Halloween Bars Recipe
Ingredients:
1/2 c butter or margarine
1 can condensed milk (sweetened, 14 ounces)
1 c of chips (peanut butter)
1.5 c of Graham biscuits; crumbled
2 pack milk-choco chips (12 ounces)
Instructions:
Prepare oven. Heat to about 350 deg. Fahrenheit. Place margarine inside small rectangular bake pan and allow to melt inside the oven.
Spread crumbles evenly on top of margarine, then pour in milk to create top layer. Sprinkle w/ chips. Bake it ’til light-brown colored (25-30 minutes). Allow to cool and then slice in bars.
>> Halloween Bars Recipe
Double Delicious Halloween Bars Recipes
Ingredients:
1/2 c of butter or margarine
1 can of condensed milk (Eagle Brand, 14 ounces)
1 c of chips (peanut butter)
1.5 c of crumbs from Graham Crackers
1 pack of milk-choco chips (12 ounces)
Instructions:
Prepare oven. Heat to 350 degress F. Place margarine on a rectangular pan (13″ x 9″) and put inside the oven. Allow margarine to melt then top w/ crumbs.
Then, pour in milk on even distribution on top of cracker crumbs. Firmly press chips on top. Bake ’til light browned color (apporximately half an hour). Allow to cool before creating bar slices.
>> Double Delicious Halloween Bars Recipes
Caramel Rum Fruit Dip Recipe
Ingredients:
1 pack of caramels (14 ozs); unwrapped
1/2 c of butter
1/4 c of pecans; chopped
1 tsp of rum extract
1 Tbsp of milk
Fruits (fresh); sliced
Instructions:
Melt the caramels and butter using two-quart saucepan on low flame while stirring from time to time ’til caramels melt for around 12 – 15 minutes.
Add the rum extract, pecans and milk then mix vigorously incorporating butter. Maintain warm temperature and use this as dip mixture for fruits. Creates 1.5 cups.
On the other hand, you can microwave (HIGH) caramels and butter while stirring from time to time ’til caramels melt within 3 – 4 minutes.
Next, add the rum extract, pecans and milk then mix vigorously. Serve the same way as mentioned above
>> Caramel Rum Fruit Dip Recipe
Chocolate Jigglers Recipe
Ingredients:
1/2 c of chocolate syrup (Nestle Nesquik)
2 c of milk
1/4 c of sugar (granulated)
2 packs of gelatin (unflavored)
Cookie cutters (decorative)
Instructions:
In saucepan, stir in chocolate syrup, milk, gelatin and sugar. Let the mixture boil at medium to high heat. Beat constantly. Pour contents into a dish for baking (8-inch square).
Let cool (room temperature) then cover using cling wrap. Put in the refrigerator (3 hours) ’til mixture hardens. Shape quivers using the decorative cutters.
>> Chocolate Jigglers Recipe
Irish Halloween Bread Recipe
Ingredients:
1/2 c of water (warm)
2 packs of active dry yeast
1 c of milk (lukewarm, scalded)
1/3 c of sugar (granulated)
1/4 c of butter; soft
2 pcs of eggs
1 tsp of salt
2 tsps of cinnamon
5.5 c of flour
1/2 c of mixed lemon (grated) & rind of orange
3/4 c of raisins
Additional softened butter
Sugar (extra)
Instructions:
Dissolve the yeast using water (warm). Add the milk, 3 c of flour, salt, cinnamon, eggs, 1/4 c of butter as well as 1/3 c of sugar then beat ’til smooth.
Add the rind, raisins as well as sufficient amount of flour in order to create dough. The knead dough and put in bowl that has been greased. Allow dough to rise for two hrs.
Punch the dough downwards and divide into two. Put on pans which has been greased and brush it using butter. Allow to rise again ’til size is doubled for about 50-60 minutes.
Put into oven and bake (350 degrees F) within 40-45 minutes. Then brush it again with additional then sprinkle sugar on top.
>> Irish Halloween Bread Recipe
Chex & Chocolate Party Mix Recipe
Ingredients:
9 c of cereal (Chex, any type)
2 c of coconut (optional)
1 c of sugar (brown)
1 c of peanuts
1/2 c of syrup (corn)
1/2 tsp of baking soda
1/2 c of butter
1 tsp of vanilla
2 c of choco chips
1.5 c of raisins
Instructions:
Preheat the oven (250 degrees F). Mix peanuts, coconut as well as cereal on pan for roasting. Boil on moderate heat a combination of sugar, syrup and butter while stirring.
Allow to boil for five minutes while not stirring. Add baking soda and vanilla then pour on cereal mix. Stir cereal mix ’til well coated then bake for an hour while stirring once every fifteen minutes.
Allow to cool and keep in sealed container.
>> Chex & Chocolate Party Mix Recipe
Candy Corn Rice Krispie Treats Recipe
Ingredients:
1/2 c of butter
9 c of mini-marshmallows
10 c of cereal (crispy rice)
2 c of candycorn & Indian candycorn; mixed
3/4 c of mini-chips (chocolate)
Candy pumpkins
Food color (red and yellow)
Instructions:
Melt marshmallows and butter then stir ’til smooth. Blend two drops of yellow color and a drop of red to mixture then stir ’til desired color is reached.
