41 Spooky Halloween Food Ideas for Kids

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Spooky Gnocchi

Spooky Gnocchi is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT65M · Cook: PT2M · Yield: [‘3’, ‘3 servings’]

This spooky gnocchi is a purple skull shaped gnocchi! This vegan gnocchi is extra soft while being fun and festive. Simply bake some potatoes, peel and mash, form your skulls, and boil; this simple gnocchi recipe is a fun family project!

Ingredients

• 1 1/2 lbs Purple Potato*
• 2 tsp Flax Seed Powder*
• 1 tbs Olive Oil
• 3/4- 1 1/2 Cups Flour*

Instructions

1. Roast your potatoes in oven on a baking sheet at 400 F for 50-60 minutes or until potatoes are soft through the middle when you poke with a fork after they’re out of the oven. After they’ve cooled enough to handle, peel the potatoes. Then either rice your potatoes or mash them. Ricing your potatoes will give you the best result.
2. Add your flax seed powder and olive oil together for 2-3 minutes to thicken up- then mix it into your potatoes
3. Boil a large pot of salted water
4. Add to your potatoes and start to add flour, doing 1/4 cup at time. You want to use as little flour as possible while having a workable dough. The amount of flour you will use depends on the moisture level of your chosen potatoes. Gently work the flour into the dough with your hands, being careful not to overwork the dough as that can result in a tougher chewier result
5. Drop one gnocchi into the boiling water to test the flour consistency. Cook it until it floats after 1-2 minutes, then scoop it out. If it is too soft and falls apart, add more flour to your dough
6. Reduce water to low heat while you assemble the gnocchi
7. Roll your dough into a thin log, about 1 inch in thickness, then cut the dough into roughly 1 inch pieces Press the dough into your floured skull mold, then carefully remove them. You may need to use extra dough to press into the mold for it to come out properly, then cut off the excess at the back of the skull Repeat this until you’ve used up all your dough; don’t let the skulls touch until you boil them or they may not turn out as well
8. Now that you have your gnocchi formed, turn your pot of water back on high to bring to a boil
9. Boil your gnocchi until it floats and scoop them out using a slotted spoon or sieve

2. Popcorn Balls

Halloween Marshmallow Popcorn Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT20M · Yield: [’12’, ’12 balls’]

Halloween popcorn balls are the easy festive holiday treat that all ages will love. This recipe is for both orange and monster treats. These marshmallow popcorn balls are loaded with fun candies and chocolate – perfect for costume parties & trick or treating.

Ingredients

• 1/2 Cup unpopped white popcorn kernels (( for a total of 10 c popped popcorn))
• 1/4 Cup salted butter
• 10 ounce mini marshmallows
• 1/2 Cup candy corn
• 1/2 Cup M&M candie
• 2 Tablespoons sprinkles
• gel food coloring – green, red, & yellow
• Wilton’s candy eyes
• cooking spray

Instructions

1. Line a large baking sheet with parchment paper. Fasten a binder clip on the pan edge to hold it down as seen above.
2. Pop your popcorn using your preferred method. You will want 10 cups of unsalted white popcorn for this recipe.Add it to a large mixing bowl that has been sprayed with cooking spray.   Use a bowl large enough that will hold all the ingredients including the added candies you will be using. If you are making two kinds, divide into two sprayed mixing bowls.
3. On the stovetop on medium-low heat melt the butter in a large pot.  Once the butter has melted, add the marshmallows.  Using a rubber spatula, stir constantly until it is all melted together.  Turn immediately to the lowest setting once it is smooth.
4. Once it is melted, the food coloring will need to be added quickly and stirred in.  You can make one or both of these two Halloween-themed popcorn ball ideas.  If you are making both, pour 1/2 of the marshmallow mixture into a bowl.  Then to the bowl add the green food coloring.  Stir to combine. To the remaining marshmallow in the pot, add equal amounts of red and yellow to make orange. Stir to combine.
5. To make monster popcorn balls, use the green-colored melted marshmallow mixture.  Add this to the popcorn and then quickly add the candies you will be using for this. I used 1/4 c blue M&Ms and sprinkles.To make orange or pumpkin-themed popcorn balls, use the orange melted marshmallow mixture.  Add this to the popcorn and then quickly add the candy corn & 1/4 C M&Ms.
6. Spray your hands with the cooking spray before forming the balls. Grab a handful of the popcorn mixture & shape each into a ball. Be sure to press together with both hands firmly to make the popcorn balls as tight as possible.  For the Monster balls, sprinkle a few additional sprinkles on the outside as well.  Finally, add the eyeball candies from Wilton’s and press firmly.
7. Once all were formed, they go on the parchment paper to set.    They may start to fall apart and the chocolate candies may melt a bit. That is ok, as they cool go back with your sprayed hands and press them back together. After about 20-30 minutes, the Halloween popcorn balls will be ready to eat.  Enjoy!
8. These are best to eat the same day.  However, to store leftover popcorn balls, place them in an air-tight container in a single layer with parchment sheets between layers if you need to stack them.  They will keep for up to 2 days.

3. Meringue Ghost Cookies

Meringue Ghost Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT45M · Total: PT120M · Yield: [’16’]

Halloween is a holiday made for fun! Make something cute like these Meringue Ghost Cookies–just 5 ingredients–before time gets away!

Ingredients

• 2 Egg Whites
• 1/8 teaspoon Cream of Tartar
• 1/2 cup Sugar
• 1/4 teaspoon vanilla
• 1 Tablespoon chocolate chips (for decorating)

Instructions

1. Preheat oven to 225° F.
2. Using an electric mixer, beat the egg whites, cream of tartar and vanilla until foamy. Gradually add the sugar and continue beating until stiff. Meringue should hold a shape well.
3. Top a baking sheet with parchment. Fill a piping bag or zip loc bag with the meringue (snip off the corner of the zip loc if using). Pipe out ghost shapes (see note) onto the parchment. Bake for 45 minutes, then turn the oven off and let sit in the closed oven (no peeking) another 45 minutes if possible.
4. When meringues are cool, melt the chocolate in the microwave 10-15 seconds at a time, stirring between each burst. Use a clean narrow object (I used a butter plate knife with a narrow, rounded tip) to “paint” chocolate eyes and mouth.

4. Eyeball Hot Cocoa Bombs

Halloween Eyeball Cocoa Bombs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT60M · Yield: [‘6’]

Halloween Eyeball Cocoa Bombs are a fun and fearsome Halloween party treat.

Ingredients

• ¼ cup Black Chocolate Candy Melts
• ¼ cup Green Chocolate Candy Melts
• ¼ cup Orange Chocolate Candy Melts
• ¼ cup Red Chocolate Candy Melts
• 1 cup White Chocolate Candy Melts
• 6 Tablespoons Milk Chocolate Hot Cocoa Mix
• ½ cup Mini Marshmallows

Instructions

1. In a small bowl, warm the black candy melts in the microwave in 30 second intervals, stirring each time. This should take 30-60 seconds. Once completely melted and smooth, spoon into a baggie or piping bag. Snip a corner to make a nickel sized hole. Pipe a quarter sized circle into the center of 6 half sphere, silicone mold openings. Place into the freezer to quickset for 5 minutes.
2. Warm the green and orange candy melts in two separate bowls in 30 second intervals, stirring each time. This should take 30-60 seconds. Spoon the melts into two separate baggies. Snip a corner to make a nickel sized hole. Pipe a 1” round circle on top of the black candy melt. You want the orange or green circle to be large enough to create an iris but you do not want it so big that it seems out of proportion to the rest of the eye. Once all of the eyes have orange or green, place back into the freezer to quickset for 5 minutes.
3. Warm the half of the red candy melts in 30 second intervals, stirring each time. This will take 30-60 seconds. Once melted, spoon into a baggie. Snip a very small hole in one corner. Pipe a bunch of squiggly lines going up the sides of each half sphere mold to create a bloodshot look. The more you pipe, the more bloodshot it will look, however, piping too much will cause it to look excessively done. Place into the freezer to quickset for 5 minutes.
4. Warm half of the white candy melts in the microwave in 30 second intervals, stirring each time. This should take 60-90 seconds to completely melt. Using a pastry brush, brush a thick layer of white candy melt over the entire surface of each mold. Be gentle and quick when brushing over the red lines as the warm candy will cause the thin red lines to melt. Be sure to coat the molds well at the top edges as these will be delicate. Place into the freezer to quickset for 5 minutes. Once set, gently remove from the silicone molds and set aside.
5. To make the bottom halves, melt the remaining red candy melts. Repeat the previous steps to make the squiggly bloodshot look. Place into the freezer to quickset for 5 minutes. Melt the remaining white candy melts. Use a pastry brush to completely coat the entire half sphere mold. Place into the freezer to quickset for 5 minutes. Once set, gently remove the half spheres from the silicone mold.
6. Fill each of the bottom half spheres with 1 Tbs of cocoa mix. Top with a few mini marshmallows. Warm a small plate for 45 seconds to a minute in the microwave. Place the top half sphere onto the warm plate for a few seconds so that the edges melt to create a glue. Place the top half sphere onto the filled bottom half. Run a clean finger around the edges to smooth out. Repeat with the remaining spheres.
7. To make the hot cocoa, place a cocoa bomb into the bottom of a mug. Top with warm milk. Let the shell melt for several seconds before stirring to emulsify.

