• pie_parfaits


  • monster_cereal


  • pudding_graves


  • candy_corn_bark


  • popcorn_owls


  • trickorcrispy_treats


  • pparfaits


  • caramell



Pumpkin Parfaits

Yields: 8

Prep Time: 20 mins


2 cups whipping cream
1 teaspoon vanilla
1 cup canned pumpkin pie mix (not plain pumpkin)
1 package (8 oz) cream cheese, softened
3 tablespoons powdered sugar
8 plastic cups (6 oz)
1 1/2 cups crushed gingersnap cookies
4 oz white chocolate baking bar, broken into 8 pieces


1. In medium bowl, beat whipping cream and vanilla with electric mixer on high speed until soft peaks form (thick, but cream still falls onto itself). Refrigerate

2. In large bowl, beat pumpkin pie mix and cream cheese with electric mixer on medium speed until blended. Add powdered sugar; beat until well combined. Taste for sweetness and if necessary, add more powdered sugar.

3. Gently fold half of the whipped cream into pumpkin mixture.

4. To assemble parfaits in plastic cups, layer crushed cookies, pumpkin mixture and plain whipped cream. To garnish, top each with whipped cream and 1 piece of white chocolate. Store in refrigerator.


Monster Cereal Snack Mix

Yields: 20

Prep Time: 10 mins


1 bag (12 oz) white chocolate baking chips (2 cups)
1 tablespoon vegetable oil
8 cups desired monster cereal (such as Frankenberry®, Boo Berry®, Count Chocula®, Yummy Mummy™ and/or Frute Brute™)
1/2 cup Halloween-colored candy sprinkles, if desired


1. In large microwavable bowl, microwave baking chips uncovered on High 1 minute 30 seconds to 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth. Stir in oil.

2. Gently stir in cereal until evenly coated

3. Spread on waxed paper or foil; top with Halloween sprinkles. Cool until chocolate is set, about 30 minutes. Break into chunks. Store loosely covered.

Notes: For extra crunch, omit the candy sprinkles, and top with crushed creme-filled sandwich cookies or graham cracker crumbs.


Pudding Graves

Yields: 6

Prep Time: 15 mins


1 box (4-serving size) chocolate pudding and pie filling mix (not instant)
2 1/2 cups milk
1 teaspoon instant espresso coffee powder or granules
1 teaspoon vanilla
1/2 cup bittersweet or semisweet chocolate chips
Betty Crocker™ Decorating Cookie Icing orange icing (from 7-oz pouch)
6 chocolate cookies with vanilla crème centers
8 thin chocolate wafer cookies, crushed


1. In 2-quart saucepan, stir together pudding mix, milk and coffee powder. Cook 5 minutes over medium heat, stirring frequently, until mixture boils and thickens. Remove from heat; stir in vanilla and chocolate chips with whisk until chocolate chips are melted. Divide mixture among 6 (4-oz) ramekins or custard cups. Cover with plastic wrap; refrigerate 2 hours.

2. With cookie icing, write RIP on each chocolate cookie for tombstone.

3. Just before serving, sprinkle tops of puddings with crushed wafer cookies; insert 1 tombstone cookie in each.


Oreo Cookie Bark


14 whole Oreos, broken up (use Halloween Oreos if you can find them)
1 1/2 cups pretzels – any shape, broken into pieces
16 ounces almond bark or white chocolate melts
1 cup candy corn
brown and orange colored sprinkles


1. Cover a large cookie sheet with wax paper or parchment paper. Spread broken cookies, pretzels and about 3/4 cup of the candy corn onto the prepared cookie sheet in a 9×13 shape. Place almond bark in a container and microwave for 1 1/2 minutes. Stir and then microwave for another 30 seconds until melted and smooth.

2. Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly. It may seem like it’s not enough but just try to evenly spread it. The ratio of chocolate to toppings will be off if you add more almond bark/white chocolate. Sprinkle remaining candy corn and colored sprinkles over the almond bark/white chocolate while it is still wet. Do not let it harden. Place cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces – it’s really rich. Makes around 20-24 pieces. Store in air tight container.


Popcorn Owls

Yields: 5

Prep Time: Prep: 25 min. Cook: 10 min.


5 quarts popped popcorn
2 cups sugar
1-1/2 cups water
1/2 cup light corn syrup
1/2 teaspoon salt
3 tablespoons butter
1 teaspoon white vinegar
1 to 2 tablespoons marshmallow creme
20 candy corn candies
20 orange candy slices
10 M&M’s minis
Shoestring black licorice


Place popcorn in a large oven-proof bowl; keep warm in oven at 200° In a heavy saucepan, combine the sugar, water, corn syrup and salt. Cook over medium heat until a candy thermometer reads 250° (hard-ball stage). Remove from the heat; stir in butter and vinegar until butter is melted. Immediately pour over popcorn; toss to coat.


