Entertaining Halloween Treats.
Find artful Halloween treats completely for parties, including homemade Halloween candy, mini cakes, bars, treats on a stick, and more corking.
Kids of every age can help ready these simple-to-make treats. With just three ingredients that I oft keep on hand, they can be set together at a moment’s notice.—Nancy Foust, Stoneboro, Pennsylvania. Gest5
Ingredients 12 ounces white candy coating, coarsely chopped 1-1/2 cups miniature marshmallows.
1, In a microwave, melt candy covering; stir until smooth. Cool slightly. Stir in marshmallows until coated. Drop by mound tablespoonfuls onto waxed paper; smooth and form into ghost shapes.
2, Decorate with gel or candies for eyes. Cool completely. Store in an airtight container.
Nutrition Facts 1 each: 137 calories, 6g fat (6g saturated fat), 0 cholesterol, 2mg sodium, 20g carbohydrate (18g sugars, 0 fiber), 0 protein.
Sweet ‘n’ Spicy Halloween Munch.
Ingredients 1 pound spiced gumdrops 1 pound candy corn 1 can (16 ounces) salted peanuts.
1, In a big bowl, combine the gumdrops, candy corn, and peanuts. Store in an air-tight container.
Nutrition Facts 1/2 cup: 380 calories, 14g fat (2g saturated fat), 0 cholesterol, 140mg sodium, 60g carbohydrate (52g sugars, 3g fiber), 7g protein.
Mini Pretzel Pumpkins.
Ingredients 1/2 pound white candy covering, coarsely chopped 24 miniature cracker Orange-colored sugar or sprinkles 6 green gumdrops, each cut into 4 lengthways slices.
1, In a microwave, melt candy covering; stir until smooth. Dip 1 pretzel in candy covering; let spare drip off.
2, spot on a waxed paper-lined baking sheet. If desirable, fill up pretzel holes with candy coating. Decorate with orange sugar or sprinkles. For the stem, dip the back of 1 sugarcoats piece into candy coating; place above the pumpkin. Repeat Let stand until set, about 30 minutes.
Nutrition Facts; 1 pumpkin: 61 calories, 3g fat (2g saturated fat), 0 cholesterol, 27mg sodium, 9g carbohydrate (7g sugars, 0 fiber), 0 protein.
Halloween Candy Bark.
Ingredients 2 teaspoons butter 1-1/2 pounds white candy coating, coarsely chopped 2 cups pretzels, coarsely chopped 10 Oreo cookies, chopped 3/4 cup candy corn 3/4 cup dry roasted peanuts 1/2 cup milk chocolate M&M’s 1/2 cup Reese’s Pieces.
1, Line a 15x10x1-in. baking pan with foil; grease foil with butter. In a microwave, melt candy coating; stir until smooth. Spread into prepared pan. Sprinkle with remaining ingredients; press into candy coating. Let stand for about 1 hour.
2, Break or cut the bark into pieces. Store in an airtight container.
Nutrition Facts; 1 ounce: 152 calories, 7g fat (5g saturated fat), 1mg cholesterol, 84mg sodium, 21g carbohydrate (18g sugars, 0 fiber), 1g protein.
Browned Butter Cereal Bars.
Ingredients 4 cups white fudge-covered miniature pretzels 1 package (10 ounces) miniature marshmallows 1 package (10 to 12 ounces) white baking chips 2 cups butter, cubed 3 packages (10 ounces each) large marshmallows 2 teaspoons vanilla extract 1 teaspoon salt 8 cups Cap’n Crunch.
1, Line a 15x10x1-in.pan with sheepskin, letting ends extend over sides; placed aside. Freeze pretzels, small marshmallows, and baking chips 1 hour.
2, Remove pretzels, marshmallows, and baking chips from Deepfreeze; combine in a big bowl. In a Dutch oven, melt butter over average heat. Heat 10-13 minutes or until golden brown, stirring constantly. Add large marshmallows; cook and stir until blended. Remove from heat; stir in vanilla and salt.
3, Stir in cereal until coated. Stir in pretzel intermixture; transfer to prepared pan, pressing equally with a buttered spatula. Cool completely.
4, Lifting with parchment, remove cereal mixture from pan. Cut into bars. Store in airtight containers.
Nutrition Facts; 1 bar: 186 calories, 9g fat (6g saturated fat), 17mg cholesterol, 172mg sodium, 27g carbohydrate (18g sugars, 0 fiber), 1g protein.
Spider Nest Candies.
Ingredients 1 package (10 to 12 ounces) white baking chips 1 tablespoon shortening 1 can (5 ounces) crispy chow mein noodles Spider candies and jelly beans.
1, In a microwave, melt baking chips and decrease; stir until smooth. Remove from the heat. splash in chow mein noodles until well backed.
2, Divide into 15 mounds on a piece of waxed paper. form into nests; add a spider candy and gelatin beans for eggs to each. Let stand until set. Store in an air-tight container.
Caramel Cashew Cake Pops
Ingredients 1 package chocolate cake mix (regular size) 3/4 cup dulce de leche 48 lollipop sticks 2-1/2 pounds milk chocolate candy covering, coarsely chopped Chopped cashews.
1, ready and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool totally on a wire rack.
2, Crumble cake into a big bowl. Add dulce de leche and mix well. Shape into 1-in. balls. spot on baking sheets; insert sticks. freezing for at least 2 hours or refrigerate for at least 3 hours or until cake balls are stiff.
3, In a microwave, melt candy covering. Dip each cake ball in the coating; allow spare to flow off. Coat with cashews. inset cake pops into a foam block to stand. Let stand until ready.
1 cake pop (calculated without cashews): 210 calories, 11g fat (7g saturated fat), 13mg cholesterol, 104mg sodium, 28g carbohydrate (23g sugars, 1g fiber), 2g protein.