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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      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
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      • 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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        • Two 12 oz packages white candy melts

        • One 12 oz package red candy melts 

        01. Microwave Candy Melts

        Pour one bag of white candy melts into a microwave safe bowl. Microwave for 30 seconds and stir. Continue to microwave the candy melts in 30 second intervals, stirring in between, until smooth and melted. Pour the red candy melts into a separate bowl and repeat the same steps. 

        Preheat your oven to 200F degrees. Line a baking sheet with parchment paper and scoop the melted red and white candy onto the surface. Use a rubber spatula to swirl the two colors together until fully mixed. Pop the baking sheet in the warm oven to prevent the bark from solidifying.  

        Pour the second bag of white candy melts into a microwave safe bowl and heat in 30-second intervals, stirring in between. When the white candy has melted, remove the baking sheet from the oven. 

        valentine candy melt bark

        02. Decorate Bark with Candy

        Use a spoon to add scoops of the melted white candy to the red bark, one in each corner and another in the middle. Then use the tip of a knife or a chopstick to swirl the white candy into the red. Be careful not to over mix – the idea is to be able to see both colors.  

        Sprinkle the Rad Reds chewy candy bites and/or chewy Hearts candy across the candy bark, followed by the Valentine sprinkles. Very gently press the Sour Punch candy into the candy bark so it really sticks. Put the bark in the refrigerator to chill for 15 minutes. 

        Once solid, lift the candy bark from the parchment paper and use your hands to break it into pieces. The candy bark can be stored in the fridge or at room temperature until you’re ready to eat it. 

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