1 6 oz. package of chocolate chips (1 cup)
2 c chow mein noodles
1/4 c mini M&Ms or red hot candies
Line 2 baking sheets with parchment paper. Melt chocolate chips in the microwave for 1 minute. If not fully melted, cook in 10 second bursts until fully melted. Stir in chow mein noodles. Drop by tablespoons onto parchment paper. Using a toothpick, gently lift up a few noodles to form "legs." Add eyes. Refrigerate until hardened.
Rice Krispie Pumpkins
1 10 oz. bag of mini marshmallows
4 tbs. butter
5.5 cups of Rice Krispies cereal (the 9 oz. box was sufficient)
food coloring–yellow, red, and green
can of white icing
small plastic sandwich bag
Put the butter in a pot large enough to hold the final product. Melt on low heat, being sure not to let it burn. Slowly add marshmallows, on VERY low heat! I can't stress that enough–you want them to melt, but they burn very easily so it has to be gradual. Once butter and marshmallows are melted and mixed, add food coloring to make the mixture orange. Add Rice Krispie cereal and thoroughly mix into marshmallow mixture. Leave on very low heat to keep the mixture malleable. Scoop out enough of the mixture to make one pumpkin. With greased hands roll into a ball. Take one Rolo (unwrapped) and place on top for stem. Take the green food coloring and mix it into the can of frosting. Fill the sandwich bag up with the icing and squeeze all the air out and seal. With a pair of scissors snip the tip of one of the bottom corners off to make the leaves. Set in refrigerator until ready to serve.
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls OR 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 1/2 slices American cheese, quartered (2.5 oz)
10 hot dogs
mustard or ketchup as desired
Preheat oven to 375°F. If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half). Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face."
bag of gummy worms
medium bag of Halloween M&Ms
bag of candy corn
bag of small pretzels
bag of kettle corn
bag of raisins
small Halloween treat bags
Mix all the ingredients together and fill treat bags.