Spider Web Treats

Ingredients:

Pretzel Sticks

White chocolate chips

Milk chocolate chips

Junior Caramels

M&Ms

Method:

Lay out parchment paper. Arrange 8 pretzel sticks in a star formation, set up as many as you want to make. Melt white chocolate chips in the microwave until smooth, stirring often so it doesn’t burn. Spoon melted chocolate into a pastry bag or zip lock bag. Cut a small hole in the corner. Starting in the middle of the pretzel stars pipe a small dollop so that the pretzels will stick together and continue in a curly cue circle all the way around to make the web. Place a Junior Caramel (or use Whoppers) in the center. Let the white chocolate set, once it’s set melt the milk chocolate chips in the microwave until smooth, stirring so it doesn’t burn. Spoon into another pastry bag or zip lock bag. Cut a small corner and make the legs of the spider. Place two dots for the eyes, stick the M&Ms on them, let set. Enjoy!

Pumpkin Pie Shots

Ingredients:

10 gingersnap cookies (plus more for serving)

1-2 tablespoons butter, melted

¾ cup powdered sugar

1 cup pumpkin puree

½ teaspoon pumpkin pie spice

½ cup white chocolate chips

1 ½ cups heavy cream

Method:

Place cookies in a large bag and crush using a rolling pin, until fine crumbs. In a small bowl mix with the butter, starting with 1 tablespoon and adding more if it’s too dry. Place crumbs in the bottom of shot glasses, push down firm with finger to make a crust. Set aside. In a large bowl combine the powdered sugar, pumpkin, and pumpkin pie spice, mix until well incorporated and smooth. Melt the white chocolate in the microwave until melted (about 1 minute), stirring often so it doesn’t burn. Add melted chocolate to the pumpkin mixture and stir well. Set aside. In a large bowl whip the heavy cream using an electric mixer until stiff peaks form. Gently fold into the pumpkin mixture. Spoon mixture into each glass on top of the crusts. Top with a gingersnap cookie cut into fourths. Enjoy!

Tip: No shot glasses? Be creative with your serving glasses, or use a large glass serving bowl and make a big one to share.

Candy Bark

Ingredients:

2 bags white chocolate chips

1 teaspoon oil

3 cups chopped candy

Method:

Melt the white chocolate in the microwave, stirring often so it doesn’t burn. Once melted, stir in the oil to make it a little runnier. Pour chocolate onto a cookie sheet lined with parchment paper, spread evenly. Sprinkle chopped candy evenly over the chocolate. Press down slightly so it will stick. Let set until white chocolate has hardened. Break into small pieces. Enjoy!

Tip: This is a great way to get rid of Halloween candy, use your favorite or use variety to make it fun. I used Snickers, Kit Kats, M&Ms, Baby Ruth, Twix, and Peanut Butter Cups.

Pumpkin Rice Pudding

Ingredients:

1 ½ cups uncooked white rice

3 cups water

4 cups milk, divided

2/3 cup granulated sugar

½ teaspoon salt

1 cup pumpkin puree

1 teaspoon pumpkin pie spice

¼ teaspoon nutmeg

¼ teaspoon cinnamon

2 eggs, beaten

2 tablespoons butter

2 teaspoons vanilla

¼ cup brown sugar

Crushed gingersnap cookies (optional)

Method:

In a large pot bring the rice and water to a boil. Cover reduce heat and cook for 25-30 minutes, or until all the water is absorbed and the rice is tender. Turn the heat to medium high. Add 3 cups milk, granulated sugar and salt, cook for 15-20 minutes or until it thickens, stirring constantly so it doesn’t burn. Add in the pumpkin, pumpkin pie spice, nutmeg, and cinnamon, stir to combine. Add the remaining 1 cup milk and beaten eggs, continue to cook for 2 minutes. Remove from heat and add butter, vanilla and brown sugar, stir until well combined. Cool slightly. Serve with crushed gingersnaps on top. Enjoy!

Pumpkin Juice

Ingredients:

12 cups water

2 cups brown sugar

4 cinnamon sticks

1 (29oz) can pumpkin puree

2 limes

Additional cinnamon sticks and pecans for serving (optional)

Method:

In a large pot combine the water, brown sugar and cinnamon sticks to a boil. Stir until sugar dissolves, add the pumpkin puree and bring back to a simmer. Meanwhile, using a vegetable peeler remove the zest from the limes in long pieces. Add the zest to the pot and simmer for 15 minutes, stirring occasionally. Let cool then refrigerate for at least 2-3 hours. Ladle juice into a fine-mesh strainer over a pitcher, working in several batches. Discard the pumpkin pulp and lime zest, return the cinnamon sticks to juice. Return to the fridge to chill until ready to serve. Pour into cups and serve with pecans and a cinnamon stick. Enjoy!