Halloween is a perfect excuse to get creative at snack time! These spooky, silly and simple Halloween snacks and treats are easy to make together, from strawberry ghosts and jack-o’-lantern fruit cups to pretzel spiderwebs, and they give kids a fun, imaginative way to play with their food. Every idea comes with a short recipe, so pick your favorites and get started.

A little prep keeps the fun safe. Before you serve anything, check each child’s food allergies and your program’s food policy. Many of these treats, like pretzels, string cheese, raw apple and carrot, marshmallows and hard or gummy candy, are choking hazards for children under 4 according to CDC and USDA guidance, so choose age-appropriate ideas, cut food into small pieces and stay close while kids eat. Adults should handle knives, ovens, microwaves and melted chocolate or candy, and each recipe includes its own safety note.

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Healthy Halloween snacks for preschoolers

Strawberry Ghosts — A festive version of chocolate covered strawberries

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Strawberry Ghosts recipe

Makes: about 30 ghosts

Ingredients

• 30 fresh strawberries

• 8 ounces white baking chocolate, chopped

• 1 teaspoon shortening

• 1/8 teaspoon almond extract (skip for a nut-free version)

• 1/4 cup miniature semisweet chocolate chips, plus a few extra chips for drawing mouths

Steps

1. Wash the strawberries and pat them completely dry with paper towels. Damp berries will not hold the chocolate.

2. In a microwave-safe bowl, melt the white chocolate and shortening at 50% power, stirring until smooth. Stir in the almond extract.

3. Dip one berry at a time, then set it on a baking sheet lined with waxed paper. Let a little chocolate drip down to form each ghost’s tail.

4. Right away, press two mini chocolate chips into the coating for eyes.

5. Freeze the sheet for about 5 minutes, until the coating is firm.

6. Melt the extra chocolate chips in the microwave and stir until smooth. Dip a toothpick in the chocolate and draw a mouth on each ghost. Refrigerate until serving.

Safety and allergen note: Contains milk and soy. Whole strawberries and mini chips are choking hazards for children under 4, so serve to older preschoolers or cut the berries into small pieces. An adult should melt the chocolate and draw the mouths with the toothpick.

Jack-O-Lantern Fruit Cups — Turn any fruit cup into a pumpkin treat

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Jack-O-Lantern Fruit Cups recipe

Makes: 1 per child

Ingredients

• 1 mandarin orange fruit cup per child

• 1 black permanent marker

Steps

1. Turn the fruit cup upside down.

2. Draw a jack-o’-lantern face on the cup with the marker.

3. Let the marker dry for 5 minutes before anyone touches the cup, or the face will smear.

Safety and allergen note: An adult should draw the faces and keep the marker away from mouths. Draw on the outside of the cup only. Fruit cups with larger pieces of fruit can be a choking hazard for children under 4, so check that the pieces are small and soft.

Frozen Banana Ghosts — Kids will love creating Boo-nanas

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Frozen Banana Ghosts recipe

Makes: 4 pops from 1 medium banana (double or triple for a bigger group)

Ingredients

• 1 medium banana

• 1 cup white chocolate or white candy melts

• 8 mini chocolate chips, for eyes

• 4 popsicle sticks

Steps

1. Cut the banana in half lengthwise, then in half again to make 4 pieces. Push a popsicle stick into each piece.

2. Lay the pieces on a cookie sheet lined with wax paper and freeze until solid.

3. Put the white chocolate in a coffee mug and melt it in the microwave 30 seconds at a time, stirring until smooth.

4. Dip each frozen banana piece, scrape off the extra chocolate from the back, and set it on the wax paper.

5. Quickly press 2 mini chips on each one for eyes before the chocolate hardens.

6. Return the pops to the freezer and serve frozen.

Safety and allergen note: Contains milk and soy, so check the chocolate label. Mini chips are a choking hazard for children under 4, and kids should stay seated and supervised while eating a pop on a stick. An adult should melt the chocolate and handle the knife.

Veggie Skeleton — encourage eating your veggies by having kids work together to create a skeleton out of bell peppers, carrots, celery, and more!

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Veggie Skeleton recipe

Serves: 6

Ingredients

• 8 ounces ranch dressing (or hummus for a dairy-free option)

• 1 black olive, sliced

• 2 to 3 pieces romaine lettuce

• 1 endive

• 1 English cucumber, sliced

• 1 red bell pepper, sliced

• 5 white mushrooms, sliced

• 4 baby carrots

• 4 pieces broccoli

• 3 celery stalks, halved

• 2 cherry tomatoes

Steps

1. Pour the dressing into a small bowl and set it at the top of a cutting board or a piece of parchment. Tuck a few lettuce and endive pieces behind the bowl for the skeleton’s hair. Place two olive slices in the dressing for eyes.

