Trick or treat, trick or treat, give me something nice to eat! Looking for some fun and festive snacks for your little ones? Well, have we got a list for you! We’ve rounded up our favourite terrifyingly tasty treats this Halloween! Check out the recipes below, we hope you love them as much as we do.
- Monster Apple Bites
- Green Apple
- Peanut Butter
- Sunflower Seeds
- Edible Eyes (Note: These may not be packed full of minerals and vitamins)
- Cut the apple into quarters
- Cut a one-inch wedge into the quarters and peel back. Don’t peel back too far as you don’t want the quarter to separate. Remember this is meant to be a mouth!
- Cut the strawberries in half lengthways. Wallah, you have a tongue.
- Spread your peanut butter (or any nut butter of your preference) inside the bottom of the wedge. Place your strawberry inside, sticking out like a tongue.
- Poke your sunflower seeds into the top of the wedge to resemble teeth.
- Finally, attach your edible eyes and serve immediately.
- Flaked Almonds
- Cook your sausages per the packet instructions.
- Tear a piece from the end of the sausage – make it look torn!
- At the other end, cut a little slit in the end and insert your almond. You’ve got yourself a fingernail.
- Make little slices in the middle of the sausage to represent finger joints.
- Dip your torn edges into the ketchup and serve up!
- 320g pack ready-rolled puff pastry
- 50g grated parmesan or vegetarian alternative
- flour, for dusting
- 1 egg, beaten
- poppy seeds, nigella seeds, sesame seeds, or celery seeds, to decorate
- black or green peppercorns
RecipeHeat the oven to 220C/200C fan/ gas 7. Unroll the pastry and top with a couple of handfuls of parmesan, then fold in half. On a lightly floured surface, roll the pastry out to a thickness of 2mm. Cut into 1cm strips, then twist each strip several times to form a snake. Lay the snakes on a baking sheet, then brush each one with egg and sprinkle with more cheese. To decorate, scatter over your seeds of choice. Flatten one end of each snake and press in two peppercorns for eyes. Bake for 12-14 mins, or until golden. Leave to cool. Will keep for two days in an airtight container. 4. Peanut Butter Spider Cookies You can’t beat a good cookie – except if you top it with chocolate spiders.
- 150g Granulated Sugar
- 100g Light Brown Sugar
- 150g Smooth Peanut Butter (Or almond butter if you prefer)
- 150g Butter
- 1 Egg
- 225g Flour
- 1 tsp Baking Powder
- 75g Chocolate
- 75g White Chocolate
- 24 Maltesers
- Preheat oven to 180°C/350°f/gas mark 4 and line two large baking trays with parchment paper.
- Beat 100g of the granulated sugar with the light brown sugar and butter together in a stand-alone mixer until smooth and softened. Add the egg along with the flour and baking powder and mix until the dough comes together.
- Divide the mix into 20 pieces and shape into balls, roll in the remaining 50g granulated sugar, placing on the trays as you go, leaving space in between each to allow for a little expansion. Bake in the oven for 10 minutes or until golden, but still a little soft to touch.
- Remove from the oven and immediately press two Maltesers into the center of each cookie, pressing down a little to indent the middle, allow to cool on the tray for about 10-15 minutes and then place on a rack to cool completely.
- Melt the milk chocolate and white chocolate in two separate bowls over a bain-marie or in 30-second blasts in a microwave, once melted, allow to cool for 5 minutes or until they have thickened a little. Place the chocolates into two separate, small piping bags, firstly pipe ‘eyes’ onto one of each Malteser on each cookie. Place in the fridge for 5 minutes to harden. Remove and pipe ‘eyeballs’ onto the whites followed by 6 ‘legs’ onto each cookie to create a spider. Refrigerate for another 5 minutes to harden or leave to harden on the cooling rack.