Looking for some fun Halloween desserts to make this year?
These frightfully fun treats will do the trick!
From tombstone brownies to bloody witch's fingers, these sweet and spooky snacks are to die for!
Find the recipes below, then get ready to scare up some fun!
We've also got an entire page dedicated to creepy Halloween cupcakes...check it out here!
Halloween Desserts and Recipes
Nutter Butter Ghost Cookies: No baking required! In three simple steps and a matter of minutes you'll have a cookie bouquet
that is just boo-tiful!
Simply melt some white chocolate and a dollop of vegetable shortening in a saucepan over low heat.
cookies into the chocolate and lay on a drying rack. (You can choose to coat the whole cookie or just the top portion...totally up to you)!
While the chocolate is still warm, add two mini chocolate chips for eyes. Let chocolate harden, and that's all there is to it!
To create the cookie bouquet you see here, insert
a toothpick into the bottom of the cookies. Ball up some foil and stick it in the bottom of a Halloween bowl or basket.
Arrange the cookies by
poking the toothpicks into the foil.
When you're finished arranging, cover the foil with candy corn.
These little Halloween desserts also
make great party favors! To see a clever way to package them up, see our Halloween party favors page.
Wicked Witch Finger Cookies: In a bowl combine one cup of softened butter, one cup of powdered sugar, 1 egg, 1 tsp. vanilla extract,
and 1 tsp. almond extract. Mix well.
Blend in 2 2/3 cups flour, 1 tsp. baking powder, and 1 tsp. salt.
Once the ingredients are blended
together, use your hands to form the dough into a large ball. Refrigerate for 30 to 45 minutes.
Preheat the oven to 325 degrees. Lightly grease a
Remove a 1/4 of the dough from the refrigerator. Take a heaping teaspoon of the dough at a time and place in the palm of your hand.
Roll the dough to shape it so it resembles a finger, squeezing to form "knuckles."
Press the tip of a spoon into the dough and make indentions to resemble wrinkles.
Place an almond at the top of the finger for the nail.
Place the dough on the cookie sheet and bake for 20 to 25 minutes. Remove from the oven.
Lift up the nail and squeeze just enough red decorating gel to cover the finger nail area. Place the almond back onto the gel.
Remove the cookies
from the baking sheet and let cool.
Repeat the process with the remaining dough.
How to Make Severed Finger Cookies: If you want
to add something really gross to your Halloween desserts list, make these severed finger cookies. Just
add a slivered almond into the bottom of the fingers prior to baking. After the cookies are baked, add red decorating gel around the slivered almond "bone" to
look like a bloody, severed finger. These are gross enough to get my gag reflex going...but the kids love it!
Halloween Cake Pops:
How cute are these little spooks on a stick?!!
Simply mix some cake with a little bit of frosting, roll it into balls, dip in melted candy and
These are a real party favorite...especially the mummies and Frankensteins!
Get the instructions for these little guys
Tombstone Brownies: Bake brownies in a 13"x9" pan; let cool and cut into rectangles. Frost with chocolate icing.
tombstone cookie cutter to cut shapes into refrigerated sugar cookie dough. Bake as directed. (If you can't find a tombstone cookie cutter, just cut
rectangular shapes with a knife). Let cool. Decorate as desired.
Use a dollop of frosting to adhere the cookies to the brownies.
green frosting "grass" and top with a candy pumpkin.
Devilish Devil Dogs:
Because they're called Devil Dogs it seemed only appropriate that they were devilish enough to make the Halloween desserts list!
To give them a little Halloween bling, sprinkle them with Halloween sprinkles after they're assembled.
Ingredients and baking instructions
can be found here.
Whip up a batch of these and watch them disappear like magic!
Chocolate Covered Caramel Apples: Halloween just wouldn't be complete without them!
Unwrap one bag of caramels (about 50
pieces) and melt in a saucepan with 2 tablespoons of water, stirring constantly.
Insert wooden craft sticks into the stem ends of four Fuji apples,
then dip the apples into the melted caramel. Put in the fridge to set.
Melt one bag of chocolate chips (I prefer milk chocolate but you can use whatever
you like best) with about 1 tablespoon of shortening. Once the caramel has set on the apples, dip the apples in the chocolate. Let dry.
Melt white candy
melts in a small bowl in the microwave. Stir in some orange food coloring gel. Drizzle the chocolate up and down the top and sides of the apples. Sprinkle
with Halloween sprinkles while still wet. Refrigerate to set. Remove from fridge about 15 minutes prior to serving.
Chocolate Covered Magic Wands: Conjure up some fun with these mmmmmagic wands!
Just spread some waxed paper onto a cookie
sheet, dip pretzel rods into some melted chocolate,
lay them out on the waxed paper, and sprinkle with Halloween sprinkles.
These are super simple and are one of the kids' favorite Halloween desserts!
Halloween Sugar Cookies: These spooky cookies are terrific because the frosting hardens when it dries. This makes them great to bag
up as party favors, and prevents them from making a mess when you stack them on a plate! In a large bowl, cream together 3/4 cup butter-flavored
shortening and one cup sugar until smooth. Beat in two eggs (one at a time), then stir in 1 tablespoon milk and 1 teaspoon vanilla.
In a separate bowl,
combine 2 1/2 cups flour, 1 teaspoon baking powder, and 1 teaspoon salt; stir into the creamed mixture. Cover dough, and chill for at least one hour.
Preheat the oven to 400 degrees. Lightly grease cookie sheets or line with parchment paper. On a lightly floured surface, roll out the dough to 1/4-inch thickness. Cut
into shapes with Halloween cookie cutters. Place about 1 1/2 inches apart on cookie sheets.
Bake for 6 to 8 minutes. Remove from baking sheets and let cool
completely on wire racks. Cool completely before frosting.
To make frosting: In a small bowl, beat 1 tablespoon butter, 1 teaspoon vanilla and
2 1/2 cups powdered sugar until smooth. Mix in 3 tablespoons of milk, one tablespoon at a time, until frosting is of a good spreading consistency.
Separate frosting into
bowls for tinting, and stir in food coloring to desired shade(s). Decorate cooled cookies, and place on waxed paper to harden.
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