2. Use two celery slices for shoulder bones. Line up cucumber slices for the spine and lay red pepper slices across for ribs. Pile the mushrooms under the ribs for the pelvis.

3. Use 4 baby carrots and 2 broccoli pieces for the arms.

4. Use 4 pieces of celery and 4 pieces of bell pepper, plus 2 cherry tomatoes and 2 broccoli pieces, for the legs.

Safety and allergen note: Ranch usually contains milk and egg, so check the label or offer hummus. Raw carrots, whole cherry tomatoes and olive slices are choking hazards for children under 4, so cut vegetables small, quarter the cherry tomatoes, or steam the carrots and broccoli until soft. Keep the platter refrigerated and do not leave it out for more than 2 hours.

Pretzel & String Cheese Broomsticks are easy AND impressive

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Pretzel & String Cheese Broomsticks recipe

Makes: 12 broomsticks

Ingredients

• 4 string cheese sticks

• 12 pretzel sticks

• 1 fresh spinach leaf, cut into thin strips

Steps

1. Cut each string cheese stick into thirds.

2. Snip one end of each piece into thin strings so it looks like a broom.

3. Push a pretzel stick into the uncut end of each piece of cheese to make the handle.

4. Tie a spinach strip around the cheese just above the strings.

Safety and allergen note: Contains milk and wheat. String cheese and pretzels are choking hazards for young children, so this treat is best for ages 4 and up, and an adult should do the snipping. For younger children, offer the cheese pulled into thin strings and leave out the pretzel stick.

These Eyeball Roll-Ups are creepy and allergen friendly

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Eyeball Roll-Ups recipe

Makes: 4 roll-ups

Ingredients

• 1 flatbread wrap

• 1 small banana

• Sunflower seed butter

• Strawberry preserves

• 4 candy eyes (or halved blueberries)

Steps

1. Spread a thin layer of sunflower seed butter over the flatbread.

2. Spread strawberry preserves over the seed butter.

3. Lay the banana along one edge.

4. Roll up tightly but gently, then cut the roll into 4 equal pieces.

5. Stand each piece on its cut side so the swirl looks like an eyeball, and press an eye into the center.

Safety and allergen note: Made with sunflower seed butter so it can be nut-free, but check the seed butter, preserves and wrap labels. Most wraps contain wheat, so choose a gluten-free wrap if needed. An adult should handle the knife. Whole blueberries are a choking hazard for children under 4, so halve them or use candy eyes only.

Mummy Apples are super quick

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Mummy Apples recipe

Makes: 2 mummies from 1 apple

Ingredients

• 1 apple

• 4 mini chocolate chips or dried blueberries, for eyes

Steps

1. Cut the apple in half vertically and remove the core.

2. Starting at one edge, use a vegetable peeler to remove haphazard strips of peel so the apple looks wrapped.

3. Lay each half on a plate.

4. Press two eyes into each half where the peel is gone. For chips, push the pointy end in first. For dried blueberries, make a tiny divot with a paring knife first, then gently press the eyes in.

Safety and allergen note: An adult should core, peel and cut the apple. Raw apple pieces, mini chips and dried fruit are choking hazards for children under 4, so serve the mummies as a display for younger children, or offer thin peeled or cooked apple slices.

Spook-ify any cheese cracker pack by making them into Cheese Cracker Spiders

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Cheese Cracker Spiders recipe

Makes: 1 spider from 2 crackers (repeat for each child)

Ingredients (for each spider)

• 2 round crackers

• Cheese spread or flavored cream cheese, for the filling

• 4 thin pretzel sticks, broken in half, for 8 legs

• A small dab of peanut butter

• 2 raisins

Steps

1. Spread cheese between 2 round crackers to make a sandwich.

2. Push the pretzel halves into the filling to make 8 legs.

3. Use a dab of peanut butter to set 2 raisin eyes on top.

Safety and allergen note: Contains wheat, milk and peanuts. Peanut butter, raisins and pretzels are choking hazards for children under 4. For a peanut-free version, use a dab of cream cheese or sunflower seed butter, and check labels.

