Supplies Needed:
Popsicle Stick
Writing Icing
Icing
Food Coloring
String Licorice
Halloween Ghost:
#1: Place a few Marshmallows on your popsicle stick
#2: Decorate your new Marshmallow ghost with the icing
Halloween Goblin
#1: Place a marshmallow on the popsicle stick
#2: Icing the whole marshmallow with green icing
#3: Using the writing icing draw your Goblin’s face
Halloween Spider
#2: Icing the whole marshmallow with black icing
#3: Stick the string licorice to the iced marshmallow to make spider legs
#4: Using the writing icing draw your spider’s face (white icing works best)
Send us a picture or leave us a comment letting us know what Halloween marshmallow treat you made!
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Supplies Needed: Eggs Water Pot for boiling Toothpicks White Paper Glue
Supplies Needed: Chocolate Pudding Mix Milk Oreo Cookies Gummy Worms Cups Spoons Zip Lock Bag
#1: Place Oreo cookies inside the zip lock bag. Then have a child bang on the bag until all the cookies are broke up #2: Use the broke up Oreo cookies on the bottom of the cups #3: Mix the Pudding and milk to make pudding. #4: Pour the pudding into the cups over the Oreo cookies. Fill the cups about ½ an inch before the top #5: Refrigerate the pudding until it sets #6: Add more broke up Oreos to the top of the pudding #7: Add a gummy worm or two on top of the broke up Oreo cookies to make the pudding cup look more like dirt!
Supplies Needed: 26 graham cracker squares (13 full rectangles) 16 tablespoons (2 sticks) unsalted butter 1 cup creamy peanut butter 2½ cups confectioners’ sugar 12 ounces semisweet chocolate, chopped (or substitute semisweet chocolate chips)
#1: Have ready an ungreased 9 × 13-inch baking pan. #2: Break up the graham crackers and place them in a food processor. Process into crumbs. (Alternatively, place the crackers in a sturdy plastic bag and crush them with the smooth side of a meat mallet.) You should have about 2 cups of crumbs. #3: Melt the butter in a large saucepan over low heat. Remove from the heat and stir in the peanut butter, mixing well until smooth. Stir in the confectioners’ sugar and graham cracker crumbs. Scrape the mixture into the baking pan and, using your fingers or a rubber spatula, press down evenly to form a smooth layer. #4: Melt the chocolate in a large metal or glass bowl set over a saucepan of barely simmering water; stir constantly. When melted, pour the chocolate over the peanut butter base and spread it evenly with a rubber spatula. #5: Refrigerate the pan for about 30 minutes or let stand at room temperature until the chocolate is almost set. (If you wait to cut the squares until the chocolate is completely set, the chocolate will be difficult to cut.) Using a bench scraper or a thin-bladed knife, cut into quarters lengthwise, then cut crosswise into 8 strips for a total of 32 squares. #6: Store layered between sheets of wax paper, in an airtight container for up to 5 days; or refrigerate for up to 3 weeks; or freeze for up to 3 months.