Halloween is around the corner, so it’s time to break out some recipes for spooky and sweet treats! Reams has you covered this season with some of our favorite Halloween recipes that kids and adults alike will love! Check them out below!
Chocolate Dipped Apple Pops
Looking for a sugary yet healthy treat? Well, look no further! Try these delicious chocolate dipped apple pops!
- 2 green and gala apples
- 1 cup semi-sweet chocolate chips
- 1 ½ tsp. of coconut oil
- ½ cup white chocolate chips
- Coconut flakes
- Crushed nuts
- Place the chocolate chips in a glass bowl with a teaspoon of coconut oil then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 20 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10 second increments. Be careful not to overcook the chocolate!
- Slice the apples then pierce the bottom of the apple slice with a skewer or a lollipop stick.
- Dip the apple slices in the melted chocolate until evenly coated on both sides.
- Place the dipped apple pop on a baking sheet lined with a silpat mat. Repeat with remaining apple slices.
- Place the white chocolate chips in a glass bowl along with the remaining ½ teaspoon of coconut oil. Remove and stir then place back into the microwave for 20 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted.
- Spoon the white chocolate into a small zip lock bag.
- Cut a super small hole in the corner of the bag and drizzle the white chocolate back and forth over each chocolate dipped apple slice.
- Sprinkle toppings over the top of each dipped apple pop.
- Place into the refrigerator for at least 15 minutes before serving. Enjoy!
Itsy Bitsy Spiderwebs Cupcakes
Here is a cute cupcake recipe that is equal parts spooky and sweet!
Recipe by: www.countryliving.com
- 1 Box of Betty Crocker Super Moist German Chocolate Cake Mix
- 1/3 cup Grade-A Dark Maple Syrup
- ½ cup Pumpkin Pie Filling
- 1 Tub Duncan Hines Classic Dark-Chocolate Fudge Frosting
- 2 Cup white-chocolate chips
- To Make the Cupcakes: Place paper liners in a muffin pan, then fill each liner two-thirds full with prepared cake mix. Bake at 350°F for 15 to 20 minutes, then set aside until cool. Repeat process until you’ve baked 24 cupcakes
- Transfer frosting into a bowl, microwave for 10 seconds, and stir; repeat until thin enough to pour. Dip cupcake upside down into frosting, submerging the top but not touching liner to frosting. Let excess drip off before turning upright. Continue until all cupcakes are glazed.
- To Make the Cake Topper: Microwave white-chocolate chips in a bowl for 30 seconds and stir. Continue to microwave in 20-second intervals until almost melted. Stir again until chocolate is completely melted. Pour inside a freezer bag with one tip snipped off to create a piping sleeve.
- Line a cookie sheet with parchment paper. Slide spiderweb template underneath paper. To make each web, use piping sleeve to trace white chocolate along design, making sure to connect all lines. Repeat process until you’ve created 24 toppers. Chill them in refrigerator for 10 minutes. Then, using a spatula, remove webs carefully from parchment and position one on each cupcake.
The Best Homemade Pumpkin Spice Latte
Time to break out the #PSL for fall! Stay awake for all the trick-or-treaters with a little boost of caffeine with this Homemade Pumpkin Spice Latte!
Recipe by: www.inspiredtaste.net
- 2 cups milk
- 2 tablespoons pumpkin puree
- 1 to 3 tablespoons sugar (depends on how sweet you like it)
- 1 tablespoon vanilla extract
- ½ teaspoon pumpkin pie spice
- ½ strong hot coffee
- Whipped cream
- Add milk, pumpkin puree, and sugar to a saucepan over medium heat. Heat until hot, but do not boil. Remove the saucepan from the heat and whisk in the vanilla, pumpkin pie spice, and the coffee.
- Divide the mixture between two mugs. Top with whipped cream and a sprinkle of pumpkin pie spice.
Halloween Peanut Butter Spider Cookies
Everyone loves peanut butter cookies! Spice it up with a cute little spider topper and enjoy your holiday season!
- ½ cup shortening
- ½ cup peanut butter
- ½ cup brown sugar
- ½ cup sugar
- 1 egg
- 2 tbsp. milk
- 1 tsp vanilla
- 1 ¾ cup flour
- 1 tsp salt
- ¼ cup sugar (for rolling)
- 48 miniature Reese’s cups, unwrapped and frozen
- 96 candy eyes
- ½ cup chocolate chips
- Preheat oven to 375.
- In a large bowl, beat together shortening, peanut butter, egg, sugar, brown sugar, vanilla, and milk.
- In a medium bowl, whisk together flour, baking soda, and salt.
- Gradually add dry mixture to wet mixture and beat until blended.
- Form into 1″ balls.
- Roll in sugar and place a couple of inches apart on ungreased cookie sheet.
- Bake 10-12 minutes or until golden.
- Immediately, gently press an upside down frozen peanut butter cup on top of each cookie and move to wire rack to cool.
- After placing and moving all the cookies on the wire rack, put in place the candy eyes while chocolate is still slightly soft.
- Place in refrigerator for 10 minutes to allow cookies to firm.
- Put chocolate chips in the corner of zippered sandwich bag.
- Microwave for 20 seconds, knead and repeat until chocolate has melted.
- Clip tiny piece off the corner of bag to allow for piping and draw eight legs on each spider cookie.
- Place in refrigerator for 10 minutes to allow legs to set