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Braces-Friendly Halloween Recipes Every Person Will Love

We all know Halloween is just around the corner and as much as we love the holiday we have to remind our patients to avoid chewy/sticky candy. If you are having a sweet teeth check out our “Recipes” section of the website so that you can create some of your own treats or just stop on by for a chocolate chip cookie in the reception area.

Here are a few fun recipes for all of you chocolate, Jello, apple, or peanut butter lovers.

Many treats can cause havoc for trick-or-treaters with braces. These treats can potentially cause damage that may prolong treatment. This is why the American Association of Orthodontists (AAO) is providing tips for trick-or-treaters with braces. Learn about which treats are friendlier to braces and which ones should be avoided. A few sweets can be okay occasionally, provided that the orthodontic patient remembers to brush and floss after eating. Below are guidelines for orthodontic patients so that they can enjoy the holiday and still be on pace to achieve their healthy, beautiful smiles.

Braces-Friendly Treats

In general, orthodontic patients should look for foods that are soft and easy to chew. Soft, melt-in-your-mouth chocolates Peanut butter cups Milk shakes Gelatin Peeled, thinly sliced apples Ice cream.

Treats To Avoid

In general, orthodontic patients should avoid treats that are sticky, hard, chewy or crunchy. Caramel Nuts (including candies that contain nuts) Licorice, jellybeans or taffy Hard pretzels Bubblegum Candy corn Lollipops Popcorn (including un-popped kernels) Taco chips Ice.

The AAO encourages orthodontic patients to consult with their orthodontist if they have specific questions or concerns pertaining to the types of foods that they should avoid.

Here Comes the Good Stuff!

Now that you know the dos and don’ts, here are some fantastic recipes, courtesy of the AAO, perfect not only for the child with braces, but EVERY child! That way, no one will feel left out this Halloween, and your party will be a monster success!


Ingredients: 1 box of favorite instant brownie mix 1 bag candy pumpkins 1 tube green decorating gel 1 tube orange decorating gel

Directions: Follow brownie mix package directions and bake in a 9″ by 13″ pan. Cool for 20 minutes; remove from dish.

To create a pumpkin patch, place pumpkin candies one inch apart all over surface. Draw lines (vines) with green gel and accent with orange gel as desired.


Ingredients: 2-1/2 cups boiling water (Do not add cold water.) 2 pkg. gelatin (any flavor, but we recommend Orange, Grape or Lime for Halloween) Halloween shape cookie cutters – If serving to small children, perhaps consider using smaller cookie cutters to make bites more manageable.

Directions: Stir boiling water into gelatin in large bowl 3 minutes until completely dissolved. Pour into 13×9-inch pan. Refrigerate at least 3 hours or until firm (gelatin does not stick to finger when touched). Dip bottom of pan in warm water about 15 seconds. Cut into 24 decorative shapes using 2-inch cookie cutters, making sure to cut all of the way through the gelatin to the bottom of the pan. Remove from pan. Store in tightly covered container in refrigerator.
DO NOT swallow scary jigglers whole.

*Adapted from the Kraft Foods Kitchen


Ingredients: 4-6 large Granny Smith, MacIntosh or other tart, firm apples 1/4 cup sugar 1/4 cup brown sugar 1/8 teaspoon salt 1 tablespoon cornstarch 1 teaspoon cinnamon 1/8 teaspoon nutmeg 1 teaspoon pure vanilla extract 1 tablespoon cold, unsalted butter, cut into small pieces 1 10 inch round layer of pie crust (store bought is fine) 1-2 tablespoons milk 2 tablespoons sugar

Directions: Preheat the oven to 400 degrees. Peel, core, and thinly slice the apples. In a small bowl, combine the sugars, salt, cornstarch, cinnamon and nutmeg. In a large bowl, toss the apple slices and the dry ingredients together, then sprinkle in the vanilla extract and toss one more time. Pour the apples into a buttered round cake pan or pie pan, pat the surface as level as possible and dot with butter. Unroll the chilled pie dough onto a floured work surface and cut out a face like you would on a Jack-o-lantern, removing the excess dough where you cut out the eyes, nose and mouth. Carefully roll the dough up onto a rolling pin and unroll it over the apple filling. Brush the dough lightly with milk and sprinkle with additional 2 tablespoons of sugar. Bake for 40-50 minutes, until apples are tender and bubbling through the holes in the crust and crust is golden browned. Serve warm by spooning out a portion with a large serving spoon into dessert bowls and top with whipped cream or ice cream. Makes 4-6 servings.

*Courtesy of Celebrity Pastry Chef Gale Gand


Ingredients: 1/4 cup butter, completely softened 2 cups plus 2 tablespoons powdered sugar 1 cup creamy peanut butter 1 1/2 cups toasted rice cereal (like Rice Krispies) 12 ounces of white chocolate 1 tablespoon vegetable oil Food coloring – two colors

Directions: Combine the butter, powdered sugar, and peanut butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until well combined. (If you have no mixer, this can be done by hand). Then mix in the toasted rice cereal. Using your hands, form into 1/2-ounce balls (the size of a large marble) and refrigerate until firm (about 1 hour). Place the white chocolate in a microwave-safe bowl. Melt, adding vegetable oil partway through. After all chocolate is melted, stir until smooth. Dip the balls, one at a time into the melted white chocolate mix, using a fork to roll them around so they are entirely coated then remove them from the chocolate and set on a waxed paper lined sheet pan. Chill to set up about 30 minutes. Separate remaining white chocolate into two bowls and add 1-2 drops of food coloring each to tint each bowl a different color. Reheat chocolate if necessary and, using a small spoon, place a dollop of the colored chocolate on the eyeball to make an iris. Use a smaller drop of the contrasting color for the pupil. Let the chocolate set, place balls in individual mini muffin papers and serve. Makes 36 balls.

*Courtesy of Celebrity Pastry Chef Gale Gand

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