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Spooky good (and scary easy).

Let your little ghosts and goblins help you assemble these frightfully fun Halloween snacks. They're good for a party — or to fuel up before trick-or-treating! And they're so easy, you don't need a recipe.

1. Mini Apple Dips

Line a couple of plates with parchment paper. Peel several Granny Smith apples, then use a melon baller to scoop out mini apple "balls." Pat dry with a paper towel. Insert a lollipop stick; pay dry again. Dip pops into melted white candy melts, then orange, purple, black, and/or green sprinkles. (You could also use candy googly eyes and sprinkles for eyelashes to make funny faces.) Chill on prepared plates 10 minutes before serving.

These apple pops are best the day they're made. Don't be surprised if the kids snack as they dip and sprinkle. That's part of the fun!

halloween pops
Photo: Blaine Moats

2. Ghost Pizza

Top a pre-made pizza crust with pizza sauce and shredded mozzarella. To make the spider, cut a pitted black olive in half lengthwise. From another olive, cut 8 thin slices for legs. Set spider pieces into place. (Tweezers make this easy!) Bake pizza according to package directions. Meanwhile, cut a ball of fresh mozzarella into ¼-inch-thick slices. With a paring knife, trim away bits of cheese to form ghost shapes. With 3 minutes of baking time left, arrange cheese ghost shapes on pizza, then finish baking. (To make it even easier, go ahead cut free-form ghost shapes from pre-sliced mozzarella.) Add bits of olives for eyes. Serve warm.

halloween pizza
Photo: Blaine Moats

3. Alien Pretzels

Put yogurt-covered pretzels on parchment paper. Heat a few colors of candy melts according to package directions. Spoon each color into a separate zip-top plastic bag, then snip off a tiny corner. Let cool for a minute. Pipe into pretzel holes to make eyes. Before the filled areas set, have kids add colorful sprinkles or small candies for pupils.

halloween pretzels
Photo: Blaine Moats


Check out our collection of Halloween Recipes.

This article originally appeared in October/November 2018 issue of Allrecipes Magazine.