51³Ô¹Ï

Chef Tracy Wilk loves to create fun seasonal recipes for children and parents to make together at home. As the lead instructor of the 51³Ô¹Ï’s , she taught students a wide variety of techniques and skills to create seasonal recipes.

For Halloween, she shared her festive recipes for no-bake "spider" and "mummy" fudge balls and customizable chocolate-candy bark. Both recipes work well as a parent-child project or as Halloween party desserts.

The fudge balls, pictured above, are inspired by brigadeiros, a traditional Brazilian truffle dessert. They're rolled in sprinkles, chopped nuts and shredded coconut for a mix of fun textures. Chef Tracy put her spooky spin on them by decorating with candy eyes, black lace licorice (to mimic spider legs) and black and orange sprinkles.

Related Recipe:  Homemade Halloween Candy Bars

Chef Tracy's trick-or-treat bark is even easier to make. She simply melts down chocolate and then adds festive Halloween-themed candy corn and sprinkles on top. Kids can delight in decorating with whatever toppings they'd like.

These simple, family-friendly recipes can be customized with your style and creativity, including even substituting out ingredients, like milk chocolate for dark chocolate or adding in dried fruit in place of candy — the options are endless. Here's how to make both recipes at home this Halloween season.

Recipe

Spooky Fudge Balls

Yields 20 chocolate balls

Trick-or-Treat Bark

Yields 20 pieces of bark

Ingredients

For the fudge balls:

• 1 (14-ounce) can sweetened condensed milk
• 1/4 cup cocoa powder, sifted
• 2 tablespoons butter
• 1/8 teaspoon salt
• 1/4 teaspoon vanilla extract
• 1 cup Halloween-themed sprinkles, chocolate sprinkles, finely ground nuts or coconut, for garnish

For the bark:

• 12 ounces dark chocolate
• 1 cup candy corn
• 1/4 cup Halloween-themed sprinkles

Directions

For the fudge balls:

1. Using non-stick spray, grease an 8x8 baking pan and set aside. This will be used to cool the truffles.
2. In a small saucepan, whisk together the sweetened condensed milk, cocoa powder, butter and salt. Over medium heat, begin to cook the chocolate mixture.
3. Using a rubber spatula, continue mixing until it thickens, about 20 minutes. The mixture is ready when it is too thick to run your spatula through the center. Once thickened, add vanilla extract and stir to combine.
4. Remove from the heat and pour the mixture into the baking pan to cool and thicken, about 30 minutes to 1 hour in the refrigerator. Using a truffle-sized scoop, scoop and roll chocolate mixture into bite-size balls.
5. Roll each chocolate ball into garnish of choice, using sprinkles, coconuts, or ground nuts. Place on a sheet tray lined with parchment paper until ready to serve.

For the bark:

1. Line a baking tray with parchment paper and set aside.
2. Using a double boiler, melt the chocolate. Using a rubber spatula, pour the chocolate on top of the baking tray lined with parchment. Spread the chocolate out to create an even layer.
3. Sprinkle the candy and sprinkles over the chocolate.
4. Allow the chocolate to harden in the refrigerator for about 20 minutes. Once hardened, break into bite-size pieces.