Tomorrow is Halloween! And then Friday, the official Christmas season begins! I just love this time of year, don’t you all? What is better than good candy for Halloween? I like all the Halloween candy, but I like really good and tasty Halloween candy! The kinds Southerners really enjoy! I remember trick or treating with all my cousins and sister every year, and we would fill our plastic orange pumpkins full of Tootsie Rolls, Reese’s peanut butter cups, Kit Kats and miniature Snickers bars. We were certainly spoiled, but we were truly blessed. Our parents always took us every year to enjoy this enchanting holiday! I recently found a few new Halloween recipes that you will certainly enjoy! I also printed one of my tried and true favorite Halloween recipes for you! If you don’t get around to making any of my candy recipes this year, cut these recipes out to save for next year! I hope you enjoy part two of some of my favorite recipes for the Halloween season. Happy Halloween, and enjoy readers!!!
Brock’s Halloween Haystacks
Note: These haystacks are perfect to serve at a Halloween party! Kids love them!
2 bags Nestle white chocolate chips
1 large can LaChoy chow mein noodles
One and one half cups salted peanuts
Food coloring (orange color)
In a large bowl, melt morsels in microwave until melted, stirring every 30 seconds. Add a few drops of orange food coloring to make melted mixture a light orange, or if you like a darker orange color, add a few more drops of it. Mix well. Add chow mein noodles and peanuts and fold. Drop by teaspoonfuls onto waxed paper. Allow them to rest and set for 2-3 hours at room temperature. After they are set, transfer to airtight containers and put in fridge or freezer until ready to use. The orange color is perfect for Halloween.
Brock’s Nutter Butter “Ghosts”
Note: These are a tried and true favorite around my house for Halloween! Everyone loves them-old and young! And they are addictive too! Nutter Butter cookies are my favorite!
3 bags white chocolate morsels (Nestle)
1 pkg. Nutter Butter cookies
1 pkg. semisweet chocolate mini-morsel chips (Nestle)
You will not need entire bag of mini-morsel chips. Freeze cookies overnight before beginning this recipe. The cookies will tend to be better and not as soft when you have completely prepared the recipe. Melt white chocolate morsels with 1 tsp. water in a large double boiler. When completely melted, dip each cookie into white chocolate mixture, coating entire cookie. Lay cookies out to cool on wax paper. Before completely cooled, place two mini-morsels on top part of each cookie to reflect ghost’s eyes. Cool cookies entirely and store on your favorite platter.
Southern Candy Corn Snack Mix
Note: This is a classic Halloween snack mix that is enjoyably sweet and salty in every delicious bite!
9 cups of Chex cereal (rice and corn brands)
1 cup semi-sweet chocolate morsels
Half cup peanut butter
1 stick butter
1 tsp. vanilla
One and one half cups powdered sugar
1 bag candy corn
3 cups pretzels (small round kind)
Measure out cereal into a large bowl. In a microwave safe bowl, melt chocolate, peanut butter and butter for 30 seconds at a time until smooth. Stir vanilla into chocolate mixture. Pour chocolate over cereal and mix until well coated. Measure powdered sugar into a large zip top bag and add cereal. Gently mix. Spread cereal on parchment or wax paper placed on counter top – let cool for 15 minutes. In a clean bowl or zip top bag, add cereal mix, candy corn and pretzels. Mix gently. Store in a sealed container.
Editor’s note: Brock Wetherly Rogers is an experienced southern food writer, educator, overseas traveler, and passionate student of the culinary and pastry arts. E-mail your comments to him at firstname.lastname@example.org, or find him on Facebook at Brock’s Bites-Southern Recipes.