Halloween Food: Special Treats to Make Using Jelly Belly Brand Candies

Turn your family into candy apples with this easy idea. Have a blast decorating them with the funniest faces you can!

Ingredients:

• 6 fresh apples
  
• 1 package (340g) white or milk chocolate chips
  
• 6 wooden pop sticks
  
• Jelly Belly® Jelly Beans
  
• Assorted confections from Jelly Belly, such as Gummi Worms, Licorice Pastels and Candy Corn

Instructions:
1. Wash and dry apples.
2. Insert wooden sticks into bottom ends.
3. Arrange candy faces on a plate before dipping each apple.
4. Melt chocolate chips in a double boiler (if using white chocolate, tint it green with food coloring).
5. Dip apple into melted chocolate using spoon to coat evenly. Work quickly to place candy on apple before chocolate hardens.

Tip: You can pipe royal icing onto backs of candy to set in place if chocolate hardens too quickly.

These would actually make a great treat for kids coming to the door. (If you give out homemade treats to kids you know.) Or even a nice gift to leave on co-workers' desks.

Ingredients:

• 4 C. rice crisp cereal
  
• 4 C. miniature marshmallows (10 oz.) or 40 large marshmallows
  
• 1/2 C. peanut butter
  
• 1/4 C. butter or margarine
  
• 2 C. (1 lb.) Candy Corn
  
• Cellophane and orange ribbon

Instructions:
1. Combine cereal and Candy Corn in large bowl and set aside.
2. Melt margarine and peanut butter in large saucepan. Add marshmallows, stirring until completely melted.
3. Pour marshmallow mixture over cereal and stir to coat.
4. With buttered fingers roll into balls, (or press into 9 x 13 inch pan and cut into squares.)
5. Cut a 8-inch square of cellophane.
6. Roll each ball in cellophane and twist ends closed. Tie with ribbon.

Makes 16 balls.

This is just crying out to be the centerpiece of your Halloween table. But eww! Would you eat a gummy rat?

Ingredients:

• 2 packages (16 oz) pound cake mix
  
• 1 package (17.5 oz) sugar cookie mix
  
• 2 cans prepared frosting, chocolate flavor
  
• 1/2 lb. Jelly Belly® Jelly Beans
  
• 1/2 lb. JBz chocolate candies
  
• 1/2 lb. Candy Corn
  
• 1/2 lb. Gummi Worms

Instructions:
1. Heat oven to 350° F. Grease a 13 x 9-inch baking pan.
2. Prepare both cake mixes together as directed on package.
3. Bake approximately 65 minutes.
4. Cool in pan 10 minutes.
5. Invert cake on wire rack and cool completely.
6. Make cookie dough per packaged directions for cutout cookies.
7. On greased cookie sheet, roll out dough to 12 x 8-inch rectangle and trim corners in shape of coffin lid.
8. Bake 15 to 20 minutes until lightly browned. Cool briefly.
9. Using two large spatulas carefully remove cookie to wire rack. Cool completely.
10. Place cake on serving platter.
11. With a knife, trim corners to shape like a coffin.
12. Begin one inch from sides of cake to cut about 1/2 inch deep into the cake.
13. Using a spoon, scoop out center of cake leaving sides to make coffin.
14. Frost cake inside and out with chocolate frosting and decorate sides with Candy Corn, JBz and Jelly Belly jelly beans.
15. Frost cookie with chocolate frosting and decorate as desired.
16. Fill coffin with Gummi Worms.
17. Lay cookie lid to one side of cake so creepy crawlies show.

Serves 16 to 20.

Cupcakes are so versatile! Turn them into witches and pumpkins and mummies or whatever else you fancy for your Halloween festivities.

Ingredients:

• 12 baked and cooled cupcakes
  
• Jelly Belly® Jelly Beans
  
• Chocolate wafer ice cream cones
  
• 1 can prepared frosting, vanilla flavor
  
• Decorating icing
  
• Candy Corn
  
• Mellocreme Pumpkins
  
• Gummi Worms
  
• Licorice Pastels

Instructions:
To make a witch cupcake:

Tint frosting green and ice cupcake.
Top with ice cream cone hat.
Add candies to make face and hair.

To make a pumpkin cupcake:

Mix yellow and red food coloring to make orange tint for frosting; ice cupcake.
Add Candy Corn mouth and nose.
Top with Mellocreme Pumpkin for a hat.

Another great cake idea to serve as the centerpiece of your Halloween table.

Ingredients:

• 1 bundt cake, preferably red velvet cake
  
• 1 can prepared frosting, vanilla flavored
  
• 450g Jelly Belly Black & Orange Halloween Mix
  
• 1 Pectin Autumn Leaf, strawberry flavor
  
• 60g Giant Candy Corn
  
• Candy Corn

Instructions:
1. Begin with baked and cooled bundt cake on black serving tray.
2. Tint frosting monster green and ice cake.
3. Using back of spoon or knife gently press into icing and lift to make "hairy" face.
4. Fill center of cake with Licorice jelly beans.
5. Add candy corn teeth in two rows.
6. Sprinkle Jelly Belly jelly beans around base of cake.

Serves 12-14.

Keep the surprise under your hat with these great cookies. Perfect for kids!

Ingredients:

• 12 sugar ice cream cones, chocolate flavor
  
• 12 5-inch chocolate chocolate-chip cookies
  
• 1 cup royal icing
  
• 1 lb. JBz chocolate candies

Instructions:
1. Prepare royal icing and tint purple.
2. Fill pastry bag with decorating tip.
3. Mix flavors of JBz. Pour 1 Tablespoon of JBz into cone.
4. Pipe icing around edge. Top with cookie.
5. Flip upside down to rest on cookie.
6. Pipe more icing and decorate with candies.

Serves 12.

The most disgustingly delicious treat on this page. Absolutely the best thing for kids, although the colors make for a lovely and elegant desert (once you get past the worms!)

Ingredients:

• 1 box (3 oz.) vanilla instant pudding
  
• 1 box (3 oz.) butterscotch instant pudding
  
• 1 box (3 oz.) pistachio instant pudding
  
• 6 C. of milk, divided
  
• 1 box (12 oz.) chocolate wafers
  
• 1.5 lbs. Gummi Worms
  
• 8 (10 oz.) clear plastic cups

Instructions:
Prepare the three puddings according to package directions in three separate bowls. Place chocolate wafers in a sealable bag and crush with a rolling pin. This will make the "dirt."

Layer each cup beginning with two heaping tablespoons of vanilla pudding, dirt, butterscotch pudding, dirt, five worms, pistachio pudding, dirt and five worms on top for decorations. Alternate flavors of puddings in each cup.

Makes eight 10 oz. cups or 10 8 oz. cups.