Tricks with treats: Make these delightfully frightful Halloween party snacks

1. Separate a can of frosting into two bowls. In one bowl, combine frosting with purple food coloring. In the other, combine frosting with green food coloring. (Tip: No purple food coloring? Make your own by combining 12 drops of red coloring with 8 drops of blue coloring.)

2. Frost baked cupcakes with purple frosting, then set aside.

3. To make your witch hats, frost the rim of each sugar cone with green frosting and press it into the chocolate-covered side of a Keebler Fudge Stripes Cookie. Next, pipe green frosting around the base of each cone and add a yellow M&M for a buckle. Place in refrigerator for 15 minutes so frosting can set.

4. Remove witch hats from refrigerator and press lightly onto top of frosted cupcakes.

1. Cut the banana in half lengthwise, then in half again to make four quarters.

2. Insert an ice pop stick into the bottom of each quarter, then place on a cookie sheet lined with parchment paper.

3. Place cookie sheet in the freezer for 1 hour or until the bananas are fully frozen.

4. Melt white chocolate bark in a microwave, using 30-second intervals. Stir after each interval.

5. Carefully dip each banana end into the melted white chocolate. Try to cover most of the banana without getting white chocolate all over the stick.

6. Place white chocolate-covered bananas back on parchment paper and add two mini chocolate chips for eyes.

7. Place finished Boo-nana Pops in the freezer. Remove after 30 minutes or just before the party starts.

1. Fill an 8-ounce glass halfway with orange juice. (For an adult version, add vodka to orange juice in this step.)

2. Slowly pour orange syrup into the glass. The syrup should settle to the bottom and take up about a third of the glass.

3. Top with whipped cream and garnish with sprinkles.

1. Peel skin completely from an apple, then use a melon baller to scoop out balls of apple.

2. Carefully press a Wilton Lollipop Stick into the top of each ball of apple, then place on a cookie sheet covered with parchment paper.

3. Melt chocolate bark in microwave in 30-second intervals. Stir after each interval until chocolate is melted and smooth.

4. Pick up each ball of apple and carefully dip it into the melted chocolate. Try to cover most of the apple without getting chocolate all over the stick.

5. Hold the chocolate-covered apples over parchment paper and sprinkle with either chopped pecans or Halloween-themed sprinkles.

6. Place finished mini chocolate-covered apples on parchment-lined pan and put in refrigerator to harden. Remove after 30 minutes or just before the party starts.

1. Gently press a pretzel stick into the bottom of the unwrapped peanut butter cup, far enough that the “broom” can be picked up with the “handle.” Repeat with each candy piece.

1. Apply frosting to the logo side of two green M&Ms and attach them to the Oreo to create eyes.

2. Apply frosting to pumpkin sprinkle and carefully attach it to the Oreo to create a nose. (Tip: We used tweezers to make this step easier.)

3. Apply frosting to the bottom of two chocolate chips and attach to the top of the Oreo for ears.

4. With black edible marker, draw a pupil in each eye. Repeat with each Oreo.