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Spooky Treats for Your Little Ghouls and Goblins

Trick or treat, smell my...well you know the rest. My kids love Halloween, so to get into the spooky spirit, I thought we should make a couple of treats. These are easy and great for Halloween get-togethers or parties at school. 


Have a boo-tastic Halloween!


Tangerine Pumpkins and Banana Ghosts


INGREDIENTS:

4 bananas (dependant on how many servings you have, as these, will be halved)

Chocolate chips, regular and/or mini size

4 tangerines (dependant on how many servings you have)

1 celery stalk (dependant on how many servings you have)


METHOD:

1. Peel the bananas and cut them in half. Place the cut side down so the banana halves stand up.


2. Use small chocolate chips to make ghost eyes and large chocolate chips to make ghost mouths.


3. Peel the tangerines.


4. Cut the celery lengthwise into thirds and then across into 1/2 inch pieces. Insert the celery pieces the tops of the peeled tangerines to resemble pumpkins.


To view the original recipe, click here.


Reese's Bats


INGREDIENTS:

10 mini Reese's cup

5 Oreos

20 Candy eyes

1 tbsp peanut butter


METHOD:

1. Cut all Oreo cookies in half and gently remove the cream. Cut each half in half to create the wings.


2. Using a toothpick or a small spoon, apply a small dab of peanut butter to one end of each Oreo. Press onto the Reese's cup to make wings.


3. Next, place a small dab of peanut butter onto the back of two candy eyes and place on top of the edge of the wings. Serve.


To view the original recipe, click here.


Strawberry Ghosts

Photo Credit: Alexa Payesko

INGREDIENTS:

2 cup strawberries

1 1/2 cup white chocolate, melted

1 tsp coconut oil

1/4 cup mini chocolate chips

1 cup chocolate chips, melted


METHOD:

1. Line a small baking sheet with parchment paper.


2. In a large bowl, combine melted white chocolate and coconut oil and stir until combined. Dip strawberries into white chocolate and place two mini chocolate chips on the top half of the strawberries for eyes. Place strawberries on prepared baking sheet and place in the refrigerator to harden, about 10 minutes.


3. Place melted chocolate chips in a ziploc bag and pipe mouths on the strawberries.


4. Let cool again in the refrigerator, 5 minutes. Serve.


To view the original recipe, click here.


Rice Krispie Treat Mummies


INGREDIENTS:

6 snack-size rice krispie treats

3 cups white chocolate chips

Black edible piping gel or icing


METHOD:

1. Unwrap rice krispie treats and set aside. Place white chocolate chips in a microwave-safe bowl and microwave on half power for 2 minutes. Stir and return to microwave for 20 seconds at a time (still on half power) stirring after each until chocolate is completely melted and smooth.


2. Dip rice krispie treats in the chocolate being sure to coat the front and sides (the back side can remain uncovered). Place uncovered-side-down on a foil-lined plate or small baking sheet.


3. Repeat process with remaining rice krispie treats. Transfer plate/baking sheet to fridge or freezer to cool for 2-3 minutes.


4. While treats are cooling, spoon melted white chocolate into a small zip lock bag. Remove treats from fridge/freezer. Use scissors to snip off a tiny bit of one bottom corner of the chocolate-filled bag, then drizzle chocolate in a random pattern over the treats to create the look of mummy wrapping. Return treats to fridge or freezer for 1-2 minutes.


5. Pipe two dots onto each rice krispie treat to create mummy eyes. (Optional step, dip a Q-tip in red food coloring and dap two dots onto the rice krispie treats before adding the eyes to create a creepy "bloodshot" look.) Serve or store in airtight container up to 1 week.


To view the original recipe, click here.

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