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Spine-Chilling Sweets

Banana-pop ghouls

Yield: 6 ghosts, 6 bats
6 large, firm bananas, peeled
12 ice-pop sticks
1½ cups white-chocolate chips
18 Froot Loops
3 to 4 sheets fruit leather
1½ cups semisweet or milk-chocolate chips
12 Red Hots

Cut the bananas in half crosswise. Insert an ice-pop stick about 2 inches into cut end of one half. Repeat with remaining banana halves. Place on a waxed-paper-lined baking sheet and freeze for about an hour.

Ghost pop: Microwave white-chocolate chips on high for about 2 minutes, or until completely melted. Spoon over banana to cover completely. While chocolate is still soft, press in 3 Froot Loops for eyes and mouth. Freeze banana again until chocolate is hard, about 30 minutes.

Bat pop: Cut out 2 fruit-leather "wings"; set aside. Melt semisweet chocolate chips and spoon over banana, as at left. While chocolate is soft, press in 2 Red Hots for eyes. Press a bat wing into each side for a few seconds until it sticks. Freeze until chocolate is hard, about 30 minutes.

Vampire's champagne

Yield: 8 servings
1/3 cup light corn syrup
2 to 3 drops red food coloring
1 liter seltzer
1 cup cranberry or apple juice
8 to 16 gummy worms, optional

 

For vampire's "blood": Pour corn syrup into a shallow bowl, add 2 to 3 drops red food coloring, and stir. Dip the rim of a glass into syrup mixture. Turn glass upright so syrup drips down sides; let set for 1 minute.

For champagne: Fill prepared glass ¾ full of seltzer. Add a splash of cranberry or apple juice. Garnish glasses with gummy worms if you like.

Ice cream black widows

Yield: 8 spiders
20-oz bag frozen strawberries, thawed
½ cup confectioners' sugar
1 tsp fresh lemon juice
8 chocolate wafer cookies
1 qt vanilla ice cream
About 22 chocolate licorice shoelaces
1 bottle "hard shell" chocolate sauce
16 white-chocolate chips

1. Puree strawberries, sugar, and lemon juice: Blend on medium speed until smooth. Refrigerate until serving time.

2. To make "bodies," place cookies on a waxed-paper-lined baking sheet. Put a small scoop of ice cream on top of each cookie and freeze until hard, about 30 minutes.

3. Remove bodies from freezer and poke 3-inch pieces of licorice into sides for legs. If ice cream is very hard, poke holes with a toothpick first. Freeze for a few minutes to harden.

4. Cover bodies with thick layer of chocolate sauce. Before sauce hardens, press 2 chocolate chips onto front of each one for eyes. Freeze again until ready to serve.

5. Pour strawberry puree onto plate; put spider in center.

 

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