By: Carolina Koceman and Zoe Mixon
Do you like baking? Do you like Halloween? If so, this is the perfect thing for you. Here are 10 tasty treats to help you get into the Halloween spirit!
Halloween Peanut Butter Spider Cookies
Cute and creepy, this Halloween Peanut Butter Spider Cookies recipe is sure to be a hit at your next Halloween party!
Author: Stefanie Fauquet
1/2 cup shortening
1/2 cup peanut butter
1/2 cup brown sugar
1/2 cup sugar
2 tbsp milk
1 tsp vanilla
1 3/4 cup flour
1 tsp baking soda
1/2 tsp salt
1/4 cup sugar for rolling
48 miniature Reese’s cups unwrapped and frozen
96 candy eyes
1/2 cup chocolate chips
Preheat oven to 375.
In a large bowl, beat together shortening, peanut butter, egg, sugar, brown sugar, vanilla, and milk.
In a medium bowl, whisk together flour, baking soda, and salt.
Gradually add dry mixture to wet mixture and beat until blended.
Form into 1″ balls.
Roll in sugar and place a couple of inches apart on ungreased cookie sheet.
Bake 10-12 minutes or until golden.
Immediately, gently press an upside down frozen peanut butter cup on top of each cookie and move to wire rack to cool.
After placing and moving all of the cookies on the wire rack, put in place the candy eyes while chocolate is still slightly soft.
Place in refrigerator for 10 minutes to allow cookies to firm.
Put chocolate chips in the corner of zippered sandwich bag.
Microwave for 20 seconds, knead and repeat until chocolate has melted.
Clip tiny piece off of the corner of bag to allow for piping and draw eight legs on each spider cookie.
Place in refrigerator for 10 minutes to allow legs to set.
One batch of your favorite brownies
White chocolate melts
Bake your brownies according to recipe or package directions and place it in the freezer to cool
While brownies are cooling melt your chocolates over a double boiler or in the microwave
Pour melted chocolate into a small ziplock bag and cut a small opening in one of the corners
Cut your brownies into desired sized rectangles
Squeeze the melted chocolate out of the ziplock and onto your brownies into a back and forth zig zag motion
Immediately place eyeballs onto melted chocolate
Put finished mummies in the fridge to set
Monster rice krispies
3 tablespoons of salted butter
1 10 ounce package of marshmallow
6 cups of rice krispie cereal
4 cups candy melts (one cup per color)
1 to 2 teaspoons canola oil (per color melt color)
24 edible candy eyes (different sizes per color)
Grease a 9 by 13 baking pan with non-stick cooking spray
Melt the butter in a medium-sized saucepan. Choose a saucepan that is large enough to fit all of the marshmallows
Add the marshmallows, turn the heat to low, and stir until the marshmallows have completely melted. Don’t leave the marshmallows unsupervised! The marshmallows will burn or brown very easily.
Stir in the Rice Krispies mixture two cups at a time until they are completely combined.
Press the Rice Krispie mixture into the greased baking pan. We recommend greasing your hands as well, to prevent the mixture from sticking to your hands. Allow treats to cool and then cut into 12 rectangles.
Place a sheet of parchment paper over a baking sheet.
Put one cup of the first color of candy melts into a mug. Microwave 30 seconds at a time until the candy has melted. Stir into the 1 to 2 teaspoons of oil until it is completely combined. Dip three of the rectangles into the candy, covering about ⅓ of each rectangle. Try dipping them both vertically and horizontally. Lay each rectangle onto a sheet of parchment paper. Arrange the candy eyes as you like onto the melted white chocolate. Experiment with different arrangements and different amount of eyes.
Repeat with remaining color candy melts. Allow them to cool completely. Store Rice Krispie treats in an airlock container.
Miniature Reese’s Cups
Thin Oreo Chocolate Sandwich Cookies
Pre-made cream cheese frosting or homemade
Remove the wrappers from the reese’s cups.
Break the cookies in half and then separate all of the pieces from one another so you now have “Bat Wings”. Scrape off the frosting and discard (or eat!).
Fill up a plastic bag with the store bought or homemade frosting. Cut off the tip of the bag and pipe frosting onto the back corners of the broken cookie pieces.
Press one cookie piece onto the left of the Reese’s cup and another cookie piece on the right of the Reese’s cup.
Pipe frosting on the back of the edible eyes and secure on top of the center of the reese’s cup.
1/2 (12oz) bag Guittard Vanilla Milk Chips (equal to 6oz or 1 cup)
1/2 tsp coconut oil or shortening, for thinning the chocolate
1 (.88oz/25g) pkg Wilton Candy Eyeballs
Line a baking sheet with wax paper, parchment paper, or a silicone baking mat. Set aside.
