27+ Spooky Halloween Snack Ideas for Your Party

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halloween snacks

Welcome to our spooktacular collection of Halloween Themed Food!

Whether you’re hosting a frightful gathering or looking for Halloween Snacks For School, we’ve got you covered with a variety of Fun Halloween Food that will delight both kids and adults alike.

From DIY Halloween Snacks to Halloween Finger Foods, these recipes are not only delicious but also easy to make.

Get ready to impress your guests with Spooky Treats and Halloween Party Treats that will make your celebration unforgettable.

Let’s dive into these Halloween Snack Ideas and create some magical memories this Halloween!

1. Rice Krispie Treat Ghosts

Get ready to bring some adorable spookiness to your Halloween festivities with these delightful Rice Krispie Treat Ghosts!

This recipe is perfect for both kids and adults, making it an ideal choice for your next Halloween party or school event.

With just five simple ingredients, you can whip up a dozen of these whimsical treats in about 30 minutes.

The combination of white chocolate and marshmallows creates a sweet, chewy texture that everyone will love.

Plus, the cute chocolate eyes add a fun finishing touch that will make these ghosts a hit at any gathering!

Ingredients

  • 2 ounces dark cocoa candy melts
  • 7 cups Rice Krispies Cereal
  • 6 tablespoons salted butter
  • 16 ounces mini marshmallows
  • 6 ounces white candy melts or white chocolate chips

Cooking Summary

  1. Melt the Ingredients: In a saucepan over low heat, melt the salted butter, mini marshmallows, and white chocolate until smooth.
  2. Combine with Cereal: Pour the melted mixture over the Rice Krispies in a buttered bowl and mix until well coated.
  3. Shape the Ghosts: Allow the mixture to cool slightly, then shape it into teardrop ghosts using your hands.
  4. Add Eyes: Melt the dark cocoa candy melts, pipe out small teardrop shapes for eyes, and attach them to the ghosts.

Expert Advice

  • For best results, use low heat to prevent the marshmallows from caramelizing.
  • If you want to save time, you can prepare the chocolate eyes in advance and store them in the freezer until needed.
  • These treats can be stored in an airtight container for up to 5 days, or frozen for up to 3 months (add eyes after thawing).

Check out the detailed recipe here!

2. Rice Krispie Treat Pumpkins

Get ready to create some adorable Rice Krispie Treat Pumpkins that are perfect for Halloween parties or even Thanksgiving!

These cute treats are not only fun to make but also a great way to involve kids in the kitchen.

With a little bit of food coloring and some simple decorations, you can transform classic Rice Krispie treats into festive pumpkins.

Just be prepared for a bit of mess- your hands will get sticky, but the end result is totally worth it!

Ingredients

  • ¼ cup butter
  • 1 bag (approximately 40) large marshmallows
  • 6 cups Rice Krispies
  • Red and yellow liquid food coloring
  • Mini Rolos (for stems)
  • Green M&M’s (for leaves)
  • ¼ cup cooking oil or melted butter (to keep hands from sticking)

Cooking Summary

  1. Melt the Butter and Marshmallows: In a large pot, melt the butter over low heat. Add the marshmallows and stir until completely melted.
  2. Add Food Coloring: Remove from heat and mix in yellow food coloring, then add red one drop at a time until you achieve your desired orange color.
  3. Combine with Rice Krispies: Stir in the Rice Krispies until well combined.
  4. Shape the Pumpkins: Coat your hands with cooking oil or melted butter to prevent sticking. Roll the mixture into small balls and place them on parchment paper.
  5. Decorate: While still warm, press a Mini Rolo into the top of each pumpkin for the stem and add a green M&M beside it for the leaf. Allow to cool until firm.

Tips

  • Use a generous amount of oil on your hands to make rolling easier and less messy.
  • If the mixture cools too much, use a thick marker or apple corer to create an indent for the Rolo.
  • For added fun, consider drawing jack-o-lantern faces on the pumpkins with black icing!

Check out the Detailed recipe here!

3. Halloween Dirt Cups

Dive into the spooky fun with these Halloween Dirt Cups! This easy and delightful dessert is perfect for Halloween parties or a fun activity with kids.

With layers of creamy Oreo mousse and a graveyard of edible goodies, these cups are not only delicious but also visually appealing.

The best part? They’re a no-bake treat that can be prepared in advance, making them a stress-free addition to your Halloween menu.

Ingredients

  • 1 bag (14 oz) Oreos
  • 1 package (3.4 oz) instant chocolate pudding
  • 1 ½ cups milk
  • 1 container (8 oz) Cool Whip (or homemade whipped cream)
  • 4 Milano Cookies
  • Gummy Worms
  • Black writing gel icing
  • Edible candy eyes

Cooking Summary

  1. Crush the Oreos: Use a food processor to grind 12 Oreos into fine crumbs. Crush the remaining cookies in a ziplock bag with a rolling pin.
  2. Make the Oreo Mousse: Whisk together the pudding mix and milk, refrigerate until set, then fold in the whipped cream and crushed cookies.
  3. Prepare the Garnishes: Cut Milano cookies in half and decorate them with black icing to create tombstones.
  4. Assemble the Cups: Layer Oreo crumbs, mousse, and more crumbs in clear cups. Chill for 1-2 hours before serving.
  5. Decorate: Top with cookie tombstones, gummy worms, and candy eyes just before serving.

Tips

  • For a thicker mousse, reduce the milk to 1 ½ cups.
  • Use clear tumblers to showcase the beautiful layers of the dessert.
  • Decorate just before serving to keep the cookie tombstones crisp.

Check out the detailed recipe here!

4. Milk Chocolate Stuffed Jack-O’-Lantern Cookies

These delightful treats are not only adorable but also packed with rich chocolate flavor, making them perfect for Halloween parties or festive gatherings.

