Rosanna Pansino puts the “treat” in trick-or treat!

On Tuesday’s episode of “The Jennifer Hudson Show,” the Food Network star demonstrated to Jennifer how to make fun yet easy snacks for Halloween.

In addition to making Graveyard Dirt Cups — with chocolate pudding, Oreos, and a variety of festive candies — the “Halloween Cookie Challenge” judge taught Jenn how to make Mummy Jalapeño Poppers, or as Rosanna likes to call them, “Halloweeños.”

During their chat, Rosanna — who has over 13.9 million followers on YouTube and has racked up over 4 billion views — told Jenn that she gets her recipe ideas from her “huge” Italian and Irish family.

“My cousins think of all these ideas, and it's my job to put it together,” she said.

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Rosanna was also inspired by her mom, whom she watched cooking while growing up.

The chef also told Jennifer she loves to watch cooking shows because “it’s comfort.”

“It brings back nostalgia. I learn stuff, [but] mostly it's comforting.”

During the hands-on segment Rosanna admired Jennifer’s fabulous manicure.

“You [can] model everything with [your] nails,” Rosanna told Jenn, adding that she must keep her own nails short because she works with food.

And it’s no wonder she keeps a short manicure; while teaching Jenn how to fold the whipped topping into the pudding for the Graveyard Dirt Cups — “under, over, turn [the bowl]” — Rosanna became concerned when Jenn got food on her cuticles.

“I ruined your nails!” Rosanna exclaimed.

“No, I got it. That’s an easy fix,” Jenn assured her. “You make [cooking] look so easy.”

To check out these recipes, as well as Rosanna’s Coffin Toaster Pastries and Witch Broom Cheese Sticks, see below!

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Ingredients:

-6 -7 jalapeño peppers

-1 package (8 ounces) cream cheese, room temperature

-1 cup (8 ounces) shredded jack cheese

-2 green onion, chopped

-1/2 teaspoon salt

-1/4 tsp black pepper

-1/2 tsp garlic powder

-1 package refrigerated crescent rolls

-1 egg, beaten

-All-purpose flour, for dusting

Steps:

1. Preheat the oven to 400F.

2. In a bowl, mix together cream cheese, shredded cheese, chopped green onion and salt with a spatula until evenly blended.

3. Cut the jalapeños into halves and remove seeds and ribs from each using a spoon.

4. Roll out crescent roll dough onto a floured surface lengthwise. Using your finger pinch the seams to reinforce them together.

5. Using a pizza cutter, cut 24-26 thin vertical strips of dough.

6. Fill each jalapeño half with cheese mixture and wrap each stuffed jalapeño with dough strips, leaving room for the eyes and place on baking sheet with parchment paper.

7. Bake until the dough is golden brown, about 10-15 minutes. Once removed from the oven, immediately press eyes into the melted cheese mixture to stick.

Ingredients:

-3.9 oz instant chocolate pudding mix

-2 cups milk, cold

-1/2 container (4 oz) whipped topping

-30-35 chocolate sandwich cookies

-6 biscuit cookie sandwiches

-Black writing gel or edible marker

-6-12 candy pumpkins

Steps:

1. In a large bowl, whisk together pudding mix and milk until mixture begins to thicken, roughly two minutes.

2. Fold in thawed whipped topping using a spatula or a whisk until well-combined.

3. Scrape the filling off each sandwich cookie into a separate bowl and place cookies in a large plastic bag. Using a rolling pin, roll over the cookies to create crumbs and set aside.

4. Begin assembling dirt cups by measuring out 1-1/2 tablespoons of cookie crumbs into the bottoms of 12 plastic cups, alternate adding a layer of pudding and repeat.

5. Decorate the biscuit sandwich cookie (Milano) and black writing gel and stick them in the cups as tombstones.

6. Add the gummy worms and candy pumpkins and serve immediately or store in fridge until ready to serve.

Ingredients:

-1 pre-made, refrigerated pie crusts

-Raspberry jam

-Vanilla icing

-All-purpose flour, for dusting

Steps:

1. Preheat oven to 350F and line a baking sheet with parchment paper.

2. On a lightly floured surface, roll out pie crust.

3. Using a coffin cookie cutter, cut 10-12 coffins and place half on the baking sheet.

4. Spread a small amount of jam into the center of the half on the baking sheet.

5. Using a pastry brush, wet the sides of the coffins with the beaten egg. Top with other half of the coffins. Use a fork to seal the edges by lightly pressing down.

6. Poke holes on the top of the tarts so air can escape during baking and look like vampire bites.

7. Bake until slightly brown, about 20-25 minutes.

8. Remove from oven and transfer to wire rack to cool completely.

9. In a medium bowl, mix together the powdered sugar and milk until icing is smooth. Transfer to a piping bag.

10. Pipe a spiderweb and a hanging spider.

Ingredients:

-6 string cheese sticks

-18 pretzel sticks

-Fresh Chives or green onions

Steps:

1. Cut each string cheese stick into 3 equal pieces, roughly 1-1/2 inches.

2. Make lengthwise cuts halfway up the cheese, all the way around.

3. On the uncut end of the cheese, softly insert a pretzel stick about halfway in and tie with a piece of chive.

For more information, go to RosannaPansino.com.

“The Jennifer Hudson Show” airs weekdays. Check your local listings.