10 Easy Halloween Treats For Any Spooky Occasion

1. Place a sheet of parchment paper under a cooling rack.
2. Melt your white chocolate melts in 30-second increments in the microwave or according to package directions, stopping to stir as needed. Do this until the chocolate is melted and smooth. 
3. For the ghosts, dip the Nutter Butters halfway into the melted chocolate one at a time, and place them on the cooling rack. For the mummies, fully dip the Nutter Butters into the melted white chocolate and place on the rack.
4. Place the candy eyes where you prefer on the icing of each Nutter Butter to create mummies and ghosts. Make sure to do this before the chocolate fully dries and hardens.
5. For the mummies: fill a ziplock bag with some melted white chocolate. Cut a hole in one corner of the bag to squeeze and drizzle out the white chocolate over the Nutter Butter to create a mummy look.
6. For the ghosts: use the black icing to make a mouth below the candy eyes. If you don’t have a small icing tube, use a ziplock bag for this too.
7. Let them sit in a cool, dry place for 15 minutes until they harden, and enjoy!

1. Melt butter in a large, microwavable safe bowl. 
2. Add in marshmallows. Microwave in one-minute increments until melted.
3. Mix in orange food coloring until you reach your favorite shade of pumpkin.
4. Add Rice Krispies into the mixture and stir until mixed well. 
5. With lightly greased hands, break apart and shape the Rice Krispies mixture into 2-inch balls.
6. Place a pretzel rod, Tootsie Roll, mini peanut butter cup, or other “stem” of your choice on top of each pumpkin treat. 
7. Let set for about an hour and enjoy!

Optional: Add some green frosting or icing to make a “leaf” on the stem.

1. Begin by melting your chocolate melts in a microwaveable bowl (one bowl for the white chocolate and another bowl for the milk chocolate). Follow the melting directions according to the package or in 30-second increments (do not overheat). Stir until smooth.
2. While heating the chocolate, lay a sheet of parchment paper on a baking sheet and place 8 pretzel sticks to create a circular shape. The ends of each pretzel stick should be touching in the center and pointing outwards.
3. Once the chocolate is melted and smooth, transfer it to a ziplock bag. (If you choose to do milk chocolate and white chocolate, place them in separate ziplock bags.) Cut a small hole at the corner end of the bag and pipe a circle in the center of the pretzels where they meet. Starting at the center and working outwards, pipe another circle and another. You should be able to do several rings depending on how far apart you want each to be. Stop just before reaching the tips of the pretzel sticks, so they stick out a little from the outermost ring. This should achieve a spiderweb look and will help bind the pretzels together.
4. Grab a toothpick and run it through the chocolate rings starting from the center of the web outward. Do this all around the circle to help create more of a spiderweb appearance.
5. Decorate the spiderwebs however you’d like! Use your festive Halloween sprinkles and have fun.
6. Allow your pretzel spiderwebs to dry for 30 minutes or until completely set. Then, carefully peel them from the parchment paper and serve.

1. Cover a baking sheet with parchment paper.
2. Melt your candy wafers in 30-second increments in the microwave, stopping to stir as needed. We recommend using tall, microwavable mugs for easier dipping or medium-seized bowls for melting the wafers. Do this until all wafers are melted and smooth. 
3. Dip pretzels in melted wafers one at a time, covering as much or as little of the pretzel as you’d like. Leaving about ⅓ of the pretzel uncovered is great for no-mess handling. 
4. Top the melt-covered portion of pretzels with sprinkles and candy eyes. You can do this by rolling the pretzels in a sprinkle-filled plate or by tossing/shaking/placing sprinkles on the pretzels. Get creative here! You can add an almond slice to make it look like a fingernail, or use some black icing to create a Frankenstein. If you’re making these with your kiddos, encourage them to decorate their Halloween treats however they see fit. 
5. Lay your completed pretzels on the parchment paper-lined baking sheet. Let them sit for 10-15 minutes to set before enjoying.
6. Store in a cool, dry place (or your refrigerator) for up to a week, or freeze for later.

1. Line a baking sheet with wax or parchment paper.
2. Open a pouch or tube of yogurt and squeeze the yogurt out into several circles onto the wax paper.
3. Use a spoon to spread and create ghost shapes with the yogurt.
4. Warm up the chocolate melts according to the package directions or in 30-second increments. Stir until smooth.
5. Transfer the chocolate into a ziplock bag and cut a hole at the corner end of the bag. Then, pipe the eyes and mouth on each ghost. (You can use candy eyes if you prefer for the eyes.)
6. Transfer the baking tray into the freezer and let them freeze for at least 2 hours or until the yogurt ghost melts are frozen solid.
7. Serve and enjoy immediately (the yogurt melts fast!)

