Halloween Recipes

Happy Halloween, Forge readers! Spooky season is the perfect time to get creative in the kitchen and try new things. Below are three recipes perfect for any Halloween party or to simply snack on during the wait for trick-or-treaters to knock on your door.

Halloween Candy Fudge Bars

Need to get rid of extra candy? These treats can be the perfect solution. Not only are they delicious, but they are also endlessly customizable with any leftover candies. 

Ingredients:

12 ounce bag dark chocolate chips 

2 tablespoons coconut oil 

¾ cup creamy peanut butter 

½ cup M&Ms or peanut M&Ms 

1 ½ cups mixed Halloween candies (such as Reese’s, Twix and Snickers)

1 cup thin pretzels 

1 ½ cups mini marshmallows 

Halloween sprinkles (optional for decoration) 

Step one: line an 8×8 pan with parchment paper on all sides 

Step two: add the chocolate chips, coconut oil and peanut butter to a large microwave safe bowl and microwave for two minutes, stopping every 30 seconds to stir until fully melted 

Step three: mix the M&Ms, candy, pretzels and marshmallows into the chocolate mixture and make sure they are fully coated

Step four: pour mixture into pan and top with sprinkles if desired 

Step five: place into the refrigerator to harden for at least an hour until set before slicing into pieces to enjoy!

Apple Cider Caramels 

These apple-spiced caramels are a wonderful introduction to candy making at home. With minimal ingredients and a simple method, even beginners can master these fall delights. 

Ingredients:

2 ½ cups apple cider

¼ cup butter

½ cup heavy cream 

¾ cups brown sugar

¾ cups white sugar 

1 teaspoon cinnamon or apple pie spice 

1 teaspoon vanilla extract 

1 teaspoon flaky salt 

Step one: line a loaf pan with parchment paper on every side 

Step two: pour the apple cider into a medium saucepan and bring to a boil

Step three: reduce to a simmer and stir every few minutes until it is reduced to ⅓ cup (this will take around 45 minutes)

Step four: remove from heat and add the butter, cream and sugars 

Step five: place mixture back on stove over medium high heat and bring to a boil

Step six: boil until the caramel reaches 252 degrees (use a candy thermometer to check) and DO NOT STIR

Step seven: remove from heat and use a spatula to stir in the spices, vanilla and salt

Step eight: pour into the lined pan and place in the refrigerator to set for at least an hour before slicing into pieces to enjoy!