Green Apple Bites

This is the perfect last minute Halloween snack! I really like the tart Granny Smith taste with a tiny bit of sweet caramel. The two go great together.

I used jarred caramel (the kind for ice cream), but you could melt caramel candies or use caramel from a caramel apple kit if you have those around. I microwaved the jar of caramel for 30 seconds and it was the perfect consistency for dipping.

Green Apple Bites

  • Granny Smith Apples
  • Caramel
  • 1/2 of a Lemon
Cut apple into bite-sized pieces or slices. Squeeze lemon over apple pieces and stir to coat. Dip apple pieces into caramel using a toothpick. Place on serving plate.

Transylvanian Truffles

I’m not quite sure what these have to do with Transylvania, but we’ll just go with it. Transylvania is actually quite awesome. I lived there for a week once. It’s a long story, but just trust me when I say it was great and there are not vampires lurking around every corner.

If you are having an adult halloween party, I would recommend slipping some hazelnut liqueur, like Frangelico, into the mix.

Transylvanian Truffles (from

  • 1 pound bittersweet chocolate, finely chopped
  • 1 cup heavy cream
  • 3/4 cup chocolate-hazelnut spread
  • 1/4 cup unsweetened cocoa powder, for coating truffles, optional
  • 3 dozen miniature Halloween sugar decorations or toasted hazelnuts, optional
  1. Place chocolate in a large heatproof bowl. In a small, heavy saucepan, bring cream to a boil and pour over chocolate, whisking until melted and smooth. Cool slightly. Whisk in chocolate-hazelnut spread until combined. Let cool completely, then refrigerate until firm, at least 3 hours or overnight
  2. Using a teaspoon, scoop out a 1- to 1 1/2 -inch nugget. Use your hands to quickly roll it into a ball; transfer to a rimmed baking sheet. Continue with remaining mixture. (If balls become too soft, refrigerate for a few minutes.) If using, roll truffles in cocoa to coat. Gently press a sugar decoration or toasted hazelnut into top of each truffle, if desired. Cover and refrigerate until firm. (Refrigerate unadorned truffles in an airtight container for up to 2 weeks. Bring to room temperature before decorating with candy or nuts. Refrigerate truffles again before serving.)

Halloween Savory Snacks: Bat Bites & Witches Fingers

Halloween is just so saturated with sugar, it’s good to get a little savory bite in there. It’s not too late to whip these up for any Halloween parties you might be participating in this evening or they would be perfect to munch on while passing out candy to trick-or-treaters. Both of these snacks can be made well ahead of time. You can definitely get these both done in about an hour total.

Bat Bites (from

  • 1 (4 oz.) package cream cheese, softened
  • 8 ounces soft, mild goat cheese, at room temperature
  • 1/4 cup pesto
  • 2 tablespoons coarsely ground black pepper
  • 2 tablespoons poppy seeds
  • 8 olives, sliced (I used black pitted olived and green stuffed ones as well)
  • 32 triangular blue corn chips (I recommend Trader Joe’s Baked Blue Corn)
  1. Mix together cream cheese, goat cheese and pesto. Chill for 40 minutes.
  2. Shape mixture into 16 2-inch balls, about 1 heaping tsp. each. Roll in black pepper and poppy seeds to cover. Press two olive slices into balls for eyes.
  3. Insert chip on either side of ball for wings.
  4. Serve and enjoy!

Witches’ Fingers (from

  • 5 tablespoons butter
  • 1/4 pound (about 1 cup packed) shredded extra-sharp cheddar cheese
  • 3/4 cup all-purpose flour
  • 2 tablespoons cornmeal
  • 1 large egg
  • Kosher salt
  • 30 sliced almonds
  1. In a food processor or bowl, whirl or rub together butter, cheese, flour, and cornmeal until the mixture has the texture of wet sand. Add egg and whirl or stir with a fork until dough holds together.
  2. Scrape dough onto a sheet of cooking paper or parchment, 12 to 14 in. wide and about 14 in. long. Top with another equal-sized sheet of paper and pat dough into a 1/2-in.-thick circle. Wrap in plastic and freeze 15 minutes, or refrigerate up to 3 days.
  3. Roll dough into a rectangle about 8 in. wide and 10 in. long, working carefully to avoid creases in paper. Return to freezer for 15 minutes. Meanwhile, preheat oven to 350°.
  4. Peel off top paper and use a sharp knife to cut the dough into 30 strips, each about 1/2 in. thick and 5 in. long. Place each strip on a large baking sheet. Sprinkle with salt to taste, then use your fingers to round the top of each strip into a fingertip shape. Use a sharp knife to score shallow “knuckle” lines in each finger, then press an almond “nail” into the tip. If you like, bend each finger in places to make it look knobby.
  5. Bake the fingers until an even light brown, about 15 minutes. Transfer to a rack to cool.
  6. Serve and enjoy!