• 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.

The fudge in their store was the best and my favorite flavor was the holiday special: Eggnog!

This recipe is inspired by that treat. I hope you enjoy as much as we did!

Scroll down for the Eggnog Fudge recipe.

Hayrides all bundled up.

The views can’t be beat!

S’mores for dayyyyyyyys.

My musical baby, Stella Rose, especially loved the singing and dancing carolers.

My adventurous husband and brave little girl tried out the kids climbing tower and zipline!

Every fudge you can imagine is available to sample and buy at their shop!

We sampled all our favorites.

My little foodies loved them all!

How could you not love this face?!

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Creamy Eggnog Fudge

Makes 1 pan, approx 24 squares

Ingredients

• 1 cup eggnog
• 2 cups white sugar
• 2 tbsp unsalted butter
• 1/2 cup white chocolate chips
• 1/2 tsp nutmeg grated
• 1 1/2 tsp vanilla
• Christmas sprinkles optional

Instructions

• Line a 8x8 pan with foil. Spray with non stick cooking spray.
• In a saucepan add eggnog, butter, sugar, and chocolate chips.
• Cook on medium low heat, stirring constantly, until simmering and melted.
• Remove from heat and stir in vanilla and nutmeg.
• Evenly spread into prepared pan.
• Top with Christmas sprinkles.
• Allow to cool to room temp.
• Then cover and let harden and set in the fridge for at least 4 hours.
• Cut into squares and enjoy!

All you need are six basic ingredients for this tasty treat!

In a saucepan add eggnog, butter, sugar, and chocolate chips.

Cook on medium low heat, stirring constantly.

It will come to a simmer and should be fully melted and combined.

Remove from heat and stir in vanilla and nutmeg.

Evenly spread into a greased and lined 8×8 pan.

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Allow to cool to room temp.
Then cover and let harden and set in the fridge for at least 4 hours.

Cut into squares and enjoy!

Merry Christmas from our family to yours!

The post Creamy Eggnog Fudge and Christmas at the Caverns in San Antonio appeared first on For the Love of Food.

This easy frosting fudge is made with just three ingredients and can be made in just minutes!

Make a batch this week for a tasty St. Patrick’s Day themed treat. 

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Oreo Chocolate Mint Fudge

Ingredients

• 1 16 oz jar chocolate frosting
• 12 ounce milk chocolate chocolate chips
• 1 1/2 cups mint chocolate Oreos about 1 sleeve

Instructions

• Line a small sheet pan or 8x8 baking dish with parchment paper or aluminum foil.
• Spray lightly with cooking spray.
• Add Oreos to a large ziptop bag and crush into small pieces with a rolling pin. You can also use a food processor.
• Add chocolate chips to a mixing bowl and melt in the microwave for 45 seconds. Stir then heat for an additional 15 seconds if needed until smooth. Set aside.
• Remove lid and seal from the frosting and heat in the microwave for 30 seconds.
• Stir the whole can of frosting into the melted chocolate chips.
• Spread mixture into the pan.
• Sprinkle crushed Oreos all over the top, pressing lightly into the fudge.
• Cover and place in the refrigerator for at least 30 minutes to firm up and set.
• Cut into squares and serve.
• Store in a sealed container at room temperature for up to two weeks.

All you need are three ingredients for this fool proof fudge. 

For this St Patrick’s themed fudge I used festive mint chocolate Oreos. 

Add Oreos to a large ziptop bag and crush into small pieces with a rolling pin. You can also use a food processor. 

Crush into small bite size pieces but not any smaller.

You want to still have texture and filling for topping the fudge.

Add chocolate chips to a mixing bowl and melt in the microwave for 45 seconds.

Stir then heat for an additional 15 seconds if needed until smooth. Set aside. 

Remove lid and seal from the frosting and heat in the microwave for 30 seconds.

Stir the whole can of frosting into the melted chocolate chips.

Spread mixture into the pan.

Sprinkle crushed Oreos all over the top, pressing lightly into the fudge. 

Cover and place in the refrigerator for at least 30 minutes to firm up and set. 

Cut into squares and serve.

The post Oreo Chocolate Mint Fudge appeared first on For the Love of Food.

