You are here

11 Spooky Halloween Recipes

  • Christi Johnstone /

    Candy Corn on the Cob
    Mold rice-cereal-treat mixture into triangular candy-corn shapes. Press a pretzel rod into each one, and “glue” it in place with melted white chocolate. Freeze until the chocolate hardens. Spread a layer of melted white chocolate over the treat. Spoon rows of white, orange and yellow sprinkles on top. Freeze until ready to serve. (

    More Halloween snack ideas!

  • Glory Albin /

    Pumpkin Patch
    Slice premade chocolate cupcakes horizontally into 3 pieces. Layer cakes and orange frosting inside an 8-oz mason jar. Top with chocolate sprinkles. (

  • Bettijo B. Hirsch/

    Eyes of Newt
    Add green food coloring to your favorite deviled-egg recipe. Decorate with an olive slice and red food-decorating gel. (

  • Sara Wellensiek /

    Chocolate's Web
    Arrange thin pretzel sticks in a starburst shape on a baking sheet. Place a spoonful of melted white chocolate in the center of the star to seal the sticks together. Drizzle the chocolate around the sticks to create the web. Place 2 raisins in the center, and cover with melted milk chocolate to form the spider. Freeze until chocolate hardens. (

  • Holly Patiño /

    Juicy Jack-o'-Lantern
    Draw a pumpkin face on an orange with a Sharpie. (

  • Kate Dillon /

    Creepy Crawlies
    Make a peanut-butter cracker sandwich. Insert 4 thin pretzel-stick halves into the filling on each side. Top with 2 raisins dipped in cream cheese. (

  • Sara Wells and Kate Jones /

    Bad to the Bone
    Knead 1 tube of refrigerated gingerbread-cookie dough with baking-cocoa powder. Roll out, and use a cookie cutter to cut out gingerbread-man shapes. Bake and cool cookies. Use white icing to make the skeleton design. (

  • Michael Kraus

    Boo-tiful Bites
    Makes 12

    Preheat oven to 200°F and line a baking sheet with parchment paper.

    Place 3 room-temperature egg whites in a mixing bowl. Beat until foamy. Increase the mixer's speed to medium, then add 1/2 tsp cream of tartar. Continue to beat until the egg whites hold soft peaks. Turn mixer to high and slowly add 1/4 tsp vanilla and 3/4 cup fine sugar. Beat until stiff, glossy peaks form.

    Scoop mixture into a large zip-top plastic bag; cut off one corner of the bag and pipe out 2-inch mounds of meringue onto the parchment paper. Insert chocolate chips for the eyes and nose. Bake for 1 1/2 hours. Turn off oven and leave “ghosts” inside for at least three hours to set.

  • Michael Kraus

    Witch's Broom
    Cut a 2 1/2-inch piece from a cheese stick and make thin vertical slits halfway up the cheese around one of the ends. Tie a carrot peel and a thin chive around the top of the cheese, then insert a pretzel stick.

  • Michael Kraus

    Crooked Finger
    With a knife, make two notches in the center of a 4-inch peeled carrot to create “knuckles.” Add a dab of spreadable cheese at the carrot's pointy tip and press a sliced almond on top for the nail. (Best for kids over 4.)

  • Michael Kraus

    Monster Mouth
    Cut a 1-inch pocket lengthwise along a snow pea. Insert a thin red-pepper slice for the tongue and almond slivers for the teeth. (Best for kids over 4.)