Fun and Spooky Halloween Treats

When you feel that cold whip in the October wind, one thing’s for certain; it’s time for Halloween festivities! Whether you’re prepping to host your own Halloween party or need a treat to bring to a friend’s (or just feel like making something sweet for yourself!), you’ll surely be needing some kitchen inspiration.

No need for spells or witch’s brew; we’ve got your sugar, spice and everything nice* covered. Here are some seriously on brand desserts that will totally win the costume contest (and taste great while doing it).

*With a touch of Deadly Nightshade

“Bloody” Bark

For this recipe, you will need:

• 1 package (10 to 12 oz.) white chocolate melting wafers
• ¼ cup red candy melting wafers
• 1 tbsp. vegetable shortening
• Halloween sprinkles, for garnish

Directions:

In bowl, microwave white wafers on high, stirring every 30 seconds, until melted.

Spread into 1/4-inch-thick layer on baking sheet lined with parchment.

In bowl, microwave red wafers with shortening, stirring every 30 seconds, until smooth.

Using spoon, drizzle melted red candy over white chocolate. Top with sprinkles.

Let stand until set, about 45 minutes. Break into pieces.

Recipe by Pam Lolley, Bloody Bark

Cake Eyeballs

For this recipe, you will need:

• One (18.25-ounce) box red velvet or yellow cake mix (plus required ingredients)
• One (12-ounce) can frosting (any kind)
• 12 ounces white chocolate melting disks
• Assorted gel icing, for decorating

Directions:

Prepare the cake mix according to the package directions for a 9-by-13-inch cake or two 9-inch cakes. Allow to cool slightly in the pan, then remove to a rack, cover with a dish towel and let cool completely.

Break off sections of the cake and crumble in a large bowl. When finished, you should have a bunch of very fine cake crumbs. Using a rubber spatula, work the frosting into the cake until it is no longer visible. (Even if you use white frosting with red velvet cake, the white will eventually blend in entirely.)

Next, roll the mixture into 1 1/2-inch balls (a small ice cream scoop helps with this) and set on a parchment-lined baking sheet. This is important: Pop 'em in the freezer, uncovered, for at least an hour. The cake balls need to be very firm before coating them.

When the cake balls are nice and firm, place the white chocolate in a heatproof bowl set over a pan of simmering water. (Don't let the bowl touch the water.) Stir occasionally until the chocolate is melted and smooth. Remove the bowl from the pan. Add the cake balls one at a time to the melted white chocolate and gently roll to coat. Using a fork, lift out the cake balls, then tap the fork against the side of the bowl to remove the excess chocolate. With a toothpick, push the ball off of the fork and back onto the parchment-lined baking sheet. Let set at room temperature, 10 to 15 minutes. Decorate with gel icing to look like eyeballs.

Recipe by Ree Drummond, Cake Eyeballs

Poison Apples

For this recipe, you will need:

• Ingredients
• 2 C. Granulated Sugar
• ½ C. Light Corn Syrup
• ¾ C. Water
• ½ t. Gel Icing Color
• 12 small Apples
• Wooden skewers

Directions:

Start by washing your apples, drying them, and removing the stems(twist until they snap off or use the tip of a paring knife to dig them out).

Insert wooden skewers(knobby sticks are also fun!) into the center of each apple.

Assemble ingredients. Make sure to have a small cup of water and a basting brush nearby. You’ll also want to have a sheet of parchment paper next to the stove to set your apples on after dipping.

Add the sugar, water, and corn syrup to a medium saucepan.

Add about ½ teaspoon of purple gel icing color to the pan and stir lightly.

Fix a candy thermometer to the side of the pan and turn the heat on to medium-high. While the mixture heats up and begins boiling, continuously brush down the sides of pan with water using the basting brush to prevent sugar crystals from forming. Do not stir the syrup once it has started to boil!

When the syrup reaches a temperature of 290 degrees F(143 C.), remove from the heat(remove the thermometer as well).

Working quickly, tilt the pan to the side to concentrate the syrup and dip each apple into the mixture, turning to coat all sides.

Hold the apple above the pan and let the excess syrup drip off for a few seconds.*Let the candy cool for 30 seconds and stir to break up the bubbles before dipping for a smoother finish.

