Spooky Halloween Snacks


30 fresh strawberries

8 oz Best Choice Almond Bark Vanilla, chopped

1 tsp Best Choice All Vegetable Shortening

1/4 cup Best Choice Milk Chocolate Baking Chips


5 tbsp of Best Choice Unsalted Butter

10 cups of Best Choice Mini Marshmallows, divided

1 tsp of Best Choice Pure Vanilla Extract

6 cups of Best Choice Crisp Rice Cereal

1 cup of Best Choice Candy Shop Candy Corn, coarsely chopped + extra for decoration


1 package of Best Choice Superior Selections Halloween Chocolate Creamy Wheels

12 oz of Best Choice Almond Bark Vanilla, chopped

1 package candy eyes


2 cups of Best Choice 2% Reduced Fat Milk

1 box of Best Choice Instant Chocolate Pudding & Pie Filling

8 oz Best Choice Original Whipped Topping

1 package of Best Choice Superior Selections Halloween Chocolate Creamy Wheels, crushed to crumbs

1 package of Best Choice Candy Show Sour Worms

10 Best Choice Clear Plastic 9 oz Cups

Strawberry Ghosts


Wash strawberries and gently pat with paper towels until completely dry.

In a microwave-safe bowl, melt white chocolate and shortening at 50% power; stir until smooth.

Dip strawberries in chocolate mixture; place on a waxed paper-lined baking sheet, allowing excess chocolate to form the ghosts’ tails. Freeze 5 minutes.

In microwave, melt the chocolate chips; stir until smooth.

Dip a toothpick into melted chocolate and draw a mouth and eyes on each ghost. Refrigerate leftovers.

Candy Corn Rice Treats


Coat a 9×9 pan with nonstick spray and set aside.

In a large saucepan over low heat, melt the butter. Once butter is melted, add in 8 cups of marshmallow and stir frequently until melted. Stir in vanilla extract and immediately remove from heat.

Add the cereal, 2 cups of remaining marshmallows and 1 cup of the chopped candy corn into the marshmallow mixture and stir with a wooden spoon until combined.

Spread mixture into the prepared pan and press in evenly. Press remaining candy corn pieces into the top to garnish.

Allow to cool before cutting into bars.

Creamy Wheel Mummies


Spread the Creamy Wheels in an even layer on top of a wire cooling rack.

Melt the Almond Bark according to the package instructions, then pour the melted Almond Bark into a piping bag or bowl.

Pipe or drizzle mummy bandages over the top of the Creamy Wheels with the melted Almond Bark.

Place two candy eyes on top of each Creamy Wheel.

Allow the Almond Bark to set before serving.

Dirt & Worm Pudding Cups


Pour the milk into a mixing bowl and add the pudding mix. Beat with a whisk until well blended (about 2 minutes) and let pudding stand for 5 minutes.

Fold whipped topping into the pudding very gently until it is all the same color.

Place about 1 tbsp of the crushed Creamy Wheels into the bottom of each cup, then add about 2 tbsp of pudding to each cup.

Repeat another layer of Creamy Wheels, then pudding, ending with another layer of Creamy Wheels.

Finish by adding 3-4 Sour Worms to the top of each cup.

Put cups into the refrigerator for about 1 hour to chill.

Halloween Spooky Snacks

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