10 Fun Halloween Snack Ideas!

10 Fun Halloween Snack Ideas!

10 Fun Halloween Snack Ideas!

Dracula Dentures

Dracula Dentures

INGREDIENTS
tube chocolate chip cookie dough
can vanilla frosting

red food coloring

mini marshmallows

slivered almonds

DIRECTIONS
  1. Preheat oven to 350°. Line two large baking sheets with parchment paper. Roll cookie dough into 1 ½” balls and place on baking sheets. Bake until golden, about 12 minutes. Let cool completely then cut in half.
  2. Add a few drops of red food coloring into vanilla frosting and stir until smooth. Spread a thin layer of red frosting onto each cookie half.
  3. Place mini marshmallows around the round edges of half of the halves. Place the remaining halves on top, then stick a slivered almond on each side to create fangs.

 

Ghost Pizza Bagels

Ghost Pizza Bagels

INGREDIENTS
8 slices mozzarella
8 mini bagels
1/2 c. marinara
4 black olives

DIRECTIONS

  1. Preheat oven to 350 degrees F. Cut mozzarella slices into ghost shapes using a paring knife.
  2. Spread a thin layer of marinara over pizza bagel and top with ghost.
  3. Bake until cheese is melty, 10 minutes.
  4. Meanwhile, cut olives into little pieces for eyes. Dot the ghosts and serve.

 

Pumpkin Pie Dip

Pumpkin Pie Dip - Delish.com

INGREDIENTS
2 c. heavy cream
1 3.4-oz. instant vanilla pudding mix
1/2 c. canned pumpkin
2 tsp. pumpkin pie spice

 

Ginger snap cookies, for serving

DIRECTIONS

  1. In a stand mixer, beat heavy cream and vanilla pudding mix until stiff peaks form, 1 to 2 minutes.
  2. Add pumpkin and pumpkin pie spice and stir to combine, then chill if desired. Serve with ginger snaps.

 

Frankenstein Pretzels

Frankenstein Pretzels horizontal

INGREDIENTS

24 square pretzels
1/2 c. creamy peanut butter
2 c. white chocolate chips, melted
1 tbsp. coconut oil

green food coloring

24 Candy eyes
1/3 c. chocolate jimmy sprinkles

Mini pretzel sticks

1 c. chocolate chips, melted

DIRECTIONS

  1. Spread peanut butter onto half of the square pretzels, then place the remaining pretzels on top.
  2. Stir coconut oil into melted white chocolate, then add a few drops of green food coloring to the mixture and whisk to combine.
  3. Line a small baking sheet with parchment paper. Carefully, add the peanut butter-filled pretzels to the green chocolate mixture and toss until fully coated. Using a fork, transfer to the baking sheet.
  4. Sprinkle the chocolate jimmies on the top of each to create hair, then add two candy eyes to each. Break mini pretzels into small pieces to create ears and stick a small piece into each side of the head.
  5. Pour the melted chocolate into a plastic bag and snip a little piece off of the corner. Draw a mouth onto the pretzels with the chocolate.

 

Jack-O-Lantern Rice Krispies

INGREDIENTS
Non-stick baking spray
6 tbsp. butter, divided
drop green food coloring
6 c. Mini Marshmallows, divided
6 c. Rice Krispies
drop orange food coloring
Candy corn, for eyes
Melted chocolate, for mouths

 

DIRECTIONS
  1. Lightly coat a baking sheet with non-stick spray. In a small saucepan over medium heat, melt 2 tablespoons butter. Stir in green food coloring and 2 cups mini marshmallows. Cook until marshmallows are melted, then turn off heat and add 2 cups Rice Krispies, stirring until combined.
  2. Meanwhile, in another saucepan over medium heat, melt remaining 4 tablespoons butter. Stir in orange food coloring and remaining 4 cups marshmallows. Cook until marshmallows are melted, then turn off heat and add 4 cups Rice Krispies, stirring until combined.
  3. Using slightly dampened hands, press mixtures into pan, alternating to create three thin horizontal stripes of green and larger horizontal stripes of orange.
  4. Use a 2.5″ pumpkin cookie cutter to stamp out shapes, then make eyes with candy corn and mouths using melted chocolate in a piping bag.