Pour marshmallow mix on bowl with combined mini-chips, candycorn, and cereal. Quickly stir and combine. Pour unto buttered large pan and press using hands that have been buttered.
While still warm, insert candy (pumpkins) with 1″ to 1.5″ spaces in between. Refrigerate mixture then slice into bars.
>> Candy Corn Rice Krispie Treats Recipe
Trick or Treat Apples Recipe
Ingredients
1 c of peanuts (chopped)
1 c of chips (peanut butter)
1 c of choco chips (semi-sweet)
6 apples (medium sized)
6 sticks (craft type)
1 Tbsp of vegetable oil
Instructions
Push a stick onto the tops of the apples. Using a separate bowl, place all chips then mix in the oil. Pop in the microwave on high for three minutes ’till everything is melted.
Pitch apples in the peanut butter and chocolate syrup. Make sure to cover all areas. Sprinkle with nuts. Chill in the fridge ’till syrup is set.
>> Trick or Treat Apples Recipe
Pumpkin Bread Pudding Recipe
Ingredients:
6 pcs of croissants (plain); cubed then toasted
1 lb of pumpkin puree
1 c of milk
1/8 c of molasses
1/2 c of cream
1 c of sugar (brown)
2 pcs of eggs
1 1/2 tsps of cinnamon
1/2 c of sugar
1 tsp of vanilla
1/4 tsp of salt
Instructions:
Preheat the oven at 350 degrees F. Prepare a nonstick baking pan.
Combine pumpkin puree, milk, cream, molasses, (brown) sugar, eggs, cinnamon, vanilla, salt, and white sugar. Incorporate well then fold in the croissant.
Transfer on a baking pan. Brush with a small amount of butter and sprinkle with few (brown) sugar on top. Bake for fifteen mins.
>> Pumpkin Bread Pudding Recipe
Ghost on Broomsticks Recipe
Ingredients:
A rope licorice (black)
1 lb of white choco chips
12 pcs of popsicle sticks
Instructions:
In small pot, place choco chips and position on top of a bigger pot filled with water (simmering) over low fire. Stir constantly ’til all chocolate melts. Take pot off from the heat. Allow to cool.
Cover two cookie sheets w/ waxpaper. Arrange 6 pieces of sticks in every sheet. Scoop chocolate blobs to the waxpaper, covering only a portion of every stick.
To form eyes, press two pieces of licorice in every ghost.
Place in freezer ‘ til it hardens or about fifteen minutes.
>> Ghost on Broomsticks Recipe
Halloween Pumpkin Cookies Recipe
Ingredients:
1/2 cup of margarine or butter
1/2 teaspoon of vanilla
1/4 teaspoon of salt
1 piece egg
1 cup of flour (all-purpose)
1/2 teaspoon of baking soda
1/2 teaspoon of cinnamon
1/2 cup of sugar
1/2 cup of pumpkin (cooked)
Instructions:
Prepare oven. Heat to about 375 deg. Fahrenheit. Into a bowl, cream butter, then add sugar. Combine pumpkin, vanilla and egg.
Sift salt, baking soda, cinnamon, sugar and flour together then combine with the rest of ingredients.
Scoop a tablespoonful of mixture to greased baking sheets. Place in oven and bake it for 15 mins or ’til light brown in color.
>> Halloween Pumpkin Cookies Recipe
Halloween Pumpkin Brownies Recipe
Ingredients:
1 pack brownie mix
Food coloring (orange)
M&M’s
A box of frosting (white)
Candy corns
Instructions:
Follow package instructions in making brownies, then pour to a round thin pan and bake it for 30-35 minutes (see box for indicated temperature). Allow to cool.
Mix drops of food coloring to the frosting. Generously cover brownies with frosting. Create jack-o-lantern faces by placing M&M’s and candy corn.
>> Halloween Pumpkin Brownies Recipe
Tootsie Pop Ghosts Recipe
Ingredients
A pc of string or yarn (white)
Tissue paper (Kleenex, white)
Tootsie rolls or pops
Instructions
Do not unwrap tootsie rolls. Cover each candy with a tissue paper and tie the yarn round each. Using colored markers, dot or draw eyes to resemble eyes of a ghost.
>> Tootsie Pop Ghosts Recipe
Ghostly Pops Recipe
Ingredients:
2 c of mini choco chips
Sticks (popsicle)
3 bananas; ripe
2 c of chocolate (white)
Instructions:
Peel off bananas then cut into two crosswise. Insert sticks in the end of every banana half. Wrap individually with thin, transparent plastic, then put in freezer for three hours.
Coat bananas with melted white choco. Arrange on waxpaper then press mini choco chips forming mouth and eyes. Put in freezer until it is ready for serving.
>> Ghostly Pops Recipe