5. Mini Spider Pizzas

Mini Halloween Spider Pizzas Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT5M · Total: PT35M · Yield: [’20’, ’20 pizzas’]

Get the kids cooking with these Mini Halloween Spider Pizzas. Made with a few store cupboard ingredients, they cook in less than 10 minutes!

Ingredients

• 300 g strong white bread flour
• 1 tsp fast-action dried yeast
• 1 tsp white caster sugar (superfine sugar)
• 1 tsp salt
• 250 g pizza sauce
• 150 g grated/shredded mozzarella
• 120 g pitted black olives

Instructions Make the dough

1. Put the flour, yeast, sugar and salt into a bowl and mix together.
2. Measure 200ml (6.8floz) of lukewarm water and pour two thirds into the bowl. Bring together with a wooden spoon or by hand. Add the remaining liquid little by little to mop up any remaining dry patches – you might not need it all.
3. Turn the dough out onto a floured work surface and knead for a few minutes until smooth and return to the bowl.
4. Cover with a wet tea towel or cling film for an hour until doubled in size.

Shape the dough

1. Preheat the oven to 220C (200C fan, 430F).
2. Knock back the dough by tipping it on a lightly floured surface and kneading briefly to remove any larger air bubbles.
3. Divide the dough into 20 balls.
4. Arrange the balls on lined baking trays, lightly flour your hand and flatten with your palm.

Top the dough

1. Put a heaped teaspoonful of tomato sauce onto the centre of each pizza.
2. Top with a sprinkle of cheese.

Make the spiders

1. Slice 15 olives lengthways and place one on each pizza. These are your spider abdomens.
2. Now slice 15 olives through the middle to give rounder shapes and place them at one end of each spider abdomen. These are your spider heads.
3. To make the legs, slice an olive in half lengthways, then cut each half into 4 long slivers. Arrange them around the spider’s body. It looks good if you have four legs curving up and 4 curving down.
4. Place the trays in the oven and bake for 5-7 minutes until the dough is just taking on colour and is cooked through.

6. Pumpkin Protein Balls

Pumpkin Protein Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT55M · Yield: [’32’, ’32 energy balls’]

A yummy, sweet, spiced, high-protein snack the kids will love. Pumpkin protein balls are no-bake, gluten-free, and can be turned vegan

Ingredients

• 2 cups rolled oats
• 4 tbsp Vanilla Protein Powder
• 3/4 cup smooth peanut butter
• 1/2 cup pumpkin puree
• 1/4 cup maple syrup
• 1/8 tsp cinnamon
• a pinch of nutmeg
• 2 tbsp dark chocolate chips

Instructions

1. In a bowl, add in all the ingredients except for the chocolate chips.
2. Combine until one smooth texture. You will need to fold the dough towards the end.
3. Add in chocolate chips and fold the dough to mix them in.
4. Roll the little protein ball in your hands or scoop with a cookie scoop.
5. Place them on a plate with parchment paper and keep refrigerated for at least 30 minutes before serving.

7. Zombie Style Popcorn

Halloween Popcorn Zombie Style is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT75M · Yield: [’16’, ’16 Servings’]

Halloween Popcorn Zombie Style is spooky, colorful popcorn coated in gooey sweet toppings and perfect for a creepy Halloween snack.

Ingredients

• 16 Cups Popped Popcorn
• 1 Cup Butter (½ cup in each saucepan)
• 2 Cups Granulated Sugar (1 cup in each saucepan)
• ½ Cup Light Corn Syrup (¼ cup in each saucepan)
• 1 tsp. Salt (½ tsp in each saucepan)
• 1 tsp. Vanilla Extract (½ tsp in each saucepan)
• 1 tsp. Light Green Food Coloring
• 1 tsp. Moss Green Food Coloring
• 1 tsp. Brown Food Coloring
• 2 tsp. Baking Soda (¼ each bowl)

Instructions

1. Preheat oven to 250 degrees F.
2. Place your popcorn evenly on two large baking pans covered with parchment paper.
3. Melt butter in two medium saucepans over medium heat.
4. Add 1/2 of each of the following ingredients to each saucepan. Stir in sugar, corn syrup, vanilla, and salt into both saucepans. Bring to boil while stirring consistently.
5. Boil without stirring for 4 minutes. Remove from heat.
6. Split the mixture into 4 small mixing bowls.
7. Add your food colors, one in each bowl. Mix all bowls until the mixture is evenly coloured and combined.
8. Stir in baking soda.The mixture will double. Pour the mixture over the popcorn and stir to combine and evenly coat.
9. Place the popcorn in the oven. Stir the popcorn every 15 minutes for 1 hour. Once cooled top with eye candy and M&Ms
10. Let cool for about 5 minutes. Enjoy!

8. Chocolate Strawberry Pumpkin Patch

Chocolate Strawberry Pumpkin Patch is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/2 cup pumpkin puree
• 1/2 cup plain Greek yogurt
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1/4 tsp cinnamon
• Pinch nutmeg
• 4 tbsp graham cracker crumbs or crushed shortbread cookies (for crust)
• 1 cup fresh strawberries, sliced
• 1/2 cup dark chocolate chips, melted
• Whipped cream (optional) for serving

Instructions

1. 1. In a bowl, whisk pumpkin puree, yogurt, maple syrup, vanilla, cinnamon, and nutmeg until smooth.
2. 2. Divide crust crumbs among 4 small serving cups and press gently to form a crust.
3. 3. Spoon pumpkin mixture over the crusts evenly.
4. 4. Drizzle melted chocolate over the mousse and add strawberry slices on top.
5. 5. Chill for at least 30 minutes before serving.
6. 6. Top with whipped cream if desired.

9. Cake Pops

Cake Pops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups baked cake crumbs
• 1/3 cup frosting
• 12 lollipop sticks
• 2 cups candy melts or coating
• 1 tablespoon vegetable oil
• Sprinkles or decorations as desired

Instructions

1. 1. Crumble cooled cake into fine crumbs.
2. 2. Mix in frosting until the mixture sticks together when pressed.
3. 3. Roll mixture into 1-inch balls and place on parchment; chill 30 minutes.
4. 4. Insert sticks into the balls; dip balls into melted coating to secure and freeze 15 minutes.
5. 5. Dip again in coating for a smooth shell; decorate with sprinkles.
6. 6. Let coating set completely before serving.

10. Halloween Cakesicles

Halloween cakesicles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT90M · Total: PT250M · Yield: [’30’, ’30 cakesicles, approximatly’]

These Halloween cakesicles are a super fun and cute Halloween treat! Perfect for a spooktacular party or as wonderful home made trick or treat candy.

Ingredients

• 1 (21oz/600gms ish) cake
• 6 – 10ish tablespoons frosting
• 1 lb (450gms) ish chocolate or candy melts
• Decorations such as large and small candy eyes, spider sprinkles, Oreos and soft candy that can be easily cut into squares and shapes, such as liquorish all sorts.

