Marshmallow Ghosts

Marshmallow Ghosts Recipe

This year’s “new” Halloween treat comes from Taste of Home. Just melt 6 ounces of white almond bark for 30-60 seconds in the microwave. Then stir in 2 1/4 cups of mini marshmallows. Drop by spoonfuls onto wax paper, gently form into “ghost” shapes, and use mini chocolate chips for eyes if desired. Let harden and enjoy!

Peanut Butter Cookie Spiders
These creations are just our regular Peanut Butter Cookies topped with a mini Reese’s Peanut Butter Cup as soon as they come out of the oven. Press in candy eyes while still warm (so that they stick to the melted chocolate), then let cool and pipe on the legs. I’m trying to decide if I prefer black icing or brown melted chocolate; what do you think?

And here are a couple of “old” ones that we’re doing again.

Sweet and Salty Halloween Treats
Preheat oven to 350.  Cover a baking sheet with foil or parchment paper and place as many pretzels as you want on the sheet.  Unwrap and place a Hug on the top of each pretzel. Put the cookie sheet in the oven for about 3 minutes, just until the Hugs are shiny.  Pull the tray out of the oven and top each one with a candy corn, pressing down slightly.  Let cool.
Tootsie Pop Ghosts
Wrap a piece of white Kleenex (or tissue paper or paper towel around a Tootsie Pop). Tie a piece of yarn under the sucker. Draw on a ghost face if desired. Display by sticking in either a styrofoam cone or a small glass.

Jello Jigglers
Add 3/4 cup boiling water to one packet (4-serving size) of jello. Stir to dissolve then pour into molds. Chill unto set. If no molds are available, just pour the mixture into a baking pan and then use either a knife or cookie cutters to cut into desired shapes when set.
Orange Caramel Popcorn

Bring 1/2 cup butter or margarine, 1 cup sugar, 1/3 cup corn syrup and 2 drops each red and yellow food coloring to a boil. Boil for 2 minutes, then pour over a large batch (about 2/3 unpopped) of popcorn. Spread on waxed paper to cool. (Can also use brown sugar and omit the food coloring; see original recipe here.)