This Halloween Snack Mix is a perfect sweet and savory treat for the season

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Halloween Snack Mix recipe

Makes: about 8 cups

Ingredients

• 3 cups Chex cereal

• 2 cups Bugles

• 2 cups pretzels

• 1/2 cup butter, melted

• 1/2 cup packed brown sugar

• 1 teaspoon pure vanilla extract

• 1 cup Reese’s Pieces

• 1/2 cup candy corn

• 1/2 cup candy pumpkins

• 1/2 cup mint M&M’s

• 1/4 cup candy eyeballs

Steps

1. Heat the oven to 250°F and line a cookie sheet with parchment.

2. In a large bowl, mix the Chex, Bugles and pretzels.

3. Stir the melted butter, brown sugar and vanilla together until combined and a little runny.

4. Pour the butter mixture slowly over the cereal mixture while stirring to coat everything.

5. Spread on the cookie sheet and bake for 30 minutes, stirring halfway through. Let it cool completely.

6. Pour into a big bowl, add the candies, stir and serve.

Safety and allergen note: Contains wheat, milk and peanuts, and the candy may contain soy or other allergens, so check labels. Pretzels and hard candy are choking hazards for children under 4, so this mix is best for older preschoolers. An adult should handle the oven and the hot pan.

Carrot Fingers are the ideal combination of healthy and spooky

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Carrot Fingers recipe

Makes: 5 fingers (4 fingers and 1 thumb), serves 4 to 8

Ingredients

• 1 cup cream cheese dip

• 4 long carrots

• 1 medium carrot, for the thumb

• 5 sliced almonds, for fingernails

• Baby carrots or crackers, for dipping

Steps

1. Fill a serving bowl with the cream cheese dip.

2. Wash and peel the 4 long carrots for fingers and the medium carrot for the thumb.

3. An adult uses a paring knife to cut a flat, shallow notch in the tip of each carrot.

4. Use a dab of dip or softened cream cheese to glue a sliced almond fingernail onto each notch.

5. Stand the fingers up in the dip and serve with baby carrots or crackers.

Safety and allergen note: Contains milk and tree nuts. Skip the almonds for a nut-free version. Raw carrots and almonds are choking hazards for children under 4. For younger children, cook the carrots until soft, leave off the almond nails and cut pieces small. An adult should do all of the knife work.

Creative Halloween sweets & treats for preschoolers

Sweet Halloween treats that are easy for kids to decorate!

These Monster Marshmallows are sure to make your kids excited to trick-or-treat

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Monster Marshmallows recipe

Makes: 1 monster per marshmallow

Ingredients

• Standard-size marshmallows

• Candy sticks

• Colored sugar sprinkles (the sugar kind, not hard candy sprinkles)

• Food-safe markers (sometimes sold as candy markers)

• A small shallow bowl of water

Steps

1. Set up one bowl for each sprinkle color, a shallow bowl of water, and somewhere to stand the finished monsters while they dry. An upside-down colander works well.

2. Push a marshmallow onto a candy stick. Do not poke through the other end.

3. Quickly dip the top of the marshmallow in water and shake off the extra.

4. Dip it in sprinkles.

5. Draw a face with the food-safe markers and stand it up to dry.

Safety and allergen note: Marshmallows are a choking hazard for young children, and candy sticks are a poke risk, so this treat is best for ages 4 and up with an adult close by. Younger kids may find drawing on marshmallows tricky, so let them do the dipping and sprinkling while an adult draws the faces. Check marshmallow and marker labels for allergens.

Mini Halloween Cupcakes are one of our favorites. Beware of kids with frosting pipes!

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Mini Halloween Cupcakes recipe

Makes: about 60 mini cupcakes from 1 box of cake mix (freeze the extras, or bake only part of the batter)

Ingredients

• 1 box yellow cake mix, plus the water, oil and eggs listed on the box

• Mini paper baking cups

• 1 tub (16 ounces) ready-to-spread white frosting

• Gel food coloring in orange, green, purple or black

• Halloween sprinkles and candy decorations

Steps

1. Heat the oven to 350°F (325°F for dark or nonstick pans). Put mini paper cups in a mini muffin pan.

2. Mix the cake batter as the box directs. Fill each cup about two-thirds full, with about 1 rounded tablespoon of batter.

3. Bake 10 to 15 minutes, until a toothpick in the center comes out clean. If the box lists a mini cupcake time, follow the box. Cool completely.

