Halloween Dipped Marshmallows

My kids were the taste testers for these dipped marshmallows and my 6 and 8-year olds gave their approval on them.

Not only are they cute, they’re super easy to make.  I melted down 50 pink and 50 yellow Wilton’s melting chips to get the orange color.  Insert a lollipop stick into the bottom of each one, dip in the melted candy coating, then add sprinkles on top……voila, a cute Halloween treat!  The Halloween sprinkles add color and a crunch to each bite too.

These are also really cute as gifts.  You can buy lollipop wrappers at your local craft store and tie them off with a ribbon and a tag.  What little vampire wouldn’t want to sink his teeth into these?

I used glass cups filled with rice and decorated with ribbon to stand the marshmallows up.  I also die cut the spiders on my Cricut machine and glued it on some printed sticker paper I designed and now the three containers are cohesive.  These three are destined for my Halloween party dessert table tonight!

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Chocolate Pretzel Bark

 

I make this bark when I’m in the mood for something sweet and salty all in one bite.  And best of all, it doesn’t require the use of the oven.

You really could substitute any of the items in this recipe (besides the chocolate, you gotta have chocolate!).  If you want to add some dried fruit or left over crackers, that would be great too, no one’s gonna stop you…….. at least I won’t!

 

Chop up the walnuts.

 

I found it’s a great way to use up all your miscellaneous pretzels that are broken up at the bottom of the pretzel bag.

I mean, it’s kind of embarrassing to offer company a bunch of broken pieces of pretzels, right?

 

 

Combine with good melted chocolate.

 

Spread it evenly and refrigerate to harden.

 

Spread on the melted white chocolate and press on the walnuts quick, before the white chocolate sets.

Cut into pieces and enjoy a great salty sweet snack!

 

 

Chocolate Pretzel Bark

2 C dark chocolate, finely chopped

1 C broken pretzel pieces, divided

1 C chopped walnuts, divided

1 C white chocolate, finely chopped

Line a baking sheet with parchment paper or a silicone baking mat.

In a double boiler or in a microwave on low power, melt the dark chocolate, stirring until the chocolate is smooth. Remove from the heat, and stir in all of the pretzel pieces and ½ cup of the toffee pieces. Spread the mixture on the prepared baking sheet. Refrigerate for at least 30 minutes.

Melt the white chocolate in the same manner as you did the dark chocolate, stirring until completely smooth. Remove the baking sheet from the refrigerator and wait 15 minutes for mixture to warm up and spread the white chocolate on top of the hardened dark chocolate layer. Sprinkle with the remaining toffee, using your palm to lightly press them into the white chocolate. Return the pan to the refrigerator for at least 30 minutes.

Use a sharp knife to cut the bark into pieces. Store in the refrigerator in an airtight container.

Makes about 1½ lbs. of bark.