While Halloween is a holiday that most of us horror-loving adults have claimed as our own, that doesn’t mean we should overlook how much kids look forward to October 31st each year. That being said, I put together 10 different delicious recipes I’ve collected over the last year from Pinterest that your young ghouls and goblins will enjoy during October. Plus, if you’re throwing the little monsters a Halloween-themed party in the coming weeks, most of these ideas are super easy to do, and shouldn’t cost you a lot to make, either.

Candy Corn Hot Chocolate

Candy Corn might be a controversial treat amongst us older folks, but I know kids still love those sugary snacks, which is why I thought this Candy Corn Hot Chocolate (via The Magical Slow Cooker) would be a fun drink to serve at a party or after a long night of trick-or-treating. This one is super easy to make, just be sure to allow for enough time for everything to cook before serving it up.


  • 1/2 Gallon Whole Milk
  • 1 (11 oz.) Bag of White Chip Morsels
  • 2 Cups Candy Corn
  • Whipped Cream, Marshmallows or Ghost Peeps for serving


  • Using a 3-quart or larger slow cooker, add the milk, white chips, and candy corn.
  • Cover and cook on HIGH for 2 hours, stirring every 30 minutes.
  • Serve topped with whipped cream, marshmallows, or ghost-shaped Peeps.

Cookie Dough Mummies

Who doesn’t love eating raw cookie dough? The cool thing about these Cookie Dough Mummies (via Catch My Party) is that these are safe to eat (and intended to be served “raw”), so this Halloween, kids only have to worry about the boogeyman and not salmonella. I have to admit I fell in love with these adorable mummy balls and will be trying them out on Halloween.


  • 1⁄2 Cup Butter, Softened
  • 3⁄4 Cup Brown Sugar, Lightly Packed
  • 1 Teaspoon Vanilla Extract
  • 1⁄2 Teaspoon Coarse Salt
  • 2 Cups All-­Purpose Flour
  • 1 Cup Mini Chocolate Chips
  • 14-Ounce Can Sweetened Condensed Milk
  • Vanilla Candy Melts or White Chocolate Pieces
  • Wilton Candy Eyes (they can be found at Michaels)

Directions (via Catch My Party):

  • First, cream the butter, brown sugar, vanilla, and sweetened condensed milk together.
  • Then, add in the salt and mix.
  • Next, fold in your flour 1 cup at a time, and after your flour, fold in the mini chocolate chips.
  • Once it’s ready, chill the dough for 2 hours (the colder, the better).
  • Using a small candy scoop or tablespoon, scoop out the chilled dough and roll into balls. Place on a cookie sheet lined with wax or parchment paper. Chill cookie dough balls until you are ready to dip them.
  • Follow the instructions on the candy coating to melt your topping (or if you’re using white chocolate, melt your chips slowly in the microwave, checking them every 20 seconds for consistency).
  • Drop each cookie dough ball individually into melted candy coating. Using a spoon, gently spoon coating over the entire ball.
  • Chill the coated cookie dough balls for 15 to 20 minutes to let the coating set.
  • Then, using a spoon and a back and forth motion, create lines across the truffle balls to give your mummies a bandaged appearance.
  • Finally, use a dab of the coating on the back of the candy eyes, and then stick a pair of eyes on the front of your mummies! Chill until ready to serve.

Gross-Out Band-Aid Treats

These Gross-Out Band-Aid Treats (via Kids Kubby) are so simple, they don’t even require a recipe. All you need to do is break graham crackers into eight small sections, spread white frosting or cream cheese in the middle (resembling as close to a small square as you can get), and top with red decorator’s gel or strawberry jelly. To really get the bloody Band-Aid feel, you can use real bandage wrappers to garnish your plate. See, incredibly simple!

Mini Caramel Apples

I love caramel apple season, and that’s something that began in my childhood back when my elementary school would actually do fundraisers involving Affy Tapples every October. Making the whole caramel apple shebang can be quite the undertaking, so these Mini Caramel Apples (via take a classic treat and simplify it, with results that are just as delicious.


  • Granny Smith Apples (4 to 6 large)
  • 1 Bag of Kraft Caramels (or if you can find them, Caramel Sheets work great, too)
  • Lollipop Sticks


  • With a melon baller, scoop ball sections out of each of the apples.
  • Once they are all scooped, place the apple balls on a cookie sheet with wax paper, and stick a lollipop stick into each ball.
  • Next, melt the caramel, using the directions on the package of Kraft caramels. Before you dip your apples, allow the hot caramel a few minutes to thicken up a bit, as it’ll stick to your mini apples better.
  • Once dipped, place your mini caramel apples onto a greased sheet of wax paper, and chill for about an hour before serving.

