Apple Bacon Cheddar Tarts
24 TRISCUIT Crackers
2 oz. light cheddar cheese, cut into 24 thin slices
6 slices cooked low-sodium turkey bacon, each cut into 4 pieces
1 small Granny Smith apple, cut into 24 slices
2 Tbsp. honey
Vist https://www.snackworks.com/recipe/apple-bacon-cheddar-tarts-320310.aspx for the full recipe!

OREO Cookies Football Cupcakes
30 OREO Cookies, divided
1 pkg. (2-layer size) white cake mix
1/2 cup sour cream
1 container (16 oz.) ready-to-spread white frosting, at room temperature
1-1/2 cups thawed frozen whipped topping
1/2 cup sprinkles
Visit https://www.snackworks.com/recipe/oreo-cookie-football-cupcakes-320321.aspx for the full recipe!

Ritz Chorizo Cheese Snacker
24 RITZ Crackers
2-1/2 oz. smoked Gouda cheese, cut into 24 thin slices
2 cooked Mexican chorizo links, each cut into 12 slices
2 Tbsp. barbecue sauce
1/3 cup black bean and corn salsa
24 fresh cilantro leaves
Visit https://www.snackworks.com/recipe/ritz-chorizo-cheese-snackers-320313.aspx for the full recipe!

Chips Ahoy Touchdown Ice Cream Sandwiches
24 CHIPS AHOY! Cookies, divided
2 oz. semi-sweet baking chocolate, melted
1/4 cup white decorating icing
1-1/2 cups EACH vanilla and chocolate ice cream, slightly softened
3 Tbsp. sprinkles
Visit https://www.snackworks.com/recipe/chips-ahoy-touchdown-ice-cream-320306.aspx for the full recipe!

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The kiddos are out of school and enjoying family vacations, camps, or simply spending time at home in the backyard. While the kids are out of school, we all know they LOVE to snack, at least mine does! It seems like every hour she is asking for a snack. Why not make them something they love? These delicious popsicles are great for those hot days outside, by the pool, or simply relaxing in the backyard. This recipe only calls for a few ingredients, two of which are loved by a majority of kiddos!

There are two different ways you can make this recipe. I chose to use Gatorade in mine, because it’s my daughter’s favorite summer beverage.

INGREDIENTS:

• 1 Bottle of Blue Gatorade
• 1 Large Bags of Swedish Fish
• Ice Pop Molds

Directions:

1. Place 2-3 Swedish Fish into each mold. (I used mini Swedish Fish so it took 6-7)
2. Pour the Gatorade over the Swedish Fish, filling each Ice Pop Mold
3. Place the tops on the Ice Pop Molds and freeze them until they become FIRM – takes about 3-4 hours
4. Enjoy your “Under the Sea Ice Pops”

Remember, involving your kids when making these can be such a FUN experience! Kids imagination’s are constantly growing and changing. Making these popsicles can teach them how to measure ingredients as well as how to make things. Also, while they eat these yummy treats, they get to watch the popsicles melt and eat the delicious Swedish Fish!

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CHIPS AHOY! Spiderweb Brownie

What You Need:

-26 CHIPS AHOY! Cookies, divided

-1 pkg. (18 to 20 oz.) fudge brownie mix (13×9-inch pan size)

-1/4 cup ready-to-spread white frosting

-4 small gumdrops, cut in half 16 small round candies

-8 pieces (7 inch) red string licorice

Make It:

Heat oven to 325°F.

Line 16-inch pizza pan with parchment; spray with cooking spray. Cut 10 cookies in half; place, bottom sides down and rounded sides out, around edge of prepared pizza pan.

Prepare brownie batter as directed on package. Coarsely chop remaining cookies; stir into brownie batter. Spread evenly in center of pizza pan, spreading the batter to meet the cut sides of cookies.

Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Cool completely.

Microwave frosting in small microwaveable bowl on HIGH 10 sec. or just until softened. (Do not microwave until melted.) Spoon frosting into resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle frosting in spiral pattern over brownie. Gently drag toothpick through lines to resemble spider’s web as shown in photo.

Cut each licorice piece into 6 (1-inch) lengths and 2 (1/2-inch) lengths. Decorate brownie with licorice and remaining ingredients to resemble spiders as shown in photo.

Tips:

Substitute Prepare using black string licorice.

Special Extra Drizzle additional warmed frosting around edge of brownie before topping with Halloween sprinkles.

Family Fun Gather the kids to help make this spooky brownie spiderweb to serve at your next Halloween party.

OREO Eyeball Cookie Balls

Ingredients:

-1 pkg. (8 oz.) brick cream cheese, softened
-36 OREO Cookies, finely crushed
-12 oz. purple candy coating wafers
-1 Tbsp. oil
-2 pkg. (1 oz. each) large candy button eyes

*Decorations:

Assorted sprinkles, nonpareils, decorating gels or icings

Instructions:

MIX cream cheese and cookie crumbs until blended; shape into 48 (1-inch) balls. Place on waxed paper-covered rimmed baking sheet. Refrigerate 20 min.
MELT candy coating wafers as directed on package; stir in oil. Dip balls, 1 at a time, in candy coating, turning to evenly coat all sides of each ball. Return to baking sheet.
ADD 1 candy button eye to each ball, then add other decorations as desired.
REFRIGERATE 1 hour or until firm. Keep refrigerated.

