Make Ghostly Halloween Treats in Minutes
Now that the kids are grown, I miss the excitement of Halloween, when we would get the kids dressed up and shepherd them around the neighborhood. Neither of my boys was big on candy so recently, I called Chris in New York and asked him what made Halloween so special. He recalled the thrill of being out in the dark, the ghostly home decorations, jack-o-lanterns on front porches and the adults dressed in costume dispensing treats. San Francisco’s temperate fall weather also contributed to the enjoyment of the evening.
As a trick-or-treat “deprived” child myself, I’m glad Chris has such fond childhood memories. (Out of deference to his mom, he left out the middle school Halloween years when he gathered with other boys from school, when daring but harmless “tricks” were more fun that “treats.”)
Now we take vicarious pleasure in seeing other people’s costumed children, eagerly ringing doorbells. To our dismay, we never get trick-or-treaters knocking on our door. Instead, I see them trudging up the hill on our back street to the wonderful house just around the corner with gravestones planted in the yard and a scary butler mannequin guarding the front door.
I’m too busy to carve my pumpkins this year, but I did make some simple, ghostly treats with white chocolate, crunchy packaged chow mein noodles and toasted sliced almonds. They take no more than 30 minutes, from start to finish.
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1 cup white chocolate chips
½ cup packaged crispy chow mein noodles
¼ cup sliced almonds, toasted
Chocolate sprinkles or currants (for eyes)
Melt white chocolate chips following package directions. In a medium bowl, toss together chow mein noodles and almonds. Stir in melted white chocolate and mix thoroughly. On a waxed paper-lined cookie sheet drop 1 tablespoons of the candy mixture, then drop second tablespoons over the first. With fingers, shape into a tall haystack ghost. Repeat with remaining mixture. You should have about six ghosts. Press sprinkles or currants into the ghosts to form eyes. Refrigerate for about 15 minutes until chocolate is set. Makes about 6 ghosts.
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