Easy Halloween Treats
# 1 Oreo Eyeball Cookies (recipe from 100 directions.com)
Ingredients/Supplies Needed
Oreo chocolate sandwich cookies (regular) Blue and green gel decorating gel Red gel food coloring or gel Black/brown M&Ms or Reese's pieces Small paintbrush (make sure its food safe) White Icing or gel to use on the other side of the cookie with no frosting. Instructions
1. Carefully, take 1 Oreo sandwich and separate the chocolate cookies. 2. Add a glob of icing (preference in the amount) to the Oreo crème filling. Does not have to be placed in the center of the Oreo only. 3. Place 1– M&M in the center of the icing. 4. Put a small dab of red food coloring/gel in a bowl or on a plate. Using a teeny tiny brush, carefully paint red lines on the white frosting of the Oreo.
# 2 Oreo Halloween Oreo Candy Bark (Recipe from apumpkinandaprincess.com)
Ingredients
12 ounces of white chocolate 6-8 Halloween Oreo cookies (preference) 1 cup of pretzel pieces 1/2 cup candy corn Sprinkles Edible eyes
Instructions
1. Melt chocolate over a double boiler or in a microwave according to package. 2. In the meantime, spread broken Oreo cookies, pretzels and candy corn over a parchment paper covered backing sheet. 3. Pour melted chocolate on top, spread with spatula if necessary. Add additional candy corn and Oreos if desired. Top with sprinkles and edible eyes. 4. Chill in refrigerator until chocolate has set. # 3 Pumpkin Rice Krispie Treats (makes up to 24) (cincyshopper.com/pumpkin-rice-krispie-treats/)
Ingredients
6 cups of Rice Krispie cereal 3 tbs of butter 10 oz marshmallows (approx. 1 bag) Red and yellow food coloring to make orange color 12 Tootsie Rolls 1 green Fruit Roll Up (you’ll have to get the blue/green combo )
Instructions
1. Melt your butter in a large sauce pan over low heat 2. Add marshmallows and stir constantly until melted 3. Remove from heat 4. Add approx. 4 drops of red food coloring and 2 drops of yellow coloring. (add until you get a nice bright orange color) 5. Mix in Rice Krispies 6. Form small balls into the shape of a pumpkin (Tip: Add non-stick cooking spray or Crisco to your hand before forming balls) 7. Cut a Tootsie Roll in half and add a half into each pumpkin while still warm 8. Cut small leaves from the green portion of the fruit roll up and place on top of pumpkin.
# 4 Witches Hat Recipe (cincyshopper.com/wprm_print/70339)
Ingredients
Fudge covered cookies (i.e. Grasshoppers, Fudge Striped) Hershey Kisses Frosting in Halloween colors
Instructions
1. You can either buy colored frosting or get a tub of white frosting and add food coloring. 2. Transfer icing to piping bag/zippered bag and clip a corner. 3. If you are using cookies that only have one side that is covered in fudge, make sure that side is facing upwards. 4. Pipe icing in the middle to act as “glue” and place the unwrapped kiss in the middle. 5. Extra icing could be used around the kiss to even up the look.
# 5 Pumpkin Patch Dirt Cups (www.icanteachmychild.com/pumpkin-patch-dirt-cups/)
Ingredients
1 box of instant chocolate pudding 3 cups cold milk 2 packages of Oreos 1 package of green sour straws candy 1 package of pumpkin candies
Instructions
1. Make the pudding by following directions on the box (whisk together pudding mix and 3 cups of cold milk. Make sure time is given to the pudding so it sets. 2. Use a food processor to crush the Oreos until smooth. (with or with out cream center/preference) 3. Layer the Oreos and chocolate pudding in a clear cup: Oreos, pudding, Oreos, pudding and topped with more Oreos. 4. Top with a green sour straw candy cut in half (the pumpkin vine) and 3 pumpkin candies. 5. Serve with a spoon!
# 6 Twinkie Mummies (cincyshopper.com/halloween-twinkie-mummies-recipe/)
Ingredients
16 oz white chocolate melting chips 6 Twinkles 12 candy eye decorations
Instructions
1. Place Twinkies in freezer for at least 30 minutes. 2. Prepare a baking sheet or cutting board by covering with parchment or wax paper. 3. Melt chocolate by microwaving 30 seconds then stirring and repeating until melted. 4. Dip each Twinkle in chocolate and roll until completely coated. 5. Transfer to prepared paper. 6. Place 2 candy eyes onto each Twinkle. 7. Allow to set for 3-4 minutes 8. Lift each Twinkie to separate from paper. 9. Using a knife carefully trim excess chocolate that ran off the mummies. 10. Transfer remaining melted chocolate to zippered bag and clip corner to pipe/drizzle. 11. Drizzle chocolate back and forth across Twinkle (avoiding eyes) to get bandaged look. 12. Allow to set. # 7 Halloween Spider Cookies (makes up to 48) (cincyshopper.com/halloween-spider-cookies/)
Ingredients
1/2 cup of shortening 1/2 cup of peanut butter 1/2 cup brown sugar 1/2 cup sugar 1 egg 2 tbsp. milk 1 tsp vanilla 1 3/4 cup flour 1 tsp baking soda 1/2 tsp salt 1/4 cup sugar for rolling 48 miniatures Reese’s Cups unwrapped and frozen 96 candy eyes 1/2 cup chocolate chips
Instructions 1. Preheat oven to 375 o 2. In a large bowl, beat together shortening, peanut butter, egg, sugar, brown sugar, vanilla and milk. 3. In a medium bowl, whisk together flour, baking soda and salt. 4. Gradually add dry mixture to wet mixture and beat until blended. 5. Form into 1” balls. 6. Roll balls in sugar and place 1” inch apart on ungreased cookie sheet. 7. Bake 10-12 minutes or until golden. 8. Immediately, gently press an upside down frozen peanut butter cup on top of each cookie and move to wire rack to cool. 9. After placing and moving all the cookies on to the wire rack put in place the candy eyes while chocolate is still slightly soft. 10. Place in refrigerator for 10 minutes to allow cookies to firm. 11. Place chocolate chips in corner of zippered sandwich bag. 12. Microwave for 20 seconds, knead and repeat until chocolate is melted. 13. Clip a small piece off of the corner of the bag to allow for piping and draw 8 legs on each spider cookie. 14. Place in refrigerator for 10 minutes to allow legs to set.