Instructions To make the cakesicle bases:

1. Put the chocolate into a bowl and microwave in thirty second bursts until its melted.
2. Working quickly, put about one tablespoon of chocolate into each mold. Coat all of the inside of the mold with chocolate, either by moving the whole mold, or using a small spatula to ‘paint’ the chocolate up the sides of the mold.
3. You may need to ‘swirl’ the chocolate around the molds for a few mins to ensure an even coat. Tip out the excess chocolate and scrap off the excess with a spatula.
4. Poke the ice cream stick in and out of the stick hole a couple of time to make a gap for the stick.
5. Put the molds in the fridge for about ten minutes to set.
6. If you want you can add a second layer around the edges with a small spoon. Allow to set again before moving on.
7. Crumble the cake it to bread crumbs, either in a food processor for a few seconds or with your hands. Add a small amount of frosting, maybe just one or two tablespoons to start with, and mix well. The mix should form a ball and be the consistency of cookie dough. Add more frosting slowly, mixing well between each addition until the right consistency is achieved.
8. Remove the set molds from the fridge. Press a small amount of the cake mix into the bottom of the molds. Do not fill about the stick hole line, this won’t be very much. Insert the sticks and add a small blob of melted chocolate where the stick meets the mold on the inside. Allow to set for a minute or two. Fill remaining space with cake mix, taking care not to over fill and allow room for chocolate to seal the pops.
9. Top with extra chocolate to seal the cakesicles and scrap off any extra chocolate. Put in the the fridge to set again for at least thirty minutes.
10. Carefully remove the cakesicles from the molds.

To decorate mummy cakesicles

1. Melt the white chocolate and mix it so its nice a smooth. Place it in a deposable piping bag or small zip lock bag
2. Cut a small hole in the corner. Drizzle a few lines of chocolate back and forth over the cakesicle.
3. Stick on two candy eyes. Continue to drizzle back and forth with chocolate, including a few lines over the edges of the eyes so it looks like they are peaking through the bandages.
4. Allow to set completely.

To decorate jack-o-lantern cakesicles

1. Use a sharp knife to cut out your candy into a thin square. Cut the square in half diagonally. Cut one triangle in half again, so you have two large triangles. These are your eyes.
2. On the other triangle cut a tooth pattern into the long side for the mouth. Cut the tip of the triangle off the other side to give a flat bottom to the mouth.
3. Use melted chocolate to stick the eyes and toothy mouth to the cakesicles.

To decorate monster cakesicles

1. Cut lines for months or eyebrows out of candy. Use small blobs of melted chocolate on the back of the eyes and candy shapes to stick them to the cakesicles.

To decorate bat cakesicles

1. Use a sharp knife to the Oreos in half. Scrap off the white filling.
2. Position two Oreo slices. Use a cakesicle to get the positioning right so the Oreos will form two wings. Be careful to position the cakesicle so it will balance on the Oreo pieces.
3. Put a blob of melted chocolate each corner of the Oreo covered by the cakesicle, then place the cakesicle on top.
4. Use a sharp knife to cut out your bats ears and fangs. Cut your candy into thin square slices.
5. Cut a small square. Make the top of the triangle point in the middle of the square, then cut the line down to each corner. Repeat using another square. The bigger triangles make good ears, the smaller ones make good fangs.
6. Use blobs of dark melted chocolate to stick the ears, candy eyes and fangs into place on the front of the cakesicle. Allow to set completely before moving.
7. The Oreo wings are fragile and prone to breaking so be careful when storing and moving.

To decorate spider cakesicles

1. Melt the dark chocolate and mix it so its nice a smooth. Place it in a deposable piping bag or small zip lock bag. Cut a small hole in the corner.
2. Drizzle an X across the cakesicle, making one line go all the way across, then moving onto the next line.
3. Make a line down the center, then a side ways X, so you have five or so long lines. Carefully drizzle two circles over the lines. Stick on candy spiders immediately.

11. Ghost Pretzels

White Chocolate Ghost Pretzels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT80M · Yield: [’12’]

Pretzels dipped in white chocolate are transformed into ghosts with candy eyes.

Ingredients

• 12 ounces candy melts (or white chocolate)
• 6 teaspoons candy eyes
• 24 pretzels

Instructions

1. Line a baking tray with parchment or wax paper.
2. Melt the white chocolate or candy melts according to the packet directions.
3. Use a fork or a spoon to dip each pretzel into the melted white chocolate. Coat them completely.
4. Lay the pretzels on the parchment paper to set.
5. Use a spoon to fill the top two circular spaces in each pretzel.
6. Place an eye in each of these sections that are filled with chocolate. Leave the bottom space free from chocolate, so that the open area looks like a screaming mouth.
7. Allow the chocolate to set for about 60 minutes before serving. Store in an airtight container.

12. Goblin Skillet Cookie

Goblin Skillet Cookie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT55M · Yield: [’16’]

This giant Goblin Skillet Cookie is fun, yummy, and a hit with kids of all ages. It’s the perfect Halloween treat!

Ingredients

• 2 cups all purpose flour
• 1 cup old fashioned oats
• 1 tsp. salt
• 1 tsp. baking soda
• 2 sticks butter (softened)
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 tsp. vanilla
• 2 eggs
• 1 cup semi-sweet chocolate chips
• 1 cup pecans or peanuts (your choice)
• 1 cup M&M’s for cookie dough
• 1/4 cup M&M’s for topping
• 1 pkg. candy eyeballs ((ad))
• 2 scoops vanilla ice cream

Instructions

1. Preheat oven to 350 degrees.
2. Mix flour, oats, salt and baking soda in a large bowl. Set aside.
3. In a mixer, add butter, brown sugar, white sugar and vanilla.  Beat until creamy.
4. Gradually add eggs to the creamy mixture.
5. Gradually add flour mixture and mix until well blended.
6. Stir in chocolate chips, pecans and M&M’s.
7. Spray a 12″ cast iron skillet (ad) with baking spray.
8. Spread cookie dough into skillet.
9. Decorate top of cookie dough with candy eyeballs (ad) and additional M&M’s.
10. Bake at 350 degrees for 30 to 35 minutes until golden brown, but not too hard.
11. Allow cookie to cool for 15 minutes, then garnish with 2 scoops of ice cream.  Decorate to look like  goblins!

13. Spider Whoopie Pies

Spider Whoopie Pies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Cook: PT12M · Total: PT52M · Yield: [‘9’, ‘9 whoopie pies’]

These spider whoopie pies are made of a chocolate cake and filled with a dark red velvet frosting. I added some SweeTARTS Ropes in the piped frosting for red spider legs and coated the top of each cake with a black sanding sugar to give the spiders a fuzzy look.

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup black cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter (room temperature)
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• 1/2 cup butter (room temperature)
• 6 tablespoons cocoa powder
• 3 tablespoons whole milk (divided)
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• red gel paste food color
• 1 cup black candy melts
• 2 teaspoons refined coconut oil
• 1/2 cup black sanding sugar
• 54 fun-size SweeTARTS® Ropes
• 18 large candy eyes
• 18 small candy eyes

Instructions Whoopie Pies

1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. Set aside.
2. In a bowl, add in the 1 3/4 cups all-purpose flour, 3/4 cup black cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt. Whisk to combine.
3. In a large mixing bowl, add in the 1/2 cup butter and 1 cup granulated sugar. Using a hand mixer on medium speed, beat until incorporated.
4. Add in 1 large egg and 2 teaspoons vanilla extract. Beat on medium until incorporated.
5. Add in the 1 cup buttermilk and mix until combined.
6. Pour half of the dry ingredients into the wet ingredients. Beat just until the flour is incorporated.
7. Add the rest of the dry ingredients and beat on medium until all of the flour is worked into the batter. Scrape down the bowl and beat in any remaining flour.
8. Using a 2 tablespoon cookie scoop, scoop the batter onto the prepared cookie sheet about 2 inches apart.
9. Place into the oven and bake for 12 minutes or until done. Gently press the top of the pies, if they spring back they’re done. If they stay sunk in, they need to bake a little longer.
10. Let cool completely.

