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DIY Scrumptious Spooky Treats

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  • views 1
  • date 10月 29 2015 – 木曜日

We’re positively batty for these wickedly good, incredibly tempting, party-ready dessert recipes.

MONSTER S’MORES

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Photography by Amy Gropp Forbes. Project by Jodi Levine

These treats are more goofy than frightful — but your kids will have tons of fun creating their own faces.

Ingredients

  • parchment paper
  • assorted flat cookies (such as honey or chocolate graham crackers, Nabisco Famous Chocolate Wafers, and tea biscuits)
  • thin flat chocolate bars (such as Hershey’s)
  • scissors
  • regular and mini marshmallows
  • toothpick
  • regular and mini chocolate chips

Directions

  • Preheat the broiler.
  • Line a baking sheet with parchment paper. Arrange the cookies on the baking sheet and put a piece of the chocolate bar on top of each one.
  • To make the eyes, cut mini or regular marshmallows in half horizontally. Arrange the halves on top of the chocolate, sticky side down. Poke holes in the marshmallows with the toothpick, and dig around to enlarge the holes. Push a mini or regular chocolate chip into each hole, pointy side down.
  • To make the teeth, cut angled pieces off the remaining mini or regular marshmallows and press the cut sides into the chocolate.
  • Put the baking sheet in the oven and watch carefully. Remove as soon as the s’mores turn golden, about 45 seconds. They turn golden very quickly, in as fast as 45 seconds, and can burn before you know it, so stay right next to the oven with your oven mitt on! Let them cool until they’re just warm before handling or eating.

Source : http://sayyes.com/2014/09/diy-monster-smores.html

Ghostly Coconut-Covered Apples

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Cloaked in creamy white chocolate and coconut, pink Fujis become positively pale.

These treats are more goofy than frightful — but your kids will have tons of fun creating their own faces.

Ingredients

  • 6 Fuji Applesr
  • 10 oz. white chocolate chips
  • 4 c. shredded coconut

Directions

  • Remove stems and skewer apples (see “Tricks for Sticks,” below).
  • In a double boiler over low heat, melt white chocolate chips, stirring continuously.
  • Dip an apple into the chocolate. Immediately dip the apple into a bowl of shredded coconut, rotating to coat evenly.
  • Transfer to a parchment-lined baking sheet. Repeat for all apples and refrigerate until set, about 15 minutes.

Tips & Techniques

Tricks for Sticks: First, simply twist off the stem. If your skewer is blunt, sharpen it using a utility knife to slice off one end at a diagonal angle. Then, working on a flat surface, firmly grip your apple and push the skewer two-thirds of the way in. If any juice leaks out, blot the fruit with a paper towel before dipping.

Source : http://www.countryliving.com/food-drinks/recipes/a4208/ghostly-coconut-covered-apples-recipe-clv1012/

“Eye”deal Cannibal Cookies

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Ingredients

  • 5 1/4 cup confectioners sugar
  • 4 cup peanut butter
  • 1 cup melted butter
  • 6 cup Rice Crispies
  • 1 1/2 lb of white chocolate or 2 12 oz. bags of white chocolate chips
  • 1/2 bar of paraffin wax
  • 1 large bag of M&Ms
  • red food coloring

Directions

  • Mix the sugar and Rice Crispies together in a large bowl and set aside. Mix the peanut butter and melted butter until smooth, then fold into Rice Crispies and sugar. Roll your peanut butter mixture into 1″ balls.
  • Place your balls on a cookie sheet lined with wax paper and chill in the fridge for about 15 minutes.
  • Using a double boiler, melt the chocolate and wax. If you don’t have a double boiler, you can create one by placing a mixing bowl on top of a soup pot. Boil water in the soup pot. The steam will create enough heat to keep your chocolate melted but not enough to burn it.
  • Stir the chocolate to help everything melt and mix together. When the chocolate is nice and smooth, begin dipping your nut balls.
  • Place your coated ball back on the wax paper tray and put an M&M in the center of the ball to create the pupils. Make sure you place the m&M while the chocolate is still wet. It won’t stick well if the chocolate dries.
  • Place your trays in the refrigerator for 15 minutes to let the chocolate completely harden.
  • To create the veins, take red food coloring and dilute it with a few drops of water to make it easier to use. Using the end of a skewer or tooth pic, draw on some veins. Asymmetrical ones are best. Have them branch out a lot too, that’s always great. If you have areas where the peanut butter is exposed, just paint some red in there to create a nice pulpy blood clot.

Source : http://forkableblog.com/?p=96

Tombstone treats

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Makes 12 treats

Ingredients

  • 1 (13-ounce) box Little Debbie chocolate-coated cream filled cake rolls
  • 1 (12-ounce) container Betty Crocker whipped chocolate frosting
  • 1 cup chocolate cookie crumbs
  • 12 Pepperidge Farms dark chocolate-filled vanilla wafer sandwich cookies
  • Betty Crocker black decorating gel

Directions

  • Cover the top and sides of cake rolls with chocolate frosting, and roll in chocolate cookie crumbs. Cut 1 rounded end of cookies to make tombstone shapes.
  • Decorate rounded tops of cookies as desired. Using chocolate frosting, attach decorated cookies, straight ends down, to one end of covered cake rolls.

Source : http://www.sheknows.com/food-and-recipes/articles/811395/halloween-desserts-by-sandra-lee

Jack-o’-Lantern Pops

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Yield: 6 servings.

The minty treat inside these brownies will make them a Halloween staple.

Ingredients

  • 1 package (10-1/2 ounces) miniature marshmallows
  • 3 tablespoons butter
  • 1/8 teaspoon salt
  • red and yellow gel food coloring
  • 6 cups Rice Krispies
  • wooden pop sticks
  • miniature chocolate, green and yellow Tootsie Roll Midgees, as desired
  • miniature green apple AirHeads bars
  • black decorating gel or chocolate frosting, optional

Directions

  • In a large saucepan, combine marshmallows, butter and salt. Cook and stir over medium-low heat until melted. Remove from heat; tint orange with red and yellow food coloring. Stir in cereal.
  • With buttered hands, shape mixture into six pumpkins. Insert a wooden pop stick into each pumpkin.
  • Cut chocolate Tootsie Rolls crosswise in half; press one half into the top of each for stems. Cut AirHeads into thin strips; roll between hands to form vines. Press vines into pumpkins near stem. For leaves, roll out green Tootsie Rolls on waxed paper to 1/8-in. thickness. With kitchen scissors, cut out leaves and attach to vines.
  • Add Jack-o’-lantern faces using decorating gel or additional Tootsie Roll cutouts made with yellow and chocolate Tootsie Rolls.

Source : http://www.tasteofhome.com/recipes/jack-o–lantern-pops

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