What kids really love
about all that Halloween food is the sweets. Here’s some kiddy favorites
that are quick and easy to whip up for your next Halloween party.
of our special Halloween food recipes have a suitably ghouly theme that
the kids will love, and we think they’re pretty tasty too! Most are
easy enough that the kids can help you out as well!
Light and sweet Halloween food for a sweet treat that’s super easy to make.
10oz/300g frozen raspberries
3 sheets ready-rolled puff pastry
1/4 cup icing sugar, sifted
the raspberries to thaw, store in the fridge. Pre heat oven to
350F/180C while you oil a muffin tray with butter or oil. Cut sheets of
pastry into 4 equal squares and gently push into muffin tray. Bake for
15 minutes until golden. Allow to cool and push down pastry with the
back of a spoon.
Combine the raspberries and icing sugar and blend
until smooth. Pour a little of the mixture into each pastry cup ready to
2 egg whites
1/2 cup sugar
1 cup dessicated coconut
1/2 cup strawberry/raspberry jam
10 colored jellybeans
Preheat oven to 290F/150C. Line a baking tray with baking paper; grease the paper and dust with cornflour.
egg whites until stiff peaks form. Gradually beat in the sugar and beat
until thick and glossy. Fold through the coconut and pour the mixture
into a piping bag and pipe 8cm lengths onto the tray.
Bake for 5 minutes, reduce heat to 230F/120C and cook for a further 45-50mins until merigues are light and crisp. Allow to cool.
a pan, heat the jam over low heat until runny and pour into a bowl. Cut
one end off each jellybean and discard. Cut the remaining jellybean in
half lengthways to make a fingernail. Press onto the end of each
meringue and dip in warm jam to serve.
Brittle Meringue Bones
3 large egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt
2/3 cup white sugar
1/2 tsp. vanilla
oven to 200F/100C. Line cookie sheet with brown paper bag or parchment.
In a medium sized bowl at high speed, beat egg whites, cream of tartar
and salt till fluffy. Gradually beat in sugar. Add vanilla. Place in
pastry bag fitted with a medium plain piping tip. Pipe 3″ bone shapes
onto parchment or brown paper bag. Bake 1 hour until set. Turn off oven,
dry in oven 1 hour. Makes 4 to 5 dozen small bones.
3 1/2oz/100g glace cherries, finely chopped
1/3 cup flaked almonds
3 1/2oz/100g fried egg noodles
6 1/2oz/200g dark chocolate, chopped
icing sugar, for dusting
an oven tray with baking paper. Combine cherries, almonds and noodles
in a bowl. Melt the chocolate over a double boiler until smooth and stir
through cherry mixture. Drop heaped teaspoonfuls onto tray and allow to
set. Dust with icing sugar once firm.
6 oz Vanilla flavored almond bark
15 1/2 oz Nutter butter cookies
Small black jelly beans
Melt almond bark following package directions. Dip 2/3 of each
cookie in melted candy, shaking gently to remove excess coating.
Place on wire rack with waxed paper underneath. For eyes, cut jelly
beans in half and place on cookies. Cool completely before removing
from rack. Makes about 30.
Gooey Ghouly Ghosts
1 10-ounce bag of marshmallows
1/4 cup margarine or butter
6 cups crisp rice cereal
12 ounces vanilla-flavored candy coating, melted
Black licorice candy
Miniature semisweet chocolate pieces
a large pot, combine marshmallows and margarine. Cook and stir over
medium-low heat until mixture is melted. Gradually stir in the cereal
until well combined.
Use 1/2 to 1 cup of the cereal mixture per ghost to form into ghost shapes. Set aside to cool completely.
each ghost shape into melted candy coating. Use pieces of licorice,
chocolate sprinkles, and/or chocolate pieces for the eyes, nose,
eyebrows, and mouth. Makes 9 to 12 ghosts.
guys sound like typical Halloween food that you don’t want to put in your
mouth, but they are delicious, and really quick and easy to prepare.
1 lb/500g dessicated coconut
410g tin condensed milk
2 teasp vanilla essence
colored and chocolate sprinkles for decoration
Pre heat oven to 350F/180C and grease two oven trays.
the coconut, condensed milk and vanilla in a large bowl, stirring until
combined. Drop 2 teaspoonsful at a time onto trays, allowing room for
spreading. Decorate with cherries and sprinkles and bake for 10-12
minutes until lightly browned.
These yummy balls are even somewhat healthy! Unheard of for Halloween food, we know, but they might even fool the kids!
1 Cup Dry unsalted roast peanuts
1/3 Cup Butter or margarine
1 Pound Marshmallows
1/2 Cup Peanut butter
3 Cups Puffed rice cereal
1 Cup Apricots chopped
1 Cup Raisins
a large bowl, combine cereal, apricots, raisins and peanuts. In a
microwave safe 13×9″, melt butter and marshmallows on high for 2
minutes. Stir; add peanut butter cook on high 2 minutes longer.
Stir until well blended, add cereal mixture to dish and toss until well coated.
quickly with greased hands, form into balls, using about 1/2 cup of
mixture, per ball. If mixture begins to harden, heat on high for 30
seconds, or until softened.
Mixture may also be spread in unbuttered 13×9″ dish and cooled and cut into bars.
Makes 1 dozen balls or 2 dozen bars
Tasty Popcorn Treats
kids will love these treats! Just whip up a batch of popcorn,
then add a few gummy worms, black licorice bits, candy corn, or other
candies in Halloween colors for a colorful Halloween snack.
18 cups popped popcorn
2 cups sugar
1 cup water
1/2 cup light-colored corn syrup
1 teaspoon vinegar
1/2 teaspoon salt
1 tablespoon vanilla
Gummy worms, candy corn, and other Halloween candies
all unpopped kernels from popped popcorn. Put popcorn in a greased
17x12x2-inch baking or roasting pan. Keep the popcorn warm in a
For the syrup mixture, butter the sides of a heavy
2-quart saucepan. In saucepan combine sugar, water, corn syrup, vinegar,
and salt. Cook and stir over medium-high heat until mixture boils,
stirring to dissolve sugar (about 6 minutes).
Clip a candy
thermometer to side of pan. Reduce heat to medium; continue boiling at a
moderate, steady rate, stirring occasionally, until thermometer
registers 250F/130C, hard-ball stage (about 20 minutes).
saucepan from heat; remove thermometer. Stir in vanilla. Pour syrup
mixture over the hot popcorn and stir gently to coat, adding candies.
Cool till the popcorn mixture can be handled easily. With buttered
hands, quickly shape the mixture into 2-inch diameter balls. Wrap each
popcorn ball in plastic wrap. Makes about 20 popcorn ball
1 oz unsweetened baking chocolate squares, melted
1 cup miniature marshmallows, melted
3 tbsps corn syrup
3 cups puffed rice cereal
12 ozs semisweet chocolate chips, melted
Preheat oven to 350F/180C.
In a saucepan, melt unsweetened chocolate and marshmallows. Add the corn syrup and stir in.
the chocolate is melting, place puffed cereal in a shallow pan and bake
for 10 minutes. Pour chocolate mixture over puffed cereal in a bowl.
Stir to coat cereal evenly.
Form into 8 cones, flattening the large end to make a brim.
In a double boiler, melt chocolate chips.
Dip cones into melted chocolate to coat.
Place on waxed paper to cool and harden.