Festive and Easy Halloween Treats

Courtesy of Talula Dempsey '20 and Marissa Trapani '20

Courtesy of Talula Dempsey '20 and Marissa Trapani '20

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We have come up with two super easy and festive dessert ideas for you this Halloween! They are great desserts for when you do not have a lot of time to bake but want to create something homemade. Enjoy! Xoxo, Marissa and Talula  

Frankenstein Rice Krispie Treats

Ingredients

  • 3 tablespoons of butter
  • 1 bag of jet-puffed miniature marshmallows
  • 1 teaspoon of vanilla extract
  • 4 drops of green food coloring
  • 6 cups of Rice Krispies cereal
  • 1 cup ofsemi-sweett chocolate chips (or use your favorite kind)
  • 2 tablespoons of white chocolate for the whites of the eyes
  • Optional: you can use candy eyes instead of the chocolate eyes that we made

Directions

Line a 9×9 inch baking dish with parchment paper and set aside. Over medium-low heat, melt the butter in a large saucepan. When the butter is fully melted, add the marshmallows. Stir the marshmallows with the butter until fully melted, then add the food coloring and vanilla extract. Once combined, add the rice krispie to the mixture. Mix together until the rice krispies are fully coated in the marshmallow mixture. Pour the mixture into the baking dish. When all of the mixture is in the dish, place a sheet of parchment paper over the top, and press down on the parchment paper until the top is even.  Set aside to cool. Place the semi sweet chocolate in one bowl and the white chocolate in another. One at a time, melt the chocolate in the microwave at 30 second intervals, stirring in between until melted. Set aside to cool to room temperature. Lift the rice krispie treats out of the dish by pulling the parchment paper up. Cut into 3×3 inch squares. Dip the top quarter of each rice krispie treat into the melted semi sweet chocolate and place onto a new piece of parchment paper. Pour the white chocolate into a small ziploc bag, seal it, and cut a small tip off one of the corners. Squeeze two dime sized drops onto the face of the frankenstein (this will be the whites of the eyes). Dip a toothpick into the left over semi sweet chocolate and make a small dot in the middle of each eyeball. For the final element of your frankenstein, pour the remaining semi-sweet chocolate into a plastic bag, and just like the white chocolate, cut of one of its corner tips. Draw a horizontal line with the chocolate with three vertical lines going through it; this will be the mouth. Serve and store at room temperature.

Courtesy of Talula Dempsey ’20 and Marissa Trapani ’20

Easy Witch Hats

Ingredients

  • One package of Keebler Fudge Striped Cookies
  • 1 bag of Hershey Kisses

For the frosting

  • 1 tablespoons of softened, salted butter
  • 1 tablespoons of whole milk
  • 1 ½ cup of powdered sugar
  • ½ teaspoon of vanilla extract
  • 2 drops of orange food coloring

Directions

Place the Keebler Fudge Striped Cookies, so that the striped part is facing down. Then in a separate bowl, whisk together the butter, milk, powdered sugar, vanilla extract and food coloring until fully combined. Dip the bottom of the Hershey kiss in the icing and place in the center of the cookie, right over the middle hole. Serve on a decorative platter and enjoy!

Courtesy of Talula Dempsey ’20 and Marissa Trapani ’20

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1 Comment

One Response to “Festive and Easy Halloween Treats”

  1. Amie Kosberg on October 17th, 2017 5:10 am

    So cute!!!!!!

    [Reply]

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Festive and Easy Halloween Treats