Halloween is one of those holidays that never disappoints, between the spooky decorations, pillowcases full of candy and dressing up as the characters from Disney’s Halloween Town there is something for everyone. Unfortunately, as college students it might be frowned upon to go door to door begging for candy, so here are some easy Halloween treats that will get you in the spooky spirit because no one should miss out on Trick or Treating, emphasis on treats.
If you don’t want to go into a candy craze this year, no worries, there are Halloween treats that use the fruits you already love. On the other hand if you are feeling like you need to relive your childhood sugar high here are some “big kid” creations.
And of course the classic Caramel Apple but you should know how to make those.
Banana Ghosts
Ingredients: Bananas, Chocolate Chips
Instructions: Cut bananas in half, use chocolate chips to give the ghosts eyes and then use the bottom of the chocolate chip for a “boo” mouth.
Clementine Pumpkins
Ingredients: Clemintines, Celery
Instructions: Chop up a stick of celery into small rectangles, peel the clementines and then stick the celery into the center of the clementines.
Salted Caramel Candy Corn Bark
Ingredients: 1 bag of waffle style pretzels, 1 pkg. vanilla melting chocolate, 1 pkg. caramel bits, 1 bag candy corn M&M’s or regular candy corn
Instructions: Line a baking sheet with wax paper and then place the pretzels in the pan side by side. Melt caramel in a microwavable bowl according to package directions. Stir caramel until smooth and then spoon caramel over each individual pretzel. Allow to cool for 5 minutes. Melt the vanilla coating in the microwave according to package directions. Pour the coating over the caramel and spread evenly. Allow it cool for a minute and then place M&M’s or candy corn on top. Allow candy to harden and then cut into pieces. Peel the wax paper from the caramel and enjoy! (courtesy of iheartnaptime.net)
Homemade Tootsie Rolls
Ingredients: 6 tbsp. of baking cocoa, 1 tsp. vanilla, ¾ cups of powdered milk, 2 tbsp. butter, 3 cups of powdered sugar (divided up), ½ cup of corn syrup, cooking spray
Instructions: In a sauce pan (on med) heat butter, cocoa, and corn syrup until smooth and melted. Stir in the powdered milk and the vanilla extract. Remove from heat. Add a cup of the powdered sugar and stir until it is incorporated. Once that sugar is mixed in, add a second cup of powdered sugar and stir to mix. At this point the dough will start getting stiff and it might be difficult to stir more powdered sugar into the candy. Dust your work surface with powdered sugar (using the remaining cup of powdered sugar. 1/2 cup at a time), and knead the candy until it is smooth. If it is still very soft, knead in more powdered sugar until it is firm but not dry or crumbly.
The dough might be a little sticky, but it dries as you work. Once the Tootsie Roll candy is smooth and a perfect firm, break off a small piece and roll it into a long, thin rope. Using a sharp knife, cut it into small pieces and place them on a wax paper-lined baking sheet. Repeat until you have formed all of the Tootsie Roll dough into small pieces. Refrigerate the tray of Tootsie Rolls until they firm up, for about 1 hour. Wrap Tootsie Rolls in waxed paper to keep them from sticking to each other. They will keep in an airtight container in the refrigerator for up to 2 weeks. (courtesy of gluesticksblog.com)