Food science students create festive desserts for fall.

Spooky Treats For A Terrifying Night

The moon is full and bright, and kids are running around. It is finally Halloween, and parents are passing out treats. But what should you do before Halloween night? How about making one of these three delectable Halloween treats to satisfy your hunger and get into the spooky spirit?

The first delicious treat we have in store has its roots all the way back in the 1600s: Witches Fingers!

Witches Fingers:

Total prep time: 20 min

Ingredients (one dozen):
* 1-½ cups vibrant green candy-coating disks
* 6 jellybeans, cut in half lengthwise
* 6 pretzel rods, broken in half

1. In a microwave, melt candy coating; stir until smooth. Dip broken ends of pretzel rods in the coating mixture; allow excess to drip off.
2. Place on waxed paper; press a jellybean half onto the dipped end of each pretzel to resemble a fingernail.
3. Let stand until the candy coating is almost set. Using a toothpick, make lines on each pretzel to resemble knuckles.

Food science students decorated their cupcakes for the fall food challenge during 6th period food science class.
Food science students decorated their cupcakes for the fall food challenge during 6th-period food science class.

The second magnificent treat is a creepy, crawly favorite, Peanut Spider Cookies!

Peanut Spider Cookies

Total prep time: 20 min + bake for 15 min.

Ingredients (two dozen):
* 1 cup creamy peanut butter
* 1 cup sugar
* 1 large egg, room temperature
* 24 Reese’s peanut butter cups
* ½ cup milk chocolate chips
* 1 teaspoon shortening
* 48 candy eyes

1. Preheat the oven to 350°. Cream peanut butter and sugar until light and fluffy for 5-7 minutes. Beat in the egg.
2. Roll into 1-in. balls. Place each 2 in. apart on ungreased baking sheets. Flatten slightly with the bottom of a glass. Bake until the tops are slightly cracked for 15-17 minutes. Cool for 3 minutes before removing from pans to wire racks. Immediately press 1 mini peanut butter cup into the center of each cookie. Let stand until set.
3. In a microwave, melt chocolate chips and shortening; stir until smooth. Place the mixture in a resealable plastic bag; cut a small hole in a corner of the bag. Adhere candy eyes to peanut butter cups with melted chocolate mixture. Pipe 8 lines alongside each peanut butter cup to resemble spider legs. Let stand until set.

Mrs. Bentley, food science teacher, adds more flour so students can bake
Mrs. Bentley, the food science teacher, adds more flour so students can bake

The third and most horrific final treat is a bone-crunching treat, Jack Skellington Pops!

Jack Skellington Pops

Total prep time: 1 hour + chilling + bake 25 min. + cooling

Ingredients (one and a half dozen):
* 1 package white cake mix (regular size)
* ½ cup white baking chips
* 1 cup vanilla frosting
* 18 lollipop sticks
* ½ pound white candy coating, coarsely chopped
*Styrofoam block, optional
* Black decorating gel

1. Prepare and bake cake mix batter according to package directions. Cool completely.
2. Crumble cake into a large bowl. In a microwave, melt baking chips; stir until smooth. Stir in frosting until blended. Add to cake crumbs; mix well. Shape into 1-1/2-in. balls. Place on waxed paper-lined baking sheets. Freeze for 2 hours or until firm.
3. In a microwave, melt the candy coating; stir until smooth. Dip one tip of lollipop sticks in the coating; insert into balls. Dip balls in coating; allow excess to drip off. If desired, insert pops into Styrofoam to keep upright. Refrigerate until set. Decorate as desired with decorating gel.

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