Halloween Treats Are No Trick!

Caramel Apples are the perfect fall treat, especially for a Halloween party. There is no “trick” to making them, and with a little creativity, each apple easily becomes a masterpiece! Check out this recipe to get your mouth watering and creative juices flowing.

Halloween Caramel Apples



  • 1 package (11-1/2 ounces) milk chocolate chips
  • 2 tablespoons shortening
  • 2 packages (14 ounces each) caramels
  • 1/4 cup water
  • 8 large tart apples, room temperature
  • 8 Popsicle sticks
  • 3 to 4 Butterfinger candy bars (2.1 ounces each), coarsely crushed


  • In a microwave-safe bowl, melt chocolate chips and shortening; stir
  • until smooth and set aside. In another microwave-safe bowl,
  • microwave the caramels and water, uncovered, on high for 1 minute;
  • stir. Heat 30-45 seconds longer or until caramels are melted; stir
  • until smooth.
  • Line a baking sheet with waxed paper and grease the paper; set aside.
  • Wash and thoroughly dry apples. Insert a Popsicle stick into each;
  • dip into caramel mixture, turning to coat. Place on prepared pan.
  • Drizzle with melted chocolate. Sprinkle with crushed candy bars.
  • Refrigerate until set. Remove from the refrigerator 5 minutes before
  • serving; cut into wedges. Yield: 8 servings.

The recipe is quick to make and is always a hit at potluck gatherings and it is an easy cake to personalize for just about any holiday or event.

Halloween Poke Cake



  • 1 package  fudge marble cake mix (regular size)
  • 2 packages (3 ounces each) orange gelatin
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1/2 cup butter, softened
  • 3-1/2 cups confectioners’ sugar
  • 1/3 cup baking cocoa
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 12 to 15 candy pumpkins


  • Prepare and bake cake according to package directions, using a
  • greased 13-in. x 9-in. baking pan. Cool on a wire rack for 1 hour.
  • In a small bowl, dissolve gelatin in boiling water; stir in cold
  • water. With a meat fork or wooden skewer, poke holes in cake about 2
  • in. apart. Slowly pour gelatin over cake. Refrigerate for 2-3 hours.
  • For frosting, in a small bowl, cream butter until fluffy. Beat in the
  • confectioners’ sugar, cocoa, milk and vanilla until smooth. Spread
  • over cake; top with candy pumpkins. Cover and refrigerate until
  • serving. Yield: 12-15 servings.

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