1. Chocolate Chip Cookie Dough Fudge from For the Love of Food

6. Festive Crock-Pot White Chocolate Cranberry Fudge from For the Love of Food

11. Chocolate Pumpkin Spice Peanut Butter Fudge from For the Love of Food

16. Smurfs Blue Cream Cheese Fudge from For the Love of Food 

21. Christmas Chocolate Coffee Fudge from For the Love of Food

The post 20 Fabulous Fudge Recipes for the Whole Family appeared first on For the Love of Food.

A little about Smurfs The Lost Village:

Want to win a movie prize pack?
Scroll down to enter!

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Smurfs Blue Cream Cheese Fudge

Ingredients

• 12 oz bag white chocolate chips
• 16 oz jar cream cheese flavored frosting
• blue food coloring
• blue sprinkles
• 1 cup milk chocolate chips for making Smurfs toppers {optional}

Instructions

• If you are making chocolate smurfs, melt 1 cup of milk chocolate then spoon into a plastic small Smurfs mold.
• Chill for 20 minute then remove from mold and place back in fridge until ready to use. Repeat process until you have used all of the chocolate {makes about 20}.
• For the fudge: melt white chocolate according to package. You can use a double boiler or the microwave.
• Once it is smooth and melted remove white chocolate from heat.
• Stir in frosting. Mix until well combined.
• Add in blue food coloring until you get desired color {5-6 drops} then stir.
• Pour into an 8X8 pan lined with parchment paper.
• Smooth and fill the pan evenly.
• Sprinkle the top with blue sprinkles.
• Add a few chocolate smurfs on top, pressing in gently.
• Refrigerate until the fudge sets, at least 1 hour.
• Remove from the fridge, lift out of the pan with the parchment paper, and cut into squares.
• Serve immediately or store in a covered container in the fridge.

For the fudge: melt white chocolate according to package. I used a double boiler.

Once it is smooth and melted remove white chocolate from heat.
I chose cream cheese flavored frosting but any white {or blue!} frosting will work.

Stir in frosting. Mix until well combined.

Enter to win!

The post Smurfs Blue Cream Cheese Fudge appeared first on For the Love of Food.

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Festive Crock-Pot White Chocolate Cranberry Fudge Inspired by "A Christmas Story"

Ingredients

• 1 1/2 12 oz bags {3 cups} white chocolate chips
• 12 oz can sweetened condensed milk
• 1 tsp vanilla
• 1/2 cup dried cranberries
• 1/4 cup green candy melts melted for drizzling {optional}

Instructions

• Pour white chocolate chips and condensed milk into the Crock-Pot.
• Cover and cook on low for an hour.
• Stir after 30 minutes and then stir again at the one hour mark.
• Mix in vanilla.
• Line a loaf pan or 8x8 baking dish {depending on how thick you want your fudge} with aluminum foil.
• Pour half the white chocolate mixture into the pan.
• Sprinkle 1/2 of the dried cranberries all over the chocolate.
• Pour the remaining chocolate mixture on top.
• Sprinkle on the remaining dried cranberries.
• Drizzle melted green candy melts {or dyed white chocolate} on top.
• Let cool and firm up for 3-4 hours at room temp.
• Remove from pan and cut into squares.

Oh Fudge this White Chocolate Cranberry Fudge is so good!

I could eat a whole pan!

Let’s Meet The Hosts!

The post Festive Crock-Pot White Chocolate Cranberry Fudge Inspired by “A Christmas Story” appeared first on For the Love of Food.

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Chocolate Chip Cookie Dough Fudge

Makes 36 pieces

Ingredients

• 1/2 cup condensed milk
• 1/4 cup heavy cream
• 12 tbsp {1 1/2 sticks} unsalted butter softened and cubed
• 1 tbsp vanilla
• 1/2 cup brown sugar
• 1 cup flour
• 3 cups powdered sugar
• 1 1/2 cups mini chocolate chips {I used semisweet}

Instructions

• Line an 8X8 baking dish with parchment paper, leaving an overhang on the sides, and spray with non stick spray.
• In a large mixing bowl add condensed milk, heavy cream, and softened butter.
• Using a hand mixer or stand mixer, mix on medium speed until creamy.
• Add brown sugar and vanilla and continue to mix until creamy.
• In a medium bowl stir together flour and powdered sugar.
• Slowly pour the flour mixture into the fudge mix, on low speed, until combined and smooth.
• Turn off mixer and pour chocolate chips in the bowl. Gently stir in by hand.
• Pour into the lined pan, smoothing down the top.
• Cover and refrigerate for at least 2 hours.
• To remove, lift parchment out of the baking pan.
• Peel away parchment and cut into squares and serve.