4. Tint the frosting with gel food coloring to match the cupcake liners.

5. Spread the frosting smooth with a small spatula, or pipe swirls and stars with a piping bag.

6. Add sprinkles and decorations.

Safety and allergen note: Cake mix contains wheat and eggs, and often milk or soy, so check the label. An adult should handle the oven. Sprinkles and small candy decorations are choking hazards for children under 4. And as always, watch out for kids with frosting pipes!

Pumpkin Sugar Cookies can also be decorated to each kids liking

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Pumpkin Sugar Cookies recipe

Makes: about 24 cookies, depending on cutter size and thickness

Ingredients

• 2 1/2 cups all-purpose flour, plus extra for rolling

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 3/4 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• Pumpkin cookie cutter

• Meringue powder and orange and green gel food coloring, for the icing

Steps

1. Heat the oven to 350°F and line baking sheets with parchment.

2. Whisk the flour, baking powder and salt in a medium bowl.

3. In a large bowl, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla.

4. Add the dry ingredients a little at a time, mixing just until combined.

5. Divide the dough into 2 or 3 pieces. Roll each to 1/4 inch thick on a floured surface and cut out pumpkins.

6. Place the cookies 1 inch apart on the baking sheets and bake 7 to 8 minutes, until the edges are just lightly golden.

7. Cool on the sheet for 5 minutes, then move to a wire rack to cool completely.

8. Make royal icing with meringue powder, following the package directions, and tint it orange and green. Decorate the cooled cookies and let the icing dry completely.

Safety and allergen note: Contains wheat, milk and eggs. Do not let children taste raw cookie dough, because it contains raw egg. Raw egg whites are not recommended for young children, so use meringue powder or pasteurized egg whites for the icing. An adult should handle the oven and hot pans.

Mini Donut Spiders will be a hit at any Halloween celebration

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Mini Donut Spiders recipe

Makes: 1 spider per mini donut

Ingredients (for each spider)

• 1 mini donut

• 4 large pretzel twists (each gives 2 curved legs, for 8 legs total)

• 2 M&M’s, for eyes

• A little melted chocolate or frosting, to stick on the eyes

Steps

1. An adult uses a sharp knife to cut the two curved sides off each pretzel twist.

2. Slowly push 8 pretzel curves into the top of a mini donut to make legs. Press gently so they do not snap.

3. Put a little melted chocolate or frosting in a sandwich bag and snip a tiny corner off.

4. Pipe two dots onto the donut and stick on the M&M’s for eyes.

Safety and allergen note: Contains wheat, milk and soy, and M&M’s may contain peanuts, so check labels. Pretzel pieces and candy are choking hazards for children under 4. An adult should do the knife work and melt the chocolate.

Frankenstein Cereal Treats are a clever twist on the classic rice krispie treat

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Frankenstein Cereal Treats recipe

Makes: about 15 treats

Ingredients

• 3 tablespoons butter

• 1 package (10 ounces, about 40) regular marshmallows, or 4 cups miniature marshmallows

• 6 cups crispy rice cereal

• Green food coloring

• Black decorator icing, for hair and faces

• White decorator icing, for eyes and mouths

• Cooking spray

Steps

1. Coat a 13 x 9 x 2 inch pan with cooking spray.

2. Melt the butter in a large saucepan over low heat. Add the marshmallows and stir until completely melted, then remove from the heat. (Or microwave the butter and marshmallows on high for 3 minutes, stirring after 2 minutes, then stir until smooth.)

3. Stir in green food coloring until the mixture is evenly green, then add the cereal and stir until well coated.

4. Use a buttered spatula or wax paper to press the mixture evenly into the pan. Cool completely.

5. Cut into 2 x 3 inch rectangles.

6. Pipe black icing for hair and face details, and white icing for eyes and mouths.

Safety and allergen note: Contains milk, and may contain wheat or gluten, so check the cereal label. Melted marshmallow is very hot, so an adult should do the melting and pressing. Marshmallow treats are sticky and marshmallows are a choking hazard for young children, so cut small pieces for younger children.

Interactive halloween snacks for your preschoolers

Celery Mummies are healthy and easy — adding eyeballs to anything automatically makes it fun!

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Celery Mummies recipe

Makes: 1 mummy per celery piece

Ingredients

• Celery stalks, cut into 3 to 4 inch pieces

• Cream cheese (garlic and herb, or any flavor)

• Shredded mozzarella

• 2 candy eyeballs for each piece

Steps

1. Cut the celery into 3 to 4 inch pieces.

2. Spread cream cheese on each piece.

3. Lay shredded mozzarella across the cream cheese one strand at a time. Cross and overlap the strands so it looks like a wrapped mummy.

