Halloween Bark 1 (the one Jodi made)
1 bag milk chocolate chips
3 Kit Kats (3 full size packages, 6 individual bars), crushed
3/4 cup pretzels (slim rods or regular)
1/3 cup candy corn
Melt chocolate chips my microwaving for 40 seconds at a time and stirring vigorously in between each zapping. Stir hard – you’ll find they start to melt from their own heat, and this will keep them from burning. Lay out a baking sheet with a piece of parchment paper over it. Pour melted chocolate into baking sheet and add Kit Kats, pretzels, and candy corn all over. Place in refrigerator for 30 minutes to set.
Recipe is from sweetcsdesigns.com
Halloween Bark 2
12-14 orange and black sandwich cookies, broken up into large chunks
1 cup pretzels, broken into pieces
1 pound almond bark or white chocolate melts
1 1/2 cups candy corn
20-30 candy eyeballs
1-2 tablespoons of a variety of Halloween food sprinkles.
Melt almond bark according to package. I slowly melted mine in a sauce pan over a low heat, until smooth and shiny. Make sure to stir frequently to prevent burning. In the meantime, cover a large cookie sheet with wax paper or parchment paper. Spread broken cookies, pretzels and about 1 cup of the candy corn onto the prepared cookie sheet. Drizzle the melted chocolate over the cookie mixture, spreading with spatula to coat evenly. Quickly sprinkle remaining candy corn, candy eyeballs and food sprinkles over the almond bark while it is still wet. Place cookie tray into refrigerator until set and firm. Break into small pieces and enjoy!
This recipe is from FamilyFreshMeals.
1 (.13 ounce) envelope unsweetened
grape soft drink mix
1 (.13 ounce) envelope unsweetened
orange soft drink mix
2 cups white sugar
3 quarts cold water
1 liter ginger ale
To make a frozen hand, wash a disposable glove, fill with water, seal with a rubber band and freeze until hard. Stir together grape soft drink mix, orange soft drink mix, sugar and water until solids are dissolved. Combine with chilled ginger ale just before serving. Dip the frozen hand briefly in warm water, then peel off the glove. Float the prepared hand in the punch bowl for a ghastly effect. (Jodi also thinks some gummy worms would look cool!)
Rice Krispie Treat Ghosts
3 tablespoons butter
1 package (10 oz., about 40) JET-PUFFED Marshmallows OR 4 cups JET-PUFFED Miniature Marshmallows
6 cups Rice Krispies cereal
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add rice krispies cereal. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into a jelly roll pan coated with cooking spray. Take a cookie cutter shaped like a tombstone and cut out the ghosts as close to one another as possible when the Rice Krispies have cooled a bit but are not hard. Transfer each ghost to wax paper and insert a sucker stick into the bottom of the ghost. Let them fully harden. Then dip the tops of each ghost into some melted white chocolate or almond bark and add a couple of mini chocolate chips for the eyes. Let the chocolate harden before wrapping up or serving.
This recipe is from The Idea Room.
1 pack mini marshmallows
1 bakers bar of white chocolate
microwave safe bowl
Fist you need to assemble the “bones”. Place a mini marshmallow on each end of the pretzel stick. Make as many as you like. Set to the side. Next, microwave the white chocolate for about 4 minutes or until melted. Dip the assembled pretzels in the white chocolate and set on wax paper to cool and harden. That is all! Quick and cute way to add a spooky flare to snacking!
Sam makes GROSS Tricky Treats
Jodi makes FUN Tricky Treats