Sour Punch Haunted House

Sour Punch Haunted House

Sour Punch Haunted House

With Sour Punch® Candy

sour punch haunted house recipe


Makes 3 Small Houses


  • 12 full graham crackers, regular or chocolate
  • 1 cup (160 grams) powdered sugar

  • 1 egg white (35 grams)

  • 4-5 Scare Size bags of Sour Punch Bats & Pumpkins

  • 1 package Sour Punch Spooky Straws

  • Sprinkles (optional)

  • Colored candy melts (optional)

01. Prepare the Royal Icing “Glue”

In a small bowl, combine the powdered sugar and egg white.

Stir until smooth. The mixture will be thick.

icing glue for graham cracker house

02. Prepare the “Walls”

You’ll need 4 full sheets of graham crackers for each house.

To build each house, break 2 of the graham crackers in half to form 4 squares (A, B, C & D).

Use a sharp, serrated knife to gently trim the other 2 graham crackers to form the sides with roofs (E & F) as shown in the photo.

    graham cracker house wall pieces

    03. Assemble Graham Cracker House

    Use a butter knife to apply a small amount of royal icing all along the right edge of graham cracker A.

    Press graham cracker E at a right angle to the frosted edge of graham cracker A. Stand the two pieces up gently.

    Apply royal icing to the left edge of graham cracker B.

    Press graham cracker B to the other side of cracker E to form a C shape.

    Apply royal icing along both sides of graham cracker F.

    Press graham cracker F to the open sides of crackers A and B to form a square of graham crackers. This is the base of the house.

    Apply royal icing along the sides and bottom of graham crackers C and D. These two crackers will form the peaked roof.

    Holding one frosted cracker in each hand, fit crackers C and D into the open spaces at the top of the house. They’ll touch at the top, forming triangle. Fit the bottoms of each cracker to the top of the “wall” crackers below.

    assembled graham cracker house

    04. Let Assembled House Sit for One Hour

    Let the assembled houses sit at room temperature for at least 1 hour before decorating to allow the icing to harden fully.

    Don’t throw away the remainder of the royal icing—you’ll want to use this during decorating as glue! Place the leftover royal icing in a small Ziploc bag and seal it until you’re ready to decorate. You can also use a disposable piping bag, if you have one.

    05. Melt Chocolate and Add to Piping Bag for Decoration

    If using chocolate, melt the chocolate and transfer it to a small Ziploc bag and seal the top. You can also use a disposable piping bag, if you have one.

    Unwrap the bags of Sour Punch Halloween Bats & Pumpkins and the package of Spooky Straws.

    If using sprinkles, pour a small amount into an easy-to-access container.

    Snip a small corner off of the corner of the Ziploc bag containing melted chocolate. This bag will be a makeshift piping bag. Repeat with the bag of leftover royal icing.

    Both the chocolate and/or royal icing can serve as “glue.” Gently squeeze your chosen “glue” along the top ridge of the graham cracker house and anywhere else you’d like some decoration.

    decorating graham cracker house

    06. Decorate Halloween Haunted Graham Cracker House

    Stick candy and/or sprinkles into the glue you’ve applied. Decorate as you like!

    Some hints:

    • Spooky Straws make great arched doorways
    • Use a sprinkle “doorknob”
    • Bats & Pumpkins make great décor along the top and sides of a house 
      halloween graham cracker house

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      Sour Punch Candy Apples

      Sour Punch Candy Apples

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      With Sour Punch® Candy

      sour punch candy apples


      Makes 5 Apples


      • 2 cups (475 g) granulated sugar
      • 1/4 cup (85 g) corn syrup
      • 3/4 (160 g) cup water
      • 1/2 teaspoon black food coloring
      • Sour Punch Halloween Bats & Pumpkins Candy
      • Sour Punch Spooky Straws

      01. Stir Sugar, Corn Syrup and Water to Make Candy Dipping

      In a medium-sized pot, stir together the sugar, corn syrup and water. Over high heat, bring the mixture to a boil.

      Once boiling, turn the heat down to medium. Stir in the food coloring. Insert a candy thermometer and continue to boil until the mixture reaches Hard Crack stage (from 300°–310°). This will take approximately 15-20 minutes. 

      candy coating for apples

      02. Dip Chocolate-Rimmed Glass in Sprinkles

      While the candy coating cooks, prepare the rest of your materials:

      • Wash and dry 5 green apples
      • Twist the stems out of the apples. Push popsicle sticks or lollipop sticks into the center of each apple.
      • Line a baking sheet with parchment paper and coat generously with cooking spray. Set the baking sheet and your prepared apples near your candy coating.
      • Unwrap 6-9 Share Size bags of Sour Patch Bats & Pumpkins and set the candy near your dipping station.
        green apples for dipping in candy

        03. Quickly Dip Apples Into Candy Coating

        Once the candy coating has reached 300-310 degrees, remove the sugar mixture from the heat.

