Spooky Halloween snacks

Published 12:00 am Tuesday, October 29, 2013

If you’re like me, you’ve probably been procrastinating coming up with snacks for Halloween.

No worries, I’ve managed to scrounge up a few recipes that require little prep work and little to no cooking time.

While scouring the Internet Monday morning I found dozens of Halloween recipes, but most of them required a long list of ingredients or an extensive amount of time and energy.

The three I managed to make are good staples for any party. Those with a sweet tooth will definitely approve.

The chocolate, peanut butter spider bites didn’t end up looking much like the creepy insect. I followed the directions, but they just turned out looking like blobs. They tasted phenomenal though, the perfect blend of sweet and salty.

The recipes for the caramel corn came from former Post intern Rebecca Rider. It was easy and decadent. Just find an interesting bowl or bucket to put it in and you have a very simple treat.

The punch was another homerun. The pineapple juice gave it a fresh taste, while the ginger ale helped tone down the sweetness. I’d definitely make it again, maybe changing out the drink mix to a different color depending on the season.

Pick up a packet of eyeballs and throw them into the mixture to make the punch a bit creepy.

Brew-Ha-Ha punch

2 cups sugar

2 quarts water

2 envelopes lime drink mix

1 (46-ounce) can

pineapple juice

1 quart ginger ale

Stir together sugar and 2 quarts water until sugar is dissolved. Stir in remaining ingredients. Chill.

Source: Southern living

Chocolate, peanut butter spider bites

1 (12-ounce) package

semisweet morsels

1/2 cup creamy peanut butter

6 cups pretzel sticks

Place parchment paper on baking sheet; set aside.

In a large glass microwave-safe bowl combine chocolate chips and peanut butter. Melt on high for 2 to 3 minutes. Remove and stir until smooth.

Stir in pretzel sticks. With clean hands grab pretzel sticks and drop on prepared baking sheet in clusters to look like spiders.

Place in freezer for 5 minutes or until chocolate is hardened. Remove and serve.

Source: Food Network

Caramel corn

2 sticks of butter

2 cups of brown sugar

1/2 cup corn syrup

1 teaspoon salt

Combine in a pot over medium-high heat and bring to a boil. Stir for 4 minutes until smooth.

Pour over ˝ cup already popped popcorn and stir until popcorn is coated.

Put popcorn on a greased baking sheet and bake at 250 for an hour (or until caramel is set), stirring every 15 minutes.

Keep a close eye on it while baking, as it may be prone to burning easily depending on your oven.

Source: Rebecca Rider