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6 Tasty Treats for Trick-or-Treaters

The only thing scarier than Halloween night is an October 31st without treats. Are you looking for creepy food ideas for your Halloween party? Try serving up these sweet spooktacular snacks to your ghastly goblins!

Spooky Spiders
1 cup (6-ounce) semisweet chocolate or butterscotch chips
2 cups chow mein noodles
1/2 cup peanuts, pecans, or walnuts

In small saucepan, melt chocolate or butterscotch chips over very low heat. Stir until smooth. Remove from heat. Stir in chow mein noodles and nuts until thoroughly coated. Drop by spoonfuls onto cookie sheet covered with waxed paper. Chill in refrigerator 15 minutes or until firm, then store loosely covered in a cool place.

White Chocolate Popcorn Balls
8 ounces white chocolate, chopped
4 cups popped popcorn
4 tablespoons rainbow colored sprinkles
24 lollipop sticks

Line two 12-cup muffin pans with sheet of plastic wrap placed over the pan and pushed down into the cups slightly. In a double boiler over barely simmering water, melt chocolate pieces, stirring occasionally. Remove from heat and carefully stir in popcorn until well coated. Working quickly, take large spoonfuls of coated popcorn and form into loose golf ball-sized balls. Place balls in lined muffin cups and dust with colored sprinkles. Insert lollipop sticks into balls and allow to set (placing in refrigerator will help them set faster). Wrap in colored cellophane with twisted ends. Store at room temperature. Makes 24 popcorn balls.

Banana Ghosts
1 banana
2 popsicle sticks
Plastic wrap
1 1/2 ounces white chocolate or white almond bark
4 candy coated milk chocolate pieces or other round candy or currants

Peel banana and cut it in half widthwise. Push a popsicle stick into each half through the cut end, then cover each pop with plastic wrap and freeze until firm (about 3 hours). Next, place the white chocolate in a microwave-safe bowl and cook on high approximately one minute until melted. Spread melted white chocolate on frozen banana halves. Set pops on dish covered with waxed paper. Press on candies or currants for eyes and mouths and return pops to freezer until ready to serve. Makes 2.

Worm Cake
1 package chocolate cake mix
3 cups chocolate cookie crumbs
1 (16-ounce) can chocolate frosting
1 (16-ounce) package gummi worms

Prepare cake mix according to package directions. Pour batter into cupcake pans and bake as directed on cake mix box. Let cupcakes cool thoroughly before frosting. Spread cupcakes lightly with chocolate frosting. Sprinkle cookie crumbs on top. Cut gummi worms in half. Dab icing onto cut end of worms and stick to top of cupcakes. Allow icing to set for 10 minutes and then enjoy.

S’mores Caramel Apples
6 Granny Smith apples
6 wooden sticks
1 (14-ounce) package individually wrapped caramels, unwrapped
2 tablespoons water
1/2 teaspoon vanilla extract
1 1/2 cups miniature marshmallows
1 1/2 cups crushed graham crackers
1 cup semi-sweet chocolate chips

Insert wooden sticks 3/4 of the way into stem end of each apple. Place apples on cookie sheet covered with lightly greased aluminum foil. Combine caramels and water in saucepan over low heat. Cook, stirring often, until caramel is melted and smooth. Stir in vanilla. Dip each apple into caramel and gently run apples around inside of saucepan to scrape off excess caramel. Combine miniature marshmallows and graham crackers on plate. Roll apples in mixture to coat. Place on aluminum foil and chill. Put chocolate chips in microwave-safe bowl. Cook in microwave for 30 second intervals, stirring between each, until melted and smooth. Drizzle over apples and return them to refrigerator until ready to serve.

Ghoul’s Punch
6 cups unsweetened pineapple juice, chilled
3 cups cold water
One 6-ounce can frozen lemonade concentrate
4 blood orange or orange slices

Frozen Hands:
Cranberry juice cocktail
2-3 clear plastic gloves, unpowdered (or if powdered, washed thoroughly)

To make Frozen Hands, pour cranberry juice cocktail into clear plastic gloves, filling so fingers can move easily. Seal gloves tightly with rubber bands. Place on baking sheet lined with paper towels and freeze until firm. Cut gloves off frozen hands. In punch bowl, mix pineapple juice, water, and lemonade concentrate. Float orange slices and Frozen Hands in punch. Makes eight (10-ounce) servings