Spooky 3-Ingredient Halloween Treats
3-ingredients to make these adorable (and delicious) Halloween treats — Monster Rice Krispies Treats, Peanut Butter Spider Cookies, Nutter Butter Ghosts, and Witch Finger Pretzels.
MONSTER RICE KRISPIES TREATS

- 1 bag (12 ounces) candy melts (in your favorite color, or use a variety of colors)
- 1 (16 pack) box pre-made/individually wrapped Rice Krispies treats, or your favorite homemade recipe
- Assorted Candy Eyeballs
- Optional: shortening or vegetable oil, colored sprinkles
Instructions
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Line a large sheet pan with parchment paper and set aside.
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Add the candy melts (if using one color, separate it into 3 parts and if using different colors, place about 1/3 of each color) into microwave safe bowl(s).
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Add about 1 teaspoon shortening or vegetable oil if desired (optional, it just makes for smoother/easier application of the chocolate to the krispie treats) to each bowl of chocolate. (I use 1 teaspoon shortening to each 1/3 of chocolate candy melts)
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Microwave (one bowl at a time) of candy melts in bursts of 20 seconds, stirring vigorously in between each burst for 10 seconds.
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Meanwhile, upwrap the krispies treats.
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Once the chocolate is smooth, dip the krispie treats in the melted chocolate and then use a spoon to help spread it over the treat. You want it to be a bit ragged to look more like a monster.
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Working quickly (the melted candy melts harden fast), add candy eyeballs (however you want and whatever size you like) and if desired, colored sprinkles.
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Transfer to the prepared sheet pan and allow for the chocolate to set at room temperature. These are best enjoyed the same day they are made.
PEANUT BUTTER SPIDER COOKIES

- 1 tube (16.5 ounces) refrigerated peanut butter cookie dough (or your favorite homemade peanut butter cookies)
- 20-24 miniature Reese’s peanut butter cups
- 1 cup milk chocolate chips
- Optional: candy eyeballs, shortening or vegetable oil
Instructions
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Prepare the cookies according to package directions. Remove from the oven and transfer the cookies to a cooling rack to slightly cool.
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Unwrap the peanut butter cups and then gently press in the center of the cookies. Let harden.
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In a microwave-safe bowl, add the chocolate chips, and about a half-teaspoon of vegetable oil or shortening (if desired; makes it a little easier to work with!)
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Microwave in bursts of 15 seconds stirring in between each burst for 10 seconds until the chocolate is melted and smooth. Transfer the melted chocolate to a plastic bag and cut off the very tip of the bag.
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Pipe “spider legs” onto the cookie starting from the Reese’s cup going outwards.
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If desired, pipe a little melted chocolate on the back of the edible eye candies and press into the Reese’s cup.
NUTTER BUTTER GHOSTS

- 1 bag (12 ounces) high-quality white chocolate chips
- 1 (1 pound) package Nutter Butter cookies
- 1/4 cup milk chocolate chips
- Optional: vegetable oil or shortening
Instructions
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Line a large sheet pan with parchment paper and set aside.
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Separate the white chocolate into 3 microwave-safe bowls (makes for easier melting) and add 1/2 teaspoon vegetable oil or shortening into each part. (Not essential, but makes it easier to coat the cookies). Melt one part of chocolate at a time. Place it in the microwave and microwave for bursts of 15 seconds stirring in between each burst for 10 seconds until the chocolate is melted and smooth.
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Dip the Nutter Butter cookies into the melted white chocolate and use a spoon, to spoon it into a ragged shape near the bottom of the cookie. Shake and tap the cookie to remove excess chocolate and to smooth it.
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Transfer the dipped cookies to the prepared sheet pan and allow to completely set.
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Once set, melt the milk chocolate in the microwave. Transfer the melted milk chocolate into a plastic bag and cut off the tip. Pipe eyeballs and a mouth on the cookies. Let harden.
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Best eaten within 1-2 days
WITCH FINGER PRETZELS

- 17-18 pretzel rods
- 1 bag (12 ounces) dark green candy melts
- 17-18 sliced almonds
Instructions
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Line a large sheet pan with parchment paper and set aside. Break the pretzel rods so you remove about 1/4th of one end. (Snack on those while you make these:))
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Separate the green chocolate candy melts into 3 microwave-safe bowls (makes for easier melting) and add 1/2 teaspoon vegetable oil or shortening into each part. (Not essential, but makes it easier to coat the pretzels). Melt one part of the chocolate at a time. Place it in the microwave and microwave for bursts of 15 seconds stirring in between each burst for 10 seconds until the green chocolate is melted and smooth.
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Dip the ragged end (from breaking) of the pretzel into the melted chocolate and dip about 3/4ths the way down. Use a spoon to help guide the chocolate and cover the amount you want.
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Tap and shake the pretzel to smooth the chocolate and remove excess.
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Place the chocolate on the prepared sheet pan.
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Add a sliced almond to the tip of the pretzel and allow for the pretzel rods to harden at room temperature.
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