Pizza Skulls

What kid doesn’t love pizza? These Pizza Skulls (via Plain Chicken) are sure to be a hit this October, or really any time of the year. If you don’t have a skull baking pan, don’t fret—I have you covered in the links below (especially since most box stores already have some rather picked-over Halloween sections these days). And of course, feel free to incorporate your own toppings in these if you don’t want to use sausage or pepperoni (if you go all cheese, be sure to add some extra to compensate for the missing toppings).


  • 1 13.8-Ounce Can Refrigerated Pizza Dough
  • Pizza Sauce
  • 1 1/2 Cups Shredded Mozzarella Cheese
  • 1/4 Cup Cooked and Crumbled Italian Sausage
  • 24 Slices Pepperoni, chopped
  • Skull Baking Mold (or any other Halloween shape if you can’t find skulls—you can check out Amazon’s selection HERE)


  • First, preheat your oven to 375 degrees, then spray skull pan with cooking spray and set aside.
  • Unroll the pizza dough and cut into 6 equal squares/strips.
  • Next, drape each strip into a skull cavity and sprinkle each square with some cheese.
  • On top, add 1 Tablespoon of sauce, 4 pepperoni slices, and some sausage. Finish off each skull with the remaining cheese, fold the dough over and press seams to seal.
  • Bake for 18 to 20 minutes, or until golden brown. Be sure to serve these hot, too!

Orange Oreo Popcorn

I miss the days when I worked in an office and a client would send over those snazzy Popcorn Factory assortments because you would always get one fancy variety of popcorn, and I’m a sucker for a little extra pizzazz with my snack food. This Orange Oreo Popcorn (via Deliciously Sprinkled) is super easy to make, and only requires you to work a microwave, so if you’re looking to serve up a festive treat for Halloween on the quick, you may want to give this recipe a try.


  • 2 Standard Size Bags Microwave Popcorn, Butter Flavored
  • 1 Package Wilton Orange Candy Melts (these can be found at Michaels or Walmart)
  • 10 Halloween Oreos, crushed
  • Halloween-Themed Sprinkles


  • Place popped popcorn into a large bowl.
  • Next, melt the candy melts according to the package’s directions, then pour over your popcorn using a rubber spatula to coat.
  • Then, crumble Oreos over top of popcorn and sprinkle with tons of festive sprinkles.
  • Break into pieces, and store in air-tight container or wrap in cellophane. Allow 20 minutes before serving.

Frankenstein Rice Krispies Treats

Frankenstein’s monster is my favorite of the classic horror icons, so I knew these Frankenstein Rice Krispies Treats (via Big Bear's Wife) had to make my list this year. Every kid loves this classic snack, and by adding just a little food coloring and some decorations, you can give your Rice Krispies Treats a monster-fied twist.


  • 3 Tablespoons Butter
  • 10 Ounces Marshmallows
  • 6 Cups Rice Krispies Cereal
  • 10 Drops Yellow Food Coloring
  • 10 Drops Blue Food Coloring
  • Milk Chocolate Chips/Wilton Chocolate Candy Melts (whichever you prefer)
  • Candy Eyes (you can find these easily at Michaels)


  • First, melt the butter in a large pot and add in the marshmallows, stirring until they are fully melted.
  • Add in the food coloring and stir until the mixture turns green.
  • Then, add in the Rice Krispies a little bit at a time, and stir to combine.
  • Press the Rice Krispies mixture into a buttered 9" x 13" pan. Press flat and let cool for about 30 minutes.
  • Remove the entire Rice Krispies treat from the pan and cut into even squares.
  • Melt your chocolate chips slowly in the microwave (checking their consistency every 20 seconds), or if you use Wilton Candy Melts, melt your discs according to the package directions.
  • Next, dip the tops of the Rice Krispies Treats into the melted chocolate, and lay them on a sheet of wax paper.
  • Using some of the melted chocolate, attach the candy eyes.
  • To finish off your Frankensteins, fill a Ziploc bag with some of the melted chocolate, snip a tiny corner off, and pipe a stitched mouth onto each Frankenstein.
  • Let them sit for about 20 minutes undisturbed, or until the chocolate has hardened, before serving.

Toxic Waste Mac and Cheese

This Toxic Waste Mac and Cheese (via Cooking with Curls) is a great way to get your veggie-resistant kiddos to eat some healthy stuff while scarfing down on some delicious cheesy goodness. I love how vibrant the colors in this dish are (SO off-putting!), and because I have a vegetarian friend who comes over for the holidays, I’m planning on serving this one up myself on Friday the 13th, because it’s sure to be a crowd-pleaser for kids of any age.