Frosting

1. In a large mixing bowl, add in the 1/2 cup butter, 6 tablespoons cocoa powder, and 1 1/2 tablespoons of milk. Beat on medium until light and fluffy.
2. Add in the 2 cups powdered sugar, 1 teaspoon vanilla extract, and the remaining 1 1/2 tablespoons of milk. Beat on medium until the powdered sugar is worked in.
3. Add in about 1 to 1 1/2 teaspoons of red gel paste food color and beat on high until incorporated. Add more red if it isn’t red enough.
4. Add the frosting into a piping bag fitted with a star tip. I used a french star tip. Set aside.

Assemble

1. Add the 1 cup black candy melts and 2 teaspoons refined coconut oil in a microwave-safe bowl. Microwave in 30-second increments and stir after each increment. Repeat until the candy melts are completely smooth.
2. Using a butter knife or spatula, spread a thin layer of candy melt on the tops of half of the whoopie pie cakes. Set the other half aside as the won’t need sanding sugar added to them. Do one at a time so it doesn’t dry before it’s dipped in the sanding sugar.
3. Working quickly, dip the wet candy melt tops in the 1/2 cup black sanding sugar. Make sure it’s completely covered and set on wax paper to dry. Repeat with the rest of the 9 whoopie pie tops.
4. Grab the plain whoopie pie cakes that you set aside and pipe a swirl of frosting on each of them.
5. Add 6 SweeTARTS Ropes to each swirl of frosting. There will be 3 ropes on either side of the whoopie pie.
6. Add an extra bit of frosting to cover the ropes.
7. Add the sanding sugar topped whoopie pies on top. Give it a twist to make sure it’s firmly on the frosting.
8. Reheat the candy melts. Add a small amount to the back of the eyes and add them to the tops of the whoopie pies. Let the eyes dry completely.
9. Store in an airtight container.

14. Slime Monster Cupcakes

Easy Slime Monster Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT20M · Yield: 12

A spooky Halloween recipe perfect for Slime fans, these Slime Monster cupcakes have an optional slime filling!

Ingredients

• 1 1/3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 2 teaspoons baking powder
• 3/4 cup unsweetened cocoa powder
• 1/8 teaspoon salt
• 3 tablespoons butter, softened
• ¾ cup milk
• 1 1/2 cups white sugar
• 2 eggs
• 3/4 teaspoon vanilla extract
• 1 cup butter, softened
• 3-4 cups icing sugar
• 2 teaspoons vanilla extract
• pinch salt
• 2-3 tablespoons milk or heavy cream
• Green food dye, optional
• 1 cup green candy melts
• 1 Tablespoon shortening or vegetable oil
• 24 large marshmallows
• 48 candy eyes
• Prepared vanilla pudding
• green food dye

Instructions

1. Preheat oven to 375 degrees F.
2. Line a muffin pan with themed cupcake liners.
3. In a large bowl, sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
4. In a large bowl, cream together the butter and sugar until light and fluffy, about 2 minutes.
5. Add the eggs one at a time, beating well with each addition, then stir in the vanilla.
6. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
7. Bake for 15 to 18 minutes, until a toothpick inserted into the cake comes out clean.
8. Place softened butter into a bowl and beat in 2 cups of icing sugar. Add 2 Tablespoons heavy cream and vanilla.
9. Add remaining icing sugar 1/2 cup at a time until you reach your desired consistency. Add food colouring, if using.
10. Spoon the frosting into a piping bag with no tip or a circular tip.
11. If adding a slime filling, dye the vanilla pudding green, and then scoop into a piping bag. Use a cupcake corer to make a hole in the center of the cupcake and fill with the green pudding.
12. Swirl the frosting onto the cooled cupcakes.
13. Melt the candy melts with the shortening for 25 seconds, stir, and reheat if necessary.
14. Place a large marshmallow in the center of each cupcake and spoon 1-2 Tablespoons of the candy melts overtop. Use the back of a spoon to help the candy melts move if needed.
15. Repeat with the other ghost cupcakes. After each ghost has dried for about 5 minutes, attempt to attach the eyes – if the candy melts are still too soft, give it another couple minutes before re-attempting.

15. Halloween Veggie Tray

Easy Monster Halloween Veggie Tray is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: varies

This super easy Monster Halloween Veggie Tray transforms basic veggies and dip into a spooky and fun Halloween appetizer, healthy kid-friendly snack or cute side dish. Perfect for Halloween parties!

Ingredients

• Variety of raw vegetables (e.g. carrots, celery sticks, cucumber, bell peppers, broccoli, cauliflower, cherry tomatoes, sugar snap peas, etc.)
• Dip (one or more of your favorite homemade or store bought dips)
• Special equipment: variety of glassware and craft googly eyes

Instructions

1. Grab a variety of glassware in different shapes and sizes (e.g. different types of drinking glasses, small wide mouth mason jars, small clean vases, etc.).
2. Turn the glassware into “monsters” by attaching some craft googly eyes.  Use a variety of different sizes and have fun with it!  (I like to apply them with small pieces of double sided tape to make it easy to remove them later).
3. Fill up each piece of glassware with a different type of veggie or dip.  Keep it small and simple or make it large and elaborate based on your needs.  Arrange all the glassware on a board, tray or even just directly on the table or counter where you will be serving it.

16. Spider Bagel Bites

Mini Spider Pizza Bagel Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT22M · Yield: [‘8’, ‘8 mini pizzas’]

A childhood favorite gets a spooky twist in these vegan mini spider pizza bagel bites. Make this Halloween party snack with just 4 base ingredients and 20 minutes!

Ingredients

• 4 mini bagels
• 1 cup pizza sauce (or thick marinara sauce)
• 1 cup vegan cheese ((optional))
• 8 whole black olives
• A handful of sliced black olives (cut in half)
• 2 tablespoons minced basil ((optional))
• 2 tablespoons minced veggies ((like mushrooms or bell peppers, optional))

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Split the mini bagels in half and place them face up on a baking sheet.
3. Spoon a layer of pizza sauce or marinara onto each bagel half.
4. Sprinkle with vegan cheese, and add basil and minced veggies if using.
5. Place one whole black olive in the center hole of each bagel half. Arrange 3 to 4 halved olive slices on each side of the whole olive to create “spider legs.”
6. Bake for 10 to 12 minutes, or until the bagels are crispy and the vegan cheese is melted and veggies are tender.
7. Remove from the oven, cool slightly, and serve!

17. Pumpkin Pudding

Pumpkin Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT140M · Yield: [‘4’]

Tasty, creamy pumpkin pudding is full of spiced pumpkin flavor but lighter than pumpkin pie. Top with a chocolate spider web for fun—or not.

Ingredients

• 1 ¾ cup milk
• 1 egg
• 1/2 cup Pumpkin Puree
• 2 Tablespoon Cornstarch
• 1/3 cup brown sugar
• 1/2 teaspoon Cinnamon
• pinch Salt
• pinch Nutmeg (optional)
• 1 teaspoon Vanilla

Instructions

1. Whisk together the egg and milk. Stir in the pumpkin.
2. In a separate bowl, whisk together sugar, cornstarch, salt, cinnamon and nutmeg, then add to the pumpkin mixture.
3. Transfer to a small saucepaan and cook on medium heat, stirring, until thickened (you can look for a temperature of about 175F – 185F) about 10 minutes. Stir in vanilla.
4. Pour into four serving dishes and refrigerate until thickened and cool, 2-3 hours.
5. Serve with whipped cream

18. Peanut Butter Pumpkins

Peanut Butter Pumpkins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT30M · Yield: [’24’, ’24 candies’]

Don’t miss out this Halloween. Make your own cute little sugar-free peanut butter pumpkins with only 6 ingredients that taste just like Reese’s.

Ingredients

• 1 cup peanut butter ((sugar free))
• 1 cup peanut flour/powder
• 3 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
• 1 tsp vanilla
• 1 tbsp coconut oil
• 4 oz sugar free chocolate (such as Lily’s, or 85% dark chocolate*)

Instructions

1. Combine peanut butter, peanut flour, sweetener, coconut oil, and vanilla. Mix thoroughly. You may need to knead it with your hands to incorporate all the peanut flour. Divide into 24 pieces and shape into pumpkins. I scooped them with a small cookie scoop, squished them on a baking sheet lined with wax paper, and then made a little indent in the top and bottom. Press a slivered almond into the top for the stem.
2. Melt the chocolate in the microwave or in a double boiler. I normally microwave in short increments stirring every 20-30 seconds. To cover the pumpkins it is easiest to lift one with a fork and dip into the chocolate. Put it back on the tray and cover all the rest. I did a second layer of chocolate so I couldn’t see the peanut butter peeking through. Once they were all covered I took a toothpick and drew lines to make them look more pumpkiny (this is totally optional).
3. In my original recipe I chilled the dough before covering the eggs with chocolate. I did not do that today and it worked fine lifting them in and out of the chocolate with a fork.

