3-ingredient Halloween Treats

Yum

3-ingredients to make these adorable (and delicious) Halloween treats — Monster Rice Krispies Treats, Peanut Butter Spider Cookies, Nutter Butter Ghosts, and Witch Finger Pretzels.

3 – Peanut Butter Spider Cookies

Ingredients

  • 1 tube (16.5 ounces) refrigerated peanut butter cookie dough (or your favorite homemade peanut butter cookies)
  • 20-24 miniature Reese’s peanut butter cups
  • 1 cup milk chocolate chips
  • Optional: candy eyeballs, shortening or vegetable oil

Instructions

  1. Prepare the cookies according to package directions. Remove from the oven and transfer the cookies to a cooling rack to slightly cool.
  2. Unwrap the peanut butter cups and then gently press in the center of the cookies. Let harden.
  3. In a microwave-safe bowl, add the chocolate chips, and about a half-teaspoon of vegetable oil or shortening (if desired; makes it a little easier to work with!)
  4. Microwave in bursts of 15 seconds stirring in between each burst for 10 seconds until the chocolate is melted and smooth. Transfer the melted chocolate to a plastic bag and cut off the very tip of the bag.
  5. Pipe “spider legs” onto the cookie starting from the Reese’s cup going outwards.
  6. If desired, pipe a little melted chocolate on the back of the edible eye candies and press into the Reese’s cup.

2 – Nutter Butter Ghost Cookies

Ingredients

  • 1 bag (12 ounces) high-quality white chocolate chips
  • 1 (1 pound) package Nutter Butter cookies
  • 1/4 cup milk chocolate chips
  • Optional: vegetable oil or shortening

Instructions

  1. Line a large sheet pan with parchment paper and set aside.
  2. Separate the white chocolate into 3 microwave-safe bowls (makes for easier melting) and add 1/2 teaspoon vegetable oil or shortening into each part. (Not essential, but makes it easier to coat the cookies). Melt one part of chocolate at a time. Place it in the microwave and microwave for bursts of 15 seconds stirring in between each burst for 10 seconds until the chocolate is melted and smooth.
  3. Dip the Nutter Butter cookies into the melted white chocolate and use a spoon, to spoon it into a ragged shape near the bottom of the cookie. Shake and tap the cookie to remove excess chocolate and to smooth it.
  4. Transfer the dipped cookies to the prepared sheet pan and allow to completely set.
  5. Once set, melt the milk chocolate in the microwave. Transfer the melted milk chocolate into a plastic bag and cut off the tip. Pipe eyeballs and a mouth on the cookies. Let harden.
  6. Best eaten within 1-2 days.

1- “Witch Finger” Pretzels

Ingredients

  • 17-18 pretzel rods
  • 1 bag (12 ounces) dark green candy melts
  • 17-18 sliced almonds

Instructions

  1. Line a large sheet pan with parchment paper and set aside. Break the pretzel rods so you remove about 1/4th of one end. (Snack on those while you make these:))
  2. Separate the green chocolate candy melts into 3 microwave-safe bowls (makes for easier melting) and add 1/2 teaspoon vegetable oil or shortening into each part. (Not essential, but makes it easier to coat the pretzels). Melt one part of the chocolate at a time. Place it in the microwave and microwave for bursts of 15 seconds stirring in between each burst for 10 seconds until the green chocolate is melted and smooth.
  3. Dip the ragged end (from breaking) of the pretzel into the melted chocolate and dip about 3/4ths the way down. Use a spoon to help guide the chocolate and cover the amount you want. 
  4. Tap and shake the pretzel to smooth the chocolate and remove excess.
  5. Place the chocolate on the prepared sheet pan.
  6. Add a sliced almond to the tip of the pretzel and allow for the pretzel rods to harden at room temperature.

Add Comment