When mixture is cool enough to handle, quickly shape into five 3-1/4-in. balls and five 4-in. balls, dipping hands in cold water to prevent sticking. Flatten bottom of popcorn balls slightly to allow them to sit flat. Place a small ball on top of a large ball, forming the owl’s head and body.


Immediately decorate owl, using marshmallow creme to attach candies. Add candy corn for claws. Press the orange slices into sides for wings. Flatten and cut additional orange slices to make triangle ears and nose and 3/4-in. circular eyes. Press M&M’s into orange circles to complete the eyes. Add a 3-in. licorice strip above the eyes. Yield: 5 owls.

My Notes:

This recipe was prepared with popcorn popped in oil.  we recommend that you test your candy thermometer before each use by bring water to a boil; the thermometer should read 212°.  Adjust your recipe temperature up or down based on the results of your test.


Trick or Crispy Treats

Yields: 24

Prep Time: 20 Mins, Start to Finish: 50 Mins


3 Tablespoons butter or margarine
4 Cups miniature marshmallows
5 Cups crisp rice cereal
1 Cup miniature candy-coated peanut butter pieces
8 Oz semisweet baking chocolate, chopped
2 Tablespoons creamy peanut butter
17 Miniature chocolate-covered peanut butter cup candies, unwrapped, chopped


1. Grease 13×8-inch pan with butter or cookie spray. In large microwavable bowl, microwave 3 tablespoons butter and the marshmallows uncovered on High 2 minute or until melted and mixture can be stirred smooth. Stir in cereal and peanut butter pieces. Quickly spread in pan.

2. In small microwavable bowl, microwave chocolate and peanut butter uncovered on High 1 minute 30 seconds to 2 minutes, stirring every 30 seconds, until softened and chocolate can be stirred smooth. Drizzle chocolate mixture over cereal mixture. Sprinkle with peanut butter cup candies. Let stand 30 minutes until chocolate is set. Cut into 6 rows by 4 rows.

My Notes:

You can use other favorite chocolate candy bars to replace peanut butter cup candies if desired.

© Pillsbury Your Best Ever Halloween 2012

Pumpkin Pie Parfaits

Yields: 6 servings

Prep Time: 25 Min


13 Gingersnaps; chocolate wafers or graham crackers
1 Tablespoon unsalted butter, melted
3/4 Cup plus 1 tablespoon confectioners’ sugar
1/2 Cup canned pure pumpkin
2 1/2 Teaspoons bourbon
Pinch of freshly grated nutmeg
1/2 Cup white chocolate chips
2 Cups cold heavy cream


1. Put 7 cookies in a resealable plastic bag and crush into crumbs with a heavy pan. Brush the bottoms and about 1 inch up the sides of 6 parfait glasses with the butter. Add a spoonful of crumbs to each and roll them around the insides of the glasses; pour out the excess crumbs and reserve for topping. Refrigerate the prepared glasses.

2. Put 3/4 cup confectioners’ sugar, the pumpkin, 1 1/2 teaspoons bourbon and the nutmeg in a food processor. Pulse until smooth, about 1 minute.

3. Put the white chocolate chips in a microwave-safe bowl and microwave at 50% power until melted, about 1 minute, stirring halfway. Add to the pumpkin mixture and process until combined. Transfer to a large bowl.

4. Beat 1 /12 cups cream in a bowl with a mixer until soft peaks form; fold into the pumpkin mixture until smooth. Divide among the prepared glasses and refrigerate until ready to serve.

5. Beat the remaining 1/2 cup cream with a mixer until foamy. Add the remaining 1 tablespoon confectioners’ sugar and 1 teaspoon bourbon and beat until soft peaks form. Top the parfaits with the whipped cream, reserved cookie crumbs and the remaining 6 cookies.

My notes: If you are filling tall glasses you may need to double or triple the recipe. Also if you want to cut down on the level of sweetness, add less sugar. You can also use vanilla bourbon extract.

© Food Network Magazine Oct 2010

Carmel Corn Apple-O’s

Yields: 8 Balls


7 cups popped butter flavor microwave popcorn
2 1/4 cups apple cinnamon cereal rings
1/2 cup chopped dried apple or apricots
1/4 cup chopped nuts (optional)
1 package (14 ounces) caramels
2 tablespoons butter or margarine
1 to 2 tablespoons water*
long cinnamon sticks or wood craft sticks (optional)

Start with 1 tablespoon water and add more if needed
Fresher caramels will require less water



1. Combine popcorn, cereal, apples, and nuts, if desired, in large bowl.

2. Place caramels, butter, and water in large microwaveable bowl; microwave at High 2 1/2 to 3 minutes or until melted and smooth, stirring after each minute.

3. Pour caramel mixture over popcorn mixture; toss with buttered wooden spoon to coat. Let set until just slightly warm.

4. Shape mixture into 8 balls with damp hands. Shape balls around cinnamon or craft sticks, if desired. Place on lightly buttered waxed paper or wrap in plastic wrap until ready to serve.

© Simple 1-2-3 Halloween Food, Fun & Crafts 2005