19. Rocky Road

Halloween Rocky Road is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT190M · Yield: [’10’, ’10 people’]

Halloween Rocky Road is fun, delicious and an ideal sweet treat or edible gift. It is a favourite no-bake dessert for chocolate lovers. Dark and milk chocolate are combined with rice bubble cereal, marshmallows and snake lollies. Decorated with a drizzle of white chocolate for a spider web effect and more snakes, this is the ideal festive Halloween treat!

Ingredients

• 200 g (7 oz) milk chocolate – cut into even pieces (See Note 1 )
• 100 g (3.5 oz) dark chocolate – cut into even pieces
• 1 1/4 cups (65 g) Rice Bubble/Krispies cereal
• 1 cup (80 g) white marshmallows – quartered (See Note 2)
• 100 g (3.5 oz) snake lollies – cut into 1cm/0.5 inch pieces
• 50 g (1.7 oz) white chocolate
• 100 g (3.5 oz) snake lollies

Instructions

1. Line an 18 cm x 13 cm (7 inch x 5 inch) slice tin with baking paper.
2. Place the rice cereal, quartered marshmallows and snake lollies into a large bowl.
3. Melt the milk and dark chocolate: place the chopped chocolate pieces in a bain-marie/double boiler or heatproof bowl set over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Stir with a metal spoon or spatula until the chocolate has almost melted. Remove from the heat – the residual heat will melt the remaining chocolate.
4. Once the chocolate has melted, leave it for a couple of minutes to cool slightly. (See Note 3.)Once cooled slightly, pour into the bowl with the marshmallows, rice cereal and snake lollies.
5. Stir well so everything is covered in the chocolate.Pour into the prepared tin and flatten down with a spatula or metal spoon. Place in the refrigerator for 45 minutes.
6. In a clean bowl, melt your white chocolate. Using a fork, drizzle the top of the slightly chilled rocky road with the white chocolate to create a spiderweb effect. Place additional snakes on top.
7. Return to the fridge for 2 hours or until set.
8. Cut into 10 pieces using a warm sharp knife. It’s easier to cut if you take it out of the fridge 15 minutes before you cut it.Store in the fridge in an airtight container for up to 1 week.

20. Eyeball Spaghetti

Eyeball Halloween Spaghetti is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Yield: [‘6’]

This 5 ingredient pasta is perfect for serving on Halloween night.

Ingredients

• 1 pound (450g) spaghetti
• 1 pound (454g) ground beef meatballs
• 1 ½ cups (337g) marinara sauce (warmed)
• 5 mozzarella pearls ((bocconcini), sliced into small circles)
• 1 handful black olives

Instructions

1. Preheat the oven to 400F /200C and line a rimmed baking sheet with some lightly oiled parchment paper.
2. Place the meatballs on the baking sheet and bake for 12-15 minutes, until cooked through. Take out of the oven and set aside.
3. Meanwhile, bring a large pot of salted water to a boil, add spaghetti and cook according to package directions. Drain well and transfer to a serving platter.
4. Pour warm marinara sauce over spaghetti, then scatter with meatballs.
5. Place a mozzarella pearl on each of the meatballs, and then top with each with an black olive so they resemble eyeballs.

21. Swirl Brownies

Halloween Swirl Brownies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Yield: [’16’, ’16 brownies’]

Rich and fudgy chocolate and cream cheese layered brownies featuring a spooky Halloween green swirl!

Ingredients

• 1 cup sugar
• 1/2 cup flour
• 1/2 cup cocoa powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 2 eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup water
• 8 oz cream cheese (softened)
• 1/4 cup sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 6-8 drops neon green food coloring

Instructions

1. Preheat oven to 350º Fahrenheit.
2. In a medium bowl, whisk together sugar, flour, cocoa powder, salt, and baking powder.
3. Add in the eggs, oil, vanilla and water and mix until combined.
4. Set aside 1/4 cup of the batter.
5. Pour the remaining batter into a greased 8×8 baking dish.
6. To create the cream cheese layer, add cream cheese, sugar, egg, and vanilla to a medium mixing bowl.
7. Beat until smooth.
8. Add the drops of green food coloring and mix well.
9. Carefully spread mixture over top of brownie batter.
10. Drizzle the brownie batter that you had set aside over top of the cream cheese layer.
11. Using a knife, gently swirl the layers and colors together. Taking care not to over-swirl.
12. Bake for 30-35 minutes or until a toothpick comes out clean.
13. Allow to cool before serving.

22. Baked Apple Chips

Baked Apple Chips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT120M · Total: PT125M · Yield: [’30’, ’30 apple chips’]

These low-calorie apple chips are a perfect snack you can meal prep and have during the day. They’re low in sugar, calorie, rich in fiber, and vegan-friendly!

Ingredients

• 2 apples (thinly sliced)
• 1/2 tbsp freshly squeezed lemon juice
• 1/2 tsp cinnamon

Instructions

1. Preheat the oven to 225F (110C). Now, lane a baking sheet with parchment paper.
2. Slice the apples crosswise with the skin on. Keep the slices as thin as possible. You don’t have to worry about deseeding the apples as they will just fall out once baked.
3. Squeeze in in lemon juice into a bowl and toss in the apples.
4. Place them on a baking tray and sprinkle with cinnamon. Make sure the apple slices aren’t on top of each other.
5. Bake for 2 hours, flipping the apples halfway through.
6. To check whether they’re done, we’ll remove one apple chip and let it cool down for 5 minutes. If it’s crisp, the chips are done.
7. Finally, let the chips cool down before serving.

23. Halloween Ice Cream Cups

Halloween Ice Cream Cups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Total: PT105M · Yield: [’12’]

Halloween Ice Cream Cups will get the party started! They’re the perfect treat for Halloween fun!

Ingredients

• 12 plastic crystal cups (9 oz. size)
• 1 pkg. white candy coating
• 1 pkg. Nutter Butter cookies
• 1 pkg. chocolate mint creme cookies
• 1 pkg. assorted candy eyes
• 1 tube black decorating gel
• 1/2 gallon vanilla ice cream
• 1/2 gallon chocolate mint ice cream
• 1 tube Halloween sprinkles
• 2 cups chocolate mint cookie crumbles (smashed from leftover cookies)
• Halloween picks (optional)

Instructions

1. Melt 3 cubes of white candy coating in 30 second intervals until melted completely.  Stir frequently.
2. Dip 6 Nutter Butter cookies halfway into vanilla candy coating. Cool upright on wire racks. After coating sets slightly, place 2 small eyes onto each cookie.  Allow ghosts to cool completely.
3. Dab black decorating gel on top of 6 chocolate mint creme cookies and insert large candy eye on top. Allow monsters to set on wire rack.
4. Scoop large scoops of vanilla ice cream into 6 plastic cups. Insert ghosts into top of ice cream until bottom half is covered. Decorate ice cream cups with Halloween sprinkles.
5. Scoop large scoops of chocolate mint ice cream into 6 plastic cups. Insert monsters into top of ice cream. Decorate ice cream cups with crumbled chocolate mint cookies.
6. Insert Halloween picks into cups if desired.  Place in muffin tins for easy transport and freeze until ready to serve.

24. Whole Wheat Witch Fingers

Witch Finger Cookies (without food coloring!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT20M · Total: PT85M · Yield: [’60’, ’60 cookies’]

These witch finger cookies are crisp, buttery Halloween cookies with almond fingernails and strawberry jam “blood” – no red decorating gel needed. Includes a separately tested gluten-free version.