  • 1/4 Cup Unsalted Butter
  • 1/3 Cup All-Purpose Flour
  • 2 1/2 Cups Milk or Half & Half
  • 1/2 Teaspoon Sea Salt
  • 1/4 Teaspoon Ground Black Pepper
  • 1/4 Teaspoon Paprika
  • 1 Teaspoon Onion Powder
  • 1 Tablespoon Dry Mustard Powder
  • Pinch of Cayenne Pepper
  • 8 Ounces Sharp White Cheddar Cheese
  • 1 Package (10 Ounces) Frozen Spinach, thawed and drained
  • Green Food Coloring
  • 1 Pound Box Medium Shells, cooked and drained


  • First, melt the butter in a large pan/Dutch oven over a medium-low heat.
  • Once fully melted, add the flour into the butter and whisk to combine. Simmer, stirring constantly for 1 to 2 minutes.
  • Then, pour in the milk and continue to whisk, removing all lumps.
  • Add in the salt, pepper, onion powder, paprika, cayenne, and mustard, stirring to combine all your ingredients.
  • Continue cooking until mixture starts to simmer, for about 6 to 8 minutes.
  • Remove your mixture from the heat and add in the grated sharp cheddar cheese. Stir until melted and completely combined.
  • Next, add in the drained spinach, as well as a few drops of green food coloring.
  • Finally, add the drained pasta to your mixture and stir until your shells are completely coated.

Halloween Candy Bark

As a kid, you can never get enough candy, and with that in mind, I thought this super simple Halloween Candy Bark (via Just a Taste) would make for a fun treat to serve up to boils and ghouls this October. This is another recipe that requires literally no cooking, so this could be a very quick treat to make if you happen to be overrun by kids one day and need a sweet treat to hand out.


  • 3 cups bittersweet chocolate chips
  • 2 cups assorted candy, cut into bite size pieces


  • Line a baking sheet with wax paper, then melt the chocolate chips in a double boiler or in the microwave, stirring until smooth.
  • Pour the chocolate onto the wax paper, and using a spatula, spread it into an even layer about 1/4-inch thick.
  • Next, sprinkle the chopped candy on top of the chocolate, then place the baking sheet in the refrigerator to chill for 30 to 45 minutes until the chocolate has fully hardened.
  • Remove the bark from the refrigerator and carefully slide it onto a cutting board. Cut the bark into irregularly shaped pieces, and either serve immediately, or store in an air-tight container in your refrigerator.

Meatball Mummy Crescent Bites

Our final recipe is another spin on the classic mummy, but this time, we’re wrapping up meatballs. For these Meatball Mummy Crescent Bites (via Pillsbury), you can choose to serve them straight up, or with a dipping sauce, and I recommend going with a marinara just for a gory (but kid-friendly) effect.


  • 1 can (8 Ounces) Pillsbury™ Refrigerated Crescent Dinner Rolls or 1 can (8 Ounces) Pillsbury™ Refrigerated Crescent Dough Sheet
  • 20 frozen cooked meatballs, thawed
  • Dipping Sauces of Your Choosing (Marinara, Ketchup, or Mustard are popular choices)


  • Heat your oven to 375 degrees and line your work surface with cooking parchment paper.
  • On the parchment-lined surface, unroll dough (if you’re using the crescent roll dough sheet, press perforations to seal) and cut into 4 rectangles.
  • Using a knife or pizza cutter, cut each rectangle lengthwise into 10 pieces, for a total of 40 pieces of dough.
  • Wrap 2 pieces of dough around each meatball to look like "bandages," stretching dough slightly to cover meatballs.
  • Separate "bandages" to show off the mummy meatballs' "faces," and on an un-greased large cookie sheet, place wrapped meatballs.
  • Bake for 13 to 17 minutes or until dough is light golden brown, and using ketchup and mustard, draw "eyes" on each of your mummy bites.
  • Serve with a dipping sauce—a warm marinara sauce would pair well with these guys.


[Photo credits: All photos are from the respective links for each recipe. Top photo is from Big Bear's Wife.]

In case you missed it, check here to read our other special features that celebrate the Halloween season!

Heather Wixson
About the Author - Heather Wixson

After falling in love with the horror genre at a very early age, Heather Wixson has spent the last decade carving out a name for herself in the genre world as a both a journalist and as a proponent of independent horror cinema. Wixson is currently the Managing Editor for, and was previously a featured writer at and where her online career began; she’s also been a contributor at FEARnet as well as a panelist for several of their online programs.

Wixson recently finished her first book, Monster Squad: Celebrating the Artists Behind Cinema's Most Memorable Creatures, and is currently working on her second upcoming book project on special effects artists as well.

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