This Halloween, think beyond the mini-sized candy bars and create some drool worthy treats that will have your family thinking trick or treating is a thing of the past. Here are our favorite Halloween baking recipes courtesy of Delish and Taste of Home.
Have a fang-tastic night with these Dracula Dentures.
- 1 tube chocolate chip cookie dough
- 1 can vanilla frosting
- Red food coloring
- Mini marshmallows
- Slivered almonds
- Preheat the oven to 350°. Line two large baking sheets with parchment paper. Roll cookie dough into 1 ½” balls and place on baking sheets. Bake until golden, about 12 minutes. Let cool completely then cut in half.
- Add a few drops of red food coloring into vanilla frosting and stir until smooth. Spread a thin layer of red frosting onto each cookie half.
- Place mini marshmallows around the round edges of half of the halves. Place the remaining halves on top, then stick a slivered almond on each side to create fangs.
S’mores season doesn’t have to be over. Make this boo-tiful dip for your Halloween gathering.
- 4 packages of ghost Peeps*
- 2 cups semi-sweet chocolate chips
- ¼ c. heavy cream, warmed
- Graham crackers, for serving
- Mini chocolate chips
* You can substitute ghost peeps for marshmallows but you may lose the ghost shape*Directions:
- Preheat the oven to 450°. In the bottom of a square baking dish, spread out chocolate chips and pour cream on top. Cover completely with a single layer of ghost Peeps. Place mini chocolate chips over eyes and mouth. (The already-drawn faces will fade in the oven.)
- Bake until the chocolate has melted and the ghosts are golden, 8 to 10 minutes.
- Serve warm with graham crackers for dipping.
Simple, scary, and scrumptious! This Halloween bark is a party favorite!
- 2 cups white chocolate, chopped
- 15 drops Flo-Coat Candy Coating
- 1 drop purple food coloring
- 1 drop green food coloring
- 1 drop orange food coloring
- 2 tbsp. large Halloween-colored nonpareils
- 1 tbsp. Halloween-colored sprinkles
- Place chocolate in a heat-proof bowl over a pan of simmering water and stir until completely melted.
- Divide 3 tablespoons melted white chocolate into three separate bowls. Add five drops Flo-Coat and one drop of food coloring to each bowl; stir to combine.
- Pour remaining white chocolate onto a parchment-lined baking sheet. Using an offset spatula, spread chocolate until it’s 1/8″- to 1/4″-thick. Drizzle colored chocolate on top and drag a toothpick to create swirls. Dust top with nonpareils and sprinkles.
- Transfer to the refrigerator to set, 20 minutes. Break into pieces to serve.
Try this eerie take on a classic, and get creative by giving each ghost its own personality.
- 2 cups strawberries
- 1 1/2 cups white chocolate, melted
- 1 tsp. coconut oil
- 1/4 cup mini chocolate chips
- 1 cup chocolate chips, melted
- Line a small baking sheet with parchment paper.
- In a large bowl, combine melted white chocolate and coconut oil and stir until combined. Dip strawberries into white chocolate and place two mini chocolate chips on the top half of the strawberries for eyes. Place strawberries on prepared baking sheet and place in the refrigerator to harden, about 10 minutes.
- Place melted chocolate chips in a ziploc bag and pipe mouths on the strawberries.
- Let cool again in the refrigerator, 5 minutes. Serve.
Prepare to be spooked out of your boots!
- 12 Halloween Oreos
- 2 cups white chocolate, melted
- 2 tsp. coconut oil
- Black icing
- 12 lollipop sticks
- Black ribbon
- Line a medium baking sheet with parchment paper.
- Stick the lollipop sticks into the cream of the Oreos.
- Mix coconut oil into white chocolate and dip Oreos into chocolate until completely coated. Place in refrigerator to harden, 5 to 10 minutes.
- Using the black icing, draw Jack’s face on the Oreos and let cool slightly. Tie black ribbon in a bow at the bottom of the Oreo and serve.
We left the most frightening for last! Serve up these creepy finger cookies for your next Halloween gathering or movie night.
- 1 cup butter, softened
- 1 cup confectioners’ sugar
- 1 large egg, room temperature
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 2-¾ c. all purpose flour
- 1 tsp. baking powder
- 1 tsp. Salt
- Red decorating gel
- ½ cup sliced almonds
- In a large bowl, cream butter and sugar. Beat in the egg and extracts. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Divide dough into fourths. Cover and refrigerate for 30 minutes or until easy to handle.
- Working with 1 piece of dough at a time, roll into 1-in. balls. Shape balls into 3×1/2-in. fingers. Using the flat tip of a table knife, make an indentation on 1 end of each for fingernail. With a knife, make 3 slashes in the middle of each finger for knuckle.
- Place 2 in. apart on lightly greased baking sheets. Bake at 325° until lightly browned, 20-25 minutes. Cool for 3 minutes. Squeeze a small amount of red gel on nail bed; press a sliced almond over gel for nail, allowing gel to ooze around nail. Remove to wire racks to cool.
Ready to get freaky in the kitchen? We sure are! Remember to hop on the Flipp app to check out your local grocery deals and do it all on a budget!