Ingredients

• 1 cup unsalted butter (softened)
• 1 cup powdered sugar
• 1/2 cup granulated sugar (highly recommended if you’d like a regularly-sweetened cookie)
• 1 large egg (50 grams, out of shell)
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 2 2/3 cups all-purpose flour (see notes for gluten-free version)
• 3/4 teaspoon salt
• 3/4 cup blanched almonds
• 1/2 – 1 cup strawberry jam

Instructions

1. In a large mixing bowl, beat together the butter and powdered sugar (and granulated sugar, if using) together until fluffy.
2. Add the egg, almond extract, and vanilla extract and mix.
3. When well combined, add the flour and salt.
4. When thoroughly combined, cover with plastic wrap and refrigerate for 40 minutes or up to 2 days.
5. Preheat your oven to 325°F (165°C) and line a baking sheet with a piece of parchment paper.
6. Take about a fourth of the dough out of the fridge and begin rolling out the fingers. I recommend baking one test finger to begin with. Then you can make sure all the fingers come out the way you want them to. That way you don’t spend all your time rolling out all the cookies only to find out that you should have made them thinner or done the wrinkles a different way.
7. I rolled them out the thickness of my pinky finger, but a bit longer.
8. Add an almond to the tip for the fingernail, and press down to make sure it’s secure.
9. Form a knuckle by squeezing around the middle.
10. Use a sharp knife for the wrinkles in the knuckles and vary the length. That’ll create a more realistic finger.
11. Place on the prepared cookie sheet, leaving about an inch (2.5 cm) between them. Repeat with the rest of the dough until the cookie sheet is full.
12. Bake for 17-22 minutes or until slightly golden.
13. Let the cookies cool on the sheet, and then remove the almonds from the cookies. Add some jam in the cavities and then put the almonds back, making sure you used enough jam for them to ooze a little. Also, add some jam around the knuckles for extra nastiness. I used about 1/2 cup jam and used the rest as “dip.”
14. Refrigerate in an airtight container for up to 1 week.

25. Jello Brain

Halloween Jello Brain Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT195M · Yield: [‘5’, ‘5 +’]

This Halloween Jello Brain Recipe for a brain mold makes a creepy gelatin brain that you can take to a Halloween party, or anywhere a jello brain would be appropriate. The Zombie Apocalypse comes to mind… And of course, Halloween!

Ingredients

• 2 (6 oz) pkgs Flavored Gelatin ((such as Jell-O®))
• 1 ¾ cups Boiling Water
• ⅔ cup Cold Water
• 1 (12 oz) can Evaporated Milk ((fat free, if possible))
• Food Coloring

Instructions Prep

1. If you have a brand new brain mold, wash it in warm soapy water and then rinse & dry it thoroughly.
2. Start your water boiling.
3. Spray the inside of the brain mold with cooking spray. Stabilize the brain mold in a bowl so it doesn’t tip over. Set aside.

Make the Jello Mixture

1. In a large mixing bowl, dissolve the Jello in the boiling water. Whisk until completely dissolved.
2. Pour in the cold water, stir.
3. Pour in the evaporated milk. Stir well.

Optional Coloring Step

1. If you are using food coloring, add it now and whisk well.

Add to the Mold

1. Then pour the mixture into the brain mold.

Chill

1. Place in the fridge and chill until set, at least 2 hours.

Serve

1. To release the Jello brain from the mold, gently shake it to loosen it before inverting it onto a plate. It should plop down onto the plate. If not, shake it again and invert again.

26. Chocolate Dipped Peanut Butter Crackers

Chocolate Dipped Peanut Butter Crackers aka “Spiderweb Cookies” is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’24’]

These Spiderweb Cookies are super fun. Grab the kids and get baking this fall!

Ingredients

• 1 jar Peter Pan Simply Ground Peanut Butter
• 48 Butter crackers
• 2 c Semi-sweet melting chocolate
• 2 c White melting chocolate

Instructions

1. Spread peanut butter between two butter crackers to make a sandwich. I chose Peter Pan Simply Ground Peanut Butter because it has a texture like fresh ground PB, but still spreads smoothly.
2. Prepare melting chocolate according to directions on package. Dunk your peanut butter cracker sandwiches until they are fully coated, then set on a baking sheet to dry. (Tip: I used chopsticks for this step and they worked very well!)
3. Once chocolate has completely hardened, prepare white melting chocolate. Using a toothpick, paint “spiderwebs” on top of the cookies. The cookies are ready to eat as soon as the white chocolate has dried. No refrigeration needed!

27. Halloween Snack Mix

Halloween Snack Mix is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT70M · Total: PT80M · Yield: [’12’, ’12 servings’]

Best Halloween snack mix recipe! This blend of Chex, cheerios, nuts, and candy makes an easy Halloween snack, treat, or dessert!

Ingredients

• 6 cups popped plain popcorn
• 2 cups plain Cheerios
• 2 cups Rice Chex
• 1 cup plain roasted peanuts
• ¾ cup brown sugar (packed)
• ½ cup light corn syrup
• 3 tablespoons butter
• 1 ½ teaspoons vanilla extract
• ¼ teaspoon baking soda
• 11 ounce package Autumn Candy Mix (candy pumpkins and candy corn)

Instructions

1. Preheat oven to 250F. Grease or use a silicone baking mat to line a half sheet pan or roasting pan. Set aside.
2. In a large bowl, stir together popcorn, Cheerios, Chex, and peanuts.
3. Pour into prepared pan.
4. In a large saucepan, stir together brown sugar, corn syrup, and butter.
5. Heat over medium heat and bring to a boil, stirring regularly.
6. Boil for 6 minutes, stirring regularly.
7. Remove from heat.
8. Stir in the vanilla and baking soda until well-combined.
9. Pour the caramel mixture over the popcorn mixture.
10. Bake for 15 minutes.
11. Stir.
12. Continue baking for an additional 45 minutes, stirring every 15 minutes.
13. Let cool completely.
14. Add candy mix before serving.

28. Halloween Monster Mouths

Healthy Halloween Treats – Monster Mouths (paleo, vegan) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1M · Total: PT150M · Yield: [’18’, ’18 mouths’]

These monster mouths are perfect healthy Halloween treats. Naturally paleo, vegan, nut-free, grain-free, gluten-free and dairy-free.

Ingredients

• 36 toothpicks
• lemon juice
• 4 large apples
• natural peanut butter (I used this homemade peanut butter but you can use any kind of nut butter or Sun Butter)
• strawberry jam
• dried cranberries (or other dried berries)
• slivered almonds
• 36 lychees (I used canned – you might need 2 cans + 36 blueberries (you need 2 of each for each mouth))

Instructions

1. Core the apples and cut into 4-5 pieces (it’ll depend on the size of your apples). Try to cut them at such an angle that they stand easily on their own.
2. Cut out a wedge for the mouth. Try not to have the bottom half of the wedge be at a downward angle so that the peanut butter doesn’t seep out. Also try to make the wedge large enough so that you can easily add the teeth.
3. Use a pastry brush or dip the backs and bottoms of the apples in the lemon juice. This is to prevent the apples from browning. There’s no need to use lemon juice on the inside mouth part since that’ll be covered up with peanut butter.
4. Spread on a little bit of peanut butter.
5. If you want to add strawberry jam do that now. You can also do it after adding the teeth but it’s a little more difficult then.
6. Toss in a dried cranberry.
7. Use a sharp knife to stab the parts where you want to add the teeth. There’s no need to dig a hole. This will be inserting the teeth easier.
8. Insert the teeth on the bottom. Flip the mouth over, stab the parts where you want to add the teeth, and insert the teeth. Turn back over.
9. Place the mouths on the serving plate.
10. Rinse the lychees and pat them dry with paper towels. Place a blueberry in the center of the lychee and place on a paper towel-lined plate until all the eyeballs are ready.
11. Serve! If using lemon juice, these stay at room temperature for at least 8 hours without browning.

29. Mummy Hot Dogs

Mummy Hot Dogs with Crescent Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘4’, ‘4 Mummies’]

A spooky dish, these Hot Dog Mummies are a perfect non-candy Halloween treat!

