Halloween Treats

I have the biggest sweet tooth so Halloween is the perfect excuse for me to indulge in eating candy and making Halloween-themed treats. However, for this post I want to include some unique recipes that will make you (or seem like) one cool cat.

Cool cat or super cat

Cool cat or super cat

First recipe is a drink called Mexican Pumpkin Punch, which takes about 35 minutes and makes eight to 12 servings.

You will need:

  • 2 cups packed dark brown sugar
  • 4 cinnamon sticks (preferably Mexican)
  • 1 29-ounce can pure pumpkin (about 3 ½ cups)
  • 2 limes
  • pineapple chunks and/or pecans for serving
  • 2 cups assorted chocolate candies or roughly chopped candy bars (12 ounces)

Combine 12 cups water, the brown sugar and cinnamon sticks in a large pot and bring to boil over medium-high heat, stirring until the sugar dissolves. Stir in the pumpkin and return to a simmer. In the mean time, remove the zest from the limes in wide strips using a vegetable peeler then add the zest to the pot and simmer 15 minutes. Let cool, and then refrigerate until the liquid is cold and the pumpkin pulp settles to the bottom, 2 to 3 hours.

Working in batches, ladle the liquid into a fine-mesh strainer set over a pitcher (repeat if necessary to strain out all of the pumpkin pulp). Discard the pulp and lime zest. Then return the sticks to the punch and refrigerate until ready to serve.

Pour the punch into ice-filled glasses. Add the pineapple and/or pecans, if desired, and serve with the cinnamon sticks.

The next recipe is Candy Corn Rice Krispie Treats. Before you say, “Rice Krispie treats aren’t unique,” well these definitely are because they are shaped and colored to look like actual candy corn! Just too cute to leave out.



This recipe is also really easy for those of you who aren’t really the cooking type. All you’ll need for this one is:

  • ¼ cup butter
  • 7 cups Rice Krispies cereal
  • 1 (10 ounce) bag of marshmallows
  • Food coloring

(You can also look on the side/back of the Rice Krispies cereal box for directions.)

In a large microwave-safe bowl, melt the butter and pour in the marshmallows and stir to coat evenly. Place it back in the microwave and heat in 30-second intervals, stirring in between each until marshmallows have melted. Separate melted the marshmallows into three separate bowls and in big, medium and small amounts. Basically, you will want a 3:2:1 ratio.

In the largest melted marshmallow amount, stir in some yellow food coloring until desired color is reached and then stir in 3 ½ cups Rice Krispie cereal until evenly mixed. In the medium amount of melted marshmallow, stir in orange food coloring until desired color is reached and stir in 2 ½ cups Rice Krispie cereal until evenly mixed.

Stir 1 cup of Rice Krispie cereal into the small amount of marshmallow until evenly mixed. Grease a pie pan and press the yellow section along the outside of the pan into a circle shape. Then press the orange section inside of the yellow and the small section in the center until the remaining hole is filled. Let it cool before cutting into eighths or to the size of your choice.

The final recipe for the spooky holiday is one that will put all your leftover candy to use (if you have any). Gather all the leftover chocolates, nuts, pretzels or anything else you might fancy and add it to these shortbread candy bars. Instead of shortbread, you could make brownies and top them with candy of your choice or stuff them with caramels.

I want it. Don't judge me - it's national cat day. It's acceptable to have two cat pictures in this post. I mean look how cute this little kitten-bat is.

Don’t judge me – it’s national cat day. It’s acceptable to have two cat pictures in this post. I mean look how cute this little kitten-bat is.

For the Shortbread Candy Bars, you will need:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup packed light-brown sugar
  • 1 1/4 teaspoons coarse salt
  • 2 cups all-purpose flour, (spooned and leveled)
  • 1 cup semisweet chocolate chips
  • 2 cups assorted chocolate candies or roughly chopped candy bars (12 ounces)

Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, brown sugar, and salt on medium-high until light and fluffy, 3 minutes. With mixer on low, add flour in three additions and beat until combined (dough will be crumbly). Press dough evenly into an 8-inch square baking dish. Bake until golden brown and firm, 30 to 35 minutes.

Scatter chocolate chips on top of shortbread. Bake until soft, about 1 minute. With the back of a spoon, spread chocolate evenly over shortbread, and then scatter candies over top. Let it cool on a wire rack 30 minutes before refrigerating briefly to set chocolate, then cut into 16 bars.

These recipes are far from complicated and will surely satisfy your taste buds so why not give one or all of them a try? Halloween is still over a day away, you’ve got time to practice. Hope your Halloween is boo-rific!




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