It’s that time of year again. There’s a crispness in the air and Halloween is fast approaching. That means that it’s time for some spooky and autumn-themed recipes! A few examples listed here are marshmallow witches, spider cupcakes, candy corn-marshmallow Rice Krispy® Treats™, Halloween Pretzel Treats and Roasted Pumpkin Seeds. These treats are easy to make and undoubtedly delicious!

Marshmallow Witches

Ingredients:

• ½ Cup of Vanilla frosting (divided)
• 36 Semi-Sweet Chocolate Chips
• 12 Large Marshmallows
• 1 drop each green, red and yellow food coloring (optional)
• ¼ Cup of flaked coconut
• 12 chocolate wafers
• 12 peanut butter cups
• 12 milk-chocolate kisses

Directions:

1. For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.
2. For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.
3. For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting.
4. Yield: 1 dozen.

Read more: http://www.tasteofhome.com/recipes/marshmallow-witches#ixzz3FZ3Oq5Mx

These cute little marshmallow treats are one part tasty and one part spooky and are great for any Halloween-themed party!

Spider Cupcakes

Ingredients

• 1 pkg. (2-layer size) chocolate cake mix
• 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
• 1/3 cup KOOL-AID Orange Flavor Sugar-Sweetened Drink Mix
• 2 Tbsp. hot water
• 1 can (16 oz.) ready-to-spread white frosting
• 24 OREO Cookies
• 12 pieces black string licorice (32 inches each)
• 48 miniature candy-coated chocolate pieces

Directions

PREPARE cake batter as directed on package; blend in dry pudding mix. Spoon into 24 paper-lined muffin cups. Bake as directed on package for cupcakes. Cool completely.

DISSOLVE drink mix in hot water. Stir into frosting in bowl until well blended. Use to frost cupcakes, reserving some of the frosting for attaching the decorations.

CUT each licorice piece into 16 (2-inch) lengths; set aside. Place 1 cookie on top of each cupcake; insert 4 licorice pieces into frosting on each side of cookie for the spider’s legs. Use reserved frosting to attach chocolate pieces to tops of cookies for the spiders’ eyes.

Read more here: http://www.kraftrecipes.com/recipes/spider-cupcakes-94567.aspx

These cupcakes are chocolate topped with a delicious oreo-cookie spider, and are great for any spooky occasion!

Candy Corn-Marshmallow Rice Krispy® Treats™

Ingredients:

• ¼ cup butter
• 6 cups JET-PUFFED Miniature Marshmallows
• 12 drops yellow food coloring
• 4 drops red food coloring
• 6 cups KELLOGG’S® RICE KRISPIES® cereal
• 2 cups candy corn

Directions:

MICROWAVE butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring in food colorings after 45 sec.

ADD cereal and candy corn; mix well. Press onto bottom of 13×9-inch pan sprayed with cooking spray.

COOL completely before cutting into 12 bars. Cut each bar diagonally in half.

Read more here: http://www.kraftrecipes.com/recipes/candy-corn-marshmallow-rice-krispies-treats-126795.aspx

Everybody loves Rice Krispy treats, and having them be candy-corn infused makes them that much sweeter and great eats for any Halloween themed occasion.

Halloween Pretzel Treats

Ingredients:

• 8 ounces white baking chocolate, chopped
• 1 package (10 ounces) pretzel rods
• 1 cup orange candy coating disks
• Yellow, orange and brown jimmies

Directions:

1. In a microwave, melt baking chocolate; stir until smooth. Dip each pretzel halfway into chocolate allowing excess to drip off. Place on waxed paper; let stand until set.
2. In a microwave, melt candy coating disks; stir until smooth. Dip pretzel tips into coating allowing excess to drip off; sprinkle with jimmies. Let stand until set. Store in an airtight container. Yield: about 2 dozen.Read more: http://www.tasteofhome.com/recipes/halloween-pretzel-treats#ixzz3GPHKpZGhChocolate covered pretzels are good on any occasion, and having them be a spooky theme makes them great treats for any Halloween party!

Roasted Pumpkin Seeds

Ingredients:

• 1 ½ cups raw whole pumpkin seeds
• 1 pinch salt
• 2 teaspoons butter melted

Directions:

1. Preheat oven to 300 degrees F (150 degrees C).
2. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.Read more here: http://allrecipes.com/recipe/roasted-pumpkin-seeds/

This recipe is an easy 3 ingredients, it will satisfy your craving for saltiness, and is defiantly in for a simple make during this Halloween season after you’ve carved your pumpkins.

Now go cook up some spooky recipes and enjoy this fall season!