Halloween Tricks and Treats!

With Halloween right around the corner these ghoulishly delicious treats are sure to scare up some smiles.  Not only is Crest Foods stocked with all of your favorite candies to hand out on Halloween, they also carry all the supplies needed to whip up these heart stopping goodies! 

Frankenstein Pudding Cups

Clear Plastic Cups

Black Sharpie Pen

1 Box Instant Vanilla Pudding Mix

1 Bag of Oreos (crushed)

Green Food Coloring

1.  Mix pudding according to directions.  Once mixed, add 3-4 drops of green food coloring until you reach your desired monster tint.

2.  Fill each cup 3/4 full with green pudding, and fill the remaining space with crushed oreos.  

*Tip: Refrigerating oreos prior to crushing will help them more easily crumble.

3.  Finally draw a monster face on each cup, and chill until serving.

Tarantula Chocolate Cupcakes

1 Chocolate Cake Mix

1 Can Chocolate Frosting

Chocolate Sprinkles

1 Bag of Jelly Beans

1 Bag of Black Licorice (cut into thin strips 2 inches long)

24 Cupcake liners

1.  Heat oven to 350 degrees, and place 24 cupcake cups into cupcake tins.

2.  Fill each tin with 2 1/2  tablespoons of batter, and cook for 18-22 minutes, and allow to cool

3.  Spread a thin layer of chocolate frosting to each cupcake, then dip the frosted side of the cupcake into a bowl of chocolate sprinkles.

4.  Add two matching jelly beans for eyes, and 6-8 licorice strands for legs.

Eyeball Brownie Truffles & Pops

1 Box Chocolate Fudge Brownie Mix (water, vegetable oil, eggs)

1 Can Vanilla Frosting

36 Lollipop Sticks (optional)

36 Lifesaver Gummy Candy Rings

36 M&M's (plain)

Red Food Coloring Pen or Red Decorating Gel

16 Ounces of Vanilla Almond Bark

Small Ice Cream Scoop

1.  Heat Oven to 350 degrees.  Grease 9 inch square cooking pan with shortening or cooking spray.  Make and bake brownies as directed on box, and allow to completely cool.

2. In a bowl, crumble the cooked and cooled brownies, and add 3/4 can of the vanilla frosting.

3.  Mix the brownie crumbles and frosting until smooth, then refrigerate for 20 minutes.

4.  Using the ice cream scooper, place scooped truffle mix on a wax paper lined cookie sheet.  After scooping the entire mixture place the cookie sheet back into the refrigerator for 10 minutes.

5.  Roll the truffle balls between the palms of your hands until smooth, then place back on the cookie sheet, and then place the cookie sheet in the freezer for 1 hour.  If you are wanting to make pops instead of truffles, then insert the lollipop sticks before freezing.

6.  In a double boiler, melt the almond bark, and prepare the "pupils" by inserting an M&M into each candy ring.

7.  Dip the frozen truffles in to the melted almond bark, and allow the excess to drip off.  

8.  Working quickly, apply a pupil to each truffle while the almond bark is still hot.  Place each truffle back on the cookie sheet and using the red gel add veins to each eye.  

9.  After coating and decorating the truffles place them back into the freezer for 30 minutes.