Here are all the tricks and treats you’ll need to make this Halloween spooky ‘n scrumptious!

 

1. Candy Corn Bark (pictured above)

Have a scrumptious and spooktacular Halloween with this easy and killer Candy Corn Bark recipe.

Ingredients

18 Oreo cookies, coarsely broken
½ cup candy corn
2½ cups white chocolate chips, melted
¼ cup candy corn
2 tbsp candy eyeballs
1 tbsp orange sprinkles
2 tsp black sprinkles

Directions

1) Line a baking sheet with parchment paper. In a large bowl, toss broken Oreos and ½ cup candy corn. Add melted white chocolate and toss to mix well. Spread mixture evenly over baking sheet and sprinkle top with ¼ cup candy corn, candy eyeballs, orange and black sprinkles. Place baking sheet in the refrigerator and allow the bark to harden for about 1-2 hours depending how thin you spread it. When ready to serve, gently break into pieces.

Serves 10-12

2. Frosted Snickers Blondies

These Frosted Snickers Blondies are the undeniable proof that Snickers really does satisfy. Chunks of the creamy caramel, fluffy nougat and crunchy peanut chocolate bars are folded in to our luscious Blondie recipe and topped with a Vanilla Snickers frosting. Really, what could possibly satisfy the sweet tooth more?

Ingredients

Snickers Blondies

¾ cup butter, room temperature
1½ cups brown sugar
½ cup sugar
2 eggs
2 tsp vanilla extract
2¼ cups flour
½ tsp baking soda
½ tsp kosher salt
2 cups chopped Snickers
½ cup semi-sweet chocolate chips

Creamy Frosting

¾ cup butter, room temperature
¼ cup shortening
3 cups icing sugar
1 tbsp whole milk
½ tsp vanilla extract
½ cup chopped Snickers

Directions

1) Preheat oven to 350ºF. Coat a 13×9-inch baking pan with non-stick cooking spray. Dust with a few pinches of flour, shaking out excess.

2) For the blondies, in an electric mixer, cream together butter, brown sugar and sugar until light and fluffy. Beat in eggs one at a time and add vanilla until combined. On low speed, add flour, baking soda, salt, chopped Snickers and semi-sweet chocolate, mixing just until the flour disappears. Spread the batter evenly in the prepared pan. Bake 25 minutes or until lightly browned. Cool completely before frosting.

3) For the frosting, using an electric mixer on low speed, combine butter, shortening, icing sugar, milk and vanilla. Raise speed to medium and beat until icing sugar is incorporated and frosting is smooth. Stir in chopped Snickers. Spread frosting over cooled blondies.

Yield: 20-24 bars

3. Marshmallow & Mars Bar Cupcakes

We settled on Mars, a bar that has a good hard shell, a nice sweet center and exists in outer space. Earth-to-Mars, these infinity-and-beyond chocolate marshmallow cupcakes are for you.

Ingredients

Chocolate Cupcakes

¾ cup boiling water
¾ cup cocoa powder, sifted
¾ cup butter, softened
2 cups sugar
3 large eggs
1 tsp vanilla extract
2 ½ cups cake flour
1 tsp baking soda
1 tsp baking powder
½ tsp kosher salt
1 cup buttermilk
1 cup chopped Mars Bars

Chocolate Icing

1 cup butter, softened
½ cup cocoa powder, sifted
2 ½ cups icing sugar
3 tbsp milk

Filling

24 tbsp marshmallow fluff

Directions

1) For the cupcakes, preheat oven to 350°F. Line 24 muffin cups with paper liners and spray with non-stick cooking spray.

2) In a small bowl, combine boiling water and cocoa powder. Set aside. In a medium bowl, sift together cake flour, baking soda, baking powder and salt.

3) Using an electric mixer, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Continue creaming on medium speed and add vanilla extract. On low speed, alternate adding flour mixture and buttermilk, beginning and ending with the flour. Add cocoa mixture and chopped Mars bars, continuing on low speed, just until all ingredients are combined. Spoon batter into prepared cupcake liners until each is ¾ full. Bake 22-24 minutes or until tops feel firm and a toothpick inserted in the center comes out clean.

4) For the icing, in an electric mixer, combine butter, cocoa powder and icing sugar on low speed. Once combined, on medium speed, add milk 1 tbsp at a time to achieve desired consistency.

5) To assemble the cupcakes, using a pairing knife, cut out a small cone from the center of each cupcake. Coat a spoon with non-stick cooking spray and spoon 1 heaping tbsp of marshmallow fluff into each cupcake. Replace cut-out piece of cupcake. Spread cupcake top with chocolate icing and serve.

Makes 24 cupcakes

4. Pumpkin Rice Krispie Squares

We’ve elevated a classic treat with this easy and amazing recipe for Pumpkin Pie Rice Krispie Squares, a taste of autumn in every bite!

