Kids in the Kitchen: 5 Halloween Sweet Treats

 1. Rice Krispie Treat Monsters

 What you need:

Candy Melts (any colors you like. We just did orange & green to keep it simple)

Candy Eyes (various sizes)

Cooking Oil

Rice Krispie treats (homemade or bought)

Baking sheets lined with parchment paper

Directions:

  1. Prep your Rice Krispie treats by either cutting your homemade ones into rectangles or unwrapping them.

 

  1. Melt the Candy Melts according to the package directions. Each color in a separate bowl.

 

  1. Add about 1/2 tsp. of cooking oil to each bowl of Candy Melts and stir to blend. This will help keep the finished product smooth.

 

  1. Take each Rice Krispie treat and dip one end into one of the Candy Melt mixtures. Scrape it on the sides of the bowl lightly to get the excess melts off or take a spatula to smooth it out if you want a thicker product.

 

  1. While the Candy Melt is still wet place the candy eyes on the treat in any pattern you desire. You can give them 1 big eye or 4 different sized eyes!

 

  1. Let them sit at room temperature for about 45 minutes or until they harden.

 

2. Ghost Pretzels

What you need:

Vanilla Milk Chips

Candy Eyes

Snack Size Pretzels

Cooking Oil

Baking sheets lined with parchment paper

Directions:

  1. Melt the vanilla milk chips either in a double boiler or the microwave. Add 1/2 tsp. of cooking oil to the melted chips for a smooth consistency.

 

  1. Use a fork to dip pretzels in the melted chips while it is still hot. Shake off excess chocolate while pretzel is still on fork and move to a parchment lined baking sheet.

 

  1. While each pretzel is still wet place 2 candy eyes into the holes on top of each pretzel and gently press to secure.

 

  1. Work quickly so the melted chips stay at a high temperature. Allow the pretzels to sit at room temperature until they harden.

3. Peanut Butter Spider Cookies

What you need:

1/2 cup Shortening
1/2 cup 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 miniature Reese’s Cups, unwrapped and frozen
96 Candy Eyes
1/2 cup Chocolate Chips

Directions:

  1. Preheat oven to 375 degrees.

 

  1. In a large mixing bowl beat together shortening, peanut butter, egg, brown sugar, vanilla and milk.

 

  1. In a medium bowl whisk together flour, baking soda and salt.

 

  1. Slowly add the dry mixture to the wet mixture and beat until well blended.

 

  1. Using an ice cream scoop, form dough into 1″ balls.

 

  1. Roll each ball into the sugar and place them a couple inches apart on an ungreased cooking sheet.

 

  1. Bake 10-12 minutes or until golden brown.

 

  1. Immediately after pulling the cookie sheet out of the oven gently press 1 frozen peanut butter cup upside down onto each cookie. Place cookies on a wire rack to cool.

 

  1. Once all cookies are moved to the wire rack place the candy eyes on the peanut butter cups and press gently to secure.

 

  1. Place in the refrigerator for about 10 minutes to allow the cookies to firm up.

 

  1. Melt the chocolate chips and place into the corner of a baggie. Cut a very small part of the tip off of the bag.

 

  1. Pipe out 8 legs on each spider cookie.

 

  1. Place in the refrigerator and allow the legs to set.

4. Halloween Marshmallow Pops

There are various style Marshmallow Pops you can make – Frankenstein, Pumpkins, Ghosts etc. These are the recipes for Witches, Vampire Bats and Skeletons.

What you need:

Marshmallows

Sucker Sticks

Candy Melts (brown, green, white)

Candy Eyeballs

Sparkle Gel Pen (black)

Oreos (with the frosting scraped off. Witch & bat)

Hershey’s Kisses (witch)

Chocolate Sprinkles (witch)

Styrofoam Bricks

Directions:

Prep all marshmallows by poking the sucker sticks through the base. Make sure the stick goes almost to the top of the marshmallow.

Melt all the Candy Melts according to package directions. I like to use a coffee mug because it’s easier to dip and roll the marshmallows.

 

Witch

  1. Stir the green melted Candy Melts to get a smooth consistency.

 

  1. Dip a marshmallow in the cup and roll it around to coat.

 

  1. Immediately add the witch’s hair by rolling about 2/3 of the marshmallow in a shallow dish with the chocolate sprinkles.

 

  1. Add the bottom of her hat by placing an Oreo cookie on top of the wet marshmallow.

 

  1. Put 2 candy eyeballs in place.

 

  1. Take some of the melted brown Candy Melts and dab a little on top of the Oreo cookie. Place a Hershey’s Kiss on top to finish her witch’s hat.

 

  1. Set the pop in the Styrofoam brick. Once dried take the sparkle gel pen and paint a little smile on her and maybe even a little wart!

 

Vampire Bat

  1. Grab the melted chocolate Candy Melts and stir it.

 

  1. Take your Oreo cookies (remember, they shouldn’t have any frosting in them) and cut them in half with a sharp knife.

 

  1. Lay them angled out and upwards on wax paper.

 

  1. Dip the marshmallow in the chocolate and roll it around to coat it well.

 

  1. Place the marshmallow directly on top of the Oreo cookies that are laid out on the wax paper and gently press to secure it. They should look like the bat’s wings.

 

  1. Give the bat some eyeballs.

 

  1. Leave the bats as is on the Oreo cookies until they are set (usually about 20 minutes). Once they are hardened you can add a fanged mouth with the sparkle gel pen. I like to draw a straight line across and then use a toothpick to pull the corners of the mouths down to create the fangs.

 

Skeleton

  1. Take the melted white Candy Melts and stir.

 

  1. Dip the marshmallow into the melted chocolate.

 

  1. Place it in the Styrofoam brick to dry.

 

  1. Once completely dried, take the gel stick and draw a face on him.

 

5. Mummy Oreo Truffles

What you need:

1 Family Sized Package of Oreos

1 Package (8 oz) of Cream Cheese

1 Bag (12 oz) of White (or Vanilla Flavored) Chocolate Chips

Candy Eyeballs (Large)

Directions:

  1. Put the entire package of Oreos into a food processor and pulse until it becomes crumbs.

 

  1. Add the cream cheese to the crumbs and pulse until well combined.

 

  1. Take an ice cream scoop and measure out one scoop into your hands. Roll it into a ball.

 

  1. Chill the balls in the freezer on a sheet pan until they are set. About 30 minutes.

 

  1. Melt the white chocolate chips. You can add a little vegetable oil if you would like for a better consistency and a glossier finish.

 

  1. Place a ball in the bowl with the melted chips. Take 2 forks and roll the ball around until coated well. Remove the ball by placing the 2 forks under it and allowing the excess chocolate to drip off.

 

  1. Place the ball on a baking sheet lined with parchment paper and allow to dry.

 

  1. Once the Oreo balls have dried, re-melt the remaining white chocolate and pour into a small plastic baggie.

 

  1. Cut off a small tip of the baggie and pipe horizontal stripes around the Oreo ball. Do so in a way that it resembles a mummy’s wraps. Put 2 eyeballs in place and allow to dry.

Kids can have so much fun and really get a chance to express their creativity in the kitchen and these spooky Halloween treats are sure to get them excited! Do you have any great kid-friendly recipes? Share in the comments below!

 

 

 

 

 

 

 

 

 

6 thoughts on “Kids in the Kitchen: 5 Halloween Sweet Treats

    1. That’s a wonderful alternative!! They’ll totally love them (and you will too!). I ate more than my fair share LOL!

    1. Haha, if it makes you feel any better I am the most accident prone person we know and I did a great job! They look difficult but they’re so easy.

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