Halloween is the second biggest shopping holiday for retailers after Christmas. And, to no surprise, up to one third of the money spent for Halloween is for chocolates and other candy treats.
I make my own chocolate Halloween treats every year. It’s not that difficult and people love the homemade look. Take a look at some of my homemade Halloween chocolate treats and see how easy it is to make your own.
Hint: One of the best melt and mold chocolates on the market is Merckens!
Homemade Chocolate Halloween Treats: The ‘Peep on a Pop’
Buy a box of Halloween Peeps and put them in the freezer overnight. Then melt about a half pound of chocolate in a double boiler. Line a cookie sheet with wax paper. Take Peeps out of the freezer and stick a lollipop stick in the bottom of each one. Dip half the Peep in chocolate and place on cookie sheet. When all Peeps have been dipped, put them in the refrigerator for about 10 minutes to let the chocolate harden. Remove from the refrigerator and put Peep on a Pop treats in plastic cello bags and tie with orange and black ribbon.
Homemade Chocolate Halloween Treats: Mini chocolate pretzels
Buy a bag of salted mini pretzels. Melt a half pound of chocolate in a double boiler. Line a cookie sheet with wax paper. Use a fork and dip a pretzel into the melted chocolate. Place the pretzel on the cookie sheet and sprinkle it with orange and black non-pareils and colored sugar. After dipping and sprinkling the pretzels, place them in the refrigerator for 10-15 minutes to harden. Remove from refrigerator and put 10-12 pretzels in ½ lb plastic cello bags. Tie bags with orange and black ribbon. Yield: 15-18 bags per pound of chocolate.
Homemade Chocolate Halloween Treats: Pumpkin box with candy corn
For these treats, you’ll need to head to a craft or candy supply store and pick up a Halloween pumpkin pour box mold. Melt a pound of chocolate in a double boiler. Pour the melted chocolate into the cavities of the mold. Gently tap the mold on the table to get rid of any air bubbles in the chocolate. Place the mold in the freezer and let the chocolate harden for about 20 minutes or until the bottom of the mold has a frosted look. When chocolate is ready, remove mold from freezer and turn it upside down to get the chocolate out. Fill the pumpkin chocolate box with candy corns and place the ‘lid’ top. Place pumpkin box in a cello bad and wrap with orange and black ribbon.