Not-so-tricky treats: Make 'bat' wings, 'fundue' dip, more

Throwing a Halloween bash for the adults? Serve up chef Ryan Scott's chicken 'bat' wings, 'fundue' dips with white chocolate, orange liqueur, bacon and more. Wash it all down with a couple of trick-or-treat-atinis.

White chocolate, pumpkin and orange fondue

Ingredients

    • 1 lb white chocolate disks or bars
    • 2/3 cup whipping cream
    • 2/3 cup pumpkin puree
    • 1/4 cup orange liqueur

Preparation

Baking Directions:

Chicken "bat" wings
Servings:

Makes 6 servings

Ingredients

    • 2 lb chicken wings
    • 6 cloves of garlic
    • 1/2 tsp minced habenero pepper, seeded
    • 1/4 tsp black pepper
    • 1/4 tsp cinnamon
    • 1/4 tsp cilantro
    • 1/4 cup pomegranate molasses
    • 2 tbsp of olive oil
    • 1/2 a lemon, juiced
    • A handful of coriander, finely chopped
    • Salt and pepper to taste

Preparation

Baking Directions:

Milk chocolate, peanut butter and bacon fondue

Ingredients

    • 1/2 lb milk chocolate disks or bars
    • 1 cup milk
    • 6 strips of cooked bacon, with drippings
    • 1/2 cup creamy peanut butter

Preparation

Baking Directions:

Whiskey caramel goo

Ingredients

    • 1 cup heavy cream
    • 1 1/2 cup brown sugar
    • 1/2 cup butter
    • 3/4 teaspoon salt
    • 1 cup light corn syrup
    • 1 teaspoon vanilla extract
    • 1/2 cup whisky

Preparation

Baking Directions:

Trick-or-treat-atini

Ingredients

    • 1 shot vodka
    • 1/2 shot amaretto
    • 2 shots pineapple juice
    • Splash of soda
    • Sugar
    • Amaretto cookie, crushed

Preparation

Baking Directions:

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