Get into the spirit of things this Halloween by letting the kids cause some creative chaos in the kitchen! These fun, festive and easy-to-make recipes will give them plenty of frighteningly fabulous treats to nibble on.
Frozen banana ghosts
200g white chocolate broken into chunks
4 medium ripe bananas
85g desiccated coconut
Handful of dark chocolate drops
1.Melt the white chocolate in the microwave or in a bowl over simmering water
2.Peel the bananas, cut in half and push a lolly stick into the middle of each piece. Spread the coconut out in a shallow bowl. Line a large baking tray with baking paper and make sure there is room for the tray in the freezer.
3.Using a pastry brush, coat a banana half in chocolate, letting excess drip away. Sprinkle with plenty of the coconut until coated, then set it on the prepared sheet. Now add two chocolate eyes and a mouth, and if you like, cut a few little eyebrows from the chocolate drops too. Freeze the lollies for at least 4 hrs, and up to a week.
1 8-oz package cream cheese, softened
1 16-oz package shredded cheese
Black paste food coloring
1 3.5-oz package round rice crunch crackers (or 24 of any round cracker)
1 cup chow mein noodles
1.Mix 2 tablespoons softened cream cheese with food coloring to tint black. Spoon into a resealable bag; set aside.
2.Beat remaining cream cheese with all but 1 cup of the shredded cheese until blended. Shape mixture into 1 1⁄4-inch balls.
3.Place remaining shredded cheese in a shallow bowl. Roll balls in cheese to coat. Place one ball on a cracker. Insert 8 chow mein noodles into each ball as legs of the spider. Snip a very small corner from the bag with black cream cheese., then pipe eyes on each spider.
Oreo bat balls
8 oz. cream cheese
4 oz. bittersweet chocolate (finely chopped)
1 cup heavy cream
Black food gel
Candy eyes to decorate
Banana sweets to decorate
1.In a food processor, finely chop the Oreos.
2.Add the cream cheese and pulse to combine.
3.Shape the mixture into balls and transfer to a parchment-lined baking sheet.
4.Freeze for 10 minutes.
5.Make the Chocolate Ganache: Place chocolate in a medium bowl. In a small saucepan, heat heavy cream until just bubbling around the edges. Pour the cream over the chocolate, stir once, then let sit for 5 minutes. Stir until completely melted and smooth. Cover with plastic and set aside until slightly thickened, about 30 minutes.
6.Add a drop of black food get to the ganache and stir to combine.
7.Dip the balls into the melted chocolate and transfer to a wire rack set over a parchment-lined sheet tray.
8.Break chocolate wafers into quarters to create "wings" and place on balls.
9.Add candy eyes and banana sweets as "teeth."
Halloween Spider Bark
5 oz. Pretzel sticks (about 3 cups)
Or 35 Oreos
1 1/4 lb. white chocolate, chopped
2 oz. semisweet chocolate, chopped
Small and large chocolate covered malt balls, halved
Black royal icing
1.Line a 9 x 13-in. pan with parchment paper, leaving at least 1 in. of overhang on the two long sides.
2.Arrange pretzels or cookies on bottom of the pan to cover it completely.
3.Place white chocolate in a medium microwave-safe bowl and melt on 50 percent power in 30-second increments until smooth. Carefully pour white chocolate over pretzels or cookies and spread with a small offset spatula to evenly cover.
4.Place semisweet chocolate in a small microwave-safe bowl and melt on 50 percent power in 30-second increments until smooth. Let sit at room temperature for 5 minutes, then transfer to a small resealable bag, cut off a small corner, and use to pipe webs.
5.To make spiders, place small and large malt balls cut side down on white chocolate while still wet, then pipe black icing eyes and legs.