**Recipe Tips**

Substitute
Prepare using different colors of candy coating wafers, such as green or orange.

How to Store
Store in tightly covered container in refrigerator.

How to Easily Dip the Cookie Balls
Keep the cookie balls refrigerated until ready to dip in the melted candy coating.

Then, add the balls, in batches, to bowl of melted coating.

Use 2 forks to roll balls in coating until evenly coated.

Remove balls with forks, letting excess coating drip back into bowl.

Place balls in prepared pan; let stand until firm.

NUTTER BUTTER Costume Party Pops

Ingredients:

-12 NUTTER BUTTER Cookies (peanut shape)
-8 oz. white candy coating wafers
-1 Tbsp. oil

Decorations:

Sprinkles, mini candy button eyes, decorating icings and gels, nonpareils, string licorice

Instructions:

INSERT 1 wooden pop stick into filling in each cookie; place on waxed paper-covered rimmed baking sheet. Freeze 10 min.

MELT candy coating wafers as directed on package; stir in oil.

DIP cookies, 1 at a time, in candy coating, turning to evenly coat both sides of each cookie. Gently shake off excess coating before returning cookie to baking sheet. Add decorations as shown in photo for skulls.

REFRIGERATE 10 min. or until firm.

Recipe Tips:

Variation:
Use red candy coating wafers to decorate as devils, orange wafers to decorate as pumpkins, green or purple wafers to decorate as monsters.

Serving Suggestion:
Stand a variety of pops in a dish filled with jelly beans for a fun serving idea at your Halloween party.

RITZ Pizza Mummies

Ingredients:
-6 mozzarella cheese slices (4-1/2 oz.)
-24 RITZ Crackers
-2 Tbsp. pizza sauce
-6 small black olives, each cut into 8 slices

Instructions:

HEAT oven to 350°F.

STACK cheese slices; cut crosswise in half, then cut each halved stack lengthwise into thirds. (You should have 36 squares.) Cut each square into 4 strips.

PLACE crackers in single layer on baking sheet; cover each with 3 cheese strips, being careful to not overlap edges of strips.

TOP with pizza sauce. Add olive slices for the eyes. Cover with remaining cheese strips, overlapping edges of strips to resemble mummies as shown in photo.

BAKE 2 to 3 min. or until cheese is melted.

Recipe Tips:

Substitute
Prepare using reduced-fat mozzarella cheese slices.

Substitute
Prepare using pimiento-stuffed green olives.

Special Extra
Add 48 mini pepperoni slices before topping with black olives.

TRISCUIT Toasted Marshmallow-Sweet Potato Toppers

Ingredients:

-24 TRISCUIT Crackers
-6 marshmallows, each cut crosswise into 4 slices
-1/2 cup mashed sweet potatoes, warmed
-3/4 tsp. pumpkin pie spice
-24 pieces (1 inch each) green onion (green part only)

Instructions:

HEAT broiler.

PLACE crackers in single layer on baking sheet. Top each with 1 marshmallow slice.

BROIL, 4 to 6 inches from heat, 30 sec. to 1 min. or just until marshmallows begin to brown. (Watch carefully as marshmallows can burn quickly.)

TOP marshmallows with potatoes; sprinkle with pumpkin spice.

INSERT 1 onion piece into top of potato mixture for the pumpkin’s stem.

Serve warm.

WHEAT THINS Graveyard Taco Dip

Ingredients:

-1-1/3 cups light sour cream, divided
-1 Tbsp. reduced-sodium taco seasoning mix
-1 can (15.4 oz.) reduced-sodium refried black beans
-1/2 cup shredded reduced-fat Mexican cheese blend
-1 cup thick and chunky salsa
-3 green onions, thinly sliced
-1 pitted black olive, coarsely chopped

WHEAT THINS Big Snacks

Instructions:

MIX 1 cup sour cream and taco seasoning mix until blended.

SPREAD beans onto bottom of 1-1/2-qt. serving dish; top with sour cream mixture, cheese, salsa and onions.

SPOON remaining sour cream into small resealable plastic bag. Cut small piece off one bottom corner of bag; use to decorate some of the WHEAT THINS to resemble tombstones as shown in photo. Insert into top of dip.

CUT larger piece off trimmed corner of filled bag; use to squeeze sour cream mixture into mounds around decorated WHEAT THINS. Decorate with olives to resemble ghosts.

SERVE with additional WHEAT THINS.

**Recipe Tips**

Special Extra:
Serve with cut-up fresh vegetables in addition to the WHEAT THINS.

Fun Variation:
Lightly sprinkle additional taco seasoning mix onto the decorated tombstones before inserting into dip.

Note:
If you like it extra spicy, prepare using hot thick and chunky salsa.