3 Spooktacular Halloween Treats

These spooktacular Halloween treats are adorable and enjoyable to create! They're quick, simple, and require minimal effort. Perfect for kids and guaranteed to get everyone in the festive mood.

Is Halloween your favorite holiday? For many, it is. Personally, I believe it's what you make of it. When my kids were young, they enjoyed decorating the house with cobwebs, enormous fake spiders, and setting up a makeshift graveyard complete with Styrofoam headstones. My nephew would head to our house after school, I'd whip up a quick and easy dinner, and then they'd put on their costumes to go trick-or-treating in the neighborhood. Those are cherished memories for me as an adult, and I'm sure that is a core memory for the kids as well.

Now that my children are out of the house and past the trick-or-treating age, our house no longer has the fake cobwebs and gravestones adoring my front yard. We simply hand out our overpriced candy and have modestly decorated pumpkins, because let's face it, carving pumpkins is a LOT of work! Shew...Just thinking about it makes me tired.

Anyway, when creating these Halloween Treat videos this week, I thought of my young children and how much they would have enjoyed making these treats. So, I decided to share them with you.

1. Bloody Rice Crispy Brains: This twist on the classic rice crispy treats is a fun variation. I added crushed freeze-dried strawberries and pink food coloring to achieve the brain color. It did give it a slight strawberry flavor so you could omit that if you're not into that. By combining two scoops of the marshmallow treats, I formed the brain shape. To make an extra spooky finish, I mixed corn syrup and red food coloring to create the blood. It's both adorable and delicious!

   
   

2. Mummy Pop Tarts: These turned out soooo cute! I made my pie dough, but you can use store-bought dough if you prefer. Using a gingerbread man cutter or any shape you like, I cut out roughly 18 shapes (one for the bottom and one for the top). I thickened store-bought seedless strawberry jam and filled the gingerbread men—oops, I mean mummies. I topped them with the matching pie cutout, crimped the edges with a fork, baked them, and then dipped them in vanilla glaze. For extra effect, I piped on bandages and added cute sugar eyes. Who wouldn't want such an adorable treat? It tastes so much better than store-bought options.

3. Spider Iced Cookies: What started as a great idea, turned into quite a mess. If you watch the video, you'll see what I mean. Not all great ideas are executed perfectly. I'm sure there's an easier and more efficient way to do this, and after making the video, I've thought of at least a dozen better methods, but at the time, my mind was a vast wasteland. So, enjoy the chaos.

I truly hope you try one or all of these. As I always say, make it your own. Use these recipes as a starting point to create something incredible that impresses everyone, including yourself.

Happy Baking!

Rice Crispy Brain

Rice Crispy Brains

• 6 TBS salted butter

• 16 oz bag mini marshmallows, divided

• 1 tsp vanilla extract

• 6 cups rice crispy cereal

• 1/4 cup freeze dried strawberries, crushed (optional)

"Bloody" syrup

• 1/2 cup corn syrup

• 5-8 drops of deep red food coloring

Tools & Equipment: cookie sheet, parchment, green scoop, non-stick spray

How to make it

Instructions

1. Prepare all the ingredients in advance. Line a baking sheet with parchment paper or coat it with non-stick spray.

2. In a large saucepan, melt the butter and all but 1 cup of marshmallows over medium heat. Lower the heat and stir continuously until fully melted.

3. Take off the heat and mix in the vanilla and crushed freeze-dried strawberries.

4. In a separate large bowl, measure out the cereal and the remaining 1 cup of marshmallows. Pour melted marshmallow mixture into the cereal bowl, stirring gently until well combined.

5. Coat a cookie scoop with non-stick spray and evenly distribute the marshmallow mixture onto the baking sheet. Shape each portion into an oval.

6. Press each oval into a "brain" shape. If necessary, use the back of a butter knife to create more defined lines.

7. For the blood effect, mix corn syrup with food coloring and pipe the mixture onto the crispy brains.

FUN TWIST: swap out the red food coloring or green and make zombie brains or better yet, omit the red and add green food coloring to the corn syrup mixture to create zombie blood!

Notes:

marshmallows - use fresh!! they make all the difference. Throw out those 2 year old crusty marshmallows that have been shoved in a basket in the back of your pantry.

