3 Ingredient Recipes: Halloween Edition
Easy, kid-friendly recipes to spice up your Halloween season! Let your kids loose in the kitchen – with only three ingredients, they can’t possibly make that big of a mess (famous last words).
_INGREDIENTS
1 box spice cake
1 can (15 oz.) pure 100% pumpkin
1 bag (12 oz.) semi-sweet chocolate chips (I prefer the mini variety)
INSTRUCTIONS
Preheat oven to 375 degrees.
Mix together dry spice cake mix and pumpkin until blended.
Mix in chocolate chips.
Drop onto a prepared cookie sheet.
Bake for 8-9 minutes.
RECIPE AND IMAGE SOURCE: PUMPKIN COOKIES
_INGREDIENTS
Green M&MS
Orange candy melts
Small pretzel twists
INSTRUCTIONS
Cut green M&Ms in half and set them aside. Prepare a baking sheet by lining it with waxed paper or parchment.
Place the orange candy coating in a microwave-safe bowl and microwave in 30-second intervals, stirring after every 30 seconds to prevent overheating. Take it out of the microwave when there are still a few unmelted bits remaining, and stir until the final pieces melt.
Drop the whole pretzel in the coating and submerge it slightly. Use a fork or dipping tools to pull the pretzel out of the candy coating. Let the excess drip back into the bowl, then place it on the prepared baking sheet. While the coating is still wet, press a half of an M&M into the top of the pretzel to represent the pumpkin stem. Repeat until all of the pretzels are dipped.
Place the pretzels in the refrigerator for about 15 minutes to set the coating. Pretzel Pumpkins will keep for up to 2 weeks in an airtight container
RECIPE AND IMAGE SOURCE: PUMPKIN PRETZELS
_INGREDIENTS
Candy melts in festive colors
Candy corn
Halloween sprinkles
INSTRUCTIONS
Cover a baking sheet with parchment paper or a silicone baking mat.
Melt your candy melts and drop the different colors by spoonfuls onto your baking sheet. Gently swirl the colors together into a marbled pattern with a knife.
Before the candy sets, sprinkle the bark with candy corn and sprinkles.
Place the baking sheet in the fridge to set for approximately 30 minutes, then break into pieces to serve.
RECIPE AND IMAGE SOURCE: CANDY CORN BARK
Rachel Mast is a Chicago-based childcare professional and community manager at ClassCrasher. In her other life, she’s a freelance opera singer, herb garden enthusiast, and chocolate chip cookie baker. See more from ClassCrasher on Facebook and Instagram
