Multi-instrumentalist and country singer Natalie Stovall shared her three of her favorite spooky and delicious recipes, just in time for Halloween.
Stovall made her debut on the Grand Ole Opry stage when she was just 12 years old, and has been performing ever since. Her incredible fiddle-playing skills, which are showcased on her self-titled EP, have made her one of the most buzzed-about artists in Nashville over the past few years. Along with her incredible musical talents, Stovall says she has an affinity for baking.
“I’ll take any excuse to bake, and during Halloween, it seems there’s always someone to bake for! That sweet, simple ingredient of pumpkin can go a long way,” Stovall told Wide Open Country in an exclusive interview. “There are so many creative (and simple!) ways to make your treats fun and spooky on Halloween. Plus, it’s one of the best holidays because you can be whoever you want for a night. It’s always fun to pretend!”
Read on to find out how you can make three of Natalie’s favorite Halloween treats.
Pumpkin Rice Krispie Treats
6 Cups Rice Krispie Cereal
3 tbs Butter
10 oz Marshmallows (approx. 1 Bag)
Red & Yellow Food Coloring (to make orange color)
12 Tootsie Rolls
Green Mike & Ike Candies
Optional: Black Frosting (small tube)
- Melt your butter in a large sauce pan over low heat.
- Add marshmallows and stir constantly until melted and then remove from heat.
- Add approx 4 drops of red food coloring & 2 drop yellow food coloring.
- Mix in all 6 cups of Rice Krispies.
- Form small balls into the shape of a pumpkin.
- Cut Tootsie Roll in Half and add a half into each pumpkin while still warm.
- For small leaves on the pumpkin, piece and place the green Mike & Ike candies near the stem.
- For fun, doodle a face on the pumpkin with the black frosting.
- Eat and enjoy!
Reese’s Peanut Butter Cup Puppy Chow
8 cups Chex cereal
2 cups Reese’s Puffs cereal
16 oz. vanilla CandiQuik
1/2 cup peanut butter (I used Reese’s)
1 bag Reese’s mini peanut butter cups (8 oz.)
2 cups powdered sugar
1/2 cup mini Reese’s pieces
- Combine the cereal in a bowl and set aside. Divide the powdered sugar into 2 big ziplock bags and set aside. Place the CandiQuik in the microwave for 1 minute. Stir. Heat an additional minute, stirring every 30 seconds. Spoon the peanut butter into the melted chocolate and stir until smooth.
- Pour the melted chocolate over the cereal and stir until coated. Toss the peanut butter cups with the cereal. Spoon the mixture into the two ziplock bags evenly. Close and shake until thoroughly coated. Spread out on a parchment-lined cookie sheet until set. Sprinkle with the Reese’s pieces. Store in a sealed container for up to one week.
Candy Corn Peanut Butter Bars
½ cup unsalted butter – softened
½ cup white sugar
½ cup brown sugar
½ cup peanut butter
1 tsp vanilla
2½ cups all purpose flour
1 tsp salt
¼ tsp baking soda
1½ cup candy corn (divided)
- Preheat oven to 375 degrees.
- Line a 9×13 pan with foil and spray with cooking spray.
- In a large bowl, cream together your butter and sugars.
- Add the 2 eggs and vanilla, continue to cream together.
- Add your peanut butter, mix in well.
- Alternating adding your flour in 3 parts – 1 cup of flour, salt, mix in – 1 cup of flour, baking soda, mix in – ½ cup of flour, mix in.
- With a wooden spoon add 1 cup of candy corn, mix in well.
- Using the wooden spoon, spread the batter (it is really thick) in your pan – even it out.
- Press the remaining ½ cup of candy corn into the top of the batter.
- Bake for 13 to 15 minutes, until toothpick comes out clean.
- Remove from oven and let cool before cutting.