        Quickly dip one apple in the candy coating, rotating the apple in the syrup to fully coat it. Remove the apple from the pot. Be careful, as the coating is very hot!

        dipping apples into candy coating

        04. Add Sour Punch Bats & Pumpkins Candy

        Quickly stick Sour Punch Halloween Bats & Pumpkins to the candy coating. Work fast, as the candy coating cools very quickly.

        If the coating hardens too quickly and you’d still like to apply more candy, use a small spoon to drop a bead of coating on one side of a Sour Punch Bat or Pumpkin, like glue. Quickly press the candy to the coated apple.

        Transfer to the baking sheet to cool completely.

        candy toppings on dipped apples

        05. Wrap Sour Punch Spooky Straw Around Apple Stick

        Wrap a Sour Punch Spooky Straw around the stick of the apple by pressing one end of the straw into the base of the stick so that it adheres. Coil the candy up the stick, and then press the top of the straw into the stick.

        sour punch candy on coated apples

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        Sour Punch Grape Halloween Mocktail

        Sour Punch Grape Halloween Mocktail

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        sour punch grape halloween mocktail


        Serves 4


        • 2 ounces of chocolate, white chocolate or colored candy melts

        • 4 Scare Size Bags of Sour Punch Bats & Pumpkins

        • ½ cup sprinkles or sparkling sugar

        • ¼ cup lime juice

        • 3 cans of grape soda

        • Ice cubes

        01. Dip Glass Rim in Chocolate

        Choose 4 small glasses. Open up the bags of Sour Punch Bats & Pumpkins and set the candy in an easy-to-reach place. Pour the sprinkles into a shallow dish slightly larger than the mouth of your glasses.

        Place the chocolate in a small heatproof container. Microwave it for 30 seconds, and then stir it. Repeat this 2-3 times, until the chocolate is melted and smooth.

        Transfer the melted chocolate to a shallow dish slightly larger than the mouth of your glasses.

        Dip the rim of one glass in the chocolate so that the entire lip of the glass is coated in chocolate.

        dipping glass rim in melted chocolate

        02. Dip Chocolate-Rimmed Glass in Sprinkles

        Immediately dip the chocolate-rimmed glass into the dish of sprinkles or sparkling sugar.

        Place Sour Punch Halloween Bats & Pumpkins around the rim of the glass, sticking to the chocolate. You may need to nudge some of the sprinkles aside to apply candy to the chocolate.

        making a chocolate sprinkled glass rim

        03. Let Chocolate Harden

        Set the glasses aside so that the chocolate hardens.

        glass rim with chocolate and sprinkles

        04. Combine and Pour Mocktail Over Ice

        In a pitcher, combine the grape soda and lime juice.

        Fill each candy-rimmed glass halfway with ice cubes. Pour mocktail mix over the ice. Serve immediately!

        pouring halloween cocktail

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        No Bake Sour Punch Pie

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        sour punch no bake pie



        • 4 ounces pretzels

        • ¼ cup (44 grams) brown sugar

        • ½ teaspoon table salt

        • 6 ½ tablespoons (90 grams) unsalted butter, melted

        NO BAKE PIE:

        • 1 cup sweetened condensed milk

        • 16 oz full fat cream cheese at room temperature

        • ½ teaspoon table salt

        • ¼ cup Sour Punch Halloween Bats Candy

        • ¼ cup Sour Punch Halloween Pumpkins Candy

        • 2/3 cup water

        • Food coloring (optional)

        01. Chop Pretzels in Food Processor

        Preheat your oven to 350F.

        In a food processor, combine the pretzels, brown sugar and salt. Pulse until the pretzels are crumbs.

        pretzels in food processor

        02. Add Melted Butter

        Add the melted butter to the food processor and pulse to combine.

        pouring melted butter into food processor

        03. Pour Pretzel Crumbs in Pie Pan

        Pour the pretzel crumbs into a 9” pie pan.

        flat sheet of cookie dough

        04. Smooth Crumbs and Bake Crust

        Pat crumbs into a smooth layer, ensuring to push them up the sides of the pan. Use the bottom of a drinking glass to help smooth out the crust if needed.

