Spoil Your Little Ghosts and Goblins This Year With These 14 DIY Halloween Treats!

Welcome to PAGE TWO of the DIY Halloween Treats For Trickers.

On this page you will view Halloween Treats 6 thru 10 of 14. Keep scrolling for more delicious treat ideas for your family this Halloween.

6. Spooky Spider Deviled Eggs

Ingredients:

• 6 hard-boiled eggs, halved
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• whole black olives

Get the full printable recipe and instructions plus more photos here: Spooky Spider Deviled Eggs

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7. Gummy Worm Punch

Instructions:

• Hawaiian Punch – Green Berry Rush
• Lemon-lime soda
• Gummy worms
• Muffin tin (for freezing the worm disks)

Instructions:

1. Place two worms into each muffin tin and fill with Hawaiian Punch until worms are just covered.
2. Freeze for 2-3 hours.
3. Fill a glass 3/4 full with Hawaiian Punch and then add lemon-lime soda to fill the glass.
4. Drop in a frozen worm disk and serve immediately.

Get the full printable recipe plus more photos here: Gummy Worm Punch

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8. Dracula’s Dentures Cookies

Ingredients

1 package (18.25 ounces) refrigerated chocolate chip cookie dough or your favorite cookie recipe
½ cup prepared vanilla frosting, tinted red
1¾ cups miniature marshmallows
48 slivered almonds

Instructions

Prepare cookies as directed on package or according to your favorite recipe. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Cut each cookie in half for a total of 48 halves. Frost the bottoms of all cookie halves with frosting. Place 6 marshmallow teeth around curved perimeter of 24 halves. For additional support, an additional marshmallow can be placed behind the teeth. Top with remaining 24 halves. Insert two almond slivers in between teeth for fangs. If fangs do not adhere, dip tips into frosting.

Get the full printable recipe plus more photos here: Dracula’s Dentures Cookies

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9.  Stuffed Jack-O’-Lanterns

Ingredients:

Noodles:

• 4 medium zucchinis, cut into noodle shape
• or 8 oz. gluten-free brown rice spaghetti, cooked according to package instructions

Jack-o-Lanterns:

• 4 bell peppers
• pumpkin carver

Raw red sauce:

• 1 large hot house tomato
• ½ cup (85 grams) sun dried tomatoes, soaked in hot water for 10 minutes
• ½ red pepper
• ¼ red onion
• ¼ cup fresh basil leaves
• 2 tablespoons sunflower seeds, soaked for a couple of hours
• 2 teaspoons extra-virgin olive oil
• 1½ teaspoons gluten-free soy sauce – I used Braggs All Purpose Seasoning
• 1½ teaspoons balsamic vinegar
• 1 clove garlic
• 1 pitted medjool date
• ¼ teaspoon sea salt
• Ground black pepper, to taste

Instructions

1. Begin preparing pasta. Once cooked, set aside.
2. Meanwhile, carve faces in your peppers. To do this, cut a round section on the top of the pepper. Discard the seeds and scrape away the insides. Being very careful, begin to carve the jack-o’-lantern face. When complete, set aside.
3. To prepare pasta sauce – add all ingredients to the bowl of your food processor. Process for 1 minute, or until smooth.
4. Transfer to a large bowl, add pasta and stir to coat.
5. Divide pasta amongst prepared peppers and pull strands of pasta through the mouths or eyes of the jack-o-lanterns.