

.NEWTON® Monster Pops.

.Ingredients.
6 wooden pop sticks
6 FIG NEWTONS Fruit Chewy Cookies
12 JET-PUFFED Miniature Marshmallows
6 ring-shaped chewy fruit snacks
Assorted Halloween decorating gels, sprinkles and candies


.Instructions.
1. INSERT 1 pop stick into each cookie.

2. DECORATE cookies with remaining ingredients to resemble monster faces. Let stand until set.

3. INSERT pops into a floral foam block placed inside a Halloween container and use as a centerpiece, if desired.


.Tips.
* Set out the decorations and let the kids each decorate their own monster pop!


(Source: Kraft Foods)


Enjoy!

.Easy Ghoulish Truffles.

This makes 10 servings - increase as needed.


.Ingredients.
1 pkg. (6 squares) BAKER'S Bittersweet Chocolate
1/4 cup whipping cream
1 Tbsp. butter, softened
1 pkg. (6 squares) BAKER'S White Chocolate, divided
Yellow and red food colorings (3 drops yellow and 2 drops red)
3 Tbsp. BAKER'S ANGEL FLAKE Coconut, tinted orange
Black decorating gel


.Instructions.
1. MICROWAVE bittersweet chocolate squares, cream and butter in microwaveable bowl on HIGH 1-1/2 to 2 min., stirring after 1 min. Stir until chocolate is completely melted; cover. Freeze 1 hour or until firm enough to handle. Use teaspoon to scoop and roll chocolate mixture into 20 balls, each about 1 inch in diameter; place on waxed paper-covered baking sheet. Freeze 20 min.

2. MICROWAVE 3 white chocolate squares in clean microwaveable 1-cup measuring cup or small bowl 1 to 1-1/2 min., stirring after 1 min. Stir until chocolate is completely melted. Set aside. Repeat with remaining white chocolate squares in separate bowl; stir in food colorings. Cool chocolates completely.

3. DIP 10 chocolate balls in tinted chocolate, turning to evenly coat each ball. Return to baking sheet. Repeat with remaining chocolate balls and untinted chocolate. Decorate orange truffles with coconut to resemble pumpkins. Use decorating gel to draw eyes and mouths on white truffles to resemble ghosts. Refrigerate 30 min. or until chocolate is firm. Keep refrigerated.


.Tips.
* How to Tint Coconut: Place BAKER'S ANGEL FLAKE Coconut in resealable plastic bag; seal bag. Add 1 to 2 drops each of red and yellow food coloring; close bag and shake until coconut is evenly tinted.
* For Easier Dipping: Use a toothpick to dip the truffle into melted white chocolate; shake off excess chocolate then place truffle on waxed-paper. This may leave just a small hole on top that can be covered with a tiny dab of chocolate.



(Source: Kraft Foods)


Enjoy!

.Halloween Bones.

This makes 12 bones.


.Ingredients.
2 large egg whites
4 ounces fine white sugar


.Instructions.
1. Preheat oven to 250 degrees F.

2. Beat the egg whites until stiff, starting on a low speed and gradually on a higher speed.

3. Then start adding the sugar, a tablespoon at the time, keep beating until you have a thick and glossy meringue.

4. Line baking trays with paper.

5. Using a piping bag with a plain nozzle, pipe a straight meringue bone/line of approx 4 inch long, pipe 2 meringue balls at each end of the bone/line.

6. Take of any pointy bits meringue on the balls with a small knife or use scissors.

7. Bake the bones for 1 ¼ to 1-½ hours until they have dried out, let them cool on the paper.

8. If you like the bones to look more brittle, then mix in some chopped nuts.

9. The yield will depend on how large you make the bones and on the size of the nozzle.




(Source: Family Oven)


Enjoy!

.Frankenstein's Bolts.

This makes 8 servings.


.Ingredients.
1 pkg. (16.1 oz.) JELL-O No Bake Peanut Butter Cup Dessert
1-1/3 cups cold milk
8 paper cups or frozen pop molds (5 oz.)
8 wooden pop sticks
1/2 cup Halloween sprinkles


.Instructions.
1. PLACE Topping pouch in large bowl of boiling water; set aside. Prepare Filling Mix with milk in deep medium bowl as directed on package. Gently stir in Crust Mix. Spoon evenly into paper cups.

2. REMOVE pouch from water. Knead pouch 1 minute or until topping is fluid and no longer lumpy. Squeeze topping evenly over mixture in cups. Insert pop stick into each cup.

3. FREEZE 3 hours or overnight until firm. To remove pop from cup, place bottom of cup under warm running water for 15 seconds. Press firmly on bottom of cup to release pop. (Do not twist or pull pop stick.) Gently roll side and tops of pops in sprinkles. Store leftover pops in freezer.


.Tips.
* Wooden pop sticks are sold at craft and hobby stores.


(Source: Kraft Foods)


Enjoy!

.Cinnamon Bones.

.Ingredients.
1 can (13 oz) Pillsbury refrigerated flaky cinnamon twists with glaze
1 tablespoon peanut butter
2 teaspoons milk
1 tablespoon miniature chocolate chips



.Instructions.
1. Heat oven to 350°F.

2. Spray Pam or grease large cookie sheet.

3. Separate dough into 8 rounds; unroll into strips.

5. To make bones, roll each strip between hands until 13 inches long. Loosely tie knot in both ends of each strip and place 2 inches apart on cookie sheet.

