What you’ll need

  • Marshmallows
  • Pretzel sticks
  • Melted white chocolate
  • Coconut oil
  • Candy eyes
  • Hot cocoa

Click here to see the original recipe!

Marshmallow Spiders

How To

  1. Microwave white chocolate in 30 second intervals until melted
  2. Dip 8 pretzels in the white chocolate and arrange them on the baking sheet like spider legs, 4 on each side, meeting in the middle.
  3. Using white chocolate as glue, press three candy eyes to the marshmallow.
  4. Dip the bottom of the marshmallow in the melted white chocolate and press into the center of the pretzel sticks, creating the body of the spider.
  5. Repeat the process, and place in the freezer to harden for 5-10 minutes.
  6. Serve with hot cocoa!

Milk Chocolate Stuffed Pumpkin Cookies

What you’ll need

  • 3 sticks (1 1/2 cups) salted butter, softened
  • 1 1/4 cups light brown sugar, packed
  • 1 tablespoon pure vanilla extract
  • 2 eggs, at room temperature
  • 4 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 12 ounces milk chocolate, melted

Cinnamon Sugar Coating

  • 3 tablespoons cinnamon sugar
  • tablespoons salted butter

How To

Cream together butter, sugar and vanilla in a large mixing bowl for 3-5 minutes, until light and fluffy. Add the eggs, one at a time, and mix until evenly combined. Add the flour, baking soda, cinnamon, ginger, nutmeg, and salt, beat until combined and the dough forms a ball.

Generously flour your work surface to prevent your dough from sticking. Divide the dough in half  and roll out the dough to 1/4 inch thickness. Cut out the cookies using a pumpkin cookie cutter. Carefully transfer the cookies to a parchment lined baking sheet and cut eyes and a mouth in half the cookies using a pairing knife or cookie cutter. Roll out the leftover scraps, and repeat with the remaining disk of dough.

Cover the baking sheet and place the sheet in the freezer for about 15-20 minutes, until firm.

 Preheat oven to 350 degrees. Bake the cookies on the middle rack of the oven for 8-12 minutes, or until just lightly golden brown. Be careful not to over bake, and allow cookies to cool completely.

Add the butter to a medium pot. Allow the butter to slightly brown until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and let cool 5 minutes. Brush the butter over the top half of the cookies and then sprinkle the cookies with cinnamon sugar.

Spread the melted milk chocolate over the half of the cookies with no face. Place the top pumpkin faced cookies over the chocolate, gently pressing to adhere.

Monster Mouth Cookies

What you’ll need

  • Chocolate chip cookie dough
  • Vanilla frosting
  • Red food colouring
  • Mini marshmallows

Instructions

  1. Heat oven to 350 degrees, and roll the cookie dough into 1 1/2″ balls on the baking sheet. Bake for about 12 minutes, until golden.
  2. Add red food colouring into vanilla frosting and stir until smooth, spread a thin layer on the back of two cookies.
  3. Place mini marshmallows around the edge of the cookies, and place the second cookie on top.
  4. Optional step, add slivered almond to each side to create fangs.

Dragon’s Blood Punch

Worms in Dirt

Ingredients

  • 1/2 Gallon Hawaiian Punch Fruit Juicy Red
  • 3 oz package of cherry-flavored gelatin powder
  • 1 cup water
  • 1/2 liter 7-up

Instructions

Bring water to a boil, mix in gelatin and stir until dissolved.

Add gelatin mixture to Hawaiian Punch and stir.

Place in freezer safe container and freeze overnight.

When ready to serve, place frozen mixture in a punch bowl, add 7-up and stir until slushy.

Ingredients

  • 1 package instant chocolate pudding
  • 2 cups cold milk
  • 8 oz Cool Whip
  • 1 package Oreos
  • Gummy Worms
  • Plastic cups

Instructions

In a large bowl, combine pudding and milk. Whisk for 2 minutes. Allow to set in fridge for 5 minutes.

Put Oreo cookies in a large plastic bag and crush with a rolling pin, or a metal can.

When pudding is set, add the Cool Whip and half of the crushed cookies. Stir until the mixture is all the same color.

Put 1 Tablespoon of remaining crushed cookies in the bottom of each of the small plastic cups.   Fill each cup 3/4 of the way with the pudding mixture.

Top each cup with remaining cookies and gummy worms. Place in refrigerator to chill until ready to eat!

From all of us at Traveland, have a safe and fun Halloween!