Fearfully Delicious Halloween Snacks for Kids

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Halloween is just around the corner and there is no reason why you can’t get your kids involved when baking at home.  Here are some spooky snacks that you and your kids can make for the upcoming holiday!

Ghost Cookies

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Ingredients:

Cooking Directions:

1. Melt white chocolate and 1 tablespoon of vegetable shortening in a microwave-safe bowl. Cook on full power, checking at 20 second intervals, stirring each time. Stop heating when moist, but not all, of the chips are melted–there should be a few chunks left. Stir until it is smooth and chips are completely melted. (Approx. 60 sec. total.)  Be careful not to overcook.
*Microwave power varies, so exact times cannot be recommended.

2. Dunk the cookies into the melted chocolate and lay them on a drying rack. Let cool slightly.

3. While the white chocolate is still warm, use chocolate chips, melted chocolate, or chocolate frosting to add eyes and a mouth. Let ghosts sit at room temperature until the chocolate has cooled. If you want to serve the cookies right away, you can also refrigerate them for about 10-15 minutes and they’ll harden up in no time.

 Witch Hats

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Ingredients:

Directions:

1. The widest part of the cone is about the same size as the cookie. To make these look like witches’ hats the cone will need to be trimmed. Use a sharp serrated knife to cut 1-2 inches off of the widest part of the cone. Don’t press down on the cone when cutting. Simply use a gentle sawing motion moving back and forth so they don’t crack or break.

2. Melt chocolate chips and a tablespoon of vegetable shortening in a saucepan over low heat. Continue to stir occasionally while making the witches hats.

3. Dip the pointed side of each cone into the melted chocolate, allowing excess to drip off. Place cones on waxed paper and let stand until chocolate is set.

4. Once chocolate has hardened on the cones, it’s time to get your Keebler Fudge Stripes cookies ready. Lay Fudge Stripes cookies chocolate side up onto wax paper-lined cookie sheet. Pipe some of the decorating frosting onto the chocolate side of the cookie where the cookie and cone will meet. This step is important so that the cone will stick to the cookie securely.

5. Now, dip the bottom (rim) of each sugar cone into melted chocolate, allowing excess to drip off. Optional: Immediately roll in toppings of your choice

6. To adhere, gently press chocolate covered cone, while chocolate is still warm, to chocolate bottom of cookie where you piped the frosting.

7. Let stand until set.

This information was gathered from the following site.

At Ryan Motors, vehicles may be our profession, but people are our passion.

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