Go Back
+ servings
Three unique ideas for Kid-Friendly Halloween Fun including candy-corn colored chocolate bark, graveyard cupcakes and mummy cookies. From @NevrEnoughThyme https://www.lanascooking.com/kid-friendly-halloween-fun/
Print

Kid-Friendly Halloween Fun

Make some Halloween treats for your littlest ghouls and goblins! Instructions for Chocolate Bark, Ghosts in the Graveyard and, my favorite, Mummy Cookies.
Course Snacks
Cuisine American
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 36 servings
Calories 245kcal

Ingredients

For the Halloween Chocolate Bark:

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

For the Ghosts in the Graveyard

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

For the Mummy Cookies

  • 1 dozen sugar or peanut butter cookies
  • ½ can chocolate cake frosting
  • ½ can vanilla or cream cheese frosting

Instructions

  • 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 ⅓ 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

Calories: 245kcal | Carbohydrates: 29g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 128mg | Potassium: 153mg | Fiber: 2g | Sugar: 17g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg