Halloween Food For The Kids

And The Big Kids Too!

What kids really love about all that Halloween food is the sweets. Here's some kiddy favorites that are quick and easy to whip up for your next Halloween party.
All of our special Halloween food recipes have a suitably ghouly theme that the kids will love, and we think they're pretty tasty too! Most are easy enough that the kids can help you out aswell!

For our other Halloween Recipes why don't you try out- Quick and Easy Halloween Food, Halloween Cakes and Traditional Halloween Foods.

Blood Baths
Light and sweet Halloween food for a sweet treat that's super eay to make.

Ingredients

10oz/300g frozen raspberries
3 sheets ready-rolled puff pastry
1/4 cup icing sugar, sifted

Allow the raspberries to thaw, store in the fridge. Pre heat oven to 350F/180C while you oil a muffin tray with butter or oil. Cut sheets of pastry into 4 equal squares and gently push into muffin tray. Bake for 15 minutes until golden. Allow to cool and push down pastry with the back of a spoon.
Combine the raspberries and icing sugar and blend until smooth. Pour a little of the mixture into each pastry cup ready to serve.

Bleeding Fingers

Ingredients

2 egg whites
1/2 cup sugar
1 cup dessicated coconut
1/2 cup strawberry/raspberry jam
10 colored jellybeans

Preheat oven to 290F/150C. Line a baking tray with baking paper; grease the paper and dust with cornflour.
Beat egg whites until stiff peaks form. Gradually beat in the sugar and beat until thick and glossy. Fold through the coconut and pour the mixture into a piping bag and pipe 8cm lengths onto the tray.
Bake for 5 minutes, reduce heat to 230F/120C and cook for a further 45-50mins until merigues are light and crisp. Allow to cool.
In a pan, heat the jam over low heat until runny and pour into a bowl. Cut one end off each jellybean and discard. Cut the remaining jellybean in half lengthways to make a fingernail. Press onto the end of each meringue and dip in warm jam to serve.

Brittle Meringue Bones

Ingredients

3 large egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt
2/3 cup white sugar
1/2 tsp. vanilla

Preheat oven to 200F/100C. Line cookie sheet with brown paper bag or parchment. In a medium sized bowl at high speed, beat egg whites, cream of tartar and salt till fluffy. Gradually beat in sugar. Add vanilla. Place in pastry bag fitted with a medium plain piping tip. Pipe 3" bone shapes onto parchment or brown paper bag. Bake 1 hour until set. Turn off oven, dry in oven 1 hour. Makes 4 to 5 dozen small bones.

Choc-Cherry Spiders

Ingredients
3 1/2oz/100g glace cherries, finely chopped
1/3 cup flaked almonds
3 1/2oz/100g fried egg noodles
6 1/2oz/200g dark chocolate, chopped
1oz/30g butter
icing sugar, for dusting

Line an oven tray with baking paper. Combine cherries, almonds and noodles in a bowl. Melt the chocolate over a double boiler until smooth and stir through cherry mixture. Drop heaped teaspoonfuls onto tray and allow to set. Dust with icing sugar once firm.

Ghost Cookies

Ingredients

6 oz Vanilla flavored almond bark
15 1/2 oz Nutter butter cookies
Small black jelly beans

Melt almond bark following package directions. Dip 2/3 of each
cookie in melted candy, shaking gently to remove excess coating.
Place on wire rack with waxed paper underneath. For eyes, cut jelly
beans in half and place on cookies. Cool completely before removing
from rack. Makes about 30.

Ghouly Ghosts

Ingredients

1 10-ounce bag of marshmallows
1/4 cup margarine or butter
6 cups crisp rice cereal
12 ounces vanilla-flavored candy coating, melted
Black licorice candy
Chocolate sprinkles
Miniature semisweet chocolate pieces

In a large pot, combine marshmallows and margarine. Cook and stir over medium-low heat until mixture is melted. Gradually stir in the cereal until well combined.
Use 1/2 to 1 cup of the cereal mixture per ghost to form into ghost shapes. Set aside to cool completely.
Dip each ghost shape into melted candy coating. Use pieces of licorice, chocolate sprinkles, and/or chocolate pieces for the eyes, nose, eyebrows, and mouth. Makes 9 to 12 ghosts.

