Spooky Treats to make for your friends this Halloween

Coming up with the perfect spooky treat can be stressful, so we put together two ideas for your next Halloween get-together.

Apple Spiderweb Pops

PC: Pinterest

Ingredients:

• 2 Granny Smith apples

• 4 ounces bittersweet chocolate, chopped

• 4 ounces white chocolate, chopped

• 2 teaspoons coconut oil

Materials:

• Craft sticks

• Sheet tray

• Parchment paper

• 2 resealable plastic bags

Directions:

1. Cut each apple from stem to bottom into four thick slices. Remove the seeds and stems, keeping the core intact. Cut a thin slice off the rounded end of each slice to flatten it. Push a craft stick into the bottom of each slice until it reaches the middle. Set aside.

2. In a medium bowl, combine the bittersweet chocolate and 1 teaspoon of coconut oil. Microwave in 30-second increments until melted. Repeat with the white chocolate and the remaining teaspoon of coconut oil.

3. Dip half of the apple slices into the bittersweet chocolate and lay them flat on the parchment paper. Dip the other half into the white chocolate. Let the dipped slices sit at room temperature for 15 minutes to harden.

4. Transfer the leftover chocolate to the resealable bags. Once the slices have hardened, cut a small opening in one corner of each bag and pipe spiderwebs onto the slices. Drag a toothpick through the lines to connect the webs.

5. Once you're happy with your design, let the slices set in the refrigerator for 15 minutes before serving.

Ghost Brownies

PC: Pinterest

Ingredients:

• 1 cup all-purpose flour

• 1/4 cup plus 1 tablespoon unsweetened cocoa powder

• 1/4 teaspoon kosher salt, plus a pinch

• 8 tablespoons unsalted butter

• 8 ounces semisweet chocolate chips

• 1 cup granulated sugar

• 1 tablespoon vanilla extract

• 3 large eggs

• 2 ounces white chocolate

• 1/4 cup confectioners' sugar

• Squeezable black icing

Materials:

• 8-by-8-inch baking pan

• Handheld mixer

• Saucepan

• 3 medium bowls

• Parchment paper

Directions:

1. Preheat the oven to 350 degrees and line the baking pan with parchment paper. In a medium bowl, mix the flour, 1/4 cup of cocoa powder and 1/4 teaspoon of salt.

2. In a medium saucepan, melt the semisweet chocolate chips and butter for about 3 minutes, stirring occasionally. Remove the pan from the heat and whisk in the granulated sugar, eggs and vanilla. Stir in the flour mixture, then pour the batter into the baking pan. Bake for 25 minutes, or until a toothpick inserted comes out with a few moist crumbs.

3. While the brownies cool, make the ghost toppings. Put the white chocolate in a medium bowl and microwave in 30-second increments until smooth. Line a sheet tray with parchment paper and dollop about 1/2 teaspoon of melted chocolate onto it, using the back of a spoon to shape a little ghost. Make 10 to 15 ghosts. Draw eyes and a mouth on each ghost with the black icing, then refrigerate for 30 minutes until hardened.

4. Before serving, whisk the confectioners' sugar, a pinch of salt, 1 tablespoon of cocoa powder and 1 tablespoon of water in a bowl to make a glaze. Pour the glaze over the brownies and spread it to the edges. Cut the brownies into squares and add the ghost toppings.