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While traditional candy might get all the glory during the Halloween season, the month of October is a great time of year to indulge your sweet tooth in all sorts of sugary goodies and treats, especially if you’re throwing a party in the next few weeks (or maybe you have to bring something to share at someone else’s fright-filled festivities this month). So, if you’re in the mood to make some monstrously fun Halloween desserts, and don’t consider yourself a culinary master, here are 10 recipe ideas to get you started that require little to no cooking or baking (and some are even easy enough that little ghouls can help out, too).

Candy Corn Truffle Bark

I made my first Christmas Truffle Bark last year, and I’m in love with how easy and festive this treat was to make and enjoy, so I thought including this recipe for Candy Corn Truffle Bark would be a fun choice for everyone out there. It’s so very simple, and requires no cooking whatsoever (unless you consider doing some microwaving as cooking), so anyone can make this regardless of your prowess in the kitchen.

Ingredients:

- 20 ounce package (12 squares) of vanilla almond bark, divided
- 21 ounce bag (3 cups) of candy corn, divided
- 16 ounce container of vanilla frosting
- Orange and yellow sprinkles

Directions:

- First, melt 7 squares of the vanilla almond bark in the microwave. Heat for 1 minute and 30 seconds, stir and then continue heating and stirring at 15 second intervals until it’s fully smooth.

- Spread into a foil lined 9×13 inch pan and allow the almond bark to set.

- Next, melt 2 cups of candy corn in the microwave. Heat for 1 minute, stir and then continue heating and stirring at 15 second intervals until smooth. Mix in the vanilla frosting with the melted candy corn, and spread the mixture over the vanilla almond bark layer.

- Top with 1 cup of chopped candy corn, gently pressing the candy corn down into the truffle layer.

- Then, melt the remaining 5 pieces of vanilla almond bark in the microwave. Heat for 1 minute and 30 seconds, stir and then continue heating and stirring at 15 second intervals until it’s fully smooth.

- Spread in a thin layer over the candy corn layer, and top with orange and yellow sprinkles.

- Allow the candy corn bark to set. Remove the bars from the pan by lifting with the foil and then cut into pieces to serve.

Credit: The Gunny Sack

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Bubbling Witch’s Cauldron Brownies

I am slightly addicted to all the Halloween-themed shows on Food Network, but my very favorite is their Halloween Baking Championship, just because I love watching people turn their desserts into these incredibly inventive creations. One season, they had to do cauldron cakes, and I became obsessed because they’re so darned cute, which is why these Bubbling Witch’s Cauldron Brownies caught my eye. Plus, they look way more complicated to make than they actually are, and if you really want to quicken the process up, you can buy a pack of brownie bites from the grocery store and proceed with the directions from there.

Ingredients:

- 1 box of brownie mix and the ingredients listed on the box
- 1 stick of butter (1/2 cup), room temperature
- 1-2 cups powdered sugar
- green food coloring
- large green nonpareil sprinkles
- small green nonpareil sprinkles

Directions:

- First, preheat your oven and prepare the brownie mix as indicted on the box’s directions.

- Spray a mini muffin pan with non-stick cooking spray. Fill each muffin space 2/3 full with brownie batter.

- Bake for 10-15 minutes or until a toothpick inserted comes out clean.

- Remove the brownies from the oven and use a 1/2 tablespoon to create indentations into the top each brownie. Allow the brownies to cool completely then remove from the pan.

- To make your buttercream, beat the butter with an electric mixer until smooth, for about 30 seconds. Gradually, add in the powdered sugar, beating until fully blended with the butter. Add in a small amount of green food coloring, and continue beating until fully mixed.

- Using a spoon, put a dollop of buttercream in each the indented area of every brownie cauldron.

- Then, add large green nonpareils and small green nonpareils to the buttercream. If you want to create the look that the cauldron is bubbling over, have the buttercream go down the side of the brownie and adding nonpareils there, too.

- To finish them off, add a broken pretzel stick to each cauldron as a stir spoon.

Credit: The First Year

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Mini Monster Whoopie Pies

Whoopie Pies are pretty darned great, and if you’ve never had one before, these Mini Monster Whoopie Pies would be a great place to start. The original recipe called for a previously released version of Tru Moo milk that was released several Halloween seasons ago, but since it is no longer available, I substituted with regular milk and vanilla extract, and they were just as delicious.

