6 Insanely Cute Halloween Treats That Your Party Guests Be Dying to Try
What’s the secret ingredient to a killer halloween party? Ghoulish cookies, brownies and more. Kick the grocery-store candy to the curb, and try one of these homemade baked goods that will have your guests screaming for more.
Crisp Candy-Corn Treats
What is your all-time favorite Halloween candy? A lot of people love candy corn. But even if you don’t, you’ll adore these super-fun sweets I’m going to make today. These crisp rice-marshmallow treats are shaped like the iconic candy corn and spiked with a little citrus zest for bright, unexpected flavor.
“I Scream” Graveyard Pie
Use a dot of melted chocolate to affix candy skulls to cookie “tombstones” set in chocolate “dirt,” then brace yourself for shrieks of delight.
16 graham crackers, broken into large pieces
½ cup (1 stick) unsalted butter, melted and cooled
1 pint vanilla ice cream, softened
1 cup roughly chopped chocolate flaky-crisp candy bars, such as Butterfinger “fun size” (about 8)
1 pint chocolate ice cream, softened
1 cup roughly chopped chocolate-coconut candy bars, such as Mounds “snack size” (about 8)
2 tablespoons chocolate chips, melted and cooled
6 oval chocolate sandwich cookies, such as Milano, halved crosswise
12 candy skulls, for decorating
20 chocolate wafers, such as Famous
Preheat oven to 325 degrees. In a food processor, process graham crackers until finely ground (you should have about 2 cups). With motor running, add butter in a slow, steady stream and pulse until combined. Firmly press crumb mixture into bottom and up side of a 9 ½-inch pie plate. Bake until crust is dry and set, about 20 minutes. Let cool completely in plate on a wire rack, 45 minutes.
In a medium bowl, stir vanilla ice cream with a wooden spoon until smooth. Fold in flaky-crisp candy bars. With a small offset spatula, spread ice cream mixture evenly in crust. Freeze until firm, 1 hour 20 minutes.
Stir chocolate ice cream until smooth. Fold in coconut candy bars and spread evenly on top of vanilla ice cream layer. Freeze until firm, 1 hour.
Meanwhile, with a small spoon, place a dot of melted chocolate at one end of each sandwich cookie half. Immediately top with candy skulls and let set. In clean food processor, pulse wafers until finely ground (you should have about 1 ¼ cups). Spread crumbs on top of pie. With a knife, cut slits for “tombstones” and press cookie halves, cut side down, into slits. Serve immediately.
Halloween Blondies
Get the young ones involved in the Halloween fun. Let them sort the chocolate candies by color and arrange them on top of the dough.
Mini Triple-Treat Cupcakes
Who doesn’t buy extra Halloween candy? This year, use some in festive desserts and throw a party.
Halloween Candy Shortbread Bars
Wondering what to do with all of your leftover Halloween candy? This recipe solves that problem in a wonderfully sweet and easy way!
Scaredy-Cat Brownies
½ cup (1 stick) unsalted butter, plus more for baking pan
1 cup all-purpose flour (spooned and leveled)
1/3 cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon fine salt
1 ¼ cups sugar
½ pound bittersweet chocolate chips (1 ½ cups)
3 large eggs
1 teaspoon pure vanilla extract
32 miniature chocolate peppermint patties, such as York
Candy eyes, chocolate chips, and icing pens, for decorating
Preheat oven to 350 degrees. Lightly butter an 8-inch square metal baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. In a large bowl, whisk together flour, cocoa powder, baking powder, and salt. In a medium saucepan, melt butter, sugar, and bittersweet chocolate over medium, stirring frequently, until smooth. Add to flour mixture and stir to combine. Stir in eggs and vanilla, then let cool to room temperature, 10 minutes.
Transfer batter to pan. Press 16 peppermint patties evenly into batter and, with a small offset spatula, evenly spread batter to completely cover patties.
Bake until cake is puffed and just set, about 35 minutes. Let cool on a wire rack, 25 minutes, then top with 16 peppermint patties. Let cool 25 minutes more, then decorate peppermint patties with candy eyes and chocolate chip ears. Refrigerate until chocolate is set, 5 minutes. Using parchment, lift cake from pan and cut into 16 squares. Decorate with icing pens.
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