With a spiced brown sugar cookie base and a sweet chocolate filling, these cookies are sure to be a hit!

Ingredients

  • 3 sticks (1½ cups) salted butter, softened
  • 1¼ cups light brown sugar (packed)
  • 1 tablespoon pure vanilla extract
  • 2 large eggs
  • 4½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • 12 ounces milk chocolate (melted)
  • 2 tablespoons salted butter (for cinnamon sugar coating)
  • 3 tablespoons cinnamon sugar (for dusting)

Cooking Summary

  1. Make the Cookie Dough: In a large mixing bowl, cream together the butter, brown sugar, and vanilla until light and fluffy. Add the eggs one at a time, mixing until combined. Gradually add the flour, baking soda, spices, and salt, mixing until a dough forms.
  2. Roll Out the Dough: Divide the dough in half and flatten each half into a disk. Roll out to ¼ inch thickness and cut out pumpkin shapes using a cookie cutter. Cut out eyes and mouths on half of the cookies.
  3. Bake: Preheat the oven to 350°F. Place the cookies on a lined baking sheet and freeze for 15-20 minutes. Bake for 8-12 minutes until lightly golden. Allow to cool.
  4. Assemble: Spread melted milk chocolate on the cookies without faces, then top with the decorated cookies. Dust with cinnamon sugar.
  5. Serve: Enjoy your spooky Jack-O’-Lantern cookies!

Expert Advice

  • Use high-quality chocolate for the best flavor.
  • If you don’t have pumpkin cookie cutters, you can use round cutters and decorate them with icing.
  • Store cookies in an airtight container for up to a week.

Check out the detailed recipe here!

5. Easy Halloween Brownies 3 Ways

Get ready to elevate your Halloween dessert game with these Easy Halloween Brownies 3 Ways!

Whether you opt for boxed or homemade brownies, these festive treats are simple to make and perfect for sharing at gatherings, handing out to friends, or surprising your child’s teacher.

With just a few extra touches, you can transform ordinary brownies into spooky delights that everyone will love!

Ingredients

  • For the Brownies:
    • 1 cup salted butter (melted)
    • ½ cup unsweetened cocoa powder
    • 2 cups all-purpose flour
    • 2 cups granulated sugar
    • 4 large eggs
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • 4 teaspoons vanilla extract
    • ½ teaspoon instant espresso (optional)
  • For the Frosting:
    • ¼ cup salted butter (room temperature)
    • ¼ cup milk
    • ¼ cup unsweetened cocoa powder
    • 1 pinch of salt
    • 3 cups powdered sugar
  • Decorations:
    • White chocolate chips
    • Eyeball sprinkles
    • Black frosting

Cooking Summary

  1. Prepare the Brownies: Preheat the oven to 350°F. Line a 9×13-inch pan with parchment paper. In a bowl, mix melted butter, cocoa powder, sugar, eggs, salt, vanilla, and espresso powder. Gradually add flour and baking powder until just combined.
  2. Bake: Pour the batter into the prepared pan and spread evenly. Bake for 25-28 minutes or until a toothpick comes out clean. Allow to cool for 15 minutes.
  3. Make the Frosting: Beat together frosting ingredients until smooth. Frost the warm brownies and let cool completely before cutting.

Decorating Options

  1. Easy Ghost Brownies: Melt white chocolate and create ghost shapes on parchment paper. Once set, use black frosting to add eyes and mouths, then place them on the brownies.
  2. Easy Mummy Brownies: Drizzle melted white chocolate over the brownies to resemble mummy wrappings. Add eyeball sprinkles while the chocolate is still wet.
  3. Easy Spider Web Brownies: Pipe melted white chocolate in a spider web pattern on top of the brownies. Add spider sprinkles for an extra spooky touch.

Expert Advice

  • Use a ziplock bag to easily drizzle melted chocolate for decorating.
  • Customize with different sprinkles or candies to match your Halloween theme.
  • Store leftovers in an airtight container or freeze for later enjoyment.

Check out the detailed recipe here!

6. Halloween Sugar Cookies

 Halloween Sugar Cookies decorated with candy eyeballs, are perfect for Halloween parties, school treats, or just a fun family activity.

They’re simple to make and deliciously sweet, making them a hit with kids and adults alike!

Ingredients

  • ½ cup unsalted butter (at room temperature)
  • 1 cup granulated sugar
  • 1 large egg
  • 1½ teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons milk
  • Green colored sugar (for rolling the dough)
  • 36 sugar eyeball candies (for decoration)

Cooking Summary

  1. Preheat the Oven: Preheat your oven to 350°F.
  2. Make the Dough: In a mixer, cream together the butter and sugar until light and fluffy. Add the egg and vanilla, mixing until well blended.
  3. Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the butter mixture, alternating with the milk, until well combined.
  4. Shape the Cookies: Roll the cookie dough into 1-inch balls and roll them in green colored sugar. Place them on a baking sheet lined with parchment paper.
  5. Bake: Bake for 8-10 minutes, or until the edges are lightly browned. Remove from the oven and let cool for 2-3 minutes.
  6. Decorate: Press a candy eyeball into the center of each cookie while they are still warm. Allow to cool completely on a wire rack.

Tips

  • For a fun twist, use different colored sugars or sprinkles to match your Halloween theme.
  • These cookies can be made ahead of time and stored in an airtight container for up to a week.
  • If you want to get creative, use cookie cutters to shape the cookies before baking.

Check out the detailed recipe here!

7. Flying Bat Halloween Cookie Pops

Flying Bat Halloween Cookie Pops are treats for kids. With a combination of sweet cookies and chocolate, these bat pops are perfect for Halloween parties or as a fun snack!

