- 1½ cups gingersnap cookie crumbs
- ¼ cup canned pumpkin purée
- ⅓ cup graham cracker crumbs
- 3 tablespoons powdered sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 3 ounces cream cheese, softened
- ½ cup white chocolate chips
- white chocolate chips or white dipping chocolate (like CandiQuik)
- red food colouring
- In a large bowl combine gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cinnamon, salt, and cream cheese. Mix until smooth. Melt ½ cup white chocolate chips and mix into truffle mixture.
- Cover and chill until dough is solid enough to roll into balls – about 1 hour in the fridge or 30 minutes in the freezer. When cold enough, roll mixture into 12-14 balls. Place a toothpick in each ball.
- Melt remaining white chocolate chips or white dipping chocolate in a small bowl. Use toothpicks to dip each truffle ball into the white chocolate, being sure to coat all sides. Gently shake off excess chocolate. Place chocolate-covered truffle balls on a baking sheet or plate lined with wax paper, parchment paper, or foil. Chill for 3-5 minutes until chocolate hardens.
- Drizzle more white chocolate over the truffles. Soak the end of a Q-tip in red food colouring. Dap 2 dots of food colouring to make the mummy eyes. Handle carefully so you don’t wipe off the eyes. Store chilled in airtight container.
- Wilton Candy Melts (vibrant green)
- ½ cup mini chocolate chips (divided)
- Pretzels Sticks
- Mini Reese’s Peanut Butter Cups
- Halloween Oreos
- Hershey’s Hugs
- Begin by laying out parchment paper on a cookie sheet.
- Get pretzels sticks, Reese’s, Oreos, Hugs, mini chips out and ready so they are easy to grab.
- Place 1 cup candy melts in a small pot and melt on low heat stirring constantly. Once all melted spoon out onto parchment paper and spread into a circle. We made ours about 4 inches in diameter.
- Quickly add remaining mini chips to a small pot and melt on low heat stirring constantly. Spoon a tiny amount onto your green circles and use a toothpick to swirl around.
- Add Oreos as hat in the corner. Add Hugs by dipping into excess melted chocolate and adding to the top of the Ore. Add mini chips for eyes.
- Stick pretzels in your mini Reese’s and place on the opposite side of the Oreo.
- Let set until ready to eat or package.
- 1 apple
- jar of peanut butter or other “butter” choice
- mini marshmallows
- First start by cutting the apple into slices. Then cut them into smaller slices. An apple slicer makes this job pretty kid friendly and offers a more uniform look!
- Now you want to put about a teaspoon or two of peanut butter onto each slice of apple- but just on one side of the apple. Then put a row of mini marshmallows across one apple slice.
- Then sandwich them together (one apple slice with pb & marshmallows and one slice with just pb). Press firmly until they stick and you have your teeth!
- 1 package of vanilla or chocolate almond bark (I’ve used candiquik too)
- 1 cup orange candy melts
- Optional toppings: Candy corn, crushed OREO’s, Candy eyeballs, crushed pretzels, M&M’s, sprinkles, nuts, any other leftover Halloween candy
- Lay out a large sheet of wax paper and get all of your toppings ready.
- Melt the chocolate in the microwave according to package directions. Then pour chocolate onto wax paper. Smooth with a spatula.
- Melt orange melts in the microwave according to package directions. Place spoonfuls onto the chocolate and then swirl with a toothpick.
- Top with your toppings immediately. Let cool and then break into pieces or cut with a large knife.
- 12 Campfire Giant Roasters
- 1 10-ounce bag candy melts
- assorted sprinkles
- Line a baking sheet with parchment paper or a silicone baking mat.
- Insert a lollipop stick into each Campfire® Giant Roaster.
- Melt candy melts according to package directions.
- Working with one marshmallow at a time, spoon the melted candy over the sides of a marshmallow and allow the excess to drip back into the bowl. Immediately coat with festive sprinkles. Place marshmallow on prepared baking sheet until the candy coating is set.
- Repeat with remaining marshmallows.
Graham Cracker Crust:
- 8 large graham cracker planks
- ⅓ c. sugar
- 6 tbsp. melted butter
- ½ c. heavy cream
- 4 oz. bittersweet chocolate
- 1½ c. sugar
- 6 large egg whites
- 1 tsp. cocoa powder
- Heat oven to 350 degrees F.
- To make Graham Cracker Crust: Crush graham crackers into pieces. Transfer to the bowl of a food processor; add sugar. Process until crackers form a very fine crumb. Add butter, and pulse to combine.
- Pack graham cracker mixture into 8 (2 1/2-inch) mini tart pans; transfer to a baking sheet, and bake 20 minutes or until the edges of the tartlets darken slightly. Let cool.
- To make Chocolate Ganache: Heat cream in a small saucepan over low heat until barely simmering. Remove from heat, add chocolate, and whisk well until very smooth. Spoon into graham crusts.
- To make Meringue Ghosts: Heat 3 inches of water in a saucepan over medium-high heat. Bring to a boil, and reduce heat to low. Place sugar and egg whites in a heat-proof bowl. Place bowl over the water and whisk to combine the sugar and egg whites. Stir constantly until sugar is dissolved and mixture is hot to the touch. (Rub a bit between your fingers. If it feels gritty, the sugar has not dissolved.)
- Remove bowl from the stove and beat egg white mixture with the whisk attachment of an electric mixer until shiny stiff peaks form. Transfer meringue to a plastic pastry bag, snip the end to about 1 1/2 inches wide, and pipe 4-inch-tall ghost shapes onto the ganache.
- Use a small paint brush dipped in cocoa to form the eyes and mouth. Serve immediately.
- 12 baby Granny Smith apples
- 12 wooden candy apple sticks or dowels
- 1½ c. sugar
- ½ c. light corn syrup
- 1 tsp. black gel paste food coloring
- Wash and dry apples thoroughly. Place on a baking sheet and poke firmly with dowels. Line a second baking sheet with buttered parchment paper, and set aside.
- Place a candy thermometer in a medium saucepan and add sugar, 3/4 cups water, and corn syrup. Place over medium heat; whisk until sugar is dissolved. Let the temperature rise without stirring until it reaches the hard-crack mark at 310 degrees F. Remove pan from heat. Carefully remove thermometer, and add food coloring.
- Swirl pan to mix in the color completely. Swipe and twirl the apple through the candy, shake off excess, and place on buttered baking sheet. Repeat with remaining apples.
- 1 box yellow or chocolate cake mix
- Orange and green gel food coloring
- 2 c. confectioners’ sugar
- Orange and green sugars and candy decors
- Pretzel rods or sticks Marzipan
- Preheat oven to 350 degrees F. Spray 12 mini Bundt pans with nonstick baking spray.
- Prepare cake mix (tinting, if desired) and bake as directed, filling pans halfway with batter.
- When cakes are done, unmold onto wire rack; let cool completely.
- In 4-cup measuring cup, combine sugar with 3 to 4 tablespoons water to make thick glaze. With sharp knife, trim bottom of each cake flat; assemble into pairs. Using a small amount of glaze drizzled on flat sides of cakes, assemble pairs to form pumpkins.
- Drizzle pumpkin cakes with glaze and/or sprinkle with sugar or decors. Break pretzel rods to fit as stems. Moisten pretzels with water and roll in sugar. Insert into centers of pumpkins.
- Tint marzipan green for leaves. Roll and cut as desired and place around pretzel stems. Let cakes stand until glaze is set.