Sweet Treats: Halloween Candy & Cookie Recipes

Written on November 3, 2024 - 1:44 am | by EmmyW

Alright, so we can’t eat healthy ALL of the time, right? With the holidays around the corner, we tend to splurge here or there. We nibble this, we nibble that. Well, if you are going to splurge, Halloween is the time to do it! Forget about all those packaged chocolate treats and other sweets, indulge in the good stuff! These fantastic Halloween cookie and candy recipes, will have you howling for more (sorry, just had to say it!)!

Gingerbread Sandwich Cookies

Ingredients for Cookies:

2 1/4 cup(s) all-purpose flour
1/4 cup(s) unsweetened cocoa powder
1 tablespoon(s) pumpkin pie spice
1 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1/4 cup(s) mild molasses
1/4 cup(s) boiling water
1/4 teaspoon(s) baking soda
1/2 cup(s) unsalted butter, softened
1/3 cup(s) (packed) brown sugar
1/3 cup(s) granulated sugar
1 large egg

Decorations & Filling:

Black and red tube icing
1 package(s) (8-ounce) cream cheese, softened
1 cup(s) marshmallow cream

Directions:

To make the cookies: In a bowl, whisk flour, cocoa, spice, baking powder, and salt. In a cup, stir together molasses, water, and baking soda. In a large bowl, with mixer on medium, beat butter and sugars until fluffy. Beat in egg until blended. With mixer on low, alternately beat in flour mixture and molasses mixture until dough forms. Divide dough in half; place each half between sheets of waxed paper. Roll out to 1/8-inch thickness. Stack on baking sheet; freeze 30 minutes, until firm.
Heat oven to 350°F. Line cookie sheets with parchment. Working with 1 portion of dough at a time, peel away 1 sheet of the waxed paper to completely release from dough; pat paper back into place. Turn dough over; peel off second sheet and discard. Using 3-inch Halloween-shaped cutters, cut out 20 cookies. Transfer cookies from waxed paper to prepared cookie sheets with a small spatula, spacing them 1 1/2 inches apart. (For bat, use a skewer to cut out eyes; for jack-o’-lantern, use a small knife.) Reroll scraps; freeze. Cut out the remaining 20 bottom cookies.
Bake each sheet 8 minutes. Cool on sheet 2 minutes; remove to a wire rack to finish cooling.
To make the filling: Beat cream cheese and marshmallow cream until smooth. Spread a heaping tablespoon of filling on each of bottom cookies; place top cookies over filling; gently sandwich together. Decorate with icing.

Photo Credit: Ellen Silverman

Coconut Ghost Treats

3 tablespoon(s) butter or margarine
1 package(s) (10 ounces, about 40) regular marshmallows, or 4 cups miniature marshmallows
6 cup(s) Kellogg’s® Rice Krispies®
Flaked coconut
Canned frosting or decorating gel
Assorted candies

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add Kellogg’s® Rice Krispies® cereal. Stir until well coated.
Using 1/2-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into ghost shape. Cool. Decorate with coconut, frosting, and/or candies. Best if served the same day.

Source: Kellogg’s® Rice Krispies® cereal

Photo Credit: Kellogg’s® Rice Krispies® cereal

Count Dracula Fingers

Ingredients:

3 cup(s) all-purpose flour
1 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
3/4 cup(s) unsalted butter, softened
3/4 cup(s) creamy peanut butter
1 1/3 cup(s) confectioners’ sugar
2 large eggs
2 teaspoon(s) vanilla extract
1/2 teaspoon(s) almond extract
Egg white from 1 large egg, for brushing
Sliced almonds
1 tube black writing gel
1 tube red writing gel

Directions:

Heat oven to 325 degrees. Line cookie sheets with parchment or reusable nonstick liners. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, with mixer on medium, beat butter and peanut butter until smooth and creamy. With mixer on low, beat in sugar, eggs, and extracts until well blended. Beat in flour mixture until dough forms a ball. Chill dough 30 minutes.
For each finger, with floured hands, roll 1 tablespoon slightly rounded dough into a 4 1/2- to 5-inch rope; transfer to prepared cookie sheet (if rope breaks, just squeeze back together). Continue making ropes to fill sheet, spacing fingers 1 1/2 inches apart. Use the back of a small knife to make knuckle marks on fingers. Brush fingers with egg white and press an almond “nail” in place. Paint “nails” with gel; let dry.
Bake 18 minutes, or until lightly golden and cracked in places. Cool on sheet 5 minutes; transfer to a wire rack to cool completely. Make remaining fingers.

Photo Credit: Ellen Silverman

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