Let’s face it – Halloween is all about sweets. Sure you can go to the store and buy the usual fun packs for the trick or treaters – but why not go the extra mile and experiment with some skele-fun recipes for Halloween snacks so delicious they will haunt your dreams forever.
Tarantula Oreo Truffles
- 36 Oreo cookies
- 1 (4-ounce) package cream cheese, cut into pieces, at room temperature
- 4-ounce unsalted butter, cut into pieces, at room temperature
- 2 (12-ounce) sweet chocolate chips, melted
- candy eyeballs
- Black string licorice
- Line a baking sheet with wax paper. Process Oreos into fine crumb form.
- Add cream cheese and butter and combine to consistent mass.
- Scoop mixture into 1 1/4-inch balls and place on prepared baking sheet. Freeze until firm.
- Dip cookies in melted chocolate; return to baking sheet. Decorate with edible candy eyeballs and black string licorice “legs”. Refrigerate until set.
- 100g/4oz sponge cake
- 100g Oreo cookie
- 100g bar milk chocolate, melted
- 200g bar white chocolate, melted
- Smarties and icing pens, to decorate (black, white, red)
- You will also need10 wooden skewers
- Break the sponge cake and cookies into the bowl of a food processor, pour in the melted milk chocolate and whizz to combine.
- Tip the mixture into a bowl, then use your hands to roll into about 10 walnut-sized balls. Chill for 2 hrs until really firm.
- Push a skewer into each hardened ball, then carefully spoon the white chocolate over the cake balls to completely cover.
- Press a Smartie onto the surface while wet. This is the iris of the eye.
- Chill again until the chocolate has set. Before serving, using the icing pens, add a pupil to each Smartie and wiggly red veins to the eyeballs.
Cyclops Pumpkin Cupcake
- 16-oz can vanilla frosting
- Green and orange food coloring
- Pumpkin spice
- 12 baked and cooled plain cupcakes
- Red licorice laces
- 12 Mega M&M’s
- Black licorice laces, cut into 1-inch pieces
- 1 tube black decorating frosting
- Spoon 3/4 cup of frosting into a resealable bag. Divide remaining frosting in two and tint one portion green and one orange with food coloring. Add pumpkin spice to the orange frosting.
- Frost cupcakes!
- Cut red licorice into twelve 2 1/2-inch pieces and twenty-four 1/4-inch pieces. Attach as mouth on the lower half of cupcakes. Snip a small corner from bag with frosting and pipe fangs along the lower part of mouth.
- Snip a large corner from resealable bag and pipe a large dot of vanilla frosting for the eye. Add M&M’s as the iris. Insert three to four pieces of black licorice laces as the lashes. Pipe the pupil with black frosting on top of the candy eye.
- Skull-shaped ice cube mold
- 1 cup white chocolate chips
- Oreo cookies
- Melt chocolate in the microwave, on high for 1 minute. Stop in the middle to stir.
- Spoon melted chocolate into mold, fill approx. half of the cavity.
- Place cookie into the mold so it is gently pressed into the chocolate.
- Top cookie with the rest of the chocolate, smooth over and refrigerate until hard.
Wacky Wicked Witch Fingers
- 17.5 oz sugar cookie mix
- 1 egg
- ¼ cup raw sliver almonds
- ¼ cup seedless strawberry jam
- 7 drops red food coloring
- Heat oven to 350°F.
- In a bowl, mix cookie mix with egg until you reach a consistent, sandy texture.
- Scoop handfuls of the dough and squeeze it tightly to form a finger shape. With a butter knife create knuckle creases approximately in the middle of the finger.
- Press a slivered almond on the end of the finger.
- When you’re done creating all the fingers in this fashion, refrigerate for 30 minutes.
- Bake 15 minutes, allow to cool completely – 1 hour.
- In a bowl mix jam and food color. Trim the base of each finger in order for it to have a “severed” look and dip that end into the red liquid.
Poison Candied Apples
• 2 cups sugar
• 3/4 cups water
• 1/2 cup light corn syrup
• few drops black gel food coloring
• 6 Granny Smith apples, fresh and unwaxed!
- Grease a piece of baking paper and place on a tray/baking sheet.
- Insert bamboo skewers in all the apples and set aside.
- In a pot, combine sugar, water, glucose/corn syrup and food coloring and stir until the sugar has dissolved and the mixture is smooth.
- When the sugar has dissolved, turn the heat up. Allow caramel to boil until it reaches the hard crack stage (150°c/310°F on a candy thermometer).
- Carefully dip the apples into the hot caramel mixture and place on the baking paper to set and cool for approximately an hour before serving.
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