Ingredients

• 4 Hot Dogs
• Ketchup (as needed)
• 1 tube Crescent Roll Dough
• Candy Eyes (as needed)

Instructions

1. Preheat the oven to 350°F and mist baking pan with non-stick spray.
2. Unroll the dough and cut it into 1/2″ strips. Wrap the dough around the hot dogs, leaving gaps between dough.
3. Place on baking sheet and bake for 10 minutes, or until golden brown.
4. Place two candy eyeballs onto each hot dog mummy, using ketchup or mustard as glue.

30. Apple Sweet Potato Bake

Apple Sweet Potato Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘6’, ‘6 bowls’]

This Apple Sweet Potato Bake is a flavorful, sweet, and festive side dish for any occasion. It tastes marvelous and goes well with any main.

Ingredients

• 4 sweet potatoes (peeled and diced)
• 4 medium apples (cored and diced)
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp ground ginger
• 1/3 cup raisins
• 2/3 cup walnuts
• 1/4 cup butter
• a pinch of salt

Instructions

1. Preheat the oven to 350F (180C) and oil the baking dish.
2. Add peeled and diced sweet potatoes with apples into the baking dish (I used 8”x13”) . Toss to mix them up.
3. In a small bowl, mix together cinnamon, nutmeg, and ground ginger.
4. Sprinkle the spice mixture all over the sweet potatoes and apples.
5. Cover the casserole with raisins and walnuts.
6. Drop tablespoons of butter all over the casserole, so it’s evenly spread.
7. Finally, add salt to taste.
8. Bake in the oven for 45 min to 1 hour or until potatoes are soft.

31. Monster Rice Krispie Treats

Monster Rice Krispie Treats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT2M · Total: PT17M · Yield: [’20’]

Cute, easy Monster Rice Krispie Treats are the perfect Halloween party snack that the kids can make!

Ingredients

• 6 Tablespoons butter (cut into slabs)
• 2 teaspoons vanilla extract
• 6 cups mini marshmallows
• 6 cups Rice Krispy cereal
• 12 drops green food coloring
• 1 package candy eyes

Instructions

1. In a microwave-safe mixing bowl combine the butter and mini marshmallows.
2. Place in your microwave and cook for one minute. Stir the mixture and place back in the microwave and cook for an additional minute if marshmallows are not melted. After cooking time is done, stir until marshmallows are melted.
3. Add the vanilla extract and green food coloring to melted marshmallows and stir until combined.
4. Add the Rice Krispies to the marshmallow mixture and stir until combined. Cool for about 5 minutes.
5. While mixture is cooling line a sheet pan with parchment paper. Spray a 1/3 cup measuring cup with nonstick spray then scoop the Rice Krispie mixture into the cup and place on lined sheet pan.
6. Lightly grease your hands and gently roll mixture into rounded shapes. Place back down on line sheet pan.
7. Press a few eyes into the monster’s head and allow to cool at room temperature for one hour.
8. Store in an airtight container for up to three days.

32. Chocolate Dirt Cake

Graveyard Chocolate Pudding Dirt Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [’12’, ’12 servings’]

This is the best tasting Halloween Dirt Cake around, and it’s decorated to be the spookiest too! From scratch chocolate cake is topped with crushed oreos and more.

Ingredients

• 1 ¾ cup all purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons instant coffee powder
• 2 cups granulated sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• ½ cup vegetable oil
• 1 cup milk
• 1 cup boiling water
• 3.9 ounces instant chocolate pudding mix (unprepared)
• 2 cups milk
• 1 cup butter (softened)
• ½ cup unsweetened cocoa powder
• 5 cups powdered sugar
• 1 teaspoon pure vanilla extract
• ½ cup milk (might need to add a little bit more)
• 20 Oreo cookies (crushed into crumbs)
• 9 Milano cookies
• Black icing (for writing)
• 10 Candy pumpkins
• 6 Ghost peeps
• 5 Gummy worms

Instructions To make the cake

1. Preheat the oven to 375°F/190°C (170°C for fan oven), and grease a 13×9 inch cake pan. Set aside.
2. In a bowl, combine the dry ingredients.
3. In a separate bowl, whisk together the sugar, eggs, vanilla, oil, and milk.
4. Add the dry ingredient to the wet ingredients, then mix to just combine (do not overmix, you don’t want to work the gluten for a moist cake).
5. Stir in boiling water, this will thin out the batter.
6. Pour the batter into the prepared pan, and bake for 30-32 minutes or until a toothpick inserted in the center of the cake comes out clean.
7. Allow the cake to completely cool then poke holes over the top using a handle of a wooden spoon.

To make the pudding mix

1. Whisk the pudding mix with the milk, and let it sit for 5 minutes to thicken.
2. Pour/spread over the prepared cake, and chill in the fridge for 30 minutes.

To make the frosting

1. Whip together the frosting ingredients until light and fluffy.
2. Spread over the chocolate pudding layer/cake.

To decorate the cake

1. Sprinkle with crushed oreo crumbs.
2. Make the tombstones. Using black icing write RIP over each Milano cookie, and press it down the frosting so it’s standing up.
3. Press a few ghost peeps so they’re standing up over the frosting.
4. Add the pumpkin candies and gummy worms.

33. Pudding Cups

Easy Halloween Pudding Cups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT30M · Yield: [‘8’, ‘8 people’]

These spooky and delicious Halloween Pudding Cups are easy to make and perfect for after school snacks or as Halloween party treats!

Ingredients

• 2 Boxes White Chocolate Instant Pudding
• 4 Cups Milk
• 10 Oreo Cookies
• Orange Food Coloring
• Green Food Coloring
• Clear Plastic Cups
• Sharpie Marker

Instructions

1. Add one box of instant pudding mix into a mixing bowl.
2. Whisk in 2 cups of milk, then let the mixture set for a few minutes.
3. Whisk in orange food coloring.
4. Pour orange pudding into clear plastic tumblers, leaving 1 inch of space at the top.
5. Place 10 Oreo cookies into a food processor, and chop until you have rough crumbs.
6. Sprinkle the cookie crumbs on top of each filled pudding cup (keep half of the cookie crumbs for your Frankenstein pudding cups).
7. Use a black Sharpie marker to draw a jack-o-lantern face on the front of each of the plastic cups.
8. Repeat steps 1-7 with the green food coloring and second box of pudding mix.
9. Use the Sharpie to draw Frankenstein’s face on the front of each of the green pudding filled cups.

34. Frankenstein Pretzel Rods

Frankenstein Halloween Pretzel Rods is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT50M · Yield: 10

Chocolate Covered Halloween Pretzel Rods are perfect no bake festive treat for spooky season. All you need are a few easy ingredients for these sweet and salty Halloween desserts.

Ingredients

• 10-12 Pretzel Rods
• 1-1/2 c. Green candy melts
• 1 tsp- 1 Tbs. paramount crystals (optional)
• ½ c. Brown candy melts or chocolate chips
• Candy eyes
• Sprinkles

Instructions

1. First, set aside about 1/8 cup of the green candy melts. Then, melt the remainder in the microwave by microwaving in 30 second increments, stirring in between each session. Remove the bowl from the microwave just before it appears fully melted, and stir until smooth.
2. Add the paramount crystals and stir until dissolved. This will thin out the chocolate so that it goes further.
3. Prepare a baking sheet with parchment paper. Gently spoon the melted green candy melts onto the top of the pretzels, being sure to turn the sides of the pretzels to get the chocolate on the back too, and place on the prepared cookie sheet to set. If you want to add sprinkles, add those now.
4. If you want your Frankenstein Halloween pretzel rods to set faster, you can place the tray into the fridge for about 20-30 minutes to set faster.
5. Once the pretzel rods are set with the green candy coating, melt candy melts or chocolate using the same process. Be sure to add the paramount crystals as you did before as well.
6. Place the melted chocolate into a piping bag and cut a small hole in the tip of it. Don’t have a piping bag? A Ziplock bag works great too!
7. Pipe dots onto the pretzel rod where the eyes go, and place the candy eyes on top. You may need to hold the eyes in place for a couple seconds to make sure they stay firm and set.
8. Pipe the hair on, and the wiggly mouth too! Melt the remaining green candy melt and add it to a piping bag, and pipe on the stitches.
9. Let the final chocolate set to room temperature (or place back in the fridge).
10. Store the remainder in an airtight container.