4. Press on 2 eyeballs.

Safety and allergen note: Contains milk. Raw celery pieces and candy eyes are choking hazards for children under 4, so cut the celery into small pieces or leave off the eyes for younger children. An adult should cut the celery.

Apple Spiders are a great healthy and interactive snack!

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Apple Spiders recipe

Serves: 4 spiders

Ingredients

• 2 apples

• 32 pretzel sticks

• 45 chocolate chips

• 16 candy eyes

• 4 tablespoons peanut butter (or sunflower seed butter)

Steps

1. Slice each apple into 4 discs.

2. Spread peanut butter on half of the discs (4 discs).

3. Place four pretzel sticks on each side of the peanut butter discs to make spider legs.

4. Set a plain apple disc on top of each one.

5. Use peanut butter as glue to stick two candy eyes on each spider.

6. Make a mouth from chocolate chips, held on with a little peanut butter.

Safety and allergen note: Contains peanuts and wheat. Use sunflower seed butter for a nut-free version, and check labels. Raw apple pieces, nut butter by the spoonful and pretzels are choking hazards for children under 4, so this snack is best for older preschoolers. An adult should slice the apples.

Chocolate Peanut Butter Pretzels are a super easy way for your kids to get creative with sprinkles and M&Ms

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Chocolate Peanut Butter Pretzels recipe

Serves: 12

Ingredients

• 4 cups peanut butter filled pretzel nuggets

• 1 cup chocolate chips

• 1 cup Reese’s Pieces

• Festive sprinkles

Steps

1. Spread the pretzels in a single layer on parchment or wax paper.

2. Put the chocolate chips in a metal bowl over a saucepan of water. Heat the water over medium-high heat, stirring until the chocolate is smooth and melted.

3. Drizzle or flick the chocolate over the pretzels with a fork or thin spatula.

4. Scatter the candies and sprinkles on top and let cool before serving.

Safety and allergen note: Contains peanuts, wheat, milk and soy, so this one is not for programs with a peanut allergy. Pretzels, hard candy and sprinkles are choking hazards for children under 4. An adult should melt the chocolate over the stove.

Caramel Pumpkin Spice Cheerio Bars are a fun make-together treat for preschoolers

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Caramel Pumpkin Spice Cheerio Bars recipe

Makes: 24 bars

Ingredients

• 6 cups Pumpkin Spice Cheerios

• 1 bag (11 ounces) caramels, unwrapped

• 2 tablespoons water

• 2 cups miniature marshmallows

• 1/2 cup white vanilla baking chips

• 2 tablespoons milk

• Cooking spray and parchment paper

Steps

1. Line a 9 x 13 inch pan with parchment and spray it with cooking spray. Spray a large bowl, add the cereal and set aside.

2. In a microwave-safe bowl, heat the caramels and water uncovered on high for 1 minute, stir, then heat 1 more minute and stir until smooth. If needed, heat 10 seconds at a time.

3. Stir in the marshmallows until melted and smooth. Carefully pour the hot caramel over the cereal and stir until fully coated.

4. Press the mixture evenly into the pan with a sprayed spatula.

5. Heat the white chips and milk in a small bowl on high for 1 minute and stir, adding 30-second bursts if needed, until just melted. Drizzle over the bars.

6. Refrigerate about 30 minutes, until firm.

Safety and allergen note: Contains milk, soy and oats, and may contain gluten, so check the cereal label. The caramel mixture is extremely hot, so an adult should do the microwaving, pouring and pressing. Caramels and marshmallows are choking hazards for children under 4, so cut small pieces for younger children. Pumpkin Spice Cheerios are a seasonal item, so check availability.

Easy preschool halloween snacks

Pretzel Spiderwebs elevate your treat game to the next level!

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Pretzel Spiderwebs recipe

Makes: 9 to 12 webs from one 16-ounce package of candy coating

Ingredients

• Wax paper

• Pretzel sticks (8 for each web)

• 16 ounces vanilla or white chocolate candy coating

• Halloween sprinkles

• 1/2 cup chocolate chips

Steps

1. Trace 8-inch circles on wax paper (a bowl works well), cut them out and set them on cookie sheets. Arrange 8 pretzel sticks on each circle, touching in the center and radiating out.

2. Melt the candy coating following the package directions, without overheating, and stir until smooth. Pour it into a heavy-duty plastic bag and snip a 1/4 inch hole in one corner.

3. Pipe a flat circle in the center, then spiral outward across the pretzels, stopping before the tips. Go over the outer ring several times so it is thick enough to hold sprinkles.