Ingredients

  • 15 mini allergen-friendly cookies (2 for the body and 1 cut in half for wings, or use 2 gluten-free pretzels)
  • 3 tablespoons peanut butter (or almond butter, sunflower seed butter) mixed with 1 tablespoon powdered sugar
  • 10 homemade googly eyes
  • Red gluten-free sprinkles (for mouth and fangs, optional)
  • 5 popsicle sticks
  • ½ cup nondairy chocolate (melted)

Cooking Summary

  1. Assemble the Body: Place about 1 teaspoon of the peanut butter mixture onto the back of one cookie. Add the cookie halves or pretzels on top to form the wings.
  2. Create the Bat: Add another teaspoon of the peanut butter mixture to the back of the second cookie and sandwich it on top of the first cookie to create the bat shape. Insert a popsicle stick into the peanut butter.
  3. Melt the Chocolate: Melt the nondairy chocolate according to package instructions.
  4. Coat the Cookie Pops: Dip each cookie pop into the melted chocolate, ensuring it’s fully coated. Place on wax paper and add googly eyes.
  5. Decorate: If desired, use melted chocolate to add fangs or a mouth with red sprinkles. Allow to set in the fridge for 10-15 minutes.

Tips

  • Use a variety of cookie shapes for different bat designs.
  • If the chocolate is too thick, stir in a little coconut oil to thin it out.
  • These cookie pops can be made ahead of time and stored in the fridge for up to a week.

Check out the detailed recipe here!

8. Mummy Oreo Balls

Get ready for a fun and spooky treat with these Mummy Oreo Balls!

Made with just four ingredients, these no-bake desserts are perfect for Halloween gatherings.

Ingredients

  • 20 Golden Oreos
  • 4 ounces cream cheese (softened to room temperature)
  • 10 ounces vanilla candy melts or dipping wafers
  • 1 package candy eyes

Cooking Summary

  1. Make the Oreo Balls: Pulse the Golden Oreos in a food processor until finely crumbled. In a mixing bowl, combine the cookie crumbs with cream cheese until smooth. Use a cookie scoop to form 1-inch balls and place them on a parchment-lined baking sheet. Freeze for 30 minutes to set.
  2. Melt the Chocolate: Melt the candy melts according to package instructions.
  3. Assemble the Mummy Balls: Dip each Oreo ball into the melted chocolate, ensuring it’s fully coated. Tap off any excess chocolate and place back on the baking sheet.
  4. Decorate: Drizzle remaining melted chocolate over the top to create a mummy wrap effect. Stick two candy eyes onto each ball before the chocolate sets.
  5. Chill and Serve: Place the finished mummy balls in the fridge for 15-20 minutes to allow the chocolate to harden. Enjoy!

Expert Advice

  • When dipping the Oreo balls, let them sit on top of the fork to avoid poking them.
  • If the chocolate hardens too quickly, add a dot of melted chocolate to the back of the candy eyes before attaching them.
  • Store the finished Oreo balls in the fridge for up to 5 days.

Check out the detailed recipe here!

9. Paleo Witch Finger Cookies

These healthy, gluten-free, and vegan cookies are a delightful Halloween treat that’s easy to make and perfect for kids to help with.

With a nutty flavor and a fun design, these cookies are sure to be a hit at any Halloween gathering!

Ingredients

  • For the Cookies:
    • ¼ cup + 3 tablespoons honey (or agave nectar for vegan)
    • ½ cup coconut oil (at room temperature)
    • ½ teaspoon vanilla extract
    • ½ teaspoon almond extract
    • 1 cup coconut flour (sifted)
    • ¼ teaspoon salt
    • 16 sliced almonds (for fingernails)
  • For the Strawberry Jelly:
    • ¾ cup frozen strawberries (thawed and roughly chopped)
    • 2 tablespoons honey (or agave nectar for vegan)

Cooking Summary

  1. Make the Cookie Dough: In a large bowl, beat together the honey and coconut oil until smooth. Add the vanilla and almond extracts, mixing well. Gradually add the coconut flour and salt, stirring until a wet dough forms. Wrap the dough in plastic wrap and refrigerate for 25-30 minutes.
  2. Prepare the Strawberry Jelly: In a saucepan, combine the chopped strawberries and honey. Cook over medium heat until thickened, about 13-14 minutes. Mash with a fork and refrigerate to set.
  3. Shape the Cookies: Preheat the oven to 325°F. Roll the chilled dough into 1 tablespoon-sized balls and shape them into finger-like forms. Press a sliced almond into the tip of each cookie to create a fingernail. Use a knife to make shallow cuts for knuckles.
  4. Bake: Place the cookies on a lined baking sheet and freeze for 10 minutes. Bake for 12-13 minutes until golden brown. Allow to cool completely.
  5. Decorate: Dip the bottom of each cookie into the strawberry jelly to create a “blood” effect. Fill the fingernail space with jelly and press in a sliced almond.

Expert Advice

  • Ensure the dough is chilled for easier handling and shaping.
  • These cookies can be made ahead of time and stored in an airtight container for up to a week.
  • Feel free to customize the filling with your favorite fruit preserves.

Check out the detailed recipe here!

10. Monster Mash Cookies

Get ready to celebrate Halloween with these adorable Monster Mash Cookies!

Ingredients

  • 1½ cups unsalted butter (softened)
  • 1¼ cups granulated sugar
  • 1½ teaspoons pure vanilla extract
  • 2 large eggs
  • 4½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • 12 ounces milk chocolate (melted)
  • For Decorating:
    • Oreos (for eyes)
    • Candy eyes
    • Melted chocolate (for drizzling)
    • Black licorice (for eyebrows)
    • Chocolate sprinkles
    • Red sanding sugar (for decoration)

Cooking Summary

  1. Make the Cookie Dough: In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy. Add the eggs one at a time, mixing until combined. Gradually add the flour, baking soda, spices, and salt, mixing until a dough forms.
  2. Chill the Dough: Divide the dough in half and shape each half into a log. Wrap in plastic wrap and refrigerate for at least 1 hour.
  3. Preheat and Bake: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Unwrap the dough and slice into ¼-inch rounds. Place on the baking sheet and bake for 8-12 minutes until lightly golden. Allow to cool.
  4. Decorate: Spread melted chocolate on half of the cookies. Use Oreos and candy eyes to create monster faces. Drizzle with melted chocolate and add licorice for eyebrows and sprinkles for extra flair.
  5. Serve: Allow the decorations to set before serving.

