Ghosts on Broomsticks

• 1 lb White chocolate chips
• 1/2 c Tiny red cinnamon candies
• 12 Wooden sticks

Heat 2 inches of water to simmering, not boiling, in the bottom of a double boiler. Place the white chocolate chips in the smaller pot and set it over the pot of simmering water. Cook on low heat, stirring constantly until the chocolate is fully melted. Remove from the heat.

Cover 2 cookie sheets with waxed paper. Arrange the wooden sticks on the waxed paper, 6 to a sheet.

Spoon ghost-shaped blobs of chocolate onto the paper, partially covering each stick. Press 2 candies into each ghost for eyes.

Freeze ghosts for 15 minutes, or until hard.

Chocolate-Covered Bugs

• Red-licorice whips
• 24 ea Soft caramel candies
• 6 oz Chocolate chips

For Decorations:

• Colored sprinkles
• Red hots
• Sliced almonds

Line a baking sheet with waxed paper.

Cut licorice into small pieces.

Flatten each caramel into a small oval. Press bits of licorice onto 12 of the 24 flattened caramels for legs.

Top each caramel with a second caramel and press edges to seal.

Put on prepared baking sheet. Put chocolate in a microwave-safe bowl. Microwave on High 1 minute. Stir and then microwave on High 1 minute longer.

Remove from oven and stir until melted. Spoon melted chocolate over each candy. Decorate with nuts and candy.

Halloween Crispy Marshmallow Ghosts

• 1/3 c Butter
• 6 c Miniature marshmallows
• 1 ts Vanilla
• 8 c Crispy rice cereal
• 2 oz Semisweet chocolate, chopped

Pallor Icing:

• 1 c Granulated sugar
• 3 tb Water
• 1 Egg white
• pinch Cream of tartar
• pinch of Salt
• 1/2 ts Vanilla

Pallor Icing:
In top of double boiler over boiling water, combine sugar, water, egg white, cream of tartar and salt. With electric mixer, beat at high speed for 7 minutes or until stiff glossy peaks form. fold in vanilla.

Cover and refrigerate for 1 hour or until thickened. [Can be stored up to 3 days.] [Makes 2 cups.]

Ghosts:
In Saucepan, melt butter over medium heat; stir in marshmallows until smooth. Stir in vanilla. Scrape into large bowl; stir in cereal until coated.

Set bowl over saucepan of boiling water. Using rubber gloves, shape cereal mixture into 4-inch long ghost shapes. Let stand for about 30 minutes or until firm. Spread with Pallor Icing; let stand for about 30 minutes or until set.

In top of double boiler over hot (not boiling) water, melt chocolate; pipe onto ghosts to make faces.

Ghosts can be refrigerated in airtight container for up to 3 days.

Decorate by drawing faces with chocolate, or use candies and licorice strings.

Variation:
Jack-O-Lanterns: Add orange food colouring with vanilla; shape into 1-1/2 inch balls. Create face with currants, red fruit leather, and licorice shoestrings and twists.

Halloween Popcorn Crunch

• 8 c Popcorn
• 1/2 c Salted pumpkin seeds
• 1/2 c Dried cranberries or raisins
• 1/2 c Banana chips;broken into pieces
• 1 1/2 c Sugar
• 1/2 c Corn syrup
• 1/4 c Water
• 1/4 c Butter
• 1 ts Vanilla

In large buttered bowl, combine first 4 ingredients; set aside.

In medium saucepan combine sugar, corn syrup and water; bring to a boil. Cook, covered 3 minutes.

Uncover and cook, without stirring, until mixture reaches hard-ball stage (260 F), 4 - 5 minutes.Add butter and vanilla; cook, stirring 1 minute.

Pour over popcornmixture; toss quickly to coat. Turn mixture out onto greased baking sheet and spread using buttered hands.

Cool and break into pieces.

Halloween Goblin Balls

• 8 c Popped corn
• 1 c Granulated sugar
• 1/2 c Corn syrup
• 1/3 c Water
• 1 tb Butter
• 1/2 ts Salt
• 1 ts Vanilla
• 1 c Orange and black gumdrops or jujubes, chopped*

*Currants and diced apricots can replace the candy.

Place popped corn in bowl; set aside.

In small saucepan over medium-high heat, bring sugar, corn syrup, water, butter and salt to boil; cook, stirring, until sugar dissolves. Cook, without stirring, for 10 minutes or until at hard-ball stage of 254F 123C on candy thermometer, or until 1/2 ts syrup dropped into cold water forms rigid but still slightly pliable ball. Remove from heat.

Wearing oven mitts to shield against splatters, carefully stir in vanilla.

Pour over popped corn; using greased spoon, toss until coated. Stir in candy.

Wearing rubber gloves, form into 2-inch balls; let cool on baking sheet.

Squashed Frogs for Halloween

• 1 Stick margarine
• 40 lg marshmallows (10 oz. bag)
• 1/2 ts vanilla (optional)
• 2 ts green food coloring
• 5 c corn flakes cereal
• M&Ms Plain Chocolate Candy

Melt margarine in large saucepan. Add marshmallows and cook over low heat, stirring constantly until melted and mixture is syrupy.

Remove from heat. Add vanilla and food color. Mix well. Add corn flakes and mix until well coated and bright green.

Drop by spoonfuls onto greased cookie sheet. Flatten with the back of a tablespoon and add 2 M&M's for the eyes.

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