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Mrs. Freshley’s Halloween Treats

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This season, Mrs. Freshley’s has put some bewitching new twists on Halloween treats. These budget friendly confections will fit in perfectly among the skeletons, scarecrows and spiders, and bonus: they’re so easy to make it’s scary. 

Mrs. Freshley’s Batty Pops
Ingredients
  • Mrs. Freshley’s Peanut Butter Flavored Swiss Rolls
  • Popsicle sticks
  • Wax Paper
  • 1 pkg chocolate candy bark / candy melts
  • Piping bag
  • Large Yogurt Chips
  • Toothpicks
Directions
  • Insert one popsicle stick in each of the Peanut Butter Swiss Rolls and place in the freeze to harden.
  • Draw a stencil of the wing shape on a piece of wax paper; be sure to make the wings wide enough to accommodate the Swiss Roll.
  • Melt a portion of the chocolate candy bark or melts and pour into a piping back with a small tip.
  • Pipe out the outline of the bat wings. In the center of the wings pipe a chocolate rectangle approximately the size of the Swiss Roll.
  • Place the Swiss roll on the chocolate rectangle and put in freezer to harden (3-5 minutes).
  • Remove bats from freezer, use a little chocolate to place the large yogurt chips on the bat for eyes, put the pointed side of the chip into the Swiss Rolls. Use a toothpick and chocolate candy bark to apply pupils on the flat side of the yogurt chips to finish the eyes.
  • Use the chocolate candy bark to pipe the mouth and fangs.
  • Allow the bat pops to set and then serve.
Mrs. Freshley’s Pumpkin Bells
Ingredients
  • Mrs. Freshley’s Chocolate Bells
  • Vanilla Frosting
  • Orange food coloring (or red and yellow food coloring)
  • Confectioners’ sugar
  • Orange decorating sugar or sprinkles
  • Green licorice pieces
Directions
  • Turn the Chocolate Bells with the larger side facing up.
  • Mix the vanilla frosting with orange food coloring (or red and yellow) until is reaches the desired hue. 
  • Next, mix in a small amount of confectioners’ sugar to frosting mixture to make the frosting fluffy so it easily holds it shape.
  • Apply the frosting onto the Chocolate Bells, with more frosting towards the center making a pumpkin shape.
  • Roll the icing pumpkin in the orange decorating sugar or sprinkles until fully covered. 
  • Use a toothpick to draw lines in the pumpkin, making textured sections.
  • Cut a two-inch section of the green licorice and insert in the top of the pumpkin making the stem and use smaller pieces of the licorice to make the pumpkin’s vines.

Mrs. Freshley’s Pumpkin Bread Pudding

Ingredients
  • 5 Mrs. Freshley’s Honey Buns
  • 2 Cups milk
  • 2 Eggs, beaten
  • 1/2 15-oz. can pumpkin puree
  • 2 Tbsp brown sugar
  • 1 Tsp vanilla extract
  • 1/4 Tsp Cinnamon
Directions
  • Slice Mrs. Freshley’s Honey Buns into bite size pieces.
  • Place Honey Buns in greased 2-quart baking dish.
  • Beat eggs, pumpkin puree, milk, sugar and vanilla in a small bowl.
  • Pour milk mixture over Honey Buns.
  • Sprinkle with cinnamon and bake at 350 degrees F for 35 to 45 minutes or until golden brown and pudding is firm.

Check for more recipes and information Mrs. Freshley’s

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