You better BOOlieve it: you can take your Halloween goody game to the next level without breaking a sweat! These sweet treats are just as easy to make as they are fun to eat.
30 fresh strawberries
8 ounces Baker’s Premium White Chocolate Morsels chopped
1 teaspoon shortening
1/8 teaspoon almond extract
1/4 cup Baker’s Semi-Sweet Chocolate Morsels
1. Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth. Stir in extract.
2. Dip strawberries in chocolate mixture; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts’ tails. Freeze 5 minutes.
3. In microwave, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw two eyes and a mouth on each ghost. Refrigerate leftovers.
Candy Corn Pudding Pops
Small box (3.3 oz) Instant Jello Pudding – White Chocolate Flavor for white layer
Large Box (5.1 oz) Instant Jello Pudding – Vanilla Flavor for yellow and orange layer
Red and Yellow food coloring
4 cups of milk
1. Prepare White Chocolate Jello by mixing pudding mix with 1 1/2 cups of cold milk. Note: This is less milk than the box directions call for. This makes the pudding pops richer and creamier.
2. Stir in 1 teaspoon of honey and transfer pudding mixture to a large plastic baggie.
3. Prepare Vanilla Pudding by mixing pudding mix with 2 1/2 cups of cold milk.
4. Stir in two teaspoons of honey and divide pudding into two bowls.
5. Color one bowl with yellow food coloring, adding just a few drops at a time. Then color the other bowl orange by combing yellow and red food coloring.
6. Transfer the yellow and orange pudding to a plastic baggie. Snip corner of plastic baggies and squeeze pudding into popsicle molds. Start with white layer and finish with yellow.
7. Tap mold on counter between layers to reduce air bubbles and level the layers.
8. Freeze pudding pops 2-3 hours or overnight.
For the cupcakes:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup sugar
2 large eggs
1 tablespoon vanilla extract
1/2 cup milk
For the chocolate glaze:
1/2 cup confectioners’ sugar
1 tablespoon unsweetened cocoa powder
1 tablespoon milk
For the spiders:
1/2 cup chocolate sprinkles
24 candy eyeballs
Black string licorice, cut into 2-inch strips
1. Preheat oven to 350° F. Line a 12-cup standard muffin tin with paper liners; set aside.
2. In a large bowl, combine flour, baking powder and salt.
3. In bowl of an electric mixer fitted with paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in egg, one at a time, until well combined.
4. Beat in vanilla just until incorporated. With mixer on low speed, add dry ingredients and milk alternately in 3 parts, beginning and ending with dry ingredients, beating just until incorporated.
5. Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-18 minutes, or until a tester inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
6. To make the glaze, combine confectioners’ sugar, cocoa powder and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed.
7. Use a small offset spatula to frost cupcakes and dip in chocolate sprinkles.
8. Place 2 candy eyeballs on each cupcake.
9. Use a metal or wooden skewer to poke 4 holes on opposite sides of each cupcake; insert licorice into each hole.