Tricks and treats may provide thrills, but a homemade concoction can be the star of your hauntingly happy evening. Try these sweet and savory desserts from Culinary.net.
Culinary.net
A sweet and savory treat, these Chocolate Covered Pumpkin Pretzels will disappear scary fast at your next Halloween party. With just three ingredients, they’re easy to make and share with guests of all ages.
Chocolate Covered Pumpkin Pretzels
Prep time: 10 minutes
Cook time: 5 minutes
Yield: about 36 pretzels
- 3/4 cup orange candy melts
- 1 bag (16 ounces) mini pretzel twists
- 1/4 cup mini green coated chocolate candies
- Line baking sheet with parchment paper and set aside.
In medium microwave-safe bowl, melt candy melts for 30 seconds, then stir. Working in 15-second intervals, continue microwaving until melted and smooth, stirring between intervals. With fork or dipping utensil, dip 36 mini pretzel twists, one at a time, into melted orange chocolate and gently tap side of bowl to remove excess.
Lay each covered pretzel on parchment paper. Using remaining pretzel twists, break apart enough to equal 1/4 cup.
Place one mini green chocolate candy (to form leaf) and one broken pretzel piece (to form stem) on top of each dipped pretzel. Repeat with remaining pretzels and chocolate candies.
Let set until solid. Pretzels can harden on counter about 30 minutes, or placed in refrigerator or freezer 5-10 minutes.
Culinary.net
This Ghostly Graveyard Cake takes imagination and creativity from everyone with tombstones, skulls and spooky icing daring all to try a bite. With looks this chilling, it’s a perfect treat to enjoy while watching everyone’s favorite scary movie.
Ghostly Graveyard Cake
- 1 box chocolate cake mix
- 10 chocolate creme cookies
- 1 cup black melting chips
- 1 cup red melting chips
- 1 cup heavy whipping cream
- 3 cans buttercream icing
- 1 purple food coloring
- 1 black food coloring
- skull sprinkles
- tombstones and bones candies
Prepare cake mix according to package instructions in three 6-inch baking pans. Once baked, allow to completely cool outside of pans.
In zip-top bag, using rolling pin, crush chocolate creme cookies; set aside.
In separate small bowls, add black melting chips and red melting chips.
In microwave, heat heavy whipping cream 1 1/2 minutes. Pour half the mixture into one bowl of chips and other half into other bowl of chips. Stir until chips are completely melted; set aside.
After cakes cool, on cake board, add small amount of buttercream icing so cake sticks. Using bread knife, level cakes.
Place one cake on cake board and add thin layer of icing on top. Place second layer of cake on top and add thin layer of icing on top. Place final layer of cake on top and add thin layer of icing on top. Add thin layer of icing to entire cake. Freeze 15 minutes.
In a small bowl, mix two parts purple food coloring to one part black food coloring. Ice cake with deep purple icing. Using grooved scraper, scrape along sides of cake. Using angled spatula, smooth top of cake.
Add skull sprinkles around edges of cake. Using piping bag with small opening at tip, drip black drip mixture around top edges of cake. Repeat using red drip mixture.
Add chocolate creme cookie crumbs to top of cake. Add tombstones and bone sprinkles to top of cake.
Visit Culinary.net to find more quick, simple treats.