Expert Advice

  • Get creative with decorations—use different candies to personalize your monsters!
  • Store cookies in an airtight container for up to a week.

Check out the detailed recipe here!

11. Fun and Easy Jack-o-Lantern Cheese Quesadillas

These adorable and easy-to-make quesadillas are perfect for Halloween and are sure to delight kids and adults alike.

With just a couple of ingredients, you can create a festive treat that’s both delicious and visually appealing!

Ingredients

  • 2 flour tortillas
  • Shredded marble cheese or cheddar cheese

Cooking Summary

  1. Prepare the Tortillas: Stack the two flour tortillas and cut out a pumpkin stem shape from the top. Set one tortilla aside and cut a face out of the other tortilla to create the jack-o-lantern design.
  2. Assemble the Quesadilla: Place the tortilla without the face on a baking sheet. Cover it with cheese, then place the tortilla with the face on top, aligning the stems.
  3. Bake: Bake in a preheated oven at 400°F for about 10 minutes, or until the cheese is melted and the edges are golden.
  4. Serve: Cut into wedges and serve with sour cream or salsa for dipping.

Expert Advice

  • For a fun twist, consider adding refried beans or chicken to the cheese for a heartier filling.
  • Use a toothpick to sketch out the face on the tortilla before cutting for more precise designs.
  • These quesadillas are great for picky eaters since they can customize their own faces!

Check out the detailed recipe here!

12. Easy Peasy Mini Halloween Pizza

Get ready to have some fun in the kitchen with these Mini Halloween Pizzas!

These adorable and customizable pizzas are perfect for Halloween parties or a pre-trick-or-treat dinner.

Kids will love helping to decorate their own spooky creations, making mealtime a fun family activity!

Ingredients

  • 1 large pizza dough (homemade or store-bought)
  • 6 pepperoni slices
  • 1 black olive (sliced)
  • 6 ounces pizza sauce
  • 1½ cups shredded mozzarella cheese

Cooking Summary

  1. Preheat the Oven: Preheat your oven to 425°F and line a baking sheet with parchment paper.
  2. Roll Out the Dough: Flour a flat surface and roll out the pizza dough. Use large Halloween cookie cutters or a sharp knife to cut out 6-7 mini pizzas in shapes like pumpkins or ghosts.
  3. Assemble the Pizzas: Place the cut-out pizzas on the baking sheet. Spread about 1 tablespoon of pizza sauce on each pizza and top with mozzarella cheese.
  4. Decorate: Use pepperoni slices to create eyes and mouths for jack-o-lanterns, and arrange olives on the ghosts for eyes.
  5. Bake: Bake in the preheated oven for 10-11 minutes, or until the crust is crispy and the cheese is melted. Serve warm.

Tips or Expert Advice

  • For a spooky twist, consider using pesto instead of pizza sauce for a green look.
  • Get creative with toppings! Use bell peppers, tomatoes, or mushrooms to create fun shapes and designs.
  • These mini pizzas can easily be doubled for larger gatherings.

Check out the detailed recipe here!

13. Peanut Butter Spider Cookies

These classic peanut butter blossom cookies are transformed into charming little spiders, making them a perfect dessert for Halloween parties or a fun baking activity with kids.

With soft, chewy cookies topped with Whoppers and chocolate ganache legs, these cookies are not only cute but also delicious.

Ingredients

  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup salted butter, softened
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 large egg
  • ½ cup creamy peanut butter (not natural)
  • 1 teaspoon vanilla extract
  • 44 Whoppers (malted milk balls)
  • 1 cup semi-sweet chocolate chips (6 ounces)
  • 1 small tube white cake decorating gel
  • ¼ cup granulated sugar (for rolling)

Cooking Summary

  1. Prepare the Dough: Preheat the oven to 375°F. In one bowl, mix flour, baking soda, and baking powder. In another bowl, cream together butter, sugars, and peanut butter. Add the egg and vanilla, then combine the wet and dry ingredients.
  2. Shape the Cookies: Roll the dough into balls, coat them in sugar, and place them on a baking sheet. Bake for 8-10 minutes.
  3. Add the Spiders: While the cookies are baking, prepare the Whoppers. Once the cookies are out of the oven, press the malted milk balls into the tops of the warm cookies.
  4. Decorate: Melt the chocolate chips and pipe legs onto the Whoppers. Use the white gel to add eyes, and finish with black nonpareil sprinkles.

Expert Advice

  • If your chocolate seizes, place the piping bag in a cup of hot water to reheat.
  • Have the Whoppers sorted before baking to speed up the decorating process.
  • For a fun variation, try using mini Reese’s or Rolos instead of Whoppers.

Check out the full recipe here!

14. Easy White Chocolate Halloween Oreo Bark

This no-bake dessert is perfect for last-minute Halloween gatherings and is sure to impress both kids and adults alike.

It’s a fantastic way to use up leftover Halloween candy and can be customized with your favorite treats.

Ingredients

  • 12 oz white chocolate (chips, almond bark, or candy melts)
  • 7 Halloween Oreos (with orange cream filling)
  • ¼ cup Reese’s Pieces
  • Halloween sprinkles
  • Halloween eyeball candies

Cooking Summary

  1. Melt the Chocolate: In a microwave-safe bowl, melt the white chocolate in 30-second increments, stirring in between until fully melted.
  2. Spread the Chocolate: Pour the melted chocolate onto a parchment-lined baking sheet and spread it into an even layer.
  3. Add Toppings: Sprinkle chopped Halloween Oreos, Reese’s Pieces, Halloween sprinkles, and eyeball candies over the melted chocolate.
  4. Chill: Place the baking sheet in the fridge for about an hour to allow the bark to harden.
  5. Break and Serve: Once set, break the bark into pieces and enjoy!