 

Reese’s Apple Nachos

Food, Dish, Cuisine, Ingredient, Produce, Recipe, Southwestern united states food, American food, Trail mix,

INGREDIENTS
Pink Lady apples, cored and thinly sliced
1 c. peanut butter, melted
1 c. chocolate chips, melted
1 c. chopped Reese’s miniatures
1 c. Reese’s pieces

 

DIRECTIONS
  1. On a large plate, arrange apple slices on top of one another. Drizzle half of the melted peanut butter and melted chocolate on top.
  2. Sprinkle with chopped Reese’s candies. Then drizzle with more melted peanut butter and melted chocolate.

 

Pumpkin Spice Blondies

Pumpkin Spice Blondies - Delish.com

INGREDIENTS

Cooking spray

1/2 c. pumpkin purée
3/4 c. (1 1/2 sticks) melted butter
3/4 c. packed brown sugar
3/4 c. granulated sugar
1 large egg plus 1 egg yolk
2 tsp. pure vanilla extract
2 1/4 c. all-purpose flour
2 tsp. pumpkin pie spice
1/2 tsp. kosher salt
2 c. chocolate chips, divided

 

DIRECTIONS

  1. Preheat oven to 350°. Grease a 9”-x-13” baking pan with cooking spray and line with parchment paper. In a large bowl, whisk together pumpkin puree, butter, and sugars, then beat in egg, egg yolk, and vanilla.
  2. In a separate medium bowl, whisk together flour, pumpkin spice, and salt. Add dry ingredients to wet ingredients and stir until just combined, then fold in 1 ½ cup chocolate chips.
  3. Spread dough in prepared pan, then sprinkle with ½ cup remaining chocolate chips. Bake until topping looks set and edges are lightly golden, 26 to 28 minutes.
  4. Cool completely before slicing into bars.

 

Monster Munch

monster-munch

INGREDIENTS
3 c. kettle corn
2 c. pretzels
1 c. semisweet chocolate chips, melted
1 c. white chocolate chips, melted
1/2 c. candy corn
1/2 c. yellow, orange, and chocolate M&M’s
2 tsp. Halloween-colored sprinkles or nonpareils
DIRECTIONS
  1. On a parchment-lined baking sheet, place a single layer of kettle corn. Mix in pretzels, making sure you have a single layer.
  2. Transfer melted chocolates to separate piping or Ziploc bags (with a corner snipped). Drizzle kettle corn and pretzels with melted semisweet chocolate, making sure to drizzle lines very close together (you want the majority of the mix to be covered in chocolate).
  3. Top with candy corn and M&M’s and drizzle with melted white chocolate. Top with sprinkles and freeze or refrigerate until chocolate is firm, 20 minutes.
  4. Break into pieces and serve.

 

Jack Skellington Candy Apples

Food, Dessert, Candy apple, Fruit, Cuisine, Snack, Comfort food, Dish, Produce,

INGREDIENTS
2 c. white chocolate chips
2 tbsp. coconut oil
4 Granny Smith apples 
2 c. powdered sugar
2 tsp. corn syrup
2 tbsp. milk

Black food coloring

DIRECTIONS

  1. In a large bowl melt together chocolate chips and coconut oil. Dip apples into melted chocolate and place on a baking tray lined with a cooling rack. Refrigerate 10 minutes or until hardened.
  2. In another large bowl, mix together powdered sugar, milk, corn syrup, and black food coloring. Transfer to a piping bag or a ziploc bag.
  3. Pipe eyes, lips, and nose. Let set another 10 minutes to harden.

 

Pumpkin Spice Pretzels

INGREDIENTS
24 oz. white chocolate
1 tsp. pumpkin pie spice
2 drops orange food coloring (optional)
8 oz. pretzel twists (about 1/2 of 1 lb. bag)

Orange sprinkles (optional)

DIRECTIONS
  1. Line three large baking sheets with parchment paper or silicone baking mats.
  2. Melt 20 ounces white chocolate in a double boiler or the microwave. If using the microwave, make sure to stop and stir chocolate every 15 seconds to avoid scorching.
  3. Once melted, stir pumpkin pie spice and orange food coloring into chocolate. Dip pretzel three quarters of the way into the warm chocolate, remove, and gently shake to allow excess chocolate to drip off. Place pretzel onto prepared baking sheet and let chocolate set. Repeat with remaining pretzels.
  4. Melt remaining white chocolate and drizzle over pretzels. Top pretzels with sprinkles. Allow chocolate to completely set in the refrigerator before serving.

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