7 Homemade Halloween Treats To Serve Instead Of Candy
Blog | October 20th, 2020
When Halloween is approaching, you’re feeling sweet and in a need of a treat but basic candy is not your thing, what can you do? Sure, there are the usual things like ice cream and donuts. But that’s too ordinary for this beautifully creepy time of year! Let’s dig deeper to find some delicacies as special as the season itself!
Halloween Harvest Hash
For the Sauce:
3/4 cup butter, melted
3/4 cup packed brown sugar
2 Tablespoons vanilla extract
For the Mix:
1 (12 oz) box Rice Chex
1 (7 oz) bag Bugles
4 cups pretzels
1 heaping cup candy corn*
1 heaping cup candy corn pumpkins*
1 (8 oz) bag Reese's Pieces*
Preheat the oven to 275°
Melt the butter in the microwave in a medium bowl or measuring cup
Add the brown sugar and vanilla extract and whisk well until combined and dissolved
In a very large bowl add the Chex cereal, pretzels, and Bugles
Pour the sauce over the cereal mixture and toss gently until evenly coated
Line two large baking sheets with parchment paper
Divide mixture on the two baking sheets and spread in even layers
Bake for 45 minutes, stirring every 15 minutes
Remove from the oven and allow to cool
Add it to a large bowl, along with your candy choices
Toss to combine
Store in an airtight container
This recipe makes enough for approximately 30 cups
* These may be substituted for your choice of candies
Here’s a treat that’s an activity as well. It starts with peeps ghosts. If you can’t find those, large marshmallows work just fine. Simply put them on a stick and roast them over an open fire. A sweet and simple treat filled with family togetherness and a little bit of smokey spookiness.
This treat is a perfect, easy, semi-healthy, and fun-to-make snacks. All you need is your favorite cheese and crackers along with tiny sized Halloween cookie cutters. Or you can use your artistic flair and cut them out with a knife. Place your goblin on a full moon (a cracker) and let the snacking begin!
Single Serve Pumpkin Bread
Large loaves are great but tiny ones are treats! Make someone’s day with this individual serving of delicious goodness! Pumpkin is loaded with health benefits so you don’t even have to feel scared guilty! These can also be baked in muffin tins to serve as cupcakes. Add some cream cheese frosting for a treat worthy of any celebration!
1 2/3 cup all-purpose flour
1 1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 15 oz canned pumpkin
1/2 cup vegetable oil
1/4 cup water
In a large bowl, mix together flour, sugar, baking soda, baking powder, cinnamon, salt, and nutmeg together with a whisk.
One at a time, add eggs, pumpkin, vegetable oil, and water and continue mixing with a spatula or wooden spoon until ingredients are well blended.
Spoon 3 tablespoons of batter in each mini bread loaf and gently tap the pan to even out the batter.
Bake at 350 degrees for 18-22 minutes, or until a toothpick comes out clean.
An on the go treat that is loaded with good health and great taste. Perfect as a popcorn substitute to give a Fall touch to a Halloween movie!
2 cups fresh pumpkin seeds
1 tsp salt, divided
1 tbsp olive oil
Rinse pumpkin seeds and remove any bits of pumpkin pulp.
Place the cleaned seeds in a large pot.
Fill with water and 1 teaspoon of salt.
Bring to boil over high heat and allow to boil for 15-20 minutes.
While the seeds are boiling, preheat the oven to 400° and line a baking sheet with parchment paper or a silicone baking mat.
Drain the pumpkin seeds.
Toss them with the oil and the remaining 1 tsp of salt.
Stir until well coated.
Spread seeds in an even layer on the prepared baking sheet and place in the oven.
Bake for 40-50 minutes, stirring the seeds halfway through. The seeds are done when they are deep golden brown.
Season with additional salt or seasoning of choice if desired.
Allow to cool slightly then serve immediately or transfer to a tightly sealed storage container to keep fresh.
Another simple but nutritious snack is little Cuties oranges. Wash them, dry and paint a jack-o’-lantern face with a non-toxic marker. Perfect for lunch boxes or sit “a bowl of fall” on your coffee table for nutritious TV snacking.
Pumpkin Popcorn Balls
Add updated autumn beauty to a traditional treat. Back in the day, every kid hoped to be lucky enough to find a popcorn ball in their bag. This version is even better as well as a special addition to mealtime, office parties, or as a sweet gift.
8 cups plain popped popcorn + 1 cup
1 lb. marshmallows
1/2 cup real butter
1 tsp vanilla
Orange food coloring optional (natural versions are healthier!)
1 tsp pumpkin pie spice, optional
Green Laffey taffy, green tootsie rolls, or green starburst for leaves
Pretzel rods broken into pieces or tootsie rolls for stems
Butter and/or cooking spray for hands
Melt the butter and marshmallows together in a large pot.
When the marshmallows are fully melted, turn off the heat and add in the vanilla and food coloring. Start with a couple of drops and add more as needed.
Add 8 cups of popped popcorn to the marshmallow mixture and stir until popcorn is covered. If there appears to be a lot of extra marshmallow mixture stir in the additional one cup of popcorn now.
Butter or grease hands.
Grab a handful of popcorn and start forming it into a ball, any size you prefer.
Place the pretzel rod or tootsie roll in the top of the ball and squeeze firmly to make sure the popcorn ball sticks together.
After all the pumpkins have been made, flatten the green candies and cut into leaf shapes using scissors.