Halloween Rice Crispy Treats

I had leftover candy corn and reece's piece's from making my Monster Munch and had my 6 year old wanting to help make a treat for FHE. I wondered if I could throw it all into a rice crispy treat. After a search on Pinterest I saw many different recipe's that had done something similar, but with M&M's instead of Reese's Piece's. I came up with my own recipe and we all loved it!The combined flavor of it all was amazing. We think it might win over our favorite Monster Munch!

Halloween Rice Crispy Treats
submitted by Michelle

3 tablespoons butter
4 cups mini marshmallows
6 cups Crispy Rice Cereal
1 cup Reece's Piece's
3/4 - 1 cup Candy Corn
extra 1/2 cup of mini marshmallows

Melt the butter in a medium pan on medium heat. Add mini marshmallows, stir until they are completely melted. Turn off the heat. Add the Crispy Rice Cereal and mix until the cereal is completely coated with the marshmallow mixture. Then add Reece's Piece's, Candy Corn, and extra mini marshmallow's and mix until combined. Spoon into a 9×11″ shallow pan. Press down into the pan. Allow to cool. Cut into squares and serve.

Monster Munch

This was a super fun and yummy treat to make and eat! If you are not a candy corn lover like myself, do not be afraid of this recipe! It was actually one of my favorite parts of the Popcorn snack. So weird. The candy corn just kinda melted a bit and got a bit smushy and it really gave it a fun and yummy texture in your mouth.

Monster Munch
(from Our Best Bites)
submitted by Michelle

1 package Almond Bark (1 lb)
12 C popped popcorn (about 1/2 C kernels)
1 C candy corn
1 C dry roasted, salted peanuts
1/2 C Reeces Pieces

 Pop popcorn and place in a large bowl. Much larger than you think you need. The largest you have. It will make mixing easier! Pour peanuts, candy corn, and reeces pieces on top.

Take a large knife and break up almond bark. Melt according to package directions. I just chop it up a little and microwave it in intervals until smooth and melted. Pour over popcorn mixture. Stir until everything is well coated and then spread out onto waxed paper, parchment, or foil. Let sit until completely dry and then break up into clumps.
This makes a pretty big batch. I put some in my kids school lunches for a couple of days and they loved having a festive treat at school!

Witch Hat Cookies

My 8 year old son made (with a little help from me) these cute cookies for a fun Halloween treat for us one evening. Super fun (and easy!) and super cute and festive!

Witch Hat Cookies
(from Explore. Dream. Discover.)
submitted by Michelle

Ingredients:
Fudge Striped Cookies
Hershey Kisses
Orange Icing

Directions:
the most difficult task creating these adorable treats is unwrapping the Hershey Kisses. After they are unwrapped, turn your Keebler Fudge Stripe Cookies over as shown in picture. A few pointers I've learned: When applying the orange icing, place it around the edge of the kiss, that way when you place the kiss onto the cookie you will not end up with an orange blob of icing going through the middle of the cookie and making an orange mess.
Leave them out for a few hours allowing the icing to reset. You will want to press the kiss down lightly to create a nice orange icing ring around the kiss. Do not press too hard, or it will crack the cookie.
Enjoy!

Spiderweb Munch

I made this for FHE treat last week with the help of my boys. When they weren't looking I added the spider on top, which they loved! 

Make sure to only do a small snip in your bagging when adding the peanut butter. Mine was a tad big and my swirls didn't come out as good looking as the original.

Spiderweb Munch
submitted by Michelle
(from Sugar Tot Design)

2 cups (12 ounce package) Semi sweet Chocolate morsels
1 cup creamy Peanut Butter, divided
1/3 cup powdered Sugar
3 cups Toasted Rice cereal

Heat Morsels and 3/4 cup Peanut Butter in small saucepan over low heat stirring constantly until smooth: remove from heat. Add sugar; stir vigorously until smooth.
Place cereal in large bowl. Add 1 cup chocolate mixture: stir until mixed well.
Place un-greased baking sheet.  Shape into 10 inch circle with slightly raised 1 inch wide border.
Pour remaining chocolate mixture in center of circle; spread to border.

For Spiderweb: place remaining Peanut Butter in plastic baggie. Cut tiny corner from bag; squeeze to pipe concentric circles on top of chocolate.
Using wooden toothpick or tip of sharp knife, pull tip through Peanut Butter from center to border. Refrigerate for 30 minutes or until firm. Cut into wedges.

Halloween Pretzel Bites

During my kids Fall Break we made these fun Pretzel Bites over on Sisters Cafe. I am not a fan of Candy Corn at all, so I used M&M's in fall colors instead. I discovered my oven was broken when I went to use it to melt them, so we did it in our Toaster oven instead. Took a bit longer, but the kids and I still had fun.

HALLOWEEN PRETZEL BITES
(submitted by Michelle)
from Sisters Cafe

Small Pretzels (Snyder’s Snaps work best)
1 bag Hershey’s Hugs
Candy Corn or M&M's
Preheat the oven to 350 degrees. Place small pretzels on a cookie sheet (line with silpat or parchment paper for easy clean up). Top each pretzel with a Hershey’s Hug candy. Place in the oven for 3-4 minutes. The Hugs will look shiny but will still hold their shape. Remove from oven and push a Candy Corn/M&M on top of each one. Let firm up for 30 minutes (longer if kitchen is warm).

Monster Cookies

My friend Amber gave me this recipe some time ago. I FINALLY got around to trying them out. These cookies were SOOOOO YUMMY!!!! And I just love the name of them...though, I couldn't figure out why they were called Monster cookies...that is, until I made them!! They are called Monster Cookies (this is my own opinion) because they made a Monstrous Amount!!! No Joke!!! LOL!!! That's okay though, we LOVE cookies!! Thanks for the recipe Amber!!!



Monster Cookies
submitted by Camille
(from my friend Amber)

3 eggs
1 1/4 cup packed light bromw sugar
1 cup granulated sugar
1/4 tsp salt
1/4 tsp vanilla
1/2 of a 24 oz. jar peanut butter
1 stick butter, softened
4 oz. M&M's (I used 6 oz)
4 oz. chocolate chips (also used 6 oz.)
1/2 cup raisins (optional)
2 tsp baking soda
4 1/2 cups Old Fashioned Oatmeal (not instant)

1. Preheat oven to 350 degree's. Line cookies sheets with parchment paper or nonstick baking mats (I didn't have either, so I just very lightly greased each sheet the first time, and it was fine through every batch).
2. In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the M&M's, chocolate chips, raisins (if using), baking soda, and oatmeal.
3. Drop by tablespoonfuls 2 inches aprt onto the prepared cookie sheets. Bake for 8-10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large re-sealable plastic bags.