4. Spoon sprinkles over the thick outer ring.

5. Melt the chocolate chips in the microwave in 30-second bursts, stirring in between. Put the chocolate in a small bag with a tiny snipped corner and draw a spider in the center: a plus sign topped with an X for 8 legs, a small filled circle for the body, and two tiny sprinkles for eyes.

6. Let the webs dry for several hours until set. Peel carefully off the wax paper, or serve them on it.

Safety and allergen note: Contains wheat, milk and soy. Pretzel sticks and sprinkles are choking hazards for children under 4. An adult should melt the coating and chocolate and pipe the web, and children can add the sprinkles.

Lollipop Ghosts are so easy! All you need are round lollipops, Kleenex tissues, ribbon or thread, and a black sharpie

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Lollipop Ghosts recipe

Makes: 1 ghost per lollipop

Supplies

• Round lollipops

• White tissue paper

• Black ribbon or thread

• Black marker

• Scissors

Steps

1. Cut a sheet of tissue paper in half lengthwise. Fold it in half, then in half again, until you have a small square.

2. Drape the folded square over the top of a lollipop and squeeze it around the candy to form a head.

3. Tie black ribbon or thread tightly around the base of the head, then trim the ends.

4. Draw two circles for eyes and one for a mouth with the black marker.

5. Repeat for each lollipop.

Safety and allergen note: Lollipops and hard candy are choking hazards for children under 4, so this is for ages 4 and up, or an adult-made display or take-home favor. Tissue paper, thread and ribbon are not food, so keep them away from mouths. An adult should tie the thread. Check the lollipop label for allergens.

Green Apple Monsters are an imaginative craft for kids and adults!

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Green Apple Monsters recipe

Serves: 6 (2 pieces each)

Ingredients

• 3 green apples

• 3 tablespoons creamy peanut butter (or sunflower seed butter)

• 2 ounces sliced cheddar or Colby jack cheese

• 2 tablespoons pumpkin or sunflower seeds

• About 20 candy eyes

Steps

1. Quarter the apples and cut out the core and seeds. Cut a V-shape into the middle of each quarter for the mouth.

2. Spread a thin layer of peanut butter inside each mouth.

3. Press several pumpkin or sunflower seeds along the top edge of the mouth for teeth.

4. Tuck a triangle of cheese into each mouth.

5. Put a little peanut butter on the back of each candy eye and stick two on top of each apple piece.

6. Serve right away.

Safety and allergen note: Contains peanuts and milk. Use sunflower seed butter for a nut-free version. Raw apple pieces, seeds, nut butter by the spoonful and chunks of cheese are choking hazards for children under 4, so this snack is best for older preschoolers. An adult should cut the apples.

Babybel Cheese Monsters are simple and easy for kids

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Babybel Cheese Monsters recipe

Makes: 12 monsters (2 bags of Babybel)

Ingredients

• 12 Babybel cheeses

• Candy eyes

Steps

1. Remove the outer plastic wrap from each cheese.

2. Set the cheese on a cutting board and peel off the red wax strip around the center. An adult uses a small sharp knife to cut teeth into the strip.

3. Press one or several candy eyes onto each cheese. Serve right away.

Safety and allergen note: Contains milk. The wax is not meant to be eaten, so remove it all before serving. Googly eyes are not food and are a choking hazard, so stick with candy eyes. An adult must do the knife work. Cheese chunks are a choking hazard for children under 4, so cut pieces small for younger children.

Halloween Bark is great for left over candy

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Halloween Bark recipe

Serves: 12

Ingredients

• 18 ounces semi-sweet chocolate chips (or melting disks)

• 1 teaspoon vanilla extract

• 4 gummy worms, each cut into thirds

• 10 assorted Halloween gummies

• 12 candy corn

Steps

1. Line a half sheet pan with parchment paper.

2. Put the chocolate in a large glass bowl and microwave on half power, stirring every 30 seconds, until melted.

3. Stir in the vanilla until smooth.

4. Pour the chocolate onto the pan and spread it gently.

5. Scatter the candies over the top.

6. Refrigerate about 30 minutes, until set, then break into chunks.

Safety and allergen note: Contains soy and milk, and the candy may contain other allergens, so check labels. Gummy candy and hard candy are choking hazards for young children, so break the bark into small pieces and keep it for older preschoolers. An adult should melt the chocolate.

Whether at preschool or home, spooky and cute Halloween treats for kids are sure to bring extra fun to the fall season!

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