• Skull Cheeseburger Pies from BigBearsWife
• Eyeball Oreos from Semi-Homemade Recipes
• Severed Hand Pie from Karen’s Kitchen Stories
• Candy Corn Caramel Flan from Sweet ReciPEAs
• Secret Ingredient Butterfinger Fudge from For The Love of Food
• Mummy Pizzas from Jen Around the World

Welcome to 2024’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this year’s 7th annual #HalloweenTreatsWeek event we have 12 hauntingly talented bloggers who are sharing their favorite Halloween recipes throughout the week! You can follow the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

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Secret Ingredient Butterfinger Fudge

Ingredients

• 2 11 oz bags candy corn about 3 1/2 cups, roughly chopped
• 1 cup white chocolate chips
• 1 cup creamy peanut butter
• 1 14 oz can condensed milk
• 1 1.5 oz Hershey's Chocolate Bar

Instructions

• Line a 9x9 baking dish with parchment paper, letting extra hang over the sides .
• In a medium saucepan over low heat add candy corn, peanut butter, white chocolate, and condensed milk.
• Stir while it melts, making sure not to burn or let it boil. This will take 10+ minutes until the candy corn is fully melted and the fudge is smooth.
• Immediately pour the fudge into the lined pan and spread evenly.
• Let it cool in the pan for at least 20 minutes then place in the fridge for an hour to harden.
• After an hour, remove from the fridge and set on the counter.
• Heat a mug of water to almost simmering. Add the Hershey Bar to the mug of water and let sit for a few seconds until it is melted inside the wrapper.
• Cut off the corner and squeeze out the chocolate and drizzle all over the fudge.
• Let the chocolate harden before lifting the fudge from the pan.
• Cut into squares and enjoy!

In a medium saucepan over low heat add candy corn, peanut butter, white chocolate, and condensed milk. 

Stir while it melts, making sure not to burn or let it boil.

This will take 10+ minutes until the candy corn is fully melted and the fudge is smooth.

It’s finally ready!

Immediately pour the fudge into a lined 9×9 pan. 

Tap and spread evenly so there are no bubbles.

 Let it cool in the pan for at least 20 minutes then place in the fridge for an hour to harden.  

After an hour, remove from the fridge and set on the counter.

Heat a mug of water to almost simmering.

Add the Hershey Bar to the mug of water and let sit for a few seconds until it is melted inside the wrapper.

Cut off the corner and squeeze out the chocolate and drizzle all over the fudge. 

Let the chocolate harden before lifting the fudge from the pan. 

  Cut into squares and enjoy!

Check out today’s recipes: 

• Skull Cheeseburger Pies from BigBearsWife
• Eyeball Oreos from Semi-Homemade Recipes
• Severed Hand Pie from Karen’s Kitchen Stories
• Candy Corn Caramel Flan from Sweet ReciPEAs
• Secret Ingredient Butterfinger Fudge from For The Love of Food
• Mummy Pizzas from Jen Around the World

The post Secret Ingredient Butterfinger Fudge appeared first on For the Love of Food.

 Oreo Candy Corn Bark is a fall favorite and an easy to make treat!
I like to make as a simple sweet gift for friends.

Last month I was going stir crazy waiting on Baby Ava to arrive. I cleaned, organized, crafted, made freezer meals….and still no baby and nothing to do! So I decided to make a Thank You gift basket for the Labor and Delivery nurses at the hospital.
I chose to make 2 “no bake” items: Candy Corn Bark and Peanut Butter Lover Bars. 

Scroll down for the Candy Corn Bark recipe and the Thank You basket instructions.

Print

Oreo Candy Corn Bark

Ingredients

• 10 Oreo cookies chopped
• 3/4 cup broken small pretzel sticks
• 12 ounce bag of white chocolate chips
• 1 cup candy corn
• Halloween sprinkles

Instructions

• Line an 8×8 baking sheet with parchment paper and lightly grease with non-stick cooking spray.
• Spread the cookies and pretzels in the bottom of a lined pan.
• Melt chocolate in a bowl set over a pan of simmering water, or in
• the microwave, stirring frequently until melted. Remove from the heat
• while there are still a few chunks, and stir until smooth.
• Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly.

• Top with candy corn and sprinkles. Let cool until firm.
• Break into pieces and store in an airtight container.

 Spread the cookies and pretzels in the bottom of a lined pan.

Melt chocolate in a bowl set over a pan of simmering water, or in
the microwave, stirring frequently until melted. Remove from the heat
while there are still a few chunks, and stir until smooth. 

White chocolate burns easily.

 Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly.

 

 Top with candy corn and sprinkles. Let cool until firm.

 

 

Break into pieces and store in an airtight container.

Nurses Thank You Gift Basket

The post Oreo Candy Corn Bark and Nurses Thank You Basket appeared first on For the Love of Food.