Frankenstein Marshmallow Pops

Prep Time: 1 hour

Cook Time: 5 min

Ingredients:

Green candy melts (See Kelly's Notes)
Marshmallows
Small pretzel rods
Semisweet chocolate chips
Candy eyeballs
Edible red and black markers

Equipment: toothpicks; lollipop sticks or colorful straws

Directions:

Melt the green candy melts in a microwave or double boiler according to package directions until they are fully melted.

Push the lollipop sticks into the marshmallows then dip the marshmallows into the melted candy, turning to cover them completely. Stand the marshmallows upright in a glass filled with uncooked rice or oatmeal and place the glass in the fridge until the chocolate has cooled and hardened slightly, about 5 minutes.

Melt the chocolate chips in a microwave or double boiler until smooth. Dip the tops of each of the coated marshmallows in the chocolate to form the hair, and using a toothpick, drag the chocolate down toward the base of the marshmallow to form spikes of hair. Return the marshmallows to the fridge until the chocolate has hardened, about 5 minutes.

Break the ends off of the pretzel rods to form the small (about 1/8-inch) "bolts" for Frankenstein's neck. Carefully push one piece of pretzel into each side of the marshmallow about 1/3 of the way from the bottom.

Using a toothpick and the remaining melted chocolate, dab two small dots of chocolate onto each marshmallow and press on the candy eyeballs.

Using the black edible marker, draw on a mouth, and then using the red edible marker, draw on a laceration on Frankenstein's forehead. Enjoy the marshmallow pops immediately or store them in an air-tight contained in the fridge until ready to serve.

Kelly's Notes:

Candy melts can be found at most bake ware stores. Do not substitute white chocolate and green food coloring for the candy melts, as most food coloring is water-based and will cause the chocolate to seize.

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Source: justataste.com

Pumpkin Cheesecake Truffle Mummies

These no-bake pumpkin cheesecake truffles are so easy to make and are perfect for Halloween parties! 

PREP TIME

20 mins

COOK TIME

30 mins

TOTAL TIME

50 mins

 

These no-bake pumpkin cheesecake truffles are so easy to make and are perfect for Halloween parties! They are so yummy they will be the first thing to disappear at the dessert table!

Author: Tiffany

Recipe type: Dessert

Serves: 14

Ingredients:

• 1½ cups gingersnap cookie crumbs
• ¼ cup canned pumpkin purée
• ⅓ cup graham cracker crumbs
• 3 tablespoons powdered sugar
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon salt
• 3 ounces cream cheese, softened
• ½ cup white chocolate chips
• white chocolate chips or white dipping chocolate (like CandiQuik)
• red food coloring

Directions:

1. In a large bowl combine gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cinnamon, salt, and cream cheese. Mix until smooth. Melt ½ cup white chocolate chips and mix into truffle mixture.
2. Cover and chill until dough is solid enough to roll into balls - about 1 hour in the fridge or 30 minutes in the freezer. When cold enough, roll mixture into 12-14 balls. Place a toothpick in each ball.
3. Melt remaining white chocolate chips or white dipping chocolate in a small bowl. Use toothpicks to dip each truffle ball into the white chocolate, being sure to coat all sides. Gently shake off excess chocolate. Place chocolate-covered truffle balls on a baking sheet or plate lined with wax paper, parchment paper, or foil. Chill for 3-5 minutes until chocolate hardens.
4. Drizzle more white chocolate over the truffles. Soak the end of a Q-tip in red food cloring. Dap 2 dots of food coloring to make the mummy eyes. Handle carefully so you don't wipe off the eyes. Store chilled in airtight container.

NOTES:

*makes about 14 truffles and cook time refers to chilling time

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Source: lecremedelacrumb.com/