Celebrate easily with bewitching tricks for treats!

Ready for some wacky Halloween fun? Get those cauldrons a-bubbling and whip up spook-a-licious treats for your ghostly guests. The witches and wizards will surely do some wand-waving to get to the head of the table, but have no fear — one bite of these magical morsels, and they’ll be forever enchanted.

•Transform a favorite cheese ball into a pumpkin, complete with crunchy pita-crisp bats and cats for serving.

•Magically, marshmallow crispy treats morph into ghastly ghosts and party-perfect pumpkin pops on a stick.

•Cute candy spiders spin a web of cookie icing to ensnare you on your first bite of fudgy brownies.

•Apples dazzle with swirls of candy coating, sparkling with sugars, sprinkles and confetti.

•Tempting tarts cast a spell on taste buds with their alluring brightly colored webs.

For additional Halloween party ideas, or to order any of the pans or supplies used in these recipes, visit www.wilton.com.

Cheddar-Pumpkin Spread

5 cups (about 24 oz.) finely shredded Cheddar cheese

4 packages (8 oz. ea.) cream cheese, softened

2 teaspoons garlic powder

1 teaspoon dry mustard powder

1/4 cup additional cream cheese and Leaf Green Icing Color, if desired to decorate pumpkin

Line pumpkin pan* with plastic wrap; lightly spray pan with vegetable pan spray.

In food processor fitted with metal blade, combine all ingredients except extra cream cheese and icing color; process until smooth. Spoon into pan, dividing evenly between both pan cavities; press with back of spoon to pack mixture tightly into pan. Cover with plastic wrap. Chill several hours or overnight.

Unmold onto serving plate; smooth with spatula or knife. If desired, decorate with green tinted cream cheese. Serve with Halloween Pita Crisps, crackers or cut-up vegetables.

Makes about 8 cups spread.

*Note: Recipe was prepared in the Dimensions Large Pumpkin Pan.

Halloween Pita Crisps

1 package pocket pita breads

Olive oil, vegetable oil or pesto

Optional Suggested Toppings: Finely shredded

cheese, minced fresh herbs, finely chopped garlic or shallots

Coarsely ground salt and pepper, to taste

Preheat oven to 375°F.

Using desired Halloween-shaped mini cutter, press and cut shapes from pita; pull apart into two pieces. Arrange on ungreased cookie sheet. Brush with oil or pesto. If desired, sprinkle with suggested toppings, salt and pepper.

Bake 5 to 10 minutes or until lightly browned and crisp.

Makes 48 to 54 crisps.

Tangled Web Custard Tarts

2 9-in. refrigerated pie crusts (one 15-oz. package)

1 package (3.4 oz.) instant vanilla or butterscotch pudding mix

2 cups cold milk

1/2 teaspoon pumpkin pie spice or ground cinnamon

(optional)

Orange, Violet or Black Decorating Gels, Orange or Green Sparkle Gel, Orange Cookie Icing

Preheat oven to 425°F. Soften pie crusts following package instructions.

Gently unroll crusts; cut each into about 4 1/2 -in. circles, using the 4-in. removable tart pan bottom as a guide. Press each piece into 4-in. tart pan; prick bottom with fork. Bake 5 to 8 minutes or until golden brown. Cool completely.

In large bowl, prepare pudding mix with milk following package instructions. If desired, add pie spice. Spoon about 1/4 cup pudding into each cooled tart shell; spread out evenly. Squeeze Decorating Gel, Sparkle Gel or Cookie Icing in concentric circles over pudding surface; run knife through pudding from center of circles to edge of tart to create spider web. Chill at least 20 minutes.

Makes 8 mini tarts.

Ghosts and Goblins Crispy Treat Pops

6 tablespoons butter or margarine

1 package (16 oz.) marshmallows

1 package (about 10 oz.) crisp rice cereal, divided

Orange Icing Color

Cookie Sticks (6 or 8-in.)

Halloween Confetti Sprinkles

Spray multi-cavity pumpkin and ghost pan with vegetable pan spray.

In large saucepan, melt butter; add marshmallows. Cook and stir until melted. Divide mixture in half; stir orange icing color into 1 portion. Add half of cereal to orange mixture; mix well. Repeat with remaining cereal and white marshmallow mixture. Press into prepared pan; carefully remove from pan and allow to cool. Insert cookie stick; add confetti eyes and mouth.

Makes about 24 treat pops.

Hangin’ Out on Halloween Brownies

1 package (about 20 oz.) brownie mix

(13 x 9-in. size)

Egg, water and oil to prepare mix

White Cookie Icing

Spiders & Bats Icing Decorations

Preheat oven to 350°F. Spray medium cookie pan with vegetable pan spray.

Prepare brownie mix with egg, water and oil, following package instructions. Bake 35 to 40 minutes or until brownie tests done. Cool completely in pan on cooling grid.

Cut cooled brownies using spider web cutter. Draw web lines using Cookie Icing. Attach spider icing decoration with icing.

Makes about 15 brownies.

Candy-Dipped Halloween Apples

Medium apples

Cookie Sticks (8-in.)

Candy Melts (Light Cocoa, Dark Cocoa and White)

Halloween Pumpkin Mix Sprinkles,

Halloween Confetti Sprinkles or

Ghost Mix Sprinkles

Halloween Nonpareils

Orange, Black or Lavender Sugars

Line cookie sheet or pan with parchment paper.

Wash and completely dry apples; insert cookie sticks into tops of apples. In medium microwave-safe bowls, melt each variety of Candy Melts according to package directions. Place sprinkles and sugars in small bowls. Dip apples into melted candy, then immediately into desired sprinkles or sugars. Place on prepared pans, stick up; chill until firm.