by Jane Wilkinson Treats without Tricks

With Halloween only two days away, I had to write a column including those special "treats" to be shared with anybody —not just goblins and witches. Enjoy a bite of sweetness anytime of year, not just this week.

Hallows Eve Bars

3 pkgs. Ritz® Crackers (1 box) 1 can sweetened condensed milk 1 pkg. Heath Bar® toffee bits (or 2 candy bars, crumbled) 1 (12 oz.) pkg. chocolate bits

Combine the toffee bits and crackers in a large bowl. Add the condensed milk and stir well to combine. Spread this mixture evenly with a wooden spoon in a 9" by 13" pan. Cook for 10 minutes in a 350-degree oven. Melt the chocolate bits and then drizzle over the pan's contents. Set aside until the chocolate sets, and then cut into bars and serve.

Pumpkin Chocolate Chip Cookies

2 eggs 1 can pumpkin purée 1 cup butter (2 sticks), softened 2 cups sugar 4 cups flour 1 (12 oz.) pkg. chocolate chips 4 t. baking powder 2 t. cinnamon 1 t. milk

Cream together the sugar and butter, and then add the wet ingredients. Sift together the dry ingredients and then add to the wet mixture. Stir in the chips. Drop by spoonfuls onto greased cookie sheets. Bake for 12 to 14 minutes at 375 degrees.

Crme de Menthe Squares

1 1/4 cups butter (2 1/2 sticks), softened 1/2 cup unsweetened coca powder 3 1/2 cups powdered sugar, sifted 1 egg, beaten 1 t. vanilla 2 cups graham cracker crumbs 1/3 cup green créme de menthe liqueur 1 1/2 cups semi-sweet chocolate bits

Make the bottom layer by combining a half-cup of the butter with the cocoa in a saucepan —heat and stir until well blended. Remove from the heat and add a half-cup of the powdered sugar, the egg and vanilla. Stir in the graham cracker crumbs and mix well. Press this into a 9" by 13" pan. Make the middle layer by melting another half-cup of the butter, removing it from the heat and combining it with the liqueur. Using an electric beater on low, add the remaining three cups of the powdered sugar —beat until smooth and then spread over the chocolate layer already in the pan. Now make the top layer by melting the remaining quarter-cup of butter and the chocolate bits in a small saucepan. Spread this over the mint layer. Chill for one to two hours and then cut into squares. Makes seven to eight small squares. Store in the refrigerator.

Deviled Eggs

6 lg. eggs, boiled & peeled 3 T. mayonnaise 1/2 t. fresh lemon juice 1 t. curry powder 2 T. finely minced red bell pepper 1 T. minced cilantro 1/8 t. salt Pinch black pepper A few sprigs cilantro (for garnish)

Slice the eggs in half, scoop the yolks into a bowl and mash with a fork —set aside. Combine the mayo, lemon juice and curry powder well, and then add the remaining ingredients, except for the garnish. Spoon this dressing into the mashed yolks —combine well. Fill the scooped out the egg-white halves with the mixture and then garnish. Makes 12.

Peanut Butter Bonbons

2 cups peanut butter 1/2 cup butter 1 box powdered sugar 3 cups crisp rice cereal 12 oz. butterscotch chips 12 oz. semi-sweet chocolate chips

In a saucepan on low heat, melt together the butter and peanut butter. In a separate large bowl, combine the sugar and cereal. Pour the peanut butter mixture over the cereal mixture, and mix together using your hands to incorporate well. Form the resulting mixture into small, bite-sized balls and then chill (makes about five to six dozen balls). Separately melt both kinds of chips and dip half of each ball into each flavor (so that each ball is covered half in butterscotch and half in chocolate). Swirl the tops with the back of a small spoon. Place on waxed paper and chill again. Keep in the fridge.

(This is a great kid-friendly recipe and you don't have to all the work!)