You can claim that they are homemade, but these treats don’t take nearly the time or effort to create, thanks to good ol’ fashion ingenuity. In my opinion, busy home cooks should never feel guilty for using store bought donuts or frosting instead of the made-from-scratch versions. If you have the time, energy and desire to make the following items from scratch, by all means, have at it. However, if you are working under time constraints and still want to design an elaborate Halloween party buffet then consider the following time saving recipes:
MUNCHABLE MONSTER EYES
Ingredients:
Glazed donut holes
Vanilla frosting
Gummi Lifesavers
Mini M&Ms
Red food coloring
Directions:
Frost donut holes. Press Lifesaver into top of donut; press M&M into center of Lifesaver. Color a small amount of frosting with red food coloring and use a toothpick to draw in bloodshot marks.
CHOCOLATE WITCH’S HAT
Ingredients:
2 ounces semisweet chocolate
Chocolate-coated sugar ice-cream cone
Pumpkin shaped sprinkles
Donuts (any flavor)
Chocolate icing
Sugar sprinkles
Mini Chiclets or other small hard candy
Directions:
Melt chocolate. Dip cone halfway lengthwise in chocolate. Immediately press candy pumpkins into chocolate.
Place on waxed paper and allow to set.
Frost top and side of donut with icing. Add sprinkles.
Center the open end of the cone over the donut. Stick candy pieces around bottom of cone, with icing.
CHOCOLATE PEANUT BUTTER BALLS
Ingredients:
1-1/2 cups creamy peanut butter
1 teaspoon vanilla extract
1/2 cup butter or margarine, at room temperature
1 16-ounce package powdered sugar
1 6-ounce package semi-sweet chocolate pieces
1 tablespoon solid vegetable shortening
Directions:
Line a baking sheet with waxed paper.
Combine peanut butter, vanilla, butter and sugar in a medium-sized bowl, using your hands. Mixture will be stiff. Shape dough into balls (use about 2 teaspoons for each ball). Place on waxed paper and refrigerate.
Melt chocolate and shortening in a double boiler over simmering — not boiling — water. When smooth, pour into a small bowl or measuring cup.
Remove peanut butter balls from refrigerator. Insert a toothpick into each ball and dip in chocolate so that 3/4 of each ball is covered. Return to waxed paper, chocolate-side down, and remove picks.
Refrigerate 30 minutes, until chocolate is firm and no longer sticky.
Makes about 60 balls.
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