7 Halloween Treat Ideas by Meredith F - Musely
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7 Halloween Treat Ideas

posted in Food & Drink
09/12/2014
  • Halloween Krispy Treats
    Halloween Krispy Treats
  • 6 c. Rice Krispys cereal
    1 1/2 bags mini marshmallows
    4 Tbsp butter, plus extra to grease pan
    1 bag white chocolate chips
    orange food coloring
    Halloween sprinkles
    purple sugar crystal sprinkles

  • Butter the bottom of a 9x13 pan.
    Melt 4 Tbsp butter completely and put in a large microwave safe bowl. Pour marshmallows over bowl and stir around to coat.
    Heat marshmallows in the microwave for 30 seconds, stir, microwave for another 30 seconds, then stir again. Add the cereal to the bowl and mix well with marshmallows.
    Place the mixture in the greased pan. Get your hand wet and press the mixture down into the pan evenly. Add sprinkles as desired. Cover and place in the fridge to cool for one hour.

  • Cut into squares and place on a sheet of wax paper.
    Melt white chocolate chips in the microwave for at 30 second intervals, stirring after every 30 seconds, until chocolate is smooth. Add food coloring to make desired color of orange.
    Dip the bottom third to half of each treat in the orange chocolate and place upside down on wax paper to cool.

  • Black Widow Spider Bites
    Black Widow Spider Bites
  • Oreo Cookies
    Black String Licorice or Black Tube Licorice
    Red Sparkle Gel

  • When I went to the store to pick up string licorice I was told that it had been recalled and had been removed from the shelves. Darn! So I found some black tube licorice and cut it up into strips for the legs. It took a few extra minutes but I can hardly complain since these take all of five minutes to put together :)

  • You can either push the licorice into the creme filling of the Oreo cookie or just pop the top off and press the legs into the creme filling.

    Make sure you get all 8 legs in there good!

    Put the top of the cookie back again and squeeze lightly.

    Now to make these black widow cookies I squeezed a small amount of red sparkle gel on to the top of each spider. Bam! Black widows!

  • White Chocolate Candy Corn Cookies
    White Chocolate Candy Corn Cookies
  • 1 c. butter, softened
    2 eggs
    1 c. sugar
    1 c. brown sugar
    1 tsp. vanilla
    1 tsp. salt
    1 tsp. baking soda
    3/4 c. white chocolate chips
    3/4 c. candy corn
    2 3/4 c. flour
    1 small box vanilla instant pudding

  • Preheat the oven to 375°.
    Cream together butter and both sugars. Add the eggs and vanilla.
    In a mixing bowl, combine baking soda, salt, pudding, and flour. Whisk together then slowly add to the butter mixture.
    Add candy corn and white chocolate chips to the dough. Mix with a wooden spoon. Cover the dough and place in the fridge.
    Use a small cookie scoop or a spoon to form dough into balls, keeping any exposed candy corn on the bottom of the dough ball covered with dough so it doesn't melt all over the cookie sheet.
    Bake 8-10 minutes on a greased cookie sheet.

  • Double Chocolate Rice Krispie Mummies
    Double Chocolate Rice Krispie Mummies
  • 1 1/2 tbs butter
    2 cups of mini marshmallows
    3 cups of Rice Krispies
    4 oz white chocolate
    2 oz milk chocolate
    16 red M&Ms

  • In a large (microwave safe) bowl, place butter and marshmallows. Heat in the microwave for 30 seconds. Mix well. Heat for another 25 seconds and mix until completely melted.
    Add the Rice Krispies cereal to the marshmallow mixture. Mix well.
    Lightly grease an 8x8 baking pan. Transfer the krispies mixture into pan, spread it evenly and press it down.
    Refrigerate while preparing the chocolate, to set in.
    Place the white chocolate in the microwavable bowl. Microwave it for a minute on half the power. Stir and heat it for 30 more second (*on half the power*), if it's still not completely melted.

  • Use the same process for the milk chocolate but start with 30 seconds. Transfer the milk chocolate into a piping bag with #102 decorative tip.
    Cut the rice krispies into eight equal rectangles. Dip the krispies in white chocolate and let it set for a few minutes.
    Drizzle the milk chocolate to form mummy wrap. Don't worry about being really neat because...well, mummies are not neat!
    Add the red candy for the eyes.

  • Monster Fudge
    Monster Fudge
  • 1 cup minus 1 tablespoon milk
    2 cups white sugar
    ⅛ teaspoon salt
    2 oz unsweetened chocolate, grated
    2 heaping tablespoons butter
    1 teaspoon vanilla
    Optional: ½ to 1 cup chopped nuts
    Topping:
    Icing
    Food Colour
    Googly Eyes

  • Bring milk to a boil in a large pot.
    Remove from heat and add sugar, salt and chocolate. Stir until the sugar dissolves.
    Bring back to a boil and cook for 5 minutes, then you want to reduce the heat to about medium and let it bubble gently without stirring it. The candy thermometer should read appr 234 degree F which is the soft ball stage. This takes about 20ish minutes, give or take a bit.
    Remove from heat and let stand to cool. You want the thermometer to read about 110 degree F. This should take about 15ish minutes, give or take a bit.

  • Add the butter and vanilla, beat the fudge until it starts to thicken up and loses its sheen or gloss (takes about 5ish minutes).
    If adding nuts do this now.
    Pour into a parchment lined pan.
    Allow to cool.
    Cut into squares.

  • Topping:
    I took pre-made icing and mixed in colours, then piped a little swirl on top of each piece of fudge.
    Pop your googly eyes into the icing where you want them.
    If layering with confetti pieces lay the confetti first then take a touch of icing and dab it on the back of the googly eyes and then press them in place over the confetti.
    Let dry.
    Serve with a big old monstery smile!

  • Candy Corn Sugar Cookie Bark
    Candy Corn Sugar Cookie Bark
  • 1 roll refrigerated sugar cookie dough {I used Pillsbury}
    16 oz of vanilla flavored candy coating {I used CandiQuik}
    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.
    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.

  • Gingerbread Vampires
    Gingerbread Vampires
  • One batch baked gingerbread men cookies
    Black frosting
    White frosting
    Small red x sprinkles, mini M&Ms, or cinnamon redhots

  • 1. Pipe small dots of black frosting onto each gingerbread man for eyes and buttons. Pipe a small staight line of black frosting as the mouth.

    2. Carefully place a red sprinkle or mini candy into the button frosting dots; gently push down slightly with a toothpick.

  • 3. Pipe a small amount of white frosting below the black mouth line to create fangs. Use a toothpick to taper the fangs to be thinner at the end farthest away from the mouth line. Set aside to let the frosting harden.

    4. Store in an airtight container, carefully stacked. (Check the 'hardness' of the frosting prior to stacking to avoid smudging and smooshing.)

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