6. Bake 11 to 15 minutes or until golden brown. Immediately remove to cooking rack; cool 5 minutes.

7. Meanwhile, in small bowl, mix glaze, peanut butter and milk. Stir in chocolate chips. Serve "bones" with glaze mixture for dipping.



(Source: Family Oven)


Enjoy!

.Chocolate Mice.

This will make 12 mice.


.Ingredients.
4 (1 ounce) semi-sweet chocolate baking squares
1/3 cup sour cream
1 cup chocolate wafer, finely crushed
1/3 cup additional chocolate wafer, finely crumbled (for dark mice)
1/3 cup confectioners' sugar (for white mice)
24 silver dragees (small silver, edible balls for eyes)
24 sliced almonds (for ears)
12 licorice, strings (for tails)


.Instructions.
1. Melt the chocolate, and combine with sour cream. Stir in 1 cup of the chocolate wafer crumbs. Mix well. Cover and refrigerate until firm.

2. Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose).

3. Roll dough in confectioners sugar (for white mice), or in chocolate wafer crumbs (for dark mice).

4. On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail.

5. Refrigerate for at least two hours until firm.


.Tips.
* You can roll them in chocolate sprinkles and give them the look of mangy fur, do this before rolling them in the crumbs.
* Substitution: You can use chocolate graham crackers instead of the wafers, and use white ice cream toppers (like sprinkles, but bigger) for the eyes and nose. Use red sprinkles to give the eyes a demonic look!
* Variations: Try adding vanilla flavor or rum flavor to different batches. Also try rolling in coconut.
* Adults Only: Add a bit of Kahlua to the sour cream before mixing it with the chocolate, just for a bit of zing!



(Source: Family Oven)


Enjoy!

.Ghostly Treats.

.Ingredients.
1 box (6.2 oz) Rice Krispies Treats (8 bars)
8 (8- or 12-in.) cookie sticks
2/3 cup white ready-to-use rolled fondant (Woman's Day used Wilton's)
Confectioners' sugar
16 mini–chocolate chips
Styrofoam or floral foam


.Instructions.
1. Roll each Rice Krispies Treat into a 2 1/2-in.-long bullet shape. Insert a cookie stick into flat end of Treat, then stick into foam to stand straight.

2. Scoop out 8 rounded tablespoons of fondant. Dust surface and rolling pin with confectioners' sugar. Roll a Tbsp at a time into a 6- to 6 1/2-in. circle.

3. Drape fondant over Treat. Press on chocolate chips for eyes. Repeat with remaining fondant and chips.


(Source: Woman's Day)


Enjoy!

.Bag of Bones.

.Ingredients.
3 cold large egg whites
1/2 tsp cream of tartar
3/4 cup sugar
1 tsp almond extract
Ground chocolate wafer cookies


.Instructions.
1. Position racks to divide oven in thirds; heat to 225ºF. Line 2 large baking sheets with nonstick foil.

2. Beat egg whites with cream of tartar in a large bowl with mixer on medium speed until soft peaks form. On high speed, gradually add sugar, a Tbsp at a time, and extract; beat 8 minutes or until stiff glossy peaks form and mixture no longer feels grainy.

3. Spoon mixture into a large ziptop freezer bag; snip off 3/4 in. from one corner. Pipe bones of various sizes.

4. Bake 2 hours or until meringues feel firm. Turn off oven; leave meringues in oven 2 hours or overnight until crisp and dry. Peel off.

5. Arrange meringue bones on plate with cookie crumbs for dirt.


.Tips.
* For the "bag" effect as shown in the photo, get some burlap and make a small bag, if you are not good with sewing just get a small piece of burlap and crinkle it under your "dirt" and "bones".

(Source: Woman's Day)


Enjoy!

.Meringue Ghosts.

This makes about 2 dozen ghostly bites!



.Ingredients.
4 large egg whites at room temperature
1/4 tsp cream of tartar
1 cup sugar
1/4 cup chocolate chips


.Instructions.
1. Beat egg whites and cream of tartar until soft peaks form.

2. Slowly add the sugar, beating until stiff peaks form.

3. Spoon meringue into a large zip -lock bag, and cut off one end, to make an opening of about 1 inch.

4. Line a cookie sheet with parchment paper.

5. To shape each ghost, squeeze meringue out onto a cookie sheet.

6. Start with a base,about 2-3 inches wide, and slowly build up the body to about 2 - 3 inches high, narrowing as you pull up.

7. Heat oven to 225 degrees. Bake for 2 hours or until firm. Turn off the oven but leave meringues inside for several hours(or overnight) to crisp.

8. To make faces, tiny dabs of melted chocolate chips, which can be applied with a toothpick.



.Tips.
* Store in an airtight container.


(Source: Black Cat Cafe & Bakery)


Enjoy!

.Eyeball Snacks.

Got a photo of this? Submit it to: octoberlicious@ymail.com


.Ingredients.
1 pound powdered sugar
1 egg white
Peppermint extract
Black licorice
Blue or green food coloring


.Instructions.
1. Beat the egg white lightly and blend with a small amount of powdered sugar and a few drops of peppermint extract. Mix until you get a fine dry paste.

2. Using your hands, knead the paste adding small amounts of sugar, the paste will absorb it.

3. Separate a small quantity to make the irises, adding a few drops of blue or green coloring and mix.

4. Roll the white mixture into small round balls.

5. Press a hole in the top of the ball with your finger and add some of the colored mixture.

6. Cut a small piece off of the licorice and place in the middle of the colored mixture for the pupil. Voila!


(Source: Recipe Rewards)


Enjoy!