Easy Halloween Treats to Make with Kids

Make things a little spookier this Halloween with these easy ingredients to make with kids! You can make these easy Halloween treats for school or for a party. All of the treats are easy enough for kids to help with!

Chocolate-covered Halloween Pretzels

Ingredients:

• 100g white chocolate chips
• 100g dark chocolate chips
• 100g milk chocolate chips
• 200g giant pretzels
• Edible eyes (available in the baking aisle)

Instructions:

1. Melt each batch of chocolate chips in separate bowls, either in the microwave or set over a pan of simmering water. If melting in the microwave, heat each batch on high in 30-second bursts. Leave to cool until thick.
2. Dip a third of the pretzels into the white chocolate, a third of the pretzels into the chocolate and the remaining pretzels into the dark chocolate and the remaining pretzels into the milk chocolate, then lay them all out on a sheet of baking parchment.
3. Add edible eyes to each pretzel. Leave to set, then peel carefully off the paper.

Frozen Banana Ghosts

Ingredients:

• 200g bar white chocolate – broken into chunks
• 4 medium-large ripe bananas
• 85g desiccated coconut
• Handful dark chocolate drops

Instructions:

1. In a small bowl, gently melt the chocolate either in the microwave – in short bursts on high or over a pan of simmering water (make sure the bowl isn’t touching the water). Set aside for a moment while you get the bananas ready.
2. Peel the bananas, cut in half, and push a lolly stick into the middle of each piece. Spread the coconut put in a shallow bowl. Line a large baking tray with baking parchment, and make sure there is room for the tray in the freezer.
3. Using a pastry brush, coat a banana half in chocolate, letting excess drip away. Sprinkle with plenty of the coconut until coated, then set it on the prepared sheet. Now add two chocolate eyes and a mouth, and if you like, cut a few little eyebrows from the chocolate drops too. Freeze the lollies for at least 4 hours.

Chocolate Apples

Ingredients:

• 200g milk chocolate – finely chopped
• 4 small eating apples

To decorate

• Sugar strands, finely chopped nuts, sprinkles, honeycomb pieces
• 50g of each white and dark chocolate – chopped
• 4 skewers, wooden or chopsticks or large lolly sticks

Instructions:

1. Put the chocolate in a heatproof bowl set over a pan of just simmering water, being careful that the bowl doesn’t touch the water. Stir frequently for 10 minutes until completely melted, smooth and shiny. Remove from the heat. Alternatively, heat the chocolate in short bursts in the microwave, stirring between each burst, until melted.
2. Put the apples in a heatproof bowl and pour over boiling water from the kettle. Drain carefully, and wash under hot water to remove any residual wax on the skin. This helps the chocolate stick better. Pat dry with kitchen paper, remove the stalks and push a lolly stick or skewer in its place.
3. Line a baking tray or large board with baking parchment. Hold the apples by their sticks and dunk into the melted chocolate. Use a spoon to coat the tops of the apples if you like. Once the apples are completely coated, hold over the bowl for a few seconds for excess chocolate to drip back into it, then place, stick pointing up, onto the prepared tray. Leave to set for a minute or two.
4. Tip the decorations into separate bowls. When the chocolate on the apples is just starting to set but not fully firm, sprinkle the decorations onto the apples. Hold them on their side and rotate using the stick to completely cover. Place back on the tray and leave until completely set.
5. If using the white and dark chocolate to decorate, heat each separately, as you did the milk chocolate first, then when the chocolate apples are set hard, use a teaspoon to drizzle this over them, again holding the stick so the apple is on its side and rotating the apple. Have a sheet of baking parchment underneath to catch any drips. Place back on the tray and leave to set, then repeat the process using the white chocolate.

Halloween Cake Pops

Ingredients:

• 100g madeira cake
• 100g chocolate sandwich cookies
• 100g bar milk chocolate – melted
• 200g bar white chocolate – melted
• Few sugar-coated chocolate beans and icing pens – to decorate

To decorate

• 10 wooden skewers
• 1/2 small pumpkin or butternut squash – deseeded, to stand pops in

Instructions:

1. Break the Madeira cake and cookies into the bowl of a food processor, pour in the melted milk chocolate and whizz to combine
2. Tip the mixture into a bowl, then use your hands to roll into about 10 walnut-sized balls. Chill for 2 hours until really firm
3. Push a skewer into each ball, then carefully spoon the white chocolate over the cake balls to completely cover. Stand the cake pops in the pumpkin, then press a chocolate bean onto the surface while wet. Before serving, using the icing pens, add a pupil to each chocolate bean and wiggly red veins to the eyeballs.

Monster Rice Krispies

Ingredients:

• Cooking spray
• 3 tbsp unsalted butter
• 5 1/2 c mini-marshmallows
• 6 c rice krispies or other puffed rice receal
• 1 (12 oz) package orange candy melts
• 1 (12 oz) package green candy melts
• Small candy googly eyes

Instructions:

1. Lightly coat a 9 by 13 inch pan with cooking spray. Melt butter in large saucepan over low heat. Add mini-marshmallows and stir until completely melted. Remove from heat. Add cereal and stir until well coated. Transfer to prepared pan and press top with a buttered spatula or wax paper to smooth. Cool completely. Cut into 12 rectangles.
2. Line a rimmed baking sheet with parchment paper. Melt candy melts in separate bowls according to package directions. Dip one end of each treat in orange or green candy melts, letting excess drip off. Place on prepared baking sheet. Haphazardly place candy googly eyes in the candy coating. Let set before serving.