Food and recipes: Halloween-themed desserts sure to spook your taste buds

Jacqueline Iannazzo-Corser
·4 min read
1

Over the past two weeks I have shared with you recipes for Halloween and fall-themed appetizers and entrees.

Now it's time to talk about dessert.

I admit that I love a sweet dessert, and Halloween is no exception. There are a wide range of sweet recipes that are perfect for the spooky season, and when paired with the home cook's inventive skills they produce outstanding options for any Halloween-themed party.

But first, a brief history of the Trick-or-Treating tradition, courtesy of History.com:

"When the custom of trick-or-treating started in the 1930s and early 1940s, children were given everything from homemade cookies and pieces of cake to fruit, nuts, coins and toys. In the 1950s, candy manufacturers began to get in on the act and promote their products for Halloween, and as trick-or-treating became more popular, candy was increasingly regarded as an affordable, convenient offering."

Every year there is excitement in the air when Halloween is on the horizon. Home parties are fun and creative, and energies are flowing to make new and different desserts for your guests.

In my kitchen there are many tricks, but the treats make it all worthwhile!

And with this I could not agree more!

Happy Halloween Ghosts and Goblins!

Jacqueline Iannazzo-Corser is a contributing writer to The Monroe News, writing about food and recipes. She is a chef, co-owner of Public House, Culinary Specialist at the Opportunity Center at the Arthur Lesow Community Center, and an adjunct professor of culinary arts at Monroe County Community College. She can be reached at dunbar221@yahoo.com.

Corser
Corser

Halloween Witches Bark

Serves 16 to 18

Ingredients:

  • 1 – 12 oz. package of white candy melts (reserve 4 to 6 white melts)

  • 1 cup of orange candy melts

  • 1 cup of yellow candy melts

  • 14 to 16 whole graham crackers

  • Halloween M & M’s for topping (black, yellow and orange)

  • Decorative Halloween sprinkles for topping (black, yellow and orange)

  • Chocolate Halloween figures for decoration (I like small ghosts and witches)

Directions:

  • Lay the graham crackers in a single layer on a large, rimmed baking sheet. Break at cracker seam to fit the entire pan.

  • Melt the white, orange and yellow candy melts in separate bowls in the microwave following the package directions.

  • Pour the white candy melts over the graham crackers. Using a spatula or back of a spoon, evenly spread over the entire graham cracker surface.

  • Using a teaspoon and fork, drizzle and drop the orange and yellow candy melts, covering the entire sheet pan.

  • Using a bamboo skewer or toothpick, create web designs.

  • Top the bark with M & M’s and sprinkles while the surface is wet.

  • Refrigerate 30 minutes, then break into pieces.

  • When pieces are broken, melt the reserved white chocolate.

  • Place a small dab on the bottom of the chocolate witches and ghosts, and place the figures on selected bark.

Note: You can find selected Halloween chocolate figures for your bark in your local grocery or specialty shop. Be creative and incorporate different combinations. Also, double this recipe using 2 large, rimmed sheet pans.

***

Halloween Apple Fudge

Makes two 8x8 pans

Ingredients:

  • 42 oz. weight white chocolate chips

  • 2 cups of chopped dried apples rings (I get the 4.5 store package)

  • 28 oz. weight Dulce De Leche (2 to 3 cans)

  • 6 tbsp. unsalted butter

  • 2 1/2 tsp. sea salt (Reserve 1 tsp. of sea salt for top if desired)

Directions:

  • Chop the dried apples into small ¼ inch pieces

  • Place the Dulce De Leche, white chocolate chips, butter and salt in a large, microwave-safe bowl or sauce pan.

  • Microwave in 1-minute increments, stirring continuously until the mixture is totally smooth.

  • Once the liquid fudge is smooth, stir in the chopped dried apples.

  • Place a piece of parchment or wax paper in an 8x8 baking dish.

  • Pour the fudge in the dish and spread evenly with a spatula. Place the fudge in the refrigerator to cool and set for 2 to 3 hours.

  • Add reserved salt, if desired, to top of fudge.

  • Once the fudge is firm enough to cut, lift it out of the baking dish by the edges of the wax paper and cut into squares.

  • Store fudge in airtight container until ready to serve.

***

Halloween Popcorn Balls

Serves 24

Ingredients:

  • 12 tbsp. popcorn kernels

  • 8 cups of mini marshmallows

  • 2 cups of candy corn

  • 1 cup of salted roasted peanuts

  • 1/2 cup of peanut oil

  • 8 tbsp. salted butter

  • 1 cup of sugar

  • Cooking spray

Directions:

  • Heat a large pot over medium-high heat.

  • Add the popcorn kernels and peanut oil.

  • When the oil starts to sizzle, sprinkle the sugar over the kernels.

  • Cover with a tight-fitting lid and shake the pot until the popping slows down, about 8-to-9 minutes.

  • Remove from the heat and pour the popcorn onto a parchment-lined baking sheet, separating the kernels with a spatula or spoon. Let the popcorn cool.

  • Coat a large bowl with cooking spray and add the popcorn, candy corn and peanuts.

  • Combine the marshmallows and butter in a large pot over medium-high heat. Cook, stirring, until melted and smooth, about 5 minutes.

  • Pour the melted marshmallow mixture over the popcorn mixture and gently stir to coat. Coat your hands with cooking spray, then shape the popcorn into 3-inch balls.

  • Let cool.

Note: You can substitute peanut oil with canola oil, and peanuts with sunflower or pumpkin seeds.

This article originally appeared on The Monroe News: Halloween-themed desserts sure to spook your taste buds