Printable Recipe -

Chocolate Frosted Spider Web Cookies

Cookies

• 2 tsp instant coffee or espresso

• 4 tsp hot water

• 1/2 cup butter, softened

• 3/4 cup brown sugar, packed

• 2 TBS granulated sugar

• 1 large egg

• 2 tsp vanilla extract

• 1 1/2 cup all-purpose flour

• 1/2 cup cocoa powder

• 1/2 tsp baking powder

• 2/3 cup semi-sweet chocolate chips

Chocolate Frosting

• 1/2 cup butter, softened

• 3/4 cup powdered sugar, sifted

• 2 TBS cocoa powder, sifted

• 1 tsp vanilla extract

• 1/2 cup semi-sweet chocolate chips, melted

Web

• mini marshmallows, melted

Tools & Equipment: cookie sheet, parchment, blue scoop, purple scoop, offset spatula, stand mixer or hand mixer, plastic spider rings

How to make it

Prepare the Chocolate Cookies

1. Preheat the oven to 350°F, line a baking sheet with parchment paper, and set it aside. In a small cup or bowl, combine the instant coffee with hot water, then let it cool.

2. Mix the butter, brown sugar, and granulated sugar until light and creamy. Incorporate the egg, vanilla extract, and the cooled coffee mixture.

3. Sift in the flour, cocoa powder, and baking soda, mixing until everything is combined and no dry bits remain.

4. Fold in the chocolate chips. Use a medium cookie scoop to portion out 8 equally sized cookie dough balls, placing them on the prepared baking sheet. With damp or wet hands, gently flatten them to about 1/2 inch thick.

5. Bake in the preheated oven for 8-9 minutes. Let them cool on the baking sheet for 10 minutes before transferring to a cooling rack. While the cookies cool, prepare the frosting.

Prepare the Chocolate Frosting

1. Melt the chocolate chips in a medium bowl using the microwave in 30-second increments until fully melted.

2. In a stand mixer with a paddle attachment or a hand mixer, cream the butter, sifted powdered sugar, cocoa powder, and vanilla extract on medium speed for 2-3 minutes, occasionally scraping the sides.

3. Add the melted chocolate and mix on high speed for an additional 2-3 minutes, scraping down the sides as needed.

4. Use a small cookie scoop to evenly distribute the frosting on the cooled cookies. Smooth with an offset spatula and place in the fridge to cool for 30 minutes to an hour before adding the marshmallow web.

Create the Web

1. Melt the marshmallows and let them cool slightly so they can be handled. Placing your cooled cookie on an elevated surface like a drinking glass can make the next step easier. Using your fingers, grab a portion of the melted marshmallows and create a web effect by spreading your fingers apart and using a downward motion to place the web on the cookie. Be prepared for a bit of mess. Once all the webs are added, place your plastic spiders.

FUN TWIST: instead of the marshmallow web, create a grave yard by adding crushed up Oreos or chocolate cookies on the icing and then add gummy worms or a sugar headstone for a spooky and fun treat.

Printable Recipe -

Mummy Pop-tarts

For the pastry

• 2 1/2 cups all-purpose flour

• 3 TBS granulated sugar

• 1 tsp kosher salt

• 3/4 cup unsalted butter, COLD and cut into small pieces

• 1/4 cup lard or shortening*, COLD

• 1/2 cup ice water

• 1 egg -- this is to seal the edges only

Strawberry Filling

• 3/4 cup seedless strawberry jam

• pinch kosher salt

• 1 TBS corn starch

• 1 TBS warm water

Dip Frosting

• 2 cups powdered sugar, sifted

• 4 TBS milk or water

Piping Frosting

• 2 cup powdered sugar, sifted

• 2 TBS milk or water

Tools & Equipment: cookie sheet, parchment, lard, pastry brush, round cookie cutter set, gingerbread man cutter, piping bag, candy eyeballs

How to make it

Prepare the Pastry Dough

1. Preheat the oven to 350°F, line a baking sheet with parchment paper, and set it aside. You can use either store-bought pie dough or make it from scratch as described below.