Expert Advice

  • Feel free to substitute the white chocolate with dark or milk chocolate for a different flavor.
  • Experiment with various toppings like pretzel sticks, peanut butter chips, or leftover Halloween candy for a unique twist.
  • For a touch of saltiness, sprinkle some coarse sea salt over the bark before chilling.

Check out the full recipe here!

15. Peanut Butter Spider Cookies

Get ready to impress your guests with these adorable Peanut Butter Spider Cookies!

These soft and chewy cookies are topped with mini Reese’s cups, melted chocolate legs, and candy eyeballs, making them a perfect Halloween treat.

Not only are they easy to make, but they also combine the classic flavors of peanut butter and chocolate in a fun and festive way.

Ingredients

  • 1 stick unsalted butter (½ cup), room temperature
  • ½ cup brown sugar
  • ⅓ cup granulated sugar
  • ¾ cup creamy peanut butter (not natural)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • Granulated sugar (for rolling the cookies)
  • Mini Reese’s peanut butter cups (24)
  • ½ cup semi-sweet chocolate chips (for melting)
  • Candy eyeballs

Cooking Summary

  1. Chill the Reese’s: Unwrap the mini Reese’s cups and place them in the freezer.
  2. Prepare the Dough: Preheat the oven to 350°F. In a mixing bowl, beat the butter, brown sugar, and granulated sugar until smooth. Add the peanut butter, egg, and vanilla, mixing until combined.
  3. Mix Dry Ingredients: Add the flour, baking soda, baking powder, and salt, mixing until just combined.
  4. Shape and Bake: Form tablespoon-sized balls from the dough, roll in granulated sugar, and place on a baking sheet. Bake for 8-11 minutes until edges crack.
  5. Add Toppings: Press a mini Reese’s into the center of each cookie while still warm. Allow to cool for 15-20 minutes.
  6. Decorate: Melt the chocolate chips and use a squeeze bottle to draw legs on each cookie. Attach candy eyeballs with a dab of melted chocolate.

Tips

  • Ensure the dough balls are uniform in size for even baking.
  • Freezing the Reese’s helps them maintain their shape when pressed into the warm cookies.
  • Let the cookies cool on the baking sheet to prevent the Reese’s from sinking.

Check out the Detailed recipe here!

16. Easy Halloween Oreo Cake Bars

Perfect for parties or as a sweet treat for the family, these bars are a hit with both kids and adults.

Plus, they’re a finger food, so no utensils are needed – just grab and enjoy!

Ingredients

  • 2 boxes French Vanilla Cake Mix
  • ½ cup whole milk
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 cup Halloween sprinkles (divided)
  • 1 package (1 lb. 4 oz) Halloween Oreo cookies (coarsely chopped, divided)

Cooking Summary

  1. Prepare the Pan: Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper.
  2. Make the Batter: In a large mixing bowl, combine the cake mixes, milk, oil, and eggs. Use an electric mixer to beat until fully incorporated; the batter will be thick. Stir in ½ cup of sprinkles.
  3. Layer the Oreos: Sprinkle half of the chopped Halloween Oreos into the bottom of the prepared pan. Carefully spoon the batter over the Oreos and smooth it out with a spatula.
  4. Add Toppings: Sprinkle the remaining Halloween sprinkles and chopped Oreos on top, pressing them gently into the batter.
  5. Bake: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before slicing.

Expert Advice

  • Use a food processor to coarsely chop the Oreos for quicker prep.
  • Feel free to customize with additional toppings like candy eyes or chocolate chips.
  • Serve plain or with a dollop of Cool Whip or a scoop of vanilla ice cream for an extra treat.

Check out the detailed recipe here!

17. Vegan Blueberry Ghost Hand Pies

Perfect for Halloween, these flaky pastries are filled with a delicious blueberry compote and topped with a sweet lemon glaze.

They’re not only vegan and gluten-free but also super easy to make, making them a fantastic treat for parties, brunch, or a spooky snack.

Ingredients

  • 2 sheets of vegan and gluten-free puff pastry (e.g., JusRoll)
  • 100g fresh or frozen blueberries
  • 50g caster or granulated sugar (plus extra for sprinkling)
  • 2 tablespoons cornstarch (cornflour)
  • 2 teaspoons lemon juice
  • 50g icing sugar (for glaze)

Cooking Summary

  1. Prepare the Pastry: Preheat the oven to 180°C (350°F) and line two baking trays with grease-proof paper. Unroll the pastry and use a ghost-shaped cookie cutter to cut out shapes. Cut out eyes and mouths on half of the ghosts.
  2. Make the Filling: In a saucepan, combine blueberries, sugar, cornstarch, and lemon juice. Cook over medium heat until thickened, stirring gently to keep some blueberries whole. Allow to cool.
  3. Assemble the Hand Pies: Spoon the blueberry filling onto the ghost shapes without faces. Brush the edges with water, place the ghost tops on, and crimp the edges with a fork to seal.
  4. Bake: Brush the tops with dairy-free milk and sprinkle with sugar. Bake for 15-18 minutes until golden and flaky. Allow to cool slightly.
  5. Glaze: Mix icing sugar with lemon juice until runny. Drizzle over the cooled pastries and let set.

Expert Advice

  • Use a mix of fresh and frozen blueberries for added texture in the filling.
  • Ensure the edges are well-sealed to prevent the filling from leaking during baking.
  • These hand pies are best enjoyed fresh but can be stored in an airtight container in the fridge for 1-2 days.

Check out the detailed recipe here!

