Yummy Halloween Ice Cream Treats

Looking for some great Halloween Treats?

Try this for a cool dessert

Ingredients:

4 scoops vanilla ice cream (you can also try pumpkin or your family’s favorite flavor)

4 gingersnap cookies

1 cup (6 ounces) semisweet chocolate chips

1 teaspoon shortening

Halloween Candy Sprinkles

Instructions:

  1. On a waxed paper lined baking sheet, place your gingersnap cookie and top it with a scoop of ice cream
  2. Freeze until firm again
  3. Melt the chocolate chips and the shortening in a small, microwave-safe bowl, stir until it is smooth
  4. remove each ice cream ball from the freezer and dip into melted chocolate until coated
  5. Sprinkle with Halloween Sprinkles and keep in freezer until ready to serve

Enjoy

Fruity Ghosts on a Stick

Fruity Ghosts on a Stick

It just turns out that pears are just the right shape for making spooky ghost treats! These are an interesting alternative to the traditional candy apples.

Ingredients:

Wooden craft sticks, like for a popsicle
6 medium sized pears
10 – 12 squares of almond bark (2 ounce squares)
Handful of mini chocolate chips for ghostly eyes
Halloween cupcake papers

Instructions:

Line a cookie sheet or other flat serving tray with waxed paper, we aren’t actually putting in the oven so any movable flat surface is good for this treat. Line up the cupcake papers across the sheet. Melt almond bark following the package directions. Poke craft sticks firmly into the pears. Dip each pear into the melted bark, you can use a spoon to help evenly coat the entire pear. Place each one in a cupcake paper, standing up as much as you can get it to. Place mini chocolate candies for face decoration. You can use any leftover almond bark to spoon ghost tails into the paper cups. Refrigerate until ready to eat.

Halloween Recipes-Fruity Ghosts on a Stick

It just turns out that pears are just the right shape for making spooky ghost treats!  These are an interesting alternative to the traditional candy apples.

Ingredients:

Wooden craft sticks, like for a popsicle
6 medium sized pears
10 – 12 squares of almond bark (2 ounce squares)
Handful of mini chocolate chips for ghostly eyes
Halloween cupcake papers

Instructions:

Line a cookie sheet or other flat serving tray with waxed paper, we aren’t actually putting in the oven so any moveable flat surface is good for this treat.  Line up the cupcake papers across the sheet.  Melt almond bark following the package directions.  Poke craft sticks firmly into the pears. Dip each pear into the melted bark, you can use a spoon to help evenly coat the entire pear.  Place each one in a cupcake paper, standing up as much as you can get it to.  Place mini chocolate candies for face decoration.  You can use any leftover almond bark to spoon ghost tails into the paper cups.  Refrigerate until ready to eat.

Bobbing for Candied Apples

Okay, so we’re not really bobbing for them because that would be sticky and messy.

Ingredients:

2 cup granulated sugar
2 cup corn syrup
1/3 cup cinnamon candy
1 cup water
3/4 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 teaspoon cloves
3/4 teaspoon red food coloring
6 of your favorite type of apple, roughly medium in size
wooden skewers (these are often found in the produce dept this time of year)
cookie sheet sprayed with no stick cooking spray or a long sheet of waxed paper

Instructions:

First thing you want to do is as you usually would remove the apple stems and wash them up. Grab a skewer and stab it right into the middle of the apple and repeat for each apple. Be careful not to poke out the other side of the apple though. In a small or medium sized saucepan combine sugar, corn syrup, cinnamon candies, and water. Stir and keep stirring until everything is dissolved. Then stir some more to make sure it’s all dissolved. Medium heat here, you don’t want it to boil at this point because that will just make a mess. Once you’ve got it all dissolved add cinnamon, vanilla, cloves, and food coloring to the mix. Now we want that to boil to a 300 degree temp on the candy thermometer. Dip your apples into your candy coating and be sure to coat them well. Place them skewer pointing up on the waxed paper or cookie sheet and allow them to harden. Make sure you let them cool completely to room temp before eating! They will be hot for sometime and no one wants a burnt mouth on Halloween.

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