Halloween Snacks – Witches’ broomsticks, Monster Pops & Creepy fingers

Witches’ broomsticks

This type of finger food is so easy to prepare. You will need pretzel sticks, a block of cheese and a pack of chives. To prepare, slice the cheese into strips the size of matchsticks. Put a stalk of chives on the surface you’re working. Place the cheese strips along the piece of chives. Be sure to leave about an inch on every side of uncovered chive.

Then, top with the pretzel stick. Pull the chive around the pretzel stick gently as you lift the cheese as well. Next, wrap the ends of the chive together. Arrange it on a serving platter, attached side down. Chill first before serving.

Monster Pops

This quick and exciting treat will make kids crave for more. You will need big marshmallows, lollipop sticks, sweet white chocolate, frosting, a block of floral foam and green food coloring. You can buy lollipop sticks at any of your local party store or craft shop.

To prepare, insert a lollipop stick into each marshmallow. Inside a double boiler or a pan in medium heat, melt the white chocolate and then slowly add a few drops of green food coloring. Stir constantly until it is mixed evenly with the chocolate. Remove the mixture from heat. Dip the marshmallow into the melted chocolate until it’s coated, but avoid dipping for too long to keep the marshmallow from melting.

Let it stay upright using the floral foam. Repeat the same process for the rest of the marshmallows. Once all have been coated, put in the fridge until the chocolate sets. Then you can start decorating with icing. Finally, stick the lollipops into a real or synthetic pumpkin or serve in floral foam.

Creepy fingers

The beauty of this chewy, crackly treat is that you only need four ingredients to prepare it. Now you will finally have a good reason to nibble on fingers. To create creepy fingers, you will need three eggs, 1/3 teaspoon cream of tartar, ¾ cup refined sugar and whole almonds. To prepare, preheat oven to about 200 degrees. Then, line your baking pan with parchment paper.

Separate the egg whites from the yolk, beating only the egg whites inside your mixing bowl using a whisker. Beat well until you get a nice, soft fluff. Mix the cream of tartar into the foam well. Add the sugar gradually into the bowl, beating it on high until it forms stiff peaks.

Now, put the mixture in a large, plastic bag. Cut a tiny hole at the tip of the bag and then pipe it on the baking pan shaping it like fingers. Press almond onto the tip of the finger. Bake for about two hours in the oven; until they are crispy and dry.