18. Easy Cobweb Halloween Cookies

Get ready to impress your guests with these Easy Cobweb Halloween Cookies! T

Coated in marshmallow “cobwebs” and topped with black sprinkles, these cookies are sure to be a hit at any spooky gathering.

With a rich chocolate flavor reminiscent of Oreos, they’re soft, chewy, and absolutely delicious!

Ingredients

  • ½ cup unsalted butter (softened but not fully melted)
  • 1¼ cups light brown sugar (lightly packed)
  • 1 large egg
  • ½ tablespoon pure vanilla extract
  • 1¼ cups all-purpose flour
  • ½ cup black cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon instant espresso powder (optional)
  • 1 cup mini marshmallows
  • Nonstick cooking spray (or butter/coconut oil for greasing hands)
  • Black sprinkle mix (for decoration)

Cooking Summary

  1. Make the Cookie Dough: Preheat the oven to 350°F. In a large bowl, combine the butter, brown sugar, egg, and vanilla. Stir until combined. Add the flour, black cocoa powder, baking powder, salt, and espresso powder, mixing until the dough is thick.
  2. Bake the Cookies: Use a 1.5-tablespoon scoop to portion out the dough onto two baking trays. Bake for 11-13 minutes until set and golden on the bottom. Allow to cool completely.
  3. Prepare the Cobwebs: Melt the mini marshmallows in the microwave or a double boiler until smooth. Let cool slightly until manageable.
  4. Decorate: Grease your hands and stretch the melted marshmallow into strands, wrapping them around each cookie to create cobwebs. Top with black sprinkles.
  5. Serve: Enjoy your spooky cookies!

Expert Advice

  • Ensure the marshmallow is warm but not too hot to handle for easier stretching.
  • Grease your hands to prevent the marshmallow from sticking.
  • Store cookies in an airtight container for up to 5 days before adding marshmallow cobwebs, which should be stored in a single layer for up to 2 days.

Check out the detailed recipe here!

19. Graveyard Pudding Cookie Cups

These fun and easy Halloween treats are perfect for parties, school events, or just a festive snack at home.

With layers of creamy chocolate pudding, cookie crumb “dirt,” and adorable cookie tombstones, these cups are sure to delight both kids and adults alike!

Ingredients

  • 5.1 oz chocolate instant pudding mix
  • 3 cups milk
  • 8 oz Cool Whip
  • 24 Oreo cookies
  • 6 Milano Double Chocolate cookies
  • Black frosting or black edible marker
  • 6 candy pumpkins
  • Googley eyes
  • Gummy worms (optional)

Cooking Summary

  1. Prepare the Tombstones: Use black frosting or an edible marker to write “RIP” on each Milano cookie to create tombstones. Set aside.
  2. Make the Pudding: In a stand mixer, whisk together the pudding mix and milk on medium speed for 2 minutes. Fold in the Cool Whip until well blended.
  3. Crush the Oreos: Use a food processor to crush the Oreo cookies into fine crumbs.
  4. Assemble the Cups: In 6 clear 9 oz cups, sprinkle 3-4 tablespoons of Oreo crumbs at the bottom. Press a few googley eyes around the edges so they peek out.
  5. Layer the Pudding: Spoon a layer of pudding over the crumbs. Repeat the layering process, finishing with more Oreo crumbs until the cups are nearly full.
  6. Decorate: Firmly insert a cookie tombstone into the center of each cup and gently press a candy pumpkin beside it. Optionally, add gummy worms for extra spookiness.

Expert Advice

  • Store the cups in an airtight container before adding the marshmallow “cobwebs” for up to 5 days.
  • After adding the marshmallow strands, store the cups in a single layer to prevent sticking.
  • These cups can be made ahead of time and stored in the fridge until ready to serve.

Check out the detailed recipe here!

20. Bloody Spooky Macarons

These delightful treats are not only visually striking but also delicious, making them a perfect addition to your Halloween festivities.

Ingredients

  • For the Shells:
    • 100 grams almond flour
    • 100 grams powdered sugar
    • 100 grams egg whites
    • 100 grams granulated sugar
    • 1 teaspoon vanilla extract
    • ½ teaspoon white food coloring (optional)
  • For the Filling:
    • ½ cup unsalted butter (room temperature)
    • 3 cups powdered sugar
    • 2-3 tablespoons heavy cream
    • 2 teaspoons vanilla extract
    • ⅓ cup cherry jam
    • ½ teaspoon red gel food coloring
    • 1-2 teaspoons vodka (for thinning the food coloring)

Cooking Summary

  1. Prepare the Baking Sheets: Line two baking sheets with non-stick baking mats and set aside.
  2. Make the Shells: Process the almond flour and powdered sugar together for about 1 minute, then sift into a bowl. In a heat-proof mixing bowl, whisk together the egg whites and granulated sugar. Place the bowl over a pot of simmering water and whisk until the sugar is dissolved and the mixture is warm. Transfer to a stand mixer and beat until stiff peaks form. Add vanilla and food coloring, then sift in the dry ingredients and fold until combined.
  3. Pipe the Shells: Scoop the batter into a pastry bag and pipe evenly sized rounds onto the prepared baking sheets. Let them sit until a skin forms on top (about 30-60 minutes).
  4. Bake: Preheat the oven to 290°F. Bake the macarons one sheet at a time for about 25-26 minutes, or until they lift easily from the baking sheet. Allow to cool completely.
  5. Make the Filling: Beat the butter until smooth, then add powdered sugar, heavy cream, and vanilla. Mix until smooth. Fill a piping bag with the frosting.
  6. Add the Blood Splatter: Mix the red food coloring with vodka. Use a small paintbrush to splatter the mixture over the cooled macaron shells. Allow to dry.
  7. Assemble: Pipe frosting onto half of the macaron shells, add a teaspoon of cherry jam, and sandwich with the remaining shells.