Ingredients

50 regular marshmallows or 5 1/2 cups mini marshmallows
3 tbsp butter
6 cups Rice Krispies cereal
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1 1/2 cups chopped gingersnap cookies
1/2 cup marshmallow fluff

Directions

1) Spray a 13×9-inch baking dish with non-stick cooking spray. Set aside.

2) In a large saucepan, melt butter over low heat. Add marshmallows and stir to coat, melting marshmallows. Once fully melted, remove from heat and add Rice Kirspies, pumpkin spice and cinnamon, stirring to coat. Stir in marshmallow fluff and chopped ginger cookies. Spread mixture in baking dish and allow to set.

5. Black Cat Cocktail

Meow! Here’s one black cat that you don’t have to dodge, our perfect Black Cat Cocktail. A sweet and fizzy combo of vodka, soda, blackcurrant juice and Blue Curacao, one sip of this Black Cat will put your superstitions to rest and have you purring!

Ingredients

3 oz 7 Up or Sprite
1½ oz Vodka
1 oz Blue Curacao
1 oz blackcurrant juice
1 tbsp fresh lime juice

Blackberries or a wedge of lime, for garnish

Directions

Combine 7 Up, vodka, blue curacao, blackcurrant juice and lime juice in a martini shaker. Stir to combine and pour into a martini glass. Garnish with blackberries or a wedge of lime.

Serves 1

6. Candy Corn Martini

Eat candy corn? No thanks. Drink vodka and Grand Marnier martinis infused with candy corn? Absolutely!

Ingredients

3 oz vanilla vodka
¾ cup candy corn
1oz Grand Marnier

Directions

In a glass dish, soak candy corn in vanilla vodka for 1-2 hours. Stir and strain out candy. In a martini shaker with a handful of ice, combine the candy corn-infused vodka and Grand Marnier. Strain into a martini glass and serve.

Serves 1

7. Pumpkin Seeds

Get carving because Lisa, Lisa Pumpkin Eater serves up three of the best recipes for roasted pumpkin seeds.

Note: Make sure you clean the seeds of all stringy pulp or they’ll burn in the oven. As well, if you have the time, let the seeds dry overnight before roasting – you’ll get more crunch for your munch.

Ingredients

Sweet & Spicy Roasted Pumpkin Seeds

2 cups fresh pumpkin seeds, rinsed and dried
2 tbsp butter, melted
1 tsp Worcestershire sauce
1 tbsp dark brown sugar
1 tsp kosher salt
1/4 tsp garlic powder
1/4 tsp cayenne pepper

Soy Roasted Pumpkin Seeds

2 cups fresh pumpkin seeds, rinsed and dried
1 tbsp soy sauce
1 tsp fresh lemon juice
1 tsp chili powder
1 tsp hot sauce, such as Sriracha
1 tsp kosher salt
1/2 tsp ground cumin

Curry & Lime Roasted Pumpkin Seeds

2 cups fresh pumpkin seeds, rinsed and dried
1 tbsp olive oil
2 tsp fresh lime juice
1 tsp curry powder
1 tsp kosher salt
1/2 tsp turmeric
1/4 tsp freshly ground black pepper

Directions

Sweet & Spicy Roasted Pumpkin Seeds
1) Preheat oven to 250ºF. Coat a baking sheet with non-stick cooking spray or line with parchment paper.

2) In a large bowl, toss pumpkin seeds with melted butter and Worcestershire sauce. Add brown sugar, salt, garlic powder and cayenne, mixing well. Spread seeds on prepared baking sheet in a single layer and bake 50-60 minutes, until seeds are dry and golden brown, stirring every 15 minutes. Cool completely before storing.
Soy Roasted Pumpkin Seeds
1) Preheat oven to 250ºF. Coat a baking sheet with non-stick cooking spray or line with parchment paper.

2) In a large bowl, toss pumpkin seeds with soy sauce, lemon juice, chili powder, hot sauce, cumin and salt, mixing well. Spread seeds on prepared baking sheet in a single layer and bake 50-60 minutes, until seeds are dry and golden brown, stirring every 15 minutes. Cool completely before storing.

Curry & Lime Roasted Pumpkin Seeds

1) Preheat oven to 250ºF. Coat a baking sheet with non-stick cooking spray or line with parchment paper.

2) In a large bowl, toss pumpkin seeds with olive oil, lime juice, curry powder, turmeric and black pepper, mixing well. Spread seeds on prepared baking sheet in a single layer and bake 35-45 minutes, until seeds are dry and golden brown, stirring every 15 minutes. Cool completely before storing.

 

Authors of bestselling cookbooks Bite Me and Bite Me Too, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes and forkin’ fun at BiteMeMore.com.

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