SPOOKY NIGHT CAN BE SWEET : TRICK OR TREAT POPS.

Ghosts and goblins of all ages will gather for an evening full of ghostly fun and excitement on Halloween. This year, satisfy those hungry tricksters and ghoulish partygoers with these luscious homemade chocolate treats.

Send a chill down a trick or treater's spine with ice-cold Trick or Treat Pops. These delicious hand-held delights are made by simply dunking a frozen banana on a stick in melted white chocolate and then decorating with Halloween sprinkles. Because the microwave and freezer do most of the work, these treats can be prepared quicker than you can say ``boo!''

Gobblin' Goblins will be gobbled up in no time when served at this year's Halloween party. These treats are a tasty combination of chow mein noodles, peanuts and marshmallows that are stirred into a mixture of melted butterscotch chips and semisweet chocolate. Dropped onto a wax paper-lined tray into the form of a haystack, these crunchy delights are transformed into spooky goblins by creating eyes with chocolate candies.

You are certain to be the hit of the party when you prepare festive Halloween Fudge tinted orange in celebration of the season. The fun isn't complete without Spider Web Brownies. Topped with fluffy marshmallow creme, the brownies take a devilishly delicious turn when decorated with a tasty chocolate web. To make the web, simply melt one square of semisweet chocolate in a zipper-style plastic food bag. Cut off a corner and spin your web.

These magical treats will keep trick or treaters and partygoers cackling with glee. Make sure to make plenty of batches for unexpected ghosts and goblins.

6 medium ripe bananas

1 package (8 squares) semisweet baking chocolate squares

1/3 cup butter OR margarine

Multicolored sprinkles, finely chopped nuts OR toasted coconut (optional)

Cut bananas in half crosswise. Insert 1 wooden stick into cut end of each banana half. Place on a tray, cover and freeze 3 hours or until firm.

Microwave chocolate and butter in a medium bowl on high (100 percent) power 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Pour chocolate mixture into a tall narrow glass.

Dip frozen bananas into chocolate mixture to evenly coat. Immediately roll in sprinkles. Place on wax paper-lined tray. Serve immediately. Store leftover pops covered in freezer. Makes 12 pops.

CHOCOLATE HAYSTACKS 

1 package (8 squares) semisweet baking chocolate squares

1 cup butterscotch chips

2 cups chow mein noodles

1 cup salted peanuts

1 cup miniature marshmallows

Microwave chocolate and butterscotch chips in a large microwavable bowl on high (100 percent) power 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Stir in noodles, peanuts and marshmallows until completely covered with chocolate mixture.

Drop by tablespoons onto a wax paper-lined tray. Refrigerate 1 hour or until firm. Store in an airtight container in refrigerator. Makes about 2 1/2 dozen.

GOBBLIN' GOBLINS: Before refrigerating, decorate each haystack with miniature candy-coated semisweet chocolate candies for goblin eyes.

HALLOWEEN FUDGE

1 package (8 ounces) cream cheese, softened

1 package (16 ounces) powdered sugar (4 cups)

2 packages (6 squares EACH) premium white baking chocolate squares, melted

1 1/2 teaspoons vanilla

1 cup toasted chopped nuts

8 drops yellow food coloring

4 drops red food coloring

Multicolored sprinkles

Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth. Gradually add sugar, beating until well blended.

Stir in white chocolate, vanilla, nuts and food coloring until well mixed. Spread in a foil-lined 8-inch square pan. Top with sprinkles.

Refrigerate 1 hour or until firm. Cut into squares. Makes 4 dozen.

SPIDER WEB BROWNIES

4 squares (1 ounce EACH) unsweetened baking chocolate

3/4 cup (1 1/2 sticks) butter OR margarine

2 cups sugar

3 eggs

1 teaspoon vanilla

1 cup flour

1 cup coarsely chopped nuts (optional)

1 jar (7 ounces) marshmallow creme

1 square semisweet baking chocolate, melted

Line a 13x9-inch baking pan with foil extending over edges to form handles. Grease foil.

Stir sugar into chocolate until well blended. Mix in eggs and vanilla. Stir in flour and nuts until well blended. Spread in prepared pan.

Bake in preheated 350-degree oven 30 to 35 minutes or until a toothpick inserted in center comes out with fudgy crumbs. Do not over bake.

Immediately drop marshmallow creme by spoonfuls over hot brownies. Spread evenly over top of brownies. Cool in pan. Lift out of pan onto a cutting board. Remove foil.

Place on a serving tray. Drizzle melted chocolate over marshmallow creme to create a spider web design. Cut into squares. Makes 24 fudgy brownies.

MELTED CHOCOLATE DRIZZLE: Place 1 square semisweet baking chocolate in a zipper-style plastic food bag. Close bag tightly. Microwave on high (100 percent) power about 1 minute or until chocolate is melted. Fold down top of bag tightly and snip a tiny piece off one corner, about 1/8 inch. Holding top of bag tightly, drizzle chocolate through opening over marshmallow creme.

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PHOTO (color) 'Tis the season for chocolate treats, and Trick or Treat Pops, clockwise, Spider Web Brownies, Chocolate Haystacks and Halloween Fudge will give your Halloween party a sweet and festive twist.