Expert Advice

  • Use gel food coloring for better consistency and color.
  • If the chocolate is too thick, stir in a little coconut oil to thin it out.
  • Store macarons in an airtight container at room temperature or in the freezer for longer storage.

Check out the detailed recipe here!

21. Halloween Crack

This easy-to-make dessert, also known as saltine toffee, is perfect for Halloween gatherings.

With a delicious combination of chocolate, butter, and your favorite Halloween candies, this addictive snack is sure to be a hit with both kids and adults!

Ingredients

  • 35 saltine crackers (about one sleeve)
  • 1 cup butter
  • 1 cup brown sugar
  • 10 oz bag of semi-sweet chocolate chips
  • Eye candies (for decoration)
  • Candy corn (for decoration)
  • Reese’s Pieces (for decoration)
  • Halloween sprinkles (for decoration)

Cooking Summary

  1. Prepare the Baking Sheet: Preheat your oven to 350°F. Line a baking sheet with parchment paper and arrange the saltine crackers in a single layer.
  2. Make the Toffee: In a saucepan, melt the butter and brown sugar together. Bring to a boil and cook for 2-3 minutes, stirring constantly until thickened.
  3. Combine: Pour the butter and brown sugar mixture over the saltines, spreading it evenly. Bake for 4-5 minutes until bubbly and golden.
  4. Add Chocolate: Remove from the oven and sprinkle the chocolate chips over the top. Let them sit for 5 minutes to melt, then spread the chocolate evenly.
  5. Decorate: Top with eye candies, candy corn, Reese’s Pieces, and Halloween sprinkles. Allow to cool in the fridge for at least 1-2 hours until set.
  6. Serve: Break into pieces and enjoy!

Expert Advice

  • Feel free to customize with any Halloween candy you have on hand.
  • Store leftovers in an airtight container or freeze for longer storage.
  • For a fun twist, try using different flavored crackers or chocolate.

Check out the detailed recipe here!

22. Halloween Pretzels

Get ready to whip up some spooky fun with these Halloween Pretzels!

These sweet and salty treats are incredibly easy to make and can be customized to fit your Halloween theme.

Ingredients

  • Your favorite stick pretzels
  • White almond bark (or candy melts)
  • Candy eyes
  • Halloween sprinkles
  • For Blood Pretzels:
    • Yogurt-covered pretzels (store-bought) or homemade white chocolate/candy-coated pretzels
    • Red candy melts
    • ¼ teaspoon coconut oil (optional)

Cooking Summary

  1. Prepare the Dipped Pretzels: Melt the almond bark according to package instructions. Dip each pretzel into the melted almond bark, allowing excess to drip off. Place on a parchment-lined baking sheet and sprinkle with Halloween sprinkles. Let harden at room temperature or chill in the refrigerator.
  2. Make Mummy Pretzels: Dip pretzel sticks in melted almond bark, then place on a lined pan to harden. Once set, melt additional almond bark and drizzle it over the pretzels to create a mummy effect. Add candy eyes before the chocolate sets.
  3. Create Blood Pretzels: Melt red candy melts with coconut oil. Spread pretzels on wax paper and use a straw or paintbrush to splatter the melted candy onto the pretzels for a “bloody” effect. Allow to dry at room temperature or chill.

Tips

  • Use a variety of pretzel shapes for different designs (sticks, twists, etc.).
  • Customize with different colored candy melts and sprinkles to match your Halloween theme.
  • Store the finished pretzels in an airtight container for up to 2 weeks.

Check out the detailed recipe here!

23. Mummy Brownies

Get ready to impress your little ghosts and goblins with these adorable Mummy Brownies!

These spooky treats are not only delicious but also easy to make, making them a perfect addition to your Halloween festivities.

Ingredients

  • ½ cup unsalted butter
  • ¼ cup semisweet chocolate chips
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • ¾ cup all-purpose flour
  • ½ cup granulated sugar
  • ½ cup brown sugar (lightly packed)
  • ⅓ cup Dutch process cocoa powder
  • ¼ teaspoon salt
  • 32 candy eyeballs
  • 1 cup white chocolate chips (or candy wafers)

Cooking Summary

  1. Prepare the Brownie Batter: Preheat the oven to 350°F. In a microwave-safe bowl, melt the butter and chocolate chips together. Stir until smooth.
  2. Mix Ingredients: In a separate bowl, combine flour, brown sugar, granulated sugar, cocoa powder, and salt. Add the melted butter mixture, eggs, and vanilla, mixing until just combined.
  3. Bake: Pour the brownie batter into a lined 9×9-inch baking pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 30 minutes.
  4. Decorate: Once cooled, cut the brownies into 16 squares. Melt the white chocolate chips in the microwave. Transfer to a ziplock bag, snip a corner, and drizzle over the brownies to create mummy wraps. Place two candy eyeballs on each brownie.
  5. Set and Serve: Allow the chocolate to set for about 10-15 minutes before serving.

Expert Advice

  • For a smoother drizzle, add a little coconut oil to the melted white chocolate.
  • Ensure the brownies are completely cool before cutting to maintain their shape.
  • Store leftovers in an airtight container for up to a week.

Check out the detailed recipe here!

24. Oreo Spiders

These adorable Halloween cookies are incredibly easy to make and perfect for kids to help with.

With just a few ingredients, you can create these delightful spider cookies.

Ingredients

  • Oreos (regular or Halloween-themed)
  • Googly eye candy
  • Chocolate chips (for melting)
  • Pretzel rods (for spider legs)

Cooking Summary

  1. Prepare the Legs: Break the pretzel rods in half to create the spider legs. Insert the pretzel halves into the sides of each Oreo to form the legs.
  2. Melt the Chocolate: Melt the chocolate chips in a microwave-safe bowl until smooth.
  3. Assemble the Spiders: Use a toothpick to place a small amount of melted chocolate on the Oreo where the eyes will go. Immediately stick the googly eyes onto the melted chocolate.
  4. Chill: Place the assembled Oreo spiders in the fridge until the chocolate hardens.

