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Diabolical Delights

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Halloween treats that little witches and wizards can help to make [PHOTOS COURTESY OF Adobe Stock]


Makes 20
4 slices bacon, chopped
190g cream cheese
180g cheddar cheese,
finely grated
2 scallions, thinly sliced
1 clove garlic, finely grated
10 large jalapeños
Crescent rolls, refrigerated
1 large egg, beaten
10 black olives, halved

Preheat the oven to 200°C. Fry the bacon, stirring occasionally, until crisp. Remove any excess oil and combine, in a bowl, with 170g cream cheese, the cheddar, scallions, garlic and a pinch of salt. Halve the jalapeños lengthwise with the stem intact, and remove the seeds. Fill each half with the cream cheese mixture. Unroll the crescent rolls and cut into 10 strips. Wrap each jalapeño half with two of the strips.

Arrange the jalapeños on a prepared baking tray. Brush the tops of the strips with the beaten egg. Bake until golden brown and the filling is hot, 13 to 18 minutes. Use the remaining cream cheese to form the mummies’ “eyes,” and finish with olive “pupils”.


Makes 12
450g white chocolate
1 bag pretzel rods
1 tube black decorating gel

Line a baking tray with parchment paper and set aside. Melt the white chocolate over a low heat. Once melted, pour into a tall drinking glass. Dip the pretzel rods into the chocolate and place on the baking tray. Refrigerate to allow the chocolate to harden.

Once the chocolate is hard, remove the pretzels from the fridge and draw a “face” on each using the black gel. You can store the ghost pretzels at room temperature in an air-tight container for up to three weeks.

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