3 Fun Kid Friendly Halloween Ideas

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Make these 3 Fun Kid Friendly Halloween Ideas for your littlest ghouls and goblins! Instructions for Chocolate Bark, Ghosts in the Graveyard and my favorite, Mummy Cookies.

Prep Time

1 hr

Cook Time

20 mins

Total Time

1 hr 20 mins

Servings: 36 servings

Calories: 245 kcal

Course: Snacks

Cuisine: American

Ingredients

For the Halloween Chocolate Bark:

16 ounces chocolate chips semi-sweet
1 cup Toffee bits
1 cup pecans chopped
8 ounces white chocolate chips
12 yellow food coloring drops
6 red food coloring drops

For the Ghosts in the Graveyard

1 red velvet cake mix package
½ chocolate cake frosting canned
25 black food coloring drops
25 tombstone shaped cookies recommend: Pepperidge Farm Milano cookies
½ vanilla frosting or cream cheese frosting, canned

For the Mummy Cookies

1 sugar cookies or peanut butter cookies, dozen
½ chocolate cake frosting canned
½ vanilla frosting or cream cheese frosting, canned

Instructions

Cup of Yum

For the Halloween Chocolate Bark:
Place the semi-sweet chocolate chips in a heatproof bowl over a pan of simmering water. Turn the water off and let the bowl sit for ten minutes.
Stir the chips until they are completely melted.
Stir in the toffee bits and pecans.
Spread the bark mixture on a sheet pan lined with parchment paper.
Melt the white chocolate using the same method of a heatproof bowl over simmering water (or follow the directions on the chocolate you’re using – some give different guidelines).
Drizzle about 1/3 of the white chocolate over the chocolate bark mixture.
To the remaining white chocolate, add yellow food coloring. Drizzle about ½ of the yellow chocolate over the bark.
Into the rest of the melted white chocolate, add the red food coloring to make a bright orange color. Drizzle the orange chocolate over the chocolate bark.
Put the pan in the refrigerator for two hours to set up. Remove the pan and break the bark into randomly sized pieces.

For the Ghosts in the Graveyard:

Use the red velvet cake mix to bake 24 cupcakes according to the package instructions. Let the cupcakes cool completely before decorating.
To make the black frosting – add the black food coloring to ½ can of purchased chocolate frosting. Stir until completely mixed and no streaks of color remain.
Lightly frost each cupcake and set aside.
Cut the bottom off of 25 “tombstone” shaped cookies (I used Pepperidge Farms Milano cookies).
Using a small round piping tip, pipe the letters “R. I. P.” onto each cookie top.
Push the cookies into the cupcakes.
Make ghosts using purchased vanilla or cream cheese frosting.
Use a large round piping tip or make a piping bag with a large opening from a resealable plastic storage bag.
Use a small round tip with more of the black frosting to create eyes and a mouth for each "ghost."

For the Mummy Cookies:

Spread each cookie with black frosting.
Create the mummy’s eyes by making a circle of white frosting with a black dot in the center of each.
Create the mummy’s wrappings using either a piping bag or a resealable plastic storage bag with a small diagonal cut across the corner. Pipe the frosting back and forth to create the linen wrappings.

Notes

Recipe makes 12 servings of each treat. Nutrition calculation is based on one serving of each treat.

Nutrition Information

Calories 245kcal (12%) Carbohydrates 29g (10%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 6g (30%) Cholesterol 26mg (9%) Sodium 128mg (5%) Potassium 153mg (3%) Fiber 2g (8%) Sugar 17g (34%) Vitamin A 128IU (3%) Vitamin C 1mg (1%) Calcium 46mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 36 servings

Amount Per Serving

Calories 245

% Daily Value*

Calories	245kcal	12%
Carbohydrates	29g	10%
Protein	3g	6%
Fat	14g	22%
Saturated Fat	6g	30%
Cholesterol	26mg	9%
Sodium	128mg	5%
Potassium	153mg	3%
Fiber	2g	8%
Sugar	17g	34%
Vitamin A	128IU	3%
Vitamin C	1mg	1%
Calcium	46mg	5%
Iron	2mg	11%

* Percent Daily Values are based on a 2,000 calorie diet.