Tips

  • Use double-stuffed Oreos for a sturdier base if regular Oreos are too thin.
  • These cookies can be made a day in advance and stored in an airtight container.
  • If you want to add more decorations, consider using colored sprinkles or additional candy for a festive touch.

Check out the detailed recipe here!

25. Halloween Brownies

These adorable treats are not only delicious but also incredibly easy to make.

Topped with cookie gravestones and candy pumpkins, they’re perfect for Halloween parties or as a festive dessert for your family!

Ingredients

  • Prepared brownie batter for an 8-inch pan (homemade or boxed)
  • 12 Milano cookies
  • Black decorating gel
  • 12 candy pumpkins
  • Green buttercream frosting (for decoration)

Cooking Summary

  1. Bake the Brownies: Prepare your brownie batter and pour it into a lined 8-inch baking pan. Bake according to your recipe instructions. Allow to cool completely.
  2. Prepare the Tombstones: Use black gel to write “RIP” on each Milano cookie to create tombstones. You can trim the cookies if you want shorter headstones.
  3. Assemble the Brownies: Once the brownies are cool, cut them into 16 squares. Press a Milano cookie into the top of each brownie.
  4. Decorate: Use the green frosting to add a little decoration around the cookie tombstones and place a candy pumpkin beside each one.

Expert Advice

  • For a richer flavor, consider using a high-quality brownie mix or your favorite homemade brownie recipe.
  • Store leftovers in an airtight container for up to a week.
  • These brownies can be made a day in advance and stored in the fridge until ready to serve.

Check out the detailed recipe here!

26. Creepy Halloween Hand Appetizer

This fun and festive dish features a severed hand made from prosciutto and mozzarella, making it a perfect addition to your Halloween spread.

It’s not only visually striking but also delicious, combining savory flavors that everyone will love!

Ingredients

  • 1 mozzarella cheese log
  • Prosciutto slices
  • 5 prosciutto and mozzarella rolls
  • Crackers (for serving)

Cooking Summary

  1. Prepare the Hand: Lay a piece of parchment paper down and place the mozzarella roll on top. Cut a portion off to shape the hand.
  2. Shape the Hand: Form the hand shape and add fingers, pressing them slightly to secure.
  3. Wrap with Prosciutto: Layer the prosciutto slices over the mozzarella hand, trimming as needed to create a realistic look.
  4. Serve: Transfer the creepy hand to a serving platter or a coffin-shaped board. Serve with crackers and a cheese knife.

Tips

  • For added spookiness, consider using almond slivers as fingernails.
  • You can swap the mozzarella log for a cheese dip if you prefer.
  • This appetizer can be made a day in advance; just wrap it tightly and store it in the fridge.

Check out the detailed recipe here!

27. Peanut Butter Cookie Spiders

These delightful Halloween treats filled with creamy peanut butter center and chocolate legs are perfect for Halloween parties or as a fun family activity!

Ingredients

  • ½ cup unsalted butter (softened)
  • ½ cup creamy peanut butter (not natural)
  • ½ cup light brown sugar (packed)
  • ½ cup granulated sugar
  • 1 large egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup chocolate chips (for melting)
  • 30-40 mini Reese’s peanut butter cups (unwrapped)
  • 60-80 candy eyeballs
  • Black candy rope (cut into 1-inch pieces for legs)

Cooking Summary

  1. Make the Cookie Dough: Preheat the oven to 375°F. In a mixing bowl, cream together the butter, peanut butter, brown sugar, and granulated sugar until smooth. Add the egg, milk, and vanilla, mixing until well combined.
  2. Combine Dry Ingredients: In another bowl, mix together the flour, baking soda, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing until a dough forms.
  3. Shape and Bake: Use a small cookie scoop to form tablespoon-sized balls from the dough. Place them on an ungreased cookie sheet and bake for 8-11 minutes until the edges are lightly golden.
  4. Add Toppings: Immediately after removing from the oven, press a mini Reese’s into the center of each cookie. Allow to cool for 15-20 minutes.
  5. Decorate: Melt the chocolate chips in the microwave. Use a squeeze bottle or a sandwich bag with a cut corner to drizzle chocolate over the cookies to create spider legs. Attach candy eyeballs with a dab of melted chocolate.

Tips or Expert Advice

  • Ensure the dough balls are uniform in size for even baking.
  • Chill the Reese’s cups before baking to help them maintain their shape.
  • Store cookies in an airtight container for up to 3 days.

Check out the detailed recipe here!

28. Halloween Oreo Cookies

These adorable treats are perfect for Halloween parties and are incredibly easy to make. With a simple chocolate coating and fun decorations, these cookies are sure to be a hit with kids and adults alike!

Ingredients

  • 24 Oreos (Pumpkin Spice Oreos or any variety)
  • 1 bag orange candy melts
  • 24 green stem sprinkles or mini M&Ms
  • 48 candy eyeballs
  • Black frosting (for decorating)
  • White jimmies (for teeth)

Cooking Summary

  1. Melt the Candy: Melt the orange candy melts according to package instructions.
  2. Dip the Oreos: Dip each Oreo into the melted candy until fully coated. Allow excess to drip off and place on a parchment-lined baking sheet.
  3. Add Decorations: While the candy coating is still wet, add candy eyeballs and green sprinkles for the stems. Use black frosting to pipe on mouths and add white jimmies for teeth.
  4. Set: Place the decorated cookies in the fridge to set quickly.

Expert Advice

  • Use a variety of colored candy melts for different designs.
  • These cookies can be made ahead of time and stored in an airtight container for up to a week.
  • Get creative with the decorations—try using different candies to personalize your cookies!

Check out the detailed recipe here!