Ingredients:

For Whoopie Pies:

- 4 cups flour
- 1 1/3 cups cocoa
- 2 1/2 teaspoons baking soda
- 1 tablespoon salt
- 1 cup butter, softened
- 2 cups brown sugar
- 2 eggs
- 2 tablespoons coffee, prepared
- 2 teaspoons vanilla extract
- 2 cups chocolate Milk

For Orange Cream:

- 1 cup butter, softened
- 4 cups powdered sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- orange food coloring
- candy eyes

Directions:

- Preheat oven to 350 degrees.

- In large bowl, whisk together flour, cocoa, baking soda, and salt.

- In a separate bowl, cream together the butter and sugar. Then, add in the egg, coffee and vanilla extract, mixing thoroughly until combined.

- Next, combine both mixtures and chocolate milk together, being careful not to overmix your batter.

- Using a tablespoon scoop , scoop batter onto parchment-lined baking sheet, leaving 2 inches around each cake. Bake for 8-10 minutes or until cakes spring back to the touch. Cool halves completely before assembling.

- To make your orange cream, first cream together the butter and half of the powdered sugar together with mixer. When that’s combined, mix in the remaining powdered sugar.

- Then, add in the milk, vanilla extract and several drops of food coloring and mix together until fully combined.

- Fill a pastry bag (or a Ziploc baggie) with your orange cream. Pipe your cream onto one cake halve and then top with another cake halve.

- To finish your monster, add a dot of frosting to the back of a candy eye and attach it to top of whoopie pie.

Credit: Melanie Makes

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Frankenstein Twinkie Pops

Need a quick dessert idea that kids of all ages will love? Then be sure to try these Frankenstein Twinkie Pops, as they require no cooking and the melted candy layers only take minutes to set. Plus, who wouldn’t love taking a bite out of these adorable Frankie pops? (And yes, I know it’s technically Frankenstein’s Monster, not Frankenstein, but I’m keeping the creator’s name for this recipe intact)

Ingredients:

- Twinkies
- Wilton candy melts, bright green
- Wilton candy melts, black
- Brown M&M's
- Candy eyes
- Cake pop sticks

Directions:

- First, unwrap your desired number of Twinkies and carefully insert a cake pop stick about half way int each Twinkie.

- Then, melt bright green Wilton candy melts per the instructions on the bag. You can either dip the Twinkies into the melted candy, or use a spoon to coat each Twinkie. Place on a sheet tray lined with parchment paper or a silicone mat. Let them set.

- Next, melt a small amount of the black Wilton candy melts, and dip the top portion of the Twinkies in the melted candy to create the hair. Place back on the lined sheet tray and let them set again.

- Taking two brown M&M's per Twinkie, place a little dot of the black candy melts on the side with the "M" and place on the lower 1/4th of the Twinkie by the stick for the bolts on Frankenstein's neck. Let them set.

- Taking the left over melted black Wilton candy, use either a piping bag with a very small tip or a Ziploc baggie with a very small tip cut off to place two small dots where you want the eyes to go, and then place the candy eyeballs on top.

- Finish adding on the rest of Frankenstein's features like a nose, a mouth and a large cut on his forehead. Let your treats harden completely before serving.

Credit: This Silly Girl's Kitchen

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Candy Corn Peanut Butter Pretzel Munch

Because those peanut butter-filled pretzel bites are so versatile, I’ve now featured two different recipes featuring these sweet and salty snack foods (you can find the other recipe HERE). And for this Candy Corn Peanut Butter Pretzel Munch, we have another recipe idea that requires no cooking, so anyone can whip this one up this Halloween season. Also, if you are concerned with peanut allergies, you can always substitute with regular pretzel bites, too.

Ingredients:

- 12 ounces White melting candy (like Wilton's or Ghirardelli)
- 6 cups Peanut butter filled pretzel nuggets
- 1 cup Mellow creme pumpkins
- 1 cup Candy corn
- Festive sprinkles

Directions:

- To start, melt the white candy according to the directions on the package.

- Pour the pretzels into a large bowl. Pour the melted candy over top and stir to coat the pretzels well.