Hold the apple upside down for a few seconds before placing on the parchment paper to help prevent excessive pooling of the candy.

Once the apples have hardened and cooled they are ready to eat!

*These are best served and eaten on the day they are made. The longer they sit, the more moisture will build up in the apple and the candy will eventually start to dissolve.

Recipe by Nate at wannabite.com, Poison Apples

Pumpkin Swirl Cheesecake Bars

For this recipe, you will need:

For the Cookie Crust

• 7 oz Biscoff cookies crumbled (25 cookies)
• 5 tbsp unsalted butter melted
• 1/4 cup brown sugar packed

For the Cheesecake Layer

• 16 oz cream cheese room temperature
• 1/3 cup sour cream room temperature
• 2/3 cup granulated sugar
• 1 1/2 tsp vanilla extract
• pinch of salt
• 1 large egg room temperature

For the Pumpkin Pie Layer

• 1 cup pumpkin puree not pumpkin pie filling!
• 2/3 cup brown sugar
• 2/3 cup heavy cream
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/8 tsp salt
• 1 large egg

Directions:

For the Cookie Crust

1. Preheat oven to 350 degrees. Combine Biscoff crumbs, melted butter, and brown sugar in a bowl and stir so that crumbs and sugar are well saturated with butter.
2. Press into bottom of a 9x9 square baking pan, pressing down with fingers or the bottom of a dry measuring cup.
3. Bake crust in preheated oven for 8 minutes. Let cool slightly.

For the Cheesecake Layer

1. Reduce oven heat to 325°F.
2. Beat cream cheese on medium speed in the bowl of a stand mixer (you can also use a hand-held mixer) until smooth and creamy (do not overbeat). Add sour cream and beat until smooth, scraping sides of bowl to fully incorporate everything.
3. Add sugar, vanilla and salt and beat until smooth.
4. Beat in egg until smooth. Remove ½ cup of cheesecake filling and set aside.
5. Pour the rest of cheesecake filling into prepared crust and smooth to cover the crust evenly.

For the Pumpkin Pie Layer

1. In a bowl, combine pumpkin, sugar, heavy cream, vanilla, spices and salt and mix well.
2. Beat in egg until smooth. Pour over the cheesecake layer and spread evenly.

For the Swirl Topping

1. Drop spoonfuls of the reserved cheesecake filling all over the pumpkin pie layer.

2.Use a toothpick, knife, or dowel to swirl the pumpkin and cheesecake layers together to create a marble pattern.

3. Bake bars in preheated oven for 45-50 minutes, or until center is set and only slightly wobbly.
4. Remove from oven and allow to cool fully at room temperature.
5. Cover with plastic wrap and chill in refrigerator for 4 hours or overnight before slicing into bars.

Recipe by Grandbaby Cakes, Pumpkin Swirl Cheesechake Bars

Candy Corn Fudge

What you need for this recipe:

• Nonstick cooking spray
• 3/4 cup sweetened condensed milk
• Three 4-ounce bars good quality white chocolate, finely chopped
• Orange and yellow food coloring

Directions:

Line a 6-by-3-by-2 1/2 inch mini loaf pan with foil, being sure to leave a 2-inch overhang on the long sides of the pan. Lightly spray the foil with cooking spray and set aside.

Combine the sweetened condensed milk and chocolate in a bowl and microwave for 1 minute. Using a whisk, stir them together until smooth. Pour half of the mixture into another bowl. Stir 3 to 4 drops of orange food coloring into one of the bowls and set aside. Pour half of the remaining mixture into another bowl and add 2 to 3 drops of yellow food coloring to one of them, stirring until evenly distributed.

Pour the yellow mixture into the prepared pan. Tap the pan against a flat surface to ensure that it is smooth and even, then chill for 5 minutes. Pour on the orange mixture and spread it into a smooth and even layer. Tap on a flat surface again, and chill 5 minutes more. Top off the fudge with the white mixture, cover with plastic wrap and then chill in the refrigerator until completely set and firm, at least 1 hour and up to overnight.

Using the foil overhang as handles, remove the fudge from the pan to a cutting board. Cut the fudge lengthwise into 1/2-inch-thick slices, and then into triangles so that they resemble candy corn.

Recipe by Food Network, Candy Corn Fudge