        Bake crust for 8-10 minutes. The crust won’t feel set while it’s hot, but will harden as it cools. Let cool completely.

        pretzel pie crumbs

        05. Melt Sour Punch Halloween Bats & Pumpkins Candy

        In a small saucepan, combine half of the water with the Sour Punch Bats. Cook over low heat, stirring occasionally, until the Bats have melted and the mixture is smooth. If you’re having trouble getting the candy to dissolve, use a spatula to press the candy against the bottom of the pot. If you still see clumps, strain the mixture through a fine mesh sieve before using. Set aside. Repeat with the Sour Punch Pumpkins.

        06. Make Cream Cheese Pie Filling

        Place the cream cheese and salt in a large mixing bowl or the bowl of a stand mixer. Beat the cream cheese with the paddle attachment until smooth and creamy (2-3 minutes). Scrape sides of bowl as needed. Turn mixer on low speed & slowly stream the sweetened condensed milk into bowl while mixing.

        cream cheese pie

        07. Divide and Mix Pie Filling

        Divide the cream cheese mixture in half, placing each half into a bowl. Add 1/8 cup (20 grams) melted Sour Punch Bats to one bowl and stir to combine. If desired, add purple food coloring. Repeat with the melted Sour Punch Pumpkins, adding orange food coloring if desired.

        no bake pie filling with food coloring

        08. Place Pie Filling Into Pie Crust

        Using spoons, randomly place dollops of the purple and orange mixtures into the pie crust, repeating until all of the pie filling has been used.

        multi-colored pie filling

        09. Swirl, Decorate and Refrigerate

        Use a sharp knife or a skewer to swirl the purple and orange fillings together.

        Decorate with Sour Punch Bats and Pumpkins.

        Place into the refrigerator and chill at least 4 hours, or overnight.

        sour punch no bake pie

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        Sour Mini Spider Webs

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        sour mini spider webs


        • 1 12-oz. package vanilla candy melts

        • 1 teaspoon melted coconut oil (optional)

        • 36 Sour Punch Halloween Twists
        • ½ cup candy bugs or sprinkles

        01. Microwave Candy Melts

        Pour the candy melts into a bowl and microwave for 1 minute at 50 percent power. Stir and microwave in 30 second intervals until melted and smooth.

        Add a teaspoon of melted coconut oil to the melted candy to achieve an extra drizzly effect.

        melted candy melts

        02. Arrange Sour Punch Halloween Twists

        Lay a piece of parchment paper on a flat work surface.

        Add a spoonful of melted candy to the middle of the parchment paper and press one end of a Sour Punch Halloween Twist into the candy.

        Repeat, arranging a total of 6 Sour Punch Halloween Twists in a spoke-like pattern.

        sour punch straw spider web dessert

        03. Create “Spider Web” Look with Melted Candy

        Dip your spoon in the melted candy and drizzle it around the Sour Punch Halloween Twists in a circular pattern to create a “spiderweb” look.

        Repeat with the remaining candy; 6 Mini Sour Spiderwebs total.

        candy spider webs

        04. Add Candy Bugs or Sprinkles

        Sprinkle about a tablespoon of candy bugs or sprinkles onto the web.

        Transfer the Mini Sour Spiderwebs to the refrigerator until completely dry and set, about 20 minutes.

        spider web dessert

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        Halloween Muddy Buddies

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        • 1 cup chocolate chips

        • ½ cup peanut butter

        • ¼ cup butter

        • 10 cups Chex cereal

        • 1¾ cups powdered sugar
        • 30 packets Sour Punch Halloween Bats & Pumpkins Candy
        • ⅓ cup candy eyeballs

        01. Combine Chocolate Chips, Peanut Butter and Butter

        Combine the chocolate chips, peanut butter, and butter in a microwave safe bowl. Microwave for 1 minute at 50 percent power, then stir. Repeat until the mixture is melted and smooth.

        chocolate chips and peanut butter

        02. Combine Chex Cereal and Chocolate Peanut Butter Mixure

        Pour the Chex cereal into a large bowl. Drizzle the chocolate peanut butter mixture over the cereal and gently toss to coat.

        chex cereal with chocolate peanut butter

        03. Coat In Powdered Sugar

        Transfer the chocolate covered cereal to a gallon size zip top bag, pour in the powdered sugar, and shake to coat. Or, sprinkle the powdered sugar over the cereal and toss with a rubber spatula in the bowl. Transfer the muddy buddies to a baking sheet and refrigerate for 20 minutes.

        chocolate chex cereal with powdered sugar

        04. Add Sour Punch Bats and Pumpkins

        Pour the muddy buddies back into the mixing bowl and stir in the Sour Punch Halloween Bats & Pumpkins and candy eyeballs. Serve or cover and refrigerate until ready to enjoy.

        halloween muddy buddies

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