Fun Halloween Party Snacks!

Caramel Peanut Eyeballs

3 cups finely chopped dry roasted peanuts

1 (14-oz) can sweetened condensed milk

1 tsp vanilla extract

1/2 lb chocolate confectioners' coating

red M and M's

Directions:

1. In a heavy saucepan, combine nuts, sweetened condensed milk and vanilla. Over medium heat, cook and stir 8 to 10 minutes or until mixture forms ball around spoon and pulls away from side of pan.

2. Cool 10 minutes. Chill if desired.

3. Shape into 1-inch balls.

4. Melt confectioners coating in a heavy saucepan over low heat.

5. With a wooden toothpick, dip each ball into melted coating and place on wax paper. Immediately press 1 red M and M into center of each ball.

6. Store covered at room temperature or in refrigerator.

Makes about 4½ dozen.

Halloween Candy Spiders

1-3/4 cups miniature marshmallows

1-1/3 cups (8 ounces) chocolate chips

1/2 cup crisped rice cereal

24 pieces black licorice, string or regular

1/2 cup miniature candies, like red hots or mini M&M's

Directions:

1. Prepare a baking sheet by lining it with aluminum foil.

2. If you have black string licorice, cut each piece into segments about 1 1/2-inches long. If you have regular black licorice, cut it into quarters lengthwise, then cut the long strips into small 1 1/2-inch segments.

3. Arrange the black licorice segments in groups of 8 on the baking sheet, forming a starburst pattern to represent the spider’s legs. The body will cover the center portion of the starburst, so don’t worry about exact placement.

4. Place the chocolate chips in a large microwave-safe bowl and microwave them until melted, stirring after every minute to prevent overheating.

5. Add the marshmallows and the crisped rice cereal to the chocolate, and stir until the candy is well-mixed.

6. Using a teaspoon, drop small clumps of the candy onto the prepared leg clusters, making sure that the spider’s body is centered in the middle of the legs.

7. While the chocolate is still wet, add two small candies to represent the spider’s eyes.

8. Place the tray of spiders in the refrigerator to set the chocolate, about 30 minutes. Serve at room temperature, and store the spiders in an airtight container in the refrigerator for up to a week.

Candy Corn Bark

2 cups semi-sweet chocolate chips

1 cup white chocolate chips

1 cup candy corn

Directions:

1. Prepare a cookie sheet by lining it with alumium foil.

2. In separate bowls, melt the chocolates in the microwave or over a double boiler.

3. Stir ½ cup candy corn into the dark chocolate; pour the chocolate onto the foiled pan. Using a spoon or spatula, smooth the chocolate out in an even layer. It does not have to cover the whole pan.

4. Take a spoon and scoop small amounts of white chocolate over the dark chocolate in a random pattern. Use a toothpick or the tip of a knife to swirl the two chocolates together. Don’t swirl too much, you want to be able to see the distinct chocolates in the end.

5. Place the remaining ½ cup candy corn over the wet chocolates, sprinkling randomly and press them gently into the chocolate until they adhere.

6. Put the chocolate in the refrigerator for 30 minutes to harden.

7. When the bark is firm, remove it from the foil and break it into pieces.