Maggot Mounds
These guys sound like a Halloween food that you don't want to put in your mouth, but they are delicious, and really quick and easy to prepare.

Ingredients
1 lb/500g dessicated coconut
410g tin condensed milk
2 teasp vanilla essence
glace cherries
colored and chocolate sprinkles for decoration

Pre heat oven to 350F/180C and grease two oven trays.
Combine the coconut, condensed milk and vanilla in a large bowl, stirring until combined. Drop 2 teaspoonsful at a time onto trays, allowing room for spreading. Decorate with cherries and sprinkles and bake for 10-12 minutes until lightly browned.

Monster Munch
These yummy balls are even somewhat healthy! Unheard of for Halloween food, we know, but they might even fool the kids!
Ingredients

1 Cup Dry unsalted roast peanuts
1/3 Cup Butter or margerine
1 Pound Marshmallows
1/2 Cup Peanut butter
3 Cups Puffed rice cereal
1 Cup Apricots chopped
1 Cup Raisins

In a large bowl, combine cereal, apricots, raisins and peanuts. In a microwave safe 13x9", melt butter and marshmallows on high for 2 minutes. Stir; add peanut butter cook on high 2 minutes longer.
Stir until well blended, add cereal mixture to dish and toss until well coated.
Working quickly with greased hands, form into balls, using about 1/2 cup of mixture, per ball. If mixture begins to harden, heat on high for 30 seconds, or until softened.
Mixture may also be spread in unbuttered 13x9" dish and cooled and cut into bars.
Makes 1 dozen balls or 2 dozen bars

Tasty Popcorn Treats
The kids will love these treats! Just whip up a batch of popcorn balls, then add a few gummy worms, black licorice bits, candy corn, or other candies in Halloween colors for a colorful Halloween snack.

Ingredients

18 cups popped popcorn
2 cups sugar
1 cup water
1/2 cup light-colored corn syrup
1 teaspoon vinegar
1/2 teaspoon salt
1 tablespoon vanilla
Gummy worms, candy corn, and other Halloween candies

Remove all unpopped kernels from popped popcorn. Put popcorn in a greased 17x12x2-inch baking or roasting pan. Keep the popcorn warm in a 300F/150C oven.
For the syrup mixture, butter the sides of a heavy 2-quart saucepan. In saucepan combine sugar, water, corn syrup, vinegar, and salt. Cook and stir over medium-high heat until mixture boils, stirring to dissolve sugar (about 6 minutes).
Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring occasionally, until thermometer registers 250F/130C, hard-ball stage (about 20 minutes).
Remove the saucepan from heat; remove thermometer. Stir in vanilla. Pour syrup mixture over the hot popcorn and stir gently to coat, adding candies. Cool till the popcorn mixture can be handled easily. With buttered hands, quickly shape the mixture into 2-inch diameter balls. Wrap each popcorn ball in plastic wrap. Makes about 20 popcorn ball

Witches' Hats

Ingredients

1 oz unsweetened baking chocolate squares, melted
1 cup miniature marshmallows, melted
3 tbsps corn syrup
3 cups puffed rice cereal
12 ozs semisweet chocolate chips, melted

Preheat oven to 350F/180C.
In a saucepan, melt unsweetened chocolate and marshmallows. Add the corn syrup and stir in.
While the chocolate is melting, place puffed cereal in a shallow pan and bake for 10 minutes. Pour chocolate mixture over puffed cereal in a bowl. Stir to coat cereal evenly.
Form into 8 cones, flattening the large end to make a brim.
In a double boiler, melt chocolate chips.
Dip cones into melted chocolate to coat.
Place on waxed paper to cool and harden.

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