1. Remove the wrapping from the ice cream sandwiches that you want to prepare and line them on your plate or cutting board.
2. Cut the corner edges off of each ice cream sandwiches into a coffin shape. It’s like a diamond but without the pointed corners on the top and the bottom. (Eat the scraps!)
3. Write “RIP” in the center of the ice cream sandwiches using the black decorating gel.
4. Share and enjoy quickly!

For the Rice Krispies treats:

1. Spray your 9″ x 13″ baking pan with cooking spray.
2. Get a large pot and melt your butter on low heat until completely melted.
3. Add in the marshmallows and continuously mix until they are completely melted and combined with the butter.
4. Remove the pot from the heat and add the vanilla extract and the Rice Krispies cereal. Stir to combine.
5. Spray a silicone spatula with cooking spray and use to pour the mixture into your greased baking pan. Continue using the spatula to gently press down and evenly distribute the Rice Krispies all throughout the pan.
6. Allow the Rice Krispies to cool at room temperature until firm.
7. Once firm, cut them into little rectangles. (We cut 21 rectangles.)

For the Monster coating:

1. Melt approximately 1 cup of candy melts in a small bowl in the microwave at 50% power for 1 minute or at full power for 30-45 seconds. Stir and then continue microwaving at 50% power for 30 seconds or for 15 seconds at full power at a time until completely melted. (You can check the packaging instructions as well.)
2. Optional: Add approximately 1/2 teaspoon to 2 teaspoons cooking oil for a smoother finish. (The more you add, the smoother the finish and the longer the candy melts take to harden on the Rice Krispies, so go slowly!) Stir to combine.
3. Dip a quarter or half of the Rice Krispie treats into the candy melts and set on parchment paper.
4. Place candy eyes into the coating to create your monster faces. Press the eyes gently into the candy melt coating to help create the appearance of eyelids around the candy eyes.
5. Allow to cool at room temperature until the candy melts have completely hardened on the Rice Krispies treats (approximately 30 mins).

1. Place all of the brownie bites on a platter that you plan to serve.
2. Squeeze the chocolate frosting bag and to pipe small swirls on top of each brownie bite.
3. Separate the two OREO cookies from each other and cut the circles in half. (You can keep the cookies together, but this makes the “wings” heavier.)
4. Place the corners of two semi-circles in the center of the frosting to create wings for the bat.
5. Gently press two candy eyes in the center where the two semi-circles meet on the frosting to create a face.

1. Melt approximately 1 cup of green candy melts in a small bowl in the microwave at 50% power for 1 minute or at full power for 30-45 seconds. Stir and then continue microwaving at 50% power for 30 seconds or for 15 seconds at full power at a time until completely melted. (You can check the packaging instructions as well.)
2. Optional: Add approximately 1/2 teaspoon to 2 teaspoons cooking oil for a smoother finish. (The more you add, the smoother the finish and the longer the candy melts take to harden on the pretzels, so add slowly!) Stir to combine.
3. Dip on pretzel square into the melted candy melts bowl and use a fork to ensure it is completely coated. Then place it on a parchment paper lined baking sheet.
4. Snap a pretzel stick into 4 equal pieces. Use two of the pieces to create “bolts” on the sides of Frankenstein’s head and press them into the sides of the coating pretzel square.
5. Place two small candy eyes on the pretzel square.
6. Repeat this until you have made your desired amount.
7. For the hair and mouth, melt approximately 1/4 cup of brown candy melts in a small bowl in the microwave at 50% power for 1 minute or at full power for 30-45 seconds. Stir and then continue microwaving at 50% power for 30 seconds or for 15 seconds at full power at a time until completely melted. (You can check the packaging instructions as well.)
8. Once completely melted, pour into a piping bag or sandwich bag and cut the tip. Pipe on the hair and the mouth of Frankenstein using zig-zag method.
9. Allow the decorated Frankenstein pretzels to cool at room temperature until firm.

1. Melt approximately 1/2 cup of brown candy melts in a small bowl in the microwave at 50% power for 1 minute or at full power for 30-45 seconds. Stir and then continue microwaving at 50% power for 30 seconds or for 15 seconds at full power at a time until completely melted. (You can check the packaging instructions as well.)
2. Dip one side of an OREO cookie into the melted candy melts until that side is fully covered.
3. Place a Hershey’s kiss in the center of the coated side of the cookie.
4. Sprinkle some sprinkles around the Hershey’s kiss on the remaining candy melt coating on the OREO cookie.
5. Place the cookie on plate or baking sheet and allow to cool in room temperature until firm.
6. Repeat steps 2-5 until you have made your desired amount of Witch Hat Cookies.
7. Once firm, enjoy!