Halloween Treats for Kids to Make
Popular kids class instructor Chef Tracy Wilk shares two fun and festive edible projects for the holiday.
In case you missed our free online dessert class this week, Chef Tracy Wilk demonstrated candy corn, monster and spider-themed chocolate bark and fudge balls for families to make together at home — especially without traditional trick or treating this year. Here are her festive recipes for no-bake Halloween treats, perfect for parties of any size.
The fudge balls are inspired by Brazilian brigadeiros, a traditional dessert and version of truffles. They are rolled in sprinkles, chopped nuts and coconut, and Chef Tracy put her spooky spin on them with candy eyes, black lace licorice, and black and orange sprinkles. She cooks the chocolate mixture to make indulgent fudge.
For her trick or treat bark, Chef Tracy melts down chocolate and then adds festive Halloween-themed candy corn and sprinkles. These simple, family-friendly recipes can be customized with your style and creativity: Kids can delight in decorating as they like.
Spooky Fudge Balls
Yields 20 chocolate balls
- 1 (14-ounce) can sweetened condensed milk
- 1/4 cup cocoa powder, sifted
- 2 tablespoons butter
- 1/8 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1 cup Halloween-themed sprinkles, chocolate sprinkles, finely ground nuts or coconut, for garnish
- Using non-stick spray, grease an 8x8 baking pan and set aside. This will be used to cool the truffles.
- In a small saucepan, whisk together the sweetened condensed milk, cocoa powder, butter and salt. Over medium heat, begin to cook the chocolate mixture.
- Using a rubber spatula, continue mixing until it thickens, about 20 minutes. The mixture is ready when it is too thick to run your spatula through the center. Once thickened, add vanilla extract and stir to combine.
- Remove from the heat and pour the mixture into the baking pan to cool and thicken, about 30 minutes to 1 hour in the refrigerator. Using a truffle-sized scoop, scoop and roll chocolate mixture into bite-size balls.
- Roll each chocolate ball into garnish of choice, using sprinkles, coconuts, or ground nuts. Place on a sheet tray lined with parchment paper until ready to serve.
Trick or Treat Bark
Yields 20 pieces of bark
- 12 ounces dark chocolate
- 1 cup candy corn
- 1/4 cup Halloween-themed sprinkles
- Line a baking tray with parchment paper and set aside.
- Using a double boiler, melt the chocolate. Using a rubber spatula, pour the chocolate on top of the baking tray lined with parchment. Spread the chocolate out to create an even layer.
- Sprinkle the candy and sprinkles over the chocolate.
- Allow the chocolate to harden in the refrigerator for about 20 minutes. Once hardened, break into bite-size pieces.