# 8 Witch Brooms Ingredients/Supplies
Mini chocolate peanut butter cups Pretzel sticks Toothpick
Directions
Pierce the bottom of your peanut butter cup with a toothpick, helping to create a hole for the pretzel, then stick pretzel into the hole. Remember not to push to far in because we don’t want the pretzel to come out the other end. # 9 Dracula Dentures (makes about 12) (delish.com/cooking/recipe-ideas/recipes/a55668/dracula-dentures-recipe/)
Ingredients
1 tube of chocolate chip cookie dough 1 can vanilla frosting Red food coloring Mini marshmallows Slivered almonds
Instructions
1. Preheat oven to 350o. Line two large baking sheets with parchment paper. Roll cookie dough into 1 1/2” balls and place on baking sheets. Bake until golden, about 12 minutes. Let cool completely then cut in half.
2. Add a few drops of red food coloring into the vanilla frosting and stir until smooth. Spread a thin layer of red frosting onto each cookie half. 3. Place mini marshmallows around the round edges of half of the halves. Place the remaining halves on top, then stick a slivered almond on each side to create fangs.
# 10 Monster Munch (serves 8-10) (delish.com/cooking/recipe-ideas/recipes/a49572/monster-munch-recipe/)
Ingredients
3 cups kettle corn 2 cups pretzels 1 cup semisweet chocolate chips, melted 1 cup white chocolate chips, melted 1/2 cup candy corn 1/2 cup yellow, orange and brown M&M’s 2 tsp. Halloween-colored sprinkles or nonpareils
Instructions
1. On a parchment-lined baking sheet, place a single layer of kettle corn. Mix in pretzels, making sure to have 1 even layer. 2. Transfer melted chocolate to separate piping or Ziploc bags (with a corner snipped). Drizzle kettle corn and pretzels with melted semisweet chocolate, making sure to drizzle lines very close together. 3. Top with candy corn and M&M’s and drizzle with melted white chocolate. Top with sprinkles and freeze or refrigerate until chocolate is frim. 4. Break into pieces and serve. # 11 Hocus Pocus-Inspired S’mores Pops (makes 6) (delish.com/cooking/recipe-ideas/recipes/a49584/hocus-pocus-inspired-smores- pops-recipe/)
Ingredients
12 graham cracker, halved Marshmallow crème 3 cups semi-sweet chocolate chips 3 tbsp. coconut oil 1 bag of candy eyes 1 container of black cookie frosting
Instructions
1. Spread marshmallow crème on half of the graham crackers. Place a popsicle halfway on the crème, so it sticks out from the graham cracker. Place them on a parchment lined baking sheet and leave in the freezer while you make the chocolate sauce. 2. Set up a double boiler: Fill a medium-sized saucepan with about 1” water then top with a glass bowl. (Make sure the bowl doesn't touch the water). Place the chocolate chips into glass bowl, stirring until melted, then stir in coconut oil (vegetable oil). 3. Dip graham cracker sandwiches into the chocolate, covering completely. You may need to use a butter knife or silicone spatula to make sure the sides are evenly coated. 4. Stick one candy eye on each “book,” on the far right side about halfway down the graham cracker. Place the graham cracker sandwich back on the baking sheet and refrigerate at least 15 minutes, or until the chocolate is hardened. 5. Use black cookie frosting to draw a circle around the eye, 2 semicircles on the outer corners of the graham cracker “book” and add “stitches” on the chocolate covered graham cracker. 6. Refrigerate until set, at least 15 minutes. Keep them refrigerated until serving time.
# 12 Reese’s Stuffed Rice Krispies Treats delish.com/cooking/recipe-ideas/a20268441/reeses-stuffed-rice-krispies -treats-recipe/)
Ingredients
Cooking spray, for pan 5 tbsp. butter 1-(10-oz.) bag of marshmallows 1/2 cup smooth peanut butter Pinch of kosher salt 6 cups Rice Krispies Cereal 24 Reese’s Cups 1/4 cup melted peanut butter, for garnish 1/4 cup melted chocolate, for garnish Instructions
1. Line a 9” x 13” pan with parchment paper and grease with cooking spray. In a large pot over medium-low heat, melt butter. Stir in marshmallows, peanut butter and salt. Stir until mixture is melted. Remove from heat. 2. Immediately add Rice Krispies and stir with a rubber spatula until combined. Working quickly, press half of mixture into an even layer in pan, then top with a layer of Reese’s Cups. Press remaining mixture over Reese’s. 3. Drizzle with melted chocolate and peanut butter, then refrigerate until cool, about 30 minutes. 4. Slice into squares and serve.