Notes

This fudge can get soft if left out too long at room temp. 
I recommend storing it in the fridge until ready to eat.

The post Chocolate Chip Cookie Dough Fudge appeared first on For the Love of Food.

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Double Fudge Brownies

Makes approx 16 brownies

Ingredients

Brownies:

• 1 1/2 cups flour
• 3/4 cup unsweetened cocoa powder {I used dark chocolate}
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup sugar
• 1 cup brown sugar
• 3/4 cup butter {1 1/2 sticks}
• 6 ounces semi sweet chocolate squares
• 1 1/2 tsp vanilla
• 3 eggs beaten
• 2 cups semi sweet chocolate chips

Frosting:

• 2 tbsp butter
• 2 cups milk chocolate chips
• 1 can sweetened condensed milk

Instructions

• Preheat oven to 350 degrees.
• Line a 9X13 baking dish with foil and then spray with non stick spray.
• In a large mixing bowl add flour, cocoa powder, baking soda, salt, sugar, and brown sugar.
• Mix with a mixer on low until combined.
• Add eggs and beat on medium until incorporated.
• Place the butter in a bowl and break apart the chocolate squares and add them on top.
• Heat on high in the microwave for 1 minute, then stir. Then heat for an additional minute.
• Stir until smooth and let cool for 5 minutes. *Heat for an additional 30 seconds if not fully melted.
• Stir in the vanilla to the melted butter mixture.
• With the mixer on low speed, slowly pour melted butter mixture into into the mixer bowl. Mix until incorporated.
• Gently stir in chocolate chips by hand. *Optional:you can roughly chop the chocolate chips into smaller pieces with a food processor.
• Scoop the mixture into the prepared pan, smoothing the batter out and filling in the corners.
• Bake for 23 minutes {exactly!}.
• Remove from oven and let cool before frosting.

For the Frosting:

• Add the butter to a medium bowl.
• Place chocolate chips on top.
• Pour the can of condensed milk on top.
• Heat in the microwave for 1 minute.
• Stir then heat for another minute.
• Let sit in microwave for 1 minute then remove and stir until smooth . If it's still not smooth then heat for another 30 seconds.
• Pour frosting over the top of the brownies, smoothing over the corners.
• Let cool until frosting is set.
• Cut into squares and serve.

Notes

Recipe from Double Fudge Brownie Murder by Joanne Fluke.

 

The post Double Fudge Brownies by Joanne Fluke appeared first on For the Love of Food.

*If you can’t find the peanut butter, add pumpkin pie spice to creamy whipped peanut butter.

My fudge won 3rd place in the local Christmas Fudge Contest!

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Chocolate Pumpkin Spice Peanut Butter Fudge

Makes one 9X13 pan of fudge

Ingredients

• 24 oz semi-sweet chocolate chips 3 cups
• 14 oz can condensed milk
• 15 oz JIF Whipped Pumpkin Spice Peanut Butter
• 3/4 cup chopped pecans

Instructions

• In a large microwave safe bowl, add chocolate chips and 12 oz of the condensed milk.
• Microwave at 50% power for 1 minute. Stir, then microwave for another minute. Stir again until creamy.  Microwave for another 30 seconds if needed.
• Line a 9X13 pan with parchment paper (leaving an overhang on the sides) and spray with non stick spray.
• Pour chocolate into the pan and smooth evenly with a spatula.
• Add peanut butter to a bowl and stir in remaining 2 oz of condensed milk.
• Microwave at 50% power for 1 minute. Stir.
• Smooth peanut butter on top of the chocolate layer, spreading evenly.
• Sprinkle chopped pecans evenly on top of fudge.
• Cover and refrigerate for at least 2 hours.
• Cut into squares and serve.

The post Chocolate Pumpkin Spice Peanut Butter Fudge appeared first on For the Love of Food.