2. In a stand mixer with a paddle attachment, mix flour, sugar, salt, cold butter, and cold shortening. Blend on low speed, then gradually add cold water until the dough becomes coarse and rough.

3. Alternatively, you can do this by hand by combining flour, sugar, salt, cold butter, and cold shortening in a large bowl. Use a pastry blender or two knives to cut the butter and shortening into the flour. Slowly add cold water until you achieve a rough, coarse dough.

4. Place the dough on a work surface and shape it into a cohesive round disk. Wrap it in plastic wrap and refrigerate for 2 hours or up to two days.

Prepare the Filling

1. In a small bowl, mix cornstarch and warm water until dissolved to create a cornstarch slurry. Set aside.

2. In a small saucepan, whisk together jam and salt. Heat over medium until melted. Gradually whisk in the salt and cornstarch slurry. Increase the heat to bring the mixture to a boil. Once boiling, reduce to a simmer and cook for 2 minutes, stirring frequently. The mixture will thicken considerably. Transfer to a heatproof bowl and let it cool completely.

Prepare the Icing

1. Prepare one large batch and divide it into two bowls. In each bowl, combine powdered sugar and milk.

2. For the dipping glaze, add enough milk to make the icing pourable. This will be used to dip the pastries. Pour into a shallow dish, cover, and set aside.

3. For the piping glaze, add enough milk to make the mixture thick and suitable for piping. Place the piping glaze in a piping bag or zip-top bag.

Assembly

1. Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. Lightly beat 1 egg in a small bowl with a fork and set aside.

2. Lightly flour your work surface and unwrap the dough. Roll it out to a thickness of 1/8 inch. Using a cookie cutter, cut out the desired shapes, ensuring an even number of pieces for the top and bottom halves.

3. Use a pastry brush to apply beaten egg along the border of the bottom pastry cutout. Spoon about 1 tablespoon of jam filling into the center of each, then place the matching pastry cutout on top.

4. Crimp the edges with a fork to seal completely.

5. Bake until golden brown, about 28-32 minutes. Set aside to cool.

Decorate

1. Take a cooled pastry and gently dip the front into the dipping glaze. Shake off the excess glaze and place it back on the cookie sheet. Repeat for each pastry.

2. Using the piping glaze, cut a small corner off the piping bag and pipe on "bandages," then add the eyes. Allow to dry before arranging on a serving platter.

FUN TWIST: You can create any shape you like with these! Use your favorite cutter to make pumpkins, bats, skulls, and more. Color the glazes for added fun and top with sprinkles.

Notes

1. Pastry: Use a store bough pie dough for a quick time saver. You can also make this about 2 days in advance. Just cover it tightly with plastic wrap and place in zip-top bag.

   
   

Printable Recipe -

Watch me Make it Here

Special Tools & Equipment Links:

Affiliate Disclosure: Some of the links in this post are affiliate links. I may earn a small commission at NO additional cost to you. 😁 This is not a sponsored post. Thank you for your support ❤️

Measuring Cups: https://amzn.to/441byL7

Whisk: https://amzn.to/4ruzPTD

Cookie Sheets: https://samsclub.co/4iHPE6u

Green Cookie Scoop (used for Rice Crispy Treats): https://link.amazon/B0at8KwT1

Blue Cookie Scoop (used for spider web cookies) : https://link.amazon/B0hhmeGg4

Purple Cookie Scoop (used for spider web frosting): https://link.amazon/B02Kz7lyc

Offset Spatula (used for spider web cookies): https://amzn.to/3YJ1kvd

Stand Mixer: https://amzn.to/4lEgwmV

Hand Mixer: https://amzn.to/4iPpuPI

Plastic Spider Rings: https://walmrt.us/4A2nQjg

Lard (used in mummy pastry): https://link.amazon/B07BrhiXS

Pastry Brush: https://link.amazon/B00g8CUK0

Pastry Cutter: https://amzn.to/46ucp7b

Round Cookie Cutter Set: https://walmrt.us/4yLKYS0

Gingerbread Man Cutter: https://walmrt.us/4zXFGns

Assorted Candy Eyeballs: https://walmrt.us/4iciRGr

Piping Bags: https://walmrt.us/4iLUDCb

Printable Recipes