Candy Chocolate Halloween Candy Bark made with candy eyeballs, Chocolate Strawberry Spider Treats, and Candy Corn Cookies round out out Halloween treat list. Try these spooky Halloween snack treat recipes for this year’s Halloween party. I can almost bet your house will be where everyone hangs out next year when Halloween comes around again. Chocolate Halloween Candy Bark featured tiny candy eyeballs which will make your guests laugh out loud.
Chocolate Halloween Candy Bark
Recipe from Justataste.com
Prep time: 5 Minutes
Cook time: 5 minutes
Total Time: 55 minutes
Serves: 10 to 12
- 3 cups bittersweet chocolate chips
- 2 cups assorted candy (Kit Kats, Reese Peanut Butter cups, Candy Corn, M&Ms, candy eyeballs are suggested)
- Cut Reeses peanut butter cups into 4 pieces.
- Line a baking sheet with parchment paper.
- Melt the chocolate chips in a double boiler on low heat or in the microwave, stirring occasionally until chocolate melts and is smooth.
- Pour the chocolate onto the parchment paper and using a spatula spread it into an even layer about 1/4-inch thick.
- Spread the candy evenly on top of the chocolate.
- Place the baking sheet in the refrigerator to chill for 30 to 45 minutes until the chocolate has fully hardened.
- Remove the chocolate bark from the refrigerator and slide it onto a cutting board.
- Cut the bark into irregularly shaped pieces.
- Serve immediately or store in an air-tight container in a cool place.
Chocolate Strawberry Spider Treats
Prep time: 40 Minutes
Total time: 1 hour 10 minutes
From the California Giants Recipe booklet
- 18 large California Giant Strawberries
- 1 ounce marzipan
- 6 ounces Scharffen Berger 62%
- Semisweet Chocolate (2 bars)
- 9 black licorice laces
- 3 tablespoons Scharffen Berger
- Sweetened Natural Cocoa Powder
- Wash and dry berries thoroughly. Set aside.
- Melt chocolate in a heat proof bowl over a small saucepan with about an inch of simmering water.
- Cut the licorice laces into 1½ inch pieces. You will need 8 for each berry. Set aside.
- Use a chopstick or similar tool to poke four holes along each side of the berry. Insert a piece of licorice lace into each hole.
- Place the berry on parchment paper and pour melted chocolate over the top. Be sure to cover the tops of the legs. Allow to cool/harden completely.
- Dust the back of the spider with sweetened cocoa powder and a fine mesh strainer.
- Break off two small pieces of marzipan and roll into two balls between your palms. Press these on to the chocolate on the front of the berry to create eyes.
Candy Corn Cookies
From Betty Crocker
Prep time: 60 Minutes
Total time: 2 hours 30 minutes
- 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
- 1/3 cup butter or margarine, melted
- 1 egg
- Betty Crocker™ orange gel food color
- 2 oz semisweet chocolate, melted, cooled
- Line 8×4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
- On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.
- Divide remaining dough in half. On work surface, knead chocolate into one half remaining dough until color is uniform. Press over orange dough in pan, pressing gently to edge of pan. Gently press remaining plain dough into pan on top of chocolate dough.
- Refrigerate 1 1/2 to 2 hours or until firm.
- Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
- Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.