13 Halloween Snacks for Kids to Fright and Delight

Directions

1. Bake two Bundt cakes in a 12-inch pan. Let them cool, then have kids stack one on top of the other and drizzle with homemade almond frosting. Top with a green ice cream cone as a stem.
2. Prepare a pumpkin poke cake using our recipe or a boxed mix. Melt candy corn to create a topping, then poke holes in the baked cake and pour the mixture over so it seeps into the holes. Finish with whipped cream, candy corn, and peanuts.
3. Roll out sugar cookie dough and cut into pumpkin shapes with a pumpkin-shaped cutter. Bake as directed. Spread orange icing on the pumpkin body, use black icing to draw jack-o'-lantern faces, and green icing for the stems.
4. Place orange and yellow candy coating disks in separate microwave-safe bowls. Microwave on high until melted, stirring every 30 seconds. Insert orange straws into large marshmallows. Dip marshmallows in coating, letting excess drip. Sprinkle with orange and black nonpareils if desired. Place on waxed paper or stick straws into florist foam to harden. For two-layer candy corn marshmallows, omit nonpareils. After the first layer firms, dip in second color, leaving the first visible. Let stand until firm.
5. Mix 1/2 cup peanut butter and 3 tablespoons softened butter. Gradually add 1 cup sifted powdered sugar, stirring until combined. Shape into 1-inch balls and place on waxed paper. Let dry for about 20 minutes. Chop 8 ounces vanilla white candy coating and melt in a heavy saucepan over low heat. Cool slightly, then dip each ball, letting excess drip off. Place on waxed paper until firm. Use a clean paintbrush and red food coloring to paint veins, and pipe black icing dots for pupils.
6. Use candy-coated strawberries as fake pumpkins in a candy crumble patch. Crumble chocolate cookies to create a dirt base at the bottom of a platter. Top with dipped strawberries and add frosting vine decorations.
7. Bake pumpkin cookies using canned pumpkin. The recipe makes 60 cookies if using heaping teaspoons, or giant cookies with 1/4 cup dough portions. Spread frosting over the cookies and add a dash of cinnamon if desired.
8. Pipe frosting high on prepared cupcakes. Slice chocolate swirl snack cakes into 1/4-inch pieces for zombie eyes; be careful as the chocolate coating may crack. Press the eyes onto the frosting faces. Cut round gummy candies in half for ears and press into the sides. Cut black licorice into small pieces for noses. Press gum or mints into the frosting for teeth.
9. Make a peanut butter and jelly sandwich. Use a ghost-shaped cookie cutter to cut out a ghost shape. Press two raisins into the bread for eyes, using peanut butter if needed to help them stick.
10. Let kids help roll Oreo cookie balls, drizzle white chocolate shell over them, and add chocolate chip eyes. Customize the ghosts with colorful sprinkles and candies.
11. Once the brownies have cooled, let kids decorate the top with candy, chocolate, and sprinkles.
12. Make mummy dogs by wrapping dough around hot dogs and adding mustard dots for eyes.
13. Bake your favorite cupcake flavor and frost with a light layer of icing. Stack a donut hole on top and cover with a piece of white fondant. Add two eyes and a mouth using small rock candies.