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Sunday, November 28, 2021

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5 Spooky & Sweet Halloween Recipes [with Recipes]

Get the whole family in the kitchen with these fun, no-bake Halloween treat recipes! Little ones will love sprinkling goodies onto the White Chocolate Halloween Bark or helping to assemble a Veggie Skeleton. Marshmallow Spiders and Pretzel Webs are great for crafty older kids, and the Pumpkin Spice Truffles are a decadent and delicious addition to any treat tray.

White Chocolate Halloween Bark

  • 16 ounces white chocolate baking bar
  • 1 cup pretzel twists
  • ½ cup Reese’s Pieces
  • Ÿ cup broken Oreos
  • Âź cup Reese’s white chocolate PB cup minis, halved

1. Line a baking sheet with wax paper or parchment paper. 

2. Break white chocolate baking bars into small pieces and place in a microwave-safe bowl. Microwave in 30-second increments, stirring between increments, until melted and smooth. Be careful not to overcook. 

3. Pour melted white chocolate onto the prepared baking sheet and spread to form a rectangle about 8×12 inches. Working quickly, arrange the remaining ingredients on top of the white chocolate, lightly pressing them as you go. 

4. Refrigerate until chocolate is set, about 45 minutes to 1 hour. Gently peel back wax/parchment paper to remove. Cut or break bark into pieces. Serve immediately. Store remaining bark in a sealed container in the refrigerator. 

NOTE: toppings can be replaced with those of your choosing—peanuts, sprinkles, chocolate chips, etc. 

Chocolate Pretzel Webs

  • 8-ounce bag of thin pretzel sticks 
  • 12-ounce bag chocolate chips (white and/or dark chocolate – see note
  • Gummy or chocolate spiders
    (I made mine using a candy mold)

1. Line a baking sheet with wax or parchment paper. Arrange pretzel sticks in groups of 8 to form a circle, ends touching in the center. 

2. Place half the chocolate chips in a microwave-safe bowl and microwave in 30-second increments, stirring between increments, until melted and smooth. Transfer melted chocolate to a piping bag or small ziplock bag (snip off a corner after filling). Fill the center of the pretzel circles with chocolate to hold “web” together. Continue outward, making larger circles to create the web effect. 

3. Place gummy or chocolate spider at the center of each web. Melt remaining chocolate to create more webs as needed. 

4. Refrigerate until chocolate is fully set. Gently peel back wax/parchment paper to remove web and enjoy! 

Veggie Skeleton 

  • 1 red bell pepper sliced lengthwise
  • ½ cucumber sliced into rounds
  • 3 medium carrots peeled and cut into sticks
  • 5 mushrooms sliced
  • 1 cup broccoli florets
  • Small bowl of veggie dip

1. Place a bowl of veggie dip at the top of your tray for your skeleton’s head. Use broccoli florets at the top of the bowl for “hair.” Use a couple small pieces of broccoli for the eyes.

2. Stack the cucumber slices in a vertically in the center of the tray, going down from the bowl, then add the bell pepper ribs off each side of the spinal column. Next, pile on the sliced mushrooms as the pelvis, just below the spine and the ribs.

3. Add carrot sticks for the arms and legs. Use broccoli florets as elbow and knee joints, and for the feet and hands.

Serve and enjoy!

Marshmallow Spiders

  • 6 marshmallows
  • 48 pretzel sticks
  • 1 cup melted white chocolate 
  • 18 candy eyes
  • (optional) hot chocolate in mugs, for serving 

1. Line a baking sheet with wax or parchment paper.

2. In a small bowl, microwave white chocolate in 30-second intervals, stirring between intervals, until completely melted.

3. Dip 8 pretzels in the white chocolate (or line up pretzels and brush melted chocolate on using a pastry brush) and place on a baking sheet like spiders’ legs, four on each side and meeting in the middle. Dip one edge of the marshmallow in the white chocolate and place 3 candy eyes in a line, using the white chocolate as “glue.” Dip the bottom of a marshmallow in the white chocolate and press into the pretzels where all their ends meet. Repeat process with remaining ingredients. Place in the refrigerator to harden, 30-45 minutes.

Once hardened, remove from freezer. Serve as mug toppers with hot chocolate, if desired, or enjoy on its own as a treat!

Pumpkin Spice Truffles

  • 4 ounces cream cheese, softened to room temperature
  • 3 Tablespoons confectioners’ sugar
  • 1/3 cup pumpkin puree
  • 1ž cups graham cracker crumbs
    (about 12 full sheet graham crackers)
  • ž teaspoon pumpkin pie spice
  • 8 ounces white chocolate, divided and melted
  • Ends of thin pretzel sticks (optional)
  • Green M&M’s (optional)
  • Orange food coloring gel (optional)

1. Beat the cream cheese and sugar together in a large bowl until creamy – about 2 minutes. Add the pumpkin and beat on high until combined. Add the graham cracker crumbs, pumpkin pie spice, and just 2 ounces of melted chocolate. Beat on medium speed for 2 minutes until everything is combined. The mixture will be smooth and thick. Cover and refrigerate for at least 1 hour or up to 24 hours. Chilling is not optional!

2. Line two large baking sheets with wax or parchment paper. Set aside.

3. Roll chilled mixture into truffle-size balls (about one inch or slightly larger). Chill again for 30 minutes. 

4. While the mixture is chilling, melt remaining chocolate and add orange food coloring gel (optional) until you reach desired shade. Mix well. Let the warm chocolate cool for 5 minutes. Remove mixture from refrigerator and begin to coat them in the melted chocolate. Place truffles back into baking sheet. Insert pretzel ends and green M&M’s (optional) to form pumpkin stem and foliage. 

5. Chill until chocolate coating is fully set. Enjoy! 

Rhiannon Ellis
Rhiannon Ellis is a freelance writer and author, a fitness instructor, and owner of Impact Fitness. She resides with her two children in her native Williamsburg and on their mini-farm in Charles City.

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