Children’s easy Halloween snacks to make at home 2021

Children’s easy Halloween snacks to make at home 2021

Children’s easy Halloween snacks. Halloween was made for snacking!

But candy isn’t the only thing you can munch and crunch on during October 31 (although you definitely should). There are plenty of treats that are easy to bring to any Halloween party or create if you’re throwing your own. The key to a good Halloween snack is making sure it’s on theme and on the lighter side, especially if you’re also planning a dinner menu.

Frankin’ Wraps


  1. Large spinach wraps
  2. Favorite sandwich filling
  3. Sliced Cheddar cheese and/or nori (seaweed wraps), for hair and mouth
  4. Sliced pimiento-stuffed olives, for eyes
  5. Whole olives, for bolts
  6. Cornichon pickles, whole for bolts, halved for eyebrows and nose


Fill each wrap with desired sandwich filling and roll up like a burrito. Cut cheese slices and/or nori in half and cut triangle shapes for hair. Place on 1 half of wrap. Cut remaining half into long strips for mouth. Cut smallest cornichons in half lengthwise for eyebrows. Cut a thin slice for nose. Place olive slices for eyes. Use toothpicks to secure 2 olives or cornichons to sides of wrap for Frankenstein’s bolts.

Candy corn Cupcakes


For Cupcakes

  1. 1 16.5-oz box white cake mix
  2. 3 large eggs
  3. 1 cup water
  4. 1/4 c. vegetable oil
  5. 2 tsp. pure vanilla extract
  6. 1 tbsp. yellow food coloring
  7. 1 tbsp. orange food coloring

Candy corn, for topping

For Creamy Marshmallow Frosting

  1. 1 8-oz package cream cheese, softened
  2. 1 c. confectioners’ sugar
  3. 1 tsp. pure vanilla extract
  4. 1 7-oz container marshmallow creme
  5. 1 8-oz container frozen whipped topping, thawed


Make Cupcakes

Preheat oven to 350°F. Line two 12-cup muffin pans with paper liners; set aside. In a large bowl, beat cake mix, eggs, water, oil, and vanilla with an electric mixer on medium speed for 1 minute. Increase mixer speed to high and beat for 2 minutes. Place half of batter in a separate bowl. To one bowl, add yellow food coloring; mix well. To the other bowl, add orange food coloring; mix well.

Evenly divide yellow batter among muffin cups, then top with orange batter. Bake until a wooden pick inserted in the centers comes out clean, about 18 to 22 minutes. Remove from oven and cool in pan for 10 minutes. Remove to wire racks to cool completely. Place Creamy Marshmallow Frosting in a pastry bag fitted with a large round tip. Pipe frosting onto cupcakes. Garnish with candy corn if desired. Store covered in refrigerator for up to 3 days.

Make Creamy Marshmallow Frosting

In a large bowl, beat cream cheese until smooth, about 3 minutes. Add confectioners’ sugar and vanilla and beat until combined. Add marshmallow creme and beat until creamy, about 2 minutes. Add whipped topping and beat until combined. Use immediately, or store covered in refrigerator for up to 3 days. If refrigerated, allow to come to room temperature for 30 minutes and beat with an electric mixer until smooth and creamy.

Mummy Cheese popper’s


  1. 4 oz. cream cheese, at room temperature
  2. 2 oz. extra-sharp Cheddar, coarsely grated
  3. 1 scallion, finely chopped
  4. Dash hot sauce
  5. 6 small jalapenos
  6. 1 sheet refrigerated crescent roll dough
  7. 24 frozen peas, thawed, or tiny pieces of roasted red pepper, or a combination


Heat oven to 375 degrees F. Line a large, rimmed baking sheet with nonstick foil or parchment paper.

In a medium bowl, combine the cream cheese, Cheddar, scallion, and hot sauce. Spoon into a resealable plastic bag and snip off one corner. Cut the jalapenos in half lengthwise, then remove and discard the seeds. Pipe the cheese mixture into the pepper halves.

Unroll the crescent dough and cut into 1⁄4″ strips. Wrap 2 strips around each filled jalapeno half to create a mummy-like pattern. Transfer the halves to the prepared baking sheet and bake until golden brown, 15 minutes. Let the mummies cool for 5 minutes, then place two peas or pieces of pepper on each one for eyes. Transfer to a

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