Melt the white chocolate and coconut oil (or shortening) in a glass bowl in the microwave, for short 10-20 second bursts, until melted.
Immediately dip pretzels, one at a time, in the bowl, using a fork to turn the pretzel over. Shake off excess chocolate from the pretzel with the fork. Be sure to shake the chocolate out of the bottom hole, so it looks like an open mouth — screaming. Place chocolate dipped pretzels on the prepared baking sheet.
Immediately press two eyeballs into the top two holes for eyes — add a little extra chocolate if needed.
Repeat with remaining pretzels. Work quickly. Heating the chocolate again only once, if needed.
Allow pretzels to rest and harden. Place in freezer for 10 minutes to speed up the process. Peel pretzels off the baking sheet and enjoy!
1/2 cup sugar
1/2 cup butter
1/2 cup molasses
1/4 cup water
2 1/2 cups flour, sifted
3/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon baking soda
3/4 teaspoon ginger
1/8 teaspoon allspice
Animal and gingerbread people cookie cutters
1 tube white decorating icing with small tip
1. In a large mixing bowl, cream the sugar and butter together. Add molasses and water.
2. In a separate bowl, mix the flour, salt, nutmeg, baking soda, ginger, and allspice. Gradually add the dry mixture to the wet and blend until the dough holds together.
3. Cover and chill for 2-3 hours.
4. Preheat the oven to 375°F.
5. Roll out dough 1/4″ thick on a lightly floured surface.
6. Cut into shapes with cookie cutters and transfer to cookie sheet.
7. Bake for 10-12 minutes. Remove from the oven and let cool on baking sheets or cooling racks.
8. Using the white decorating icing, decorate the cookies with “bones” so that they resemble skeletons.
OREOS (We used Pumpkin Spice Oreos but any variety will do)
Orange Candy Melts
Green Steam Sprinkles or Mini M&Ms
Black Frosting Writer (comes in tub so it’s easy to pipe on)
White Jimmy Sprinkles
Melt your orange candy melts according to packaging. Dip each Oreos in melts until all covered.
Set out on parchment or wax paper and add candy eyeballs and green stem. Let set.
Pipe on black frosting for mouths and add white jimmy sprinkles as teeth. Let set (refrigerate if you want it to set quicker) and ENJOY!
Self Proclaimed Foodie
Chocolate Monster Cookies
1 hr 15 min
9 monster cookies
The best Halloween dessert are these Chocolate Monster Cookies made with homemade candy googly eyes, …
1 1/2 cups chocolate, coarsely chopped (I used 60% Ghirardhelli)
1 cup heavy cream
2 tablespoons unsalted butter, room temperature
one jumbo marshmallow for teeth
1.First bake the cookies of your choice (chocolate chip or peanut butter recommended)
2. For the ganache Melt chocolate, cream, and butter in a pot on the stove until completely melted. Stir consistently
3. After the ganache is cooled put into a piping bag and put on a cookie turned upside down then put a cookie on top of the ganache. (Should look like a sandwich with ganache in the middle)
4. While ganache is still soft add the candy teeth so the pointy end is down and the flat slide is against the cookie
5. Next add the candy eyes on top at an angle so the eyes stick up off the top of the cookie
Pumpkin spice cocoa
2 c. Milk (Preferably whole)
½ c. Pumpkin purée
2 tsp. Pumpkin spice
1 tsp. Pure vanilla extract
⅔ c. White chocolate chips
Whipped cream, for serving
Cinnamon-sugar, for sprinkling
Cinnamon sticks, optional
In a medium saucepan over medium heat, combine milk, pumpkin purée, pumpkin spice and vanilla. Heat, whisking occasionally, until the mixture comes to a low simmer. Stir in white until chocolate chips and cook until the chocolate has melted. Remove from heat.
Ladle into mugs then top with whipped cream and sprinkle with cinnamon sugar. Garnish with cinnamon sticks, if desired.
Boo-nilla ghost milk shakes
For the milkshake:
4 c. Vanilla bean ice cream
1½ -1¾ c. Whole milk
2 tsp. Vanilla extract
For the topping:
1 c. heavy cream
3 tbsp. Powdered sugar
½ tsp. Vanilla extract
In a blender, combine the ice cream, milk and vanilla extract. Blend until smooth.
In a medium size mixing bowl with a hand mixer or in the bowl of a stand mixer, beat the heavy cream, powdered sugar and vanilla extract until stiff peaks form.
Divide the milkshake between the glasses. Cut the corner of a large ziplock bag and pipe a swirl on top. Serve immediately.