1. RICE KRISPIE TREAT PUMPKINS
¼ cup butter
1 bag large marshmallows (approximately 40 marshmallows)
6 cups Rice Krispies
Red & Yellow Liquid Food Coloring
¼ cup cooking oil in a small bowl (to keep it from sticking to your hands)
In a large pot, melt the butter over low heat.
Add the marshmallows and stir until completely melted and combined with the butter.
Remove from the heat. Add several drops of yellow food colouring, mix it together, then add red food colouring one drop at a time, mixing as you go. Add red/yellow drops until you reach your desired colour. (I used about 4 drops red and 12 drops yellow). Mix well.
Add the Rice Krispies and stir to combine.
Coat both sides of your hands with a generous amount of cooking oil, and roll the Rice Krispie mixture into small balls. Set on parchment paper. Add oil to your hands after each ball.
While the balls are still warm, gently press a Mini Rolo into the top of each pumpkin for the stem and add a green M&M beside it as the leaf. (Tip: If the pumpkins cool before you're finished, use the end of a thick marker or apple corer to make a small indent in the top for the chocolate to sit in.)
Allow to cool until firm.
2. HALLOWEEN PEANUT BUTTER PARTY MIX
12 cups air-popped popcorn
3 cups mini-twist pretzels
1 cup roasted, salted peanuts
1 cup candy corn
1 cup Reese’s Pieces
1/2 cup honey
1/2 cup granulated sugar
1/2 teaspoon salt
2/3 cup creamy peanut butter
1/4 cup butter
Sprinkles for garnish
In a very large bowl, mix together the popcorn, pretzels, peanuts, candy corn, and Reese’s pieces. Set aside.
In a medium saucepan, bring the honey, sugar, salt, and butter to a boil over medium-high heat, stirring constantly. Remove from heat and add peanut butter and mix til melted (add to heat and stir constantly to melt if needed) Once all combined, drizzle caramel over popcorn mixture. Stir to coat.
Spread the popcorn mixture onto two baking sheets covered in parchment. Top with holiday sprinkles. Let cool completely, then break apart to serve.
3. PUMPKIN PATCH BROWNIES
1 box brownie mix, plus required ingredients
1 c. white chocolate chips
1 tbsp. vegetable oil
green food coloring
1 can chocolate frosting
1 c. crushed oreos
Preheat oven to 350° and line a 9-x-13” pan with parchment paper then grease with cooking spray. Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick has moist crumbs, 28 to 30 minutes. Let cool completely.
In a small bowl, combine white chocolate chips, vegetable oil and green food coloring. Microwave in 30-second intervals until melted. Stir until smooth then transfer to a small ziplock bag and cut the tip of one corner to pipe.
Spread chocolate frosting over the brownies, then sprinkle with crushed Oreos. Using the green chocolate, pipe vines over the surface of the brownies, then scatter pumpkin candies on top of the brownies.
4. MUMMY PEANUT BUTTER PRETZELS
Peanut Butter Pretzel Nuggets
Black Decorating Icing
Lay out a sheet of wax paper. Melt almond bark according to package directions. Using a fork, dip a pretzel nugget into the melted almond bark. Shake off excess by gently tapping. Place the nugget onto the wax paper. Run the tines of the fork across the pretzel nugget to give the mummy effect. Repeat until all almond bark is gone. Now add dots for eyes with the black decorating icing. Eat and enjoy!