35. Halloween Caramel Apples

Halloween Caramel Apples is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT30M · Yield: 6

Colorful, crunchy Halloween caramel apples are perfect for kids parties, gifts, and treats! A fun dessert recipe to make with kids too!

Ingredients

• 6+ Granny Smith Apples or Gala apples, large
• 2 bags of caramels
• 2 TBSP water
• 1 package of candy sticks
• 1 bag chopped peanut bits
• 1 bag of orange candy melts
• 1 bag of purple candy melts

Instructions

1. Grocery store apples have a wax coating. You will want to remove the coating before starting to make the caramel apples.
2. The traditional way to remove the wax coating is to dip your apples in a pot of boiling water for a short amount of time. When you remove the apples, one at a time, from the pot of water, use a rough cloth to wipe the remaining wax off of the apples. Set aside to allow your apples to cool. (Make sure that your apples are dry). Push a stick into the core of each of the apples.
3. Cover each of your cookie sheets with wax paper, taping down each end. Sray the lined cookie sheets with baking spray.
4. Next, unwrap your caramels and put them in a glass bowl with 2 tablespoons of water and put it in your microwave.
5. Put the bowl of caramels and water in your microwave cooking on heat for 2 minutes, stir and then return to the microwave for another minute, continue repeating this process until the caramel is fully melted.
6. Pick up each apple by the candy stick with a fork under the bottom of the apple dipping it into the melted caramel. If necessary use a spoon to cover the apple with the caramel.
7. Place each dipped apple on the wax papper lined cookie sheet. When your apples are done place in your refrigerator to cool for about 5 minutes.
8. Dip each caramel covered apple into the bowl of peanut bits and roll the sides of the apple in the apple bits. Place back on the wax paper.
9. Return to the refrigerator for 15 minutes or until the candy is firm on the apples.
10. Melt the purple and orange candy melts in separate bowls in the microwave, one at a time. When the orange candy is melted completely (following the previous steps) pour it into a plastic squeeze bottle and drizzle each apple and set asside to cool in the refrigerator.
11. Next, melt the purple candy melts and pour it into another plastic squeeze bottle and drizzle the purple candy on each apple. Return to the refrigerator until the purple melted candy is hardened.

36. Halloween Blondies

Halloween Blondies – Spooky Candy Cookie Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘9’, ‘9 Blondies’]

Soft and chewy cookie bars filled with Halloween candy — these Halloween Blondies are a festive treat!

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/8 tsp baking soda
• 1/2 tsp salt
• 1/3 cup butter
• 1 cup brown sugar (packed)
• 1 egg
• 1 Tbsp vanilla
• 10 oz M&M’s Peanut Chocolate Candies Ghoul’s Mix
• Candy Eyeballs

Instructions

1. Preheat oven to 350°F and line an 8″ square baking pan with parchment paper. Spray with non-stick baking spray.
2. Mix melted butter and brown sugar together. Add egg and vanilla to the sugar mixture.
3. In a separate bowl, sift together flour, baking powder, baking soda, and salt.
4. Add wet ingredients to the bowl of dry ingredients and mix until combined.
5. Fold in M&M’s with a spatula, then spread batter into your prepared pan and bake for 20-25 minutes.
6. Allow to cool, then carefully lift the parchment paper to remove blondies from the pan.
7. Add candy eyeballs and cut them into squares.

37. Healthy Apple Nachos

Healthy Apple Nachos (Viral TikTok Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Total: PT12M · Yield: [‘3’, ‘3 small plates’]

These yummy, coconutty apple nachos are a perfect treat for the family. A healthy snack the kids will absolutely love! They’re vegan, gluten-free, and dairy-free.

Ingredients

• 2 medium apples
• 1 tbsp fresh lemon juice
• ¼ cup nut butter of choice (peanut, almond, sunflower, cashew, etc.)
• 1/4 cup dark chocolate chips
• 2 tbsp unsweetened shredded coconut
• 1/8 tsp cinnamon
• 1 tbsp hemp seeds

Instructions

1. Core your apples and slice them, keeping them as flat as possible.
2. Add the apple slices to a bowl, squeeze in the lemon juice and toss to coat.
3. Warm your nut butter in a microwave for around 20-30 seconds until it’s soft enough to drizzle. Don’t overheat it.
4. Get out a large plate and layout your apple slices in a single layer. Try to cover the whole plate and use all of its surface.
5. Drizzle the butter in a circular motion, top up with chocolate chips, shredded coconut, cinnamon, and hemp seeds.

38. Vampire Bite Cupcakes

Vampire Bite Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 chocolate cupcakes
• 3/4 cup raspberry jam
• 1 cup cream cheese frosting
• 4 oz white chocolate, melted
• Red gel icing or strawberry sauce for blood drizzle

Instructions

1. 1. Use a small knife to carve a shallow pocket in the top of each cupcake or press a tiny hole for filling.
2. 2. Fill with raspberry jam (about 1 teaspoon per cupcake).
3. 3. Frost with cream cheese frosting.
4. 4. Pipe two small white chocolate fangs on each cupcake.
5. 5. Drizzle with red gel or sauce to simulate blood.
6. 6. Chill briefly to set frosting before serving.

39. Mummy Meatballs

Mummy Meatballs Halloween Appetizer is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: 1

Mummy Meatballs are a spooky fun party appetizer that’s ready in about 20 minutes!

Ingredients

• 12 meatballs, pre-cooked*
• 1 jar marinara sauce
• 1 tube crescent roll dough
• 1 can sliced black olives (2 slices per meatball)
• Edible eyeballs (2 per meatball)

Instructions

1. Preheat oven to 350°F.
2. Roll out the crescent roll dough and pinch the seams together.
3. Cut dough into thin strips, about a ¼ inch wide.
4. Wrap 2-3 of the strips around each meatball. Be sure to leave some of the meat showing.
5. Bake wrapped meatballs for 6-8 minutes or until dough turns golden brown.
6. Remove from oven and allow to cool enough to handle.
7. Dip 2 olive slices in a little marinara sauce and place on each meatball. Put a dab of marinara in the olive hole and place an edible eyeball (find them here) on each.

40. Halloween Marshmallow Pops

Sprinkle Dipped Halloween Marshmallow Pops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT15M · Yield: 12

A quick & easy party treat that kids will love to make! These orange and black sprinkle Halloween Marshmallow Pops are spooky cute fun!

Ingredients

• 12 LARGE Marshmallows (“campfire size”)
• 1 cup black candy melts
• 1 cup orange candy melts
• 2 Tablespoons shortening or coconut oil
• Halloween sprinkles

Instructions

1. Line a baking sheet with parchment paper for the marshmallows to dry on.
2. Place 1 cup of candy melts plus 1 Tablespoon shortening in a microwave-safe bowl.
3. Heat for 25 seconds, stir, and then reheat. Continue until the candy melts are completely smooth and liquid.
4. While the candy melts are heating, insert skewers into the marshmallows.
5. Dip half of a marshmallow into the melted candy and allow excess candy to drip off.
6. Sprinkle on your choice of sprinkles, and set to dry on your prepared baking sheet.
7. Repeat with 5 more marshmallows in the same candy color, then repeat with the remaining 6 marshmallows in the other candy melt color.
8. Makes 12.

41. Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies (High Protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’19’, ’19 cookies’]

These quick pumpkin oatmeal cookies are high in protein! They’re a perfect healthy dessert when you’re craving for a treat. These cookies are gluten-free, vegetarian, low-sugar, high protein and high in fiber!

Ingredients

• 2.5 cups 250 g rolled oats
• 3 tbsp vanilla protein powder
• 1 tsp cinnamon
• 1/2 cup sugar-free chocolate chips
• 1 cup 240 g pumpkin puree
• 1 egg white
• 2 tbsp maple syrup

Instructions

1. Preheat the oven to 350 F (180 C). Mix wet ingredients, then combine the dry ingredients.
2. Combine the wet and dry ingredients to form a thick dough. Now, form cookie shapes exactly how you want them because they won’t change while being baked.
3. Line your baking tray with parchment paper and place the cookies on it. Bake in the oven for 10-15 minutes until the cookies turn golden brown.
4. Let the cookies cool down before serving.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.