Got your costumes ready? We do! Now let’s think about the food. Looking for some spooky ideas for last minute Halloween snacks? We are going to help you with that. You need something quick, kid friendly and delicious. Take a look to this fun and fast Halloween snacks.
Mummy Hot Dogs
- 1 1-oz. tube refrigerated bread stick dough
- 12 hot dogs
- 1 egg
- 1 tablespoon water
- Garnish: mustard
- Seperate dough into strips. Wrap one strip of dough around each hot dog, leaving 1/2 inch uncovered for face. Arrange on a lightly greased baking sheet.
- Whisk together egg and water; brush over dough. Bake at 350° for 14 to 16 minutes, or until golden. Dot mustard on hot dogs with a toothpick to form eyes, if desired.
- 1 tablespoon olive oil
- 1 pound frozen pizza dough, thawed
- 3/4 cup jarred tomato sauce
- 8 ounces sliced low-moisture mozzarella cheese
- 1 tablespoon capers
- 1. Preheat oven to 475ºF. Brush bottom of a 16-by-11-inch rimmed baking sheet with olive oil. Press and stretch dough evenly to cover bottom of sheet. (If dough resists at first, let it rest for a minute and then continue.)
- 2. Spread sauce in an even layer over dough, leaving a 1-inch border around all sides. Bake until underside of dough is golden (lift up pizza with a spatula and take a peek), about 15 minutes. Use a ghost-shaped cookie cutter to cut ghosts from cheese. Place ghosts on top of hot pizza and bake for 5 minutes. Place two capers on each piece of cheese for eyes. Let stand 5 minutes on a wire rack before slicing and serving
Pumpkin Cheesecake Bars
- 20 crème-filled chocolate sandwich cookies
- 2 1/2 tablespoons unsalted butter, melted
- 2 8-oz. packages cream cheese, at room temperature
- 1 cup sugar
- 1 cup canned pumpkin puree
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1. Preheat oven to 350ºF. Line an 8-inch-square pan with foil so that foil overhangs sides. Mist with cooking spray.
- 2. Make crust: Process cookies in food processor until ground. Pulse in butter. Press evenly into pan. Bake until firm, 10 to 12 minutes. Cool slightly.
- 3. Make filling: With an electric mixer on medium speed, beat cream cheese and sugar until smooth, about 2 minutes. Beat in pumpkin, then eggs, 1 at a time. Beat in vanilla, flour, spice and salt until just combined.
- 4. Pour mixture into pan. Put pan on a large rimmed baking sheet; place in oven. Pour hot water into baking sheet until it’s nearly filled. Bake until cheesecake is set around edges but jiggles slightly in center, 40 to 45 minutes. Remove pan from sheet; cool completely on rack. Cover with plastic wrap. Chill until firm, at least 3 hours.
- Chocolate-covered cream-filled snack cakes (such as Ring Dings)
- Mini chocolate cream-filled snack cakes (such as 100-calorie packs of Hostess chocolate cupcakes)
- Black licorice laces
- Chocolate and vanilla icing
- Assemble spiders:
- 1. Use a toothpick to poke eight holes in cake, insert licorice laces into holes and trim ends to desired length.
- 2. Attach M&M’s as eyes using dots of icing. Pipe dots of chocolate icing for pupils and create fangs by piping small bits of vanilla icing.