3-Ingredient Halloween Treats for Kids

3-Ingredient Halloween Treats for Kids

All it takes are 3-ingredients to make these adorable (and delicious) Halloween treats for your kids this year — Monster Rice Krispies Treats, Peanut Butter Spider Cookies, Nutter Butter Ghosts, and Witch Finger Pretzels. These recipes are kid-friendly, so have your children help you create these yummy treats!


MONSTER RICE KRISPIES TREATS

This works best with different colored candy melts for a bright selection of "monsters". For the eyes, you can use store-bought eye candies or draw them on with frosting.

Ingredients
  • 1 bag (12 ounces) candy melts (in your favorite color, or use a variety of colors)
  • 1 (16 pack) box pre-made/individually wrapped Rice Krispies treats, or your favorite homemade recipe
  • Assorted Candy Eyeballs
  • Optional: shortening or vegetable oil, colored sprinkles, frosting

Instructions

  1. Line a large sheet pan with parchment paper and set aside.
  2. Add the candy melts (if using one color, separate it into 3 parts and if using different colors, place about 1/3 of each color) into microwave safe bowl(s).
  3. Add about 1 teaspoon shortening or vegetable oil if desired (optional, it just makes for smoother/easier application of the chocolate to the krispie treats) to each bowl of chocolate. (I use 1 teaspoon shortening to each 1/3 of chocolate candy melts)
  4. Microwave (one bowl at a time) of candy melts in bursts of 20 seconds, stirring vigorously in between each burst for 10 seconds.
  5. Meanwhile, upwrap the krispies treats.
  6. Once the chocolate is smooth, dip the krispie treats in the melted chocolate and then use a spoon to help spread it over the treat. You want it to be a bit ragged to look more like a monster.
  7. Working quickly (the melted candy melts harden fast), add candy eyeballs (however you want and whatever size you like) and if desired, colored sprinkles.
  8. Transfer to the prepared sheet pan and allow for the chocolate to set at room temperature. These are best enjoyed the same day they are made.


PEANUT BUTTER SPIDER COOKIES

These peanut butter spider cookies are not only yummy, but very fun and easy to make! For the eyes, you can use store-bought eye candies or draw them on with frosting.

Ingredients
  • 1 tube (16.5 ounces) refrigerated peanut butter cookie dough (or your favorite homemade peanut butter cookies)
  • 20-24 miniature Reese's peanut butter cups
  • 1 cup milk chocolate chips
  • Optional: candy eyeballs, shortening or vegetable oil, frosting
Instructions
  1. Prepare the cookies according to package directions. Remove from the oven and transfer the cookies to a cooling rack to slightly cool.
  2. Unwrap the peanut butter cups and then gently press in the center of the cookies. Let harden.
  3. In a microwave-safe bowl, add the chocolate chips, and about a half-teaspoon of vegetable oil or shortening (if desired; makes it a little easier to work with!)
  4. Microwave in bursts of 15 seconds stirring in between each burst for 10 seconds until the chocolate is melted and smooth. Transfer the melted chocolate to a plastic bag and cut off the very tip of the bag.
  5. Pipe "spider legs" onto the cookie starting from the Reese's cup going outwards.
  6. If desired, pipe a little melted chocolate on the back of the edible eye candies and press into the Reese's cup.


NUTTER BUTTER GHOSTS

These can be made with nutter butters, or if you prefer, you can sub it out with Milanos. Instead of melting chocolate for the ghost eyeballs/mouth, you could also use un-melted chocolate chips.

Ingredients
  • 1 bag (12 ounces) high-quality white chocolate chips
  • 1 (1 pound) package Nutter Butter cookies
  • 1/4 cup milk chocolate chips
  • Optional: vegetable oil or shortening
Instructions
  1. Line a large sheet pan with parchment paper and set aside.
  2. Separate the white chocolate into 3 microwave-safe bowls (makes for easier melting) and add 1/2 teaspoon vegetable oil or shortening into each part. (Not essential, but makes it easier to coat the cookies). Melt one part of chocolate at a time. Place it in the microwave and microwave for bursts of 15 seconds stirring in between each burst for 10 seconds until the chocolate is melted and smooth.
  3. Dip the Nutter Butter cookies into the melted white chocolate and use a spoon, to spoon it into a ragged shape near the bottom of the cookie. Shake and tap the cookie to remove excess chocolate and to smooth it.
  4. Transfer the dipped cookies to the prepared sheet pan and allow to completely set.
  5. Once set, melt the milk chocolate in the microwave. Transfer the melted milk chocolate into a plastic bag and cut off the tip. Pipe eyeballs and a mouth on the cookies. Let harden.
  6. Best eaten within 1-2 days.


WITCH FINGER PRETZELS

These creepy finger pretzels are very easy and fun to make! You can use different shades of green candy melts for different variations of witch fingers.

Ingredients
  • 17-18 pretzel rods
  • 1 bag (12 ounces) dark green candy melts
  • 17-18 sliced almonds
Instructions
  1. Line a large sheet pan with parchment paper and set aside. Break the pretzel rods so you remove about 1/4th of one end. (Snack on those while you make these:))
  2. Separate the green chocolate candy melts into 3 microwave-safe bowls (makes for easier melting) and add 1/2 teaspoon vegetable oil or shortening into each part. (Not essential, but makes it easier to coat the pretzels). Melt one part of the chocolate at a time. Place it in the microwave and microwave for bursts of 15 seconds stirring in between each burst for 10 seconds until the green chocolate is melted and smooth.
  3. Dip the ragged end (from breaking) of the pretzel into the melted chocolate and dip about 3/4ths the way down. Use a spoon to help guide the chocolate and cover the amount you want. 
  4. Tap and shake the pretzel to smooth the chocolate and remove excess.
  5. Place the chocolate on the prepared sheet pan.
  6. Add a sliced almond to the tip of the pretzel and allow for the pretzel rods to harden at room temperature.

Original recipes from Chelsea's Messy Apron.

Comments

Kathy Oneslager:

Thank you so much for these quick and easy recipes! Perfect for making with my grandson!!

Oct 24, 2017

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