No-Trick Treats

The days when trick-or-treaters could accept homemade goodies from strangers’ homes are long gone, but they can still have fun making Halloween treats to share with friends or classmates.

Two or three kids, with adult supervision, can make these treats in a couple of hours. There’s no real game plan; the point is to get the kids cooking. The fun will follow on its own.

Once the sweets are made, have the kids put them in Halloween-themed grab bags to hand out at school or a play group.

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Menu

Halloween Sugar Cookies

Marshmallow Popcorn Balls

Chocolate Peanut Butter Cups

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Staples

Butter

Sugar

Eggs

Vanilla extract

Flour

Baking powder

Salt

Popcorn

Peanut butter

Powdered sugar

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SHOPPING LIST

1 (1-ounce) jar orange paste food color

1 (2-ounce) container chocolate sprinkles

1/2 pound bitter-sweet or semisweet chocolate

3 ounces whole or chopped peanuts

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HALLOWEEN SUGAR COOKIES

1/2 cup butter, softened

1 cup sugar

2 eggs

1 1/2 teaspoons vanilla extract

2 1/2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

Orange paste food color

Chocolate sprinkles

I think paste food color works better than liquid food coloring when tinting cookie dough. It’s available in specialty markets and some party stores. Be careful: A little goes a long, long way.

Beat butter and sugar in mixer until creamy. Beat in eggs, 1 at a time, then add vanilla.

Combine flour, baking powder and salt in large bowl and beat in butter mixture. Add small amount orange paste food color to dough with toothpick and beat at low speed until dough is evenly colored.

Form dough into walnut-sized balls and place 2 inches apart on lightly greased baking sheet. Flatten balls gently with palm of your hand, then press with fork tines to make grid pattern. Top with chocolate sprinkles and bake at 375 degrees 10 to 12 minutes.

Makes about 2 dozen cookies.

Each cookie contains about:

116 calories; 87 mg sodium; 28 mg cholesterol; 4 grams fat; 17 grams carbohydrates; 2 grams protein; 0.04 gram fiber.

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MARSHMALLOW POPCORN BALLS

1/4 cup butter

1 (10-ounce) package marshmallows

8 cups popped corn

If the popcorn mixture sets up before all the balls have been formed, soften it by giving it 10 to 15 seconds in the microwave.

Melt butter in nonstick skillet. Add marshmallows and stir until melted.

Pour mixture over popped corn and stir to coat. Let cool 2 to 3 minutes, then form popcorn into 3-inch balls with buttered hands.

Makes about 12 (3-inch) popcorn balls.

Each popcorn ball contains about:

125 calories; 48 mg sodium; 11 mg cholesterol; 4 grams fat; 22 grams carbohydrates; 1 gram protein; 0.09 gram fiber.

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CHOCOLATE PEANUT BUTTER CUPS

8 ounces chocolate, preferably bittersweet

1/2 cup peanut butter

1/4 cup powdered sugar

1/4 cup peanut halves or chopped peanuts

Melt chocolate in double boiler, then cool slightly.

Stir together peanut butter and powdered sugar. Form into 12 balls and set aside.

Line mini muffin pan with paper liners. Spoon just enough melted chocolate into each paper liner to cover bottom and sides and refrigerate until chocolate sets, about 10 minutes. Drop 1 peanut butter ball into each cup, then spoon remaining chocolate over peanut butter ball just to cover. Top each filled cup with 1 peanut half or sprinkling of chopped peanuts and return to refrigerator until completely set, about 30 minutes.

Makes 12 cups.

Each cup contains about:

180 calories; 3 mg sodium; 0 cholesterol; 14 grams fat; 14 grams carbohydrates; 5 grams protein; 0.76 gram fiber.