Ingredients

• For the Fondue:
• 6 ounces dark or milk chocolate chips
• 6 to 8 fun-size chocolate bars (roughly chopped)
• 1/2 to 3/4 cup heavy cream or half-and-half (room temperature)
  
•  Dippers: 
• Whole strawberries (washed and trimmed)
• Bananas (cut into 1-inch slices)
• Pound cake (cut into 1-inch cubes)
• Ridged potato chips

Steps to Make It

1. Gather the ingredients.
   
2. Turn the crockpot to its lowest setting, or just plug it in if there's only one setting, and allow it to preheat for 2 to 3 minutes.
   
3. Add in the chocolate chips. Use a clean dishtowel or oven mitt to hold the crockpot in place while you stir the chips with a wooden or silicone spoon to help them start melting.
   
4. When the chips begin to melt, add in half the heavy cream and continue to stir until chocolate is mostly melted.
   
5. Add the remaining cream and stir until mixture is smooth and free of lumps.
   
6. Add the chopped candy bars, and stir until just coated with chocolate. The more you stir, the more the candy bars will melt. If you let them melt too much, you may not be able to tell which candy bar you used.
   
7. Serve immediately with fondue forks, regular forks, or skewers for dipping. Enjoy!
   

:O These look absolutely amazing. Get ready for spooky time everyone, these pumpkin donuts are shrieking with Halloween spirit! 

​Author: Tieghan Gerard (Half baked Harvest) -|- Servings: 12 donuts -|- Total Time: 40 mins
Ingredients
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 2 eggs
- 3/4 cup brown sugar
- 1/4 canola oil
- 3/4 cup pumpkin puree
- 1/2 cup buttermilk
- 2 tsp vanilla extract
- chopped chocolate for topping (optional)
- chopped pecans for topping (optional)
Glaze
- 1/3 cup milk
- 1 tsp instant coffee granules (optional)
- 1 1/4 cup powdered sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- a pinch of salt

Directions
1. Preheat oven to 350 degrees F. Spray a 6 cup doughnut pan with non-stick cooking spray or lightly grease with butter. 
2. In a large mixing bowl, combine flour, baking powder, salt, and ground cinnamon. In another mixing bowl, whisk together eggs, brown sugar, canola oil, pumpkin puree, buttermilk and vanilla extract. Pour the wet ingredients into the dry and mix until the batter is smooth. 
3. Scoop the batter into the prepared baking pans until the batter is just below the top. Bake for 20-26 minutes or until golden brown around the edges. The donuts should be gooey in the center. Let cool for 5 minutes, then run a spatula around the edge of the doughnuts and slide them out. Put the doughnuts on a cooling rack for 5-10 minutes before glazing.
4. To make glaze; heat the milk until it begins to steam. Remove from heat and add the instant coffee granules. Let sit for a minute or two before adding the powdered sugar, cocoa powder, and vanilla extract. If your glaze is too thin; add a little more powdered sugar, if your glaze is too thick; add a little more milk.
5. Dip the slightly cooled donuts into the glaze, and let the excess drip off. Sprinkle on toppings if desired.

https://www.halfbakedharvest.com/baked-buttermilk-pumpkin-doughnuts-with-hot-cocoa-glaze/ 
 
Happy Halloween!! 
-Charlotte

​One of the best Halloween desserts! Choose between pumpkins or worms as a decoration. You could even add your own decorations, such as skulls, or Halloween candy.

Ingredients:
- 1 box brownie mix (or homemade!) plus ingredients listed on box
- 1 can (or homemade!) chocolate frosting
- 1 cup crushed oreos
Pumpkin Patch:
- 1 cup white chocolate chips
- 1 tbsp vegetable oil
- green food colouring
- pumpkin candies
Worms and Dirt:
- gummy worm candies

Directions:
1. Prepare brownie batter mix according to directions. Remove from oven when a toothpick inserted in the brownies has moist crumbs.
2. For pumpkin patch brownies:
In a small bowl, combine white chocolate chips, vegetable oil and green food colouring. Microwave 30 seconds at a time until fully melted. Transfer to a piping or plastic bag and set aside. Spread chocolate frosting on the brownies, then sprinkle crushed oreos. Pipe green chocolate to look like vines and leaves, then add your pumpkin candies.
3. For worm brownies:
Spread chocolate frosting over the brownies then crushed oreos. Add gummy worms.
​
​Cut into squares and enjoy!

Hey there, did you know Chia is a superfood?
welp, now you know... Chia has fibers that can absorb 10-12 times their weight which means your pudding will need no thickeners, if you don't like the flavour of plain OCSP (Look at the title) then try adding something like pumpkin spice, matcha, or cocoa powder.

You'll need:
- 2 Tbsp chia seeds
- 1/2 cup of milk
- 1 tbsp honey
- Fruit or toppins (Optional)

Instructions:
Place the milk in a sealable glass container, add the honey, chia and any flavouring... Mix mix mix until everything has combined, let sit in the fridge overnight and store for up to a week! This is a great, healthy breakfast alternative!

- Mateo Mazari

My mom makes these creepy halloween treats every year, and they're delicious! Bake them for your spooky halloween party and your friends!

Makes: 28 cookies , Author: Janet Barton ,
​Prep time: 20 min , Total time: 40 min

​Ingredients:
- 1 cup softened unsalted butter
- 1 cup powdered sugar (confectioner's)
- 1 egg
 - 1 tsp almond extract
 - 1 tsp vanilla extract
 - 2 3/4 cups all purpose flour
 - 1 tsp baking powder
 - 1 tsp salt (1/2 tsp salt if using salted butter)
 - 3/4 cups blanched whole almonds
 - couple drops green food colouring
 - 1 tube red decorating gel OR strawberry / raspberry jam
​
Instructions:
1. In a large bowl, beat together butter, powdered sugar, egg, and the almond and vanilla extracts until smooth and creamy. Scrape down the sides of the bowl.
2. Add the flour, baking powder and salt. Mix until a stiff dough forms.
3. Then add a few drops of green food colouring until you get the colour you want.
4. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
5. If you have one, use and ice cream scoop that's about 1 tablespoon to scoop the dough. Form it into a long log shape, and pinch it to make knuckles. Press the blanched almond into the tip of the cookie and use a knife or a toothpick to create wrinkles in the finger.
6. Line a cookie sheet with parchment paper and place the cookies at least 1 inch apart. Cook in a 325 degree preheated oven and bake for 20-25 minutes.
7. Optional: you can pick up the blanched almond and squeeze a little bit of jam or red decorating gel on the nail bed. Put the almond back and behold your creepy witch fingers!
 - Charlotte J