Halloween Treats for Little Ghouls

When my son was young, he would host a Halloween party for his friends. The kids were more interested in playing games and having fun than they were about the food being served.  I wanted the parties to be festive so I gave everyday food a Halloween makeover.  Since Halloween is right around the corner, I thought I'd share three of these makeovers geared for young kids or the young at heart.


For the entree, I made two kinds of sandwiches -- using two kinds of bread -- so the kids could choose their favorite filling and bread.  Instead of cutting the sandwiches diagonally, I used large Halloween cookie cutters to cut the sandwiches into pumpkin, ghost and bat shapes.

I also gave my Fruit Kabob recipe a Halloween twist.  I put the pineapple chunks, maraschino cherries and mini marshmallows on Halloween party picks.  The kids loved these.  One guest wanted to collect one of each different party pick and ate kabobs until his collection was complete!  If you don't have party picks, you can use regular toothpicks.  Make sure you drain the fruit thoroughly so the kabobs aren't soggy.  I drain the fruit on a double layer of paper towels to make sure it gets dry.

Halloween party picks.

For dessert, I made ghost cookies.  The cookies start with a package of Nutter Butter cookies.  You dip the cookies in melted white almond bark and add mini chocolate chips for the eyes and mouth.  You can make as many or as few as you need.

Whenever I melt almond bark -- also known as candy coating or bark coating -- I use a 1 1/2-quart crock-pot.  It takes longer to melt, but it remains smooth and you don't have to remelt it like you do when you use a microwave.  A crock-pot keeps the temperature consistent, something that can be tricky if you melt the coating in a saucepan on the stove.  No matter which method you use -- crock-pot, microwave or stove top -- do not cover the container.  If you do, the condensations falls into the almond bark which hinders melting.

The melted almond bark.

To make the dipping process easier, I bought this Wilton candy dipping set:

I use the tool on the left.

The set is inexpensive and a good investment, especially if you make dipped candies or cookies.  However, you can use a dinner fork instead.

To make the cookies, push one cookie at a time under the melted almond bark for a few seconds.  Turn the cookie over a time or two to make sure the entire surface gets covered.  Lift the cookie out of the almond bark and tap the fork against the container.  This helps the excess coating fall off plus it pops any bubbles that are on the surface of the coating.  Put the cookie on wax paper and, while the coating is still soft, add two mini chocolate chips for the eyes and one for the mouth.  Once the cookies are dry, store them at room temperature in an airtight container.

I hope my son will host a Halloween party next year so I can prepare bloodshot eyeballs, severed finger sandwiches and a brain gelatin mold. This year, I think I'll serve Halloween sandwiches, fruit kabobs and ghost cookies for a walk down memory lane.

© Margaret's Morsels