5 BEST HALLOWEEN DESSERT. YOU WERE EXACTLY LOOKING FOR THIS.
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1. ZOMBIE BRAIN CUPCAKES
Ingredients
1 box desired-flavor cake mix
1 3.4 ounce package instant vanilla pudding mix
Green food coloring
4 cup vanilla or white frosting
Pink or red food coloring
½ cup strawberry or seedless raspberry jam or jelly, warmed
INSTRUCTION:
Prepare cake mix according to package directions for cupcakes in dark-colored paper liners. Cool completely.
In a medium bowl prepare instant pudding mix according to package directions. Tint with enough green food coloring to reach desired color. In another medium bowl, combine frosting and enough pink food coloring to reach desired color.
Using a large piping tip or apple corer, remove the core of the cupcake by inserting the large open end and twisting until the cake is loose. Fill with the green pudding mixture. Trim cake tops off of the reserved cake piece and place top on top of pudding. Repeat with remaining cupcakes and pudding (reserve any remaining pudding for another use or serve with cupcakes). Frost a thin layer of pink frosting over the cupcakes. Transfer remaining frosting into a resealable plastic bag or a piping bag fitted with a medium open tip. Pipe a line down the middle of the cupcake top and loop back up making a squiggle and back with the same motion. Repeat on other half of the cake top and with the remaining cupcakes and frosting. Drizzle with jam.
2. PRETZEL WITCH FINGERS
INGREDIENTS
1 cup white candy melts, or white chocolate chips
food coloring
10 large pretzel rods
10 sliced almonds, plain or roasted
INSTRUCTIONS
Line a baking sheet with wax paper, then set nearby.
In a microwave-safe bowl, heat the candy melts per package instructions until smooth. Add food coloring as desired and stir until smooth.
1 cup white candy melts,food coloring
Dip the end of a pretzel rod into melted candy, then use a spatula to scoop up candy and pat it along pretzel. Continue until most of the pretzel is covered, leaving one end clean of candy (for easy holding).
10 large pretzel rods
Place candy covered pretzel on prepared baking sheet. While candy is still wet, select a fingernail-looking almond slice and gently press it to the end of the pretzel that's coated in candy. Repeat steps 3 and 4 for the rest of the pretzels until are coated and decorated.
10 sliced almonds
Let witch fingers dry completely before serving (typically about 1 hour). To speed up drying, place witch fingers in the freezer for 30 minutes.
Serve immediately.
3. EASY CARAMEL APPLES
INGREDIENTS
6 apples choose a tart, firm apple
1 14 ounce package wrapped caramels
2 tablespoons milk
Candy corn M&Ms, Halloween sprinkles, OREO cookie crumbs and other small candies
INSTRUCTIONS
Bring a large pot of water to a boil. Dip apples into boiling water briefly, using a slotted spoon, and let sit in water for 20-30 seconds.
Remove from water, and use a paper towel to wipe off any wax that may be on the apples (or buy direct from an orchard so they are wax free).
Wipe apples dry, and refrigerate 1-2 hours, or overnight. If in a hurry, place in freezer for 15 minutes before dipping into the caramel so they are chilled and will help the caramel set.
Remove the stem from each apple and press a craft stick, fork, or sucker stick into the top.
Butter some wax paper, or spray it with cooking spray, and line a baking sheet with it.
Place caramels and milk in a microwave safe bowl, and microwave for 1 minute, stir, then microwave for another minute.
Stir until milk is fully incorporated and caramel is easy to stir, but not too runny or hot.
Allow to cool briefly, about 3-4 minutes. Especially if the caramel is too hot. As it will run off the apple if it is too hot. But don’t wait too long, as you want the caramel to be able to coat the apples. Reheat a little if you wait too long.
Remove apples from refrigerator or freezer, and roll in the caramel sauce.
Roll each apple quickly in caramel sauce until well coated. Rotate your apples while you dip, and after you get the apple covered, hold it up above your bowl and slowly rotate to allow the caramel to make an even coat, and allow the caramel to begin to set up before you place it on your prepared sheet. This will reduce puddling at the bottom of the apple.
If decorating your apples, set your apples in a deep dish of sprinkles, or chopped OREOs, etc. while you dip the next apple, and gently press the treats into the caramel. Don't roll it or push it into the toppings as this often pushes the caramel away from the apple and can be very messy.
Place on the buttered or oiled wax paper on the baking sheet, and let set up.
Decorate further if desired.
OREO DIRT CAKE CUPS
Ingredients
1 package of Oreo's, Crushed
1/2 stick Butter, Softened
1 cup Powdered Sugar
8 oz Cream Cheese, Softened
2 (3.4 oz each) Packages Instant Chocolate Pudding
3 1/2 cups Milk
12 oz Cool Whip
Gummy Worms
Instructions
Crush entire package of Oreo's and set aside.
In a separate small bowl, mix butter, powdered sugar, and cream cheese until smooth.
In a separate large bowl, mix dry pudding mix and milk together. Fold in Cool Whip. Mix.
Pour cream cheese mixture into pudding mixture. Mix together.
In individual cups of your choice, layer as follows: pudding mixture first, gummy worms next, then crushed Oreo's.
Repeat layering until gone.
Garnish top with flowers and/or additional gummy worms.
PEANUT BUTTER HALLOWEEN EYEBALLS – ZOMBIE EYES
INGREDIENTS
6 Tablespoons unsalted butter, softened
½ cup creamy peanut butter
¼ cup marshmallow creme
½ teaspoon vanilla extract
pinch of salt
2 cups powdered sugar
1 (10 ounce) bag white candy melts
1 (2 ounce) tube red sparkle gel
36 large candy eyes
INSTRUCTIONS
Beat together the butter, peanut butter, marshmallow, vanilla, and salt until creamy.
Slowly add the powdered sugar and mix until a soft dough forms.
Roll the mixture into 36 even balls. Place on a wax paper lined tray and refrigerate for at least 30 minutes.
Melt the white chocolate according to the package directions. Use a toothpick to dip the peanut butter balls one at a time.
Place the dipped balls on a wax paper lined tray. Cover the toothpick hole with more white chocolate. Let set.
Squeeze a circle of red gel on the top of each peanut butter ball. Place a candy eyeball on top and press down gently.
Use a toothpick to drag the side down the sides of each truffle. Let set. Store in a loosely sealed container.