- Then, add in the candy corn and pumpkins, gently stirring to coat.

- Spread your mixture out on a non-stick surface (like a silicone mat or parchment paper), cover with sprinkles and allow to cool until candy has hardened.

Credit: Something Swanky

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Caramel Apple Nachos

I’ve included these Caramel Apple Nachos on this list because I wanted to give everyone a healthy option, but I do realize that these aren’t exactly what I would call “health food” by any means. Even so, fresh apples make these nachos a fun option to serve up this Halloween, and you don’t have to rely on any kind of cooking either, so they can be made in about 10-20 minutes, depending on how long it takes you to prep everything.

Ingredients:

- 4 large green apples

- 1/2 package Kraft caramels (unwrapped) or caramel bits

- 1 tablespoon water

- 1/2 package white chocolate chips

- 1/2 cup miniature chocolate chips

1 Heath candy bar, crushed

Directions:

- To begin, clean the apples with water, and dry them with paper towels. Slice each apple into 8 pieces, and then arrange the apple slices onto a large serving platter.

- Meanwhile, place the caramels in a microwave-safe bowl with 1 Tablespoon water. Microwave in 25 second intervals until just melted. Drizzle warm caramel over the apple slices.

- Then, place the white chocolate chips in a separate microwave-safe bowl. Microwave in 25 second intervals until just melted. Drizzle the white chocolate over the apple slices.

- Top the apple slices with mini chocolate chips and the crushed Heath candy bar. Serve immediately and enjoy!

Credit: Life in the Lofthouse

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Cookies and Cream Halloween Fudge

Since I included a fudge recipe last year, I decided to feature a type of festive fudge every Halloween from here on out, just because it’s one of my favorite treats to make and give out to my friends and family. And much like most of the recipes featured here, this Cookies and Cream Halloween Fudge requires no stovetop cooking, so anyone can make this wonderfully creamy fudge this October.

Ingredients:

- 18 ounces white chocolate chips
- 14 ounce can of sweetened condensed milk
- 1/4 teaspoon of orange gel food coloring
- 2 cups roughly chopped Oreo cookies

Directions:

- First, combine the white chocolate chips and sweetened condensed milk in a large microwave safe bowl. Microwave for 2 minutes, stirring every 30 seconds.

- Once the mixture is fully melted, stir in the orange gel food coloring.

- Next, stir in the chopped Oreo pieces, reserve 1/4 cup to put on top of your fudge.

- Pour the fudge into a 9x9 baking dish, spreading evenly.

- Press additional Oreo cookie pieces on top of fudge.

- Let the fudge set at room temperature for a few hours until hardened, or in the fridge for about an hour.

Credit: Like Mother Like Daughter

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Skeleton Cupcakes

These Skeleton Cupcakes are probably the most complicated recipe on this list, but a way to work around that is to buy the pre-made cupcakes that most grocery stores sell these days. But, if you want to make these adorably creepy cupcakes from scratch, you can utilize any chocolate cake mix to bake your cupcakes, then proceed with the directions from there.

Ingredients:

- 10 Chocolate Cupcakes (you can either make your own, or buy the premade ones in the store)

- 10 mini Chocolate Cupcakes (you can either make your own, or buy the premade ones in the store)

- 1 stick (1/4 pound) unsalted butter

- 1/2 cup shortening

- 3 cups confectioners' sugar

- 1/2 teaspoon vanilla extract

- 1/8 teaspoon salt

- 20 brown M&M's

- 1 long strand black licorice

- 25 white mini jellybeans or rounded candies

- 1 package chocolate wafers (or you can use one of the cookie layers from an Oreo)

Directions:

- To create the frosting, beat together butter and shortening for 2 minutes. Slowly pour in the confectioners' sugar.

- Then, add in the vanilla extract and salt; beat for 1 minute.

- When finished, mound 1/4 cup frosting in center of top of each larger cupcake.

- To create the faces, add M&M's, pieces of licorice and halved jellybeans to the frosting mound. Also, if you want, you can halve mini marshmallows to create the row of teeth, too.

- To make your hats, dab some frosting on the top of the mini cupcakes, invert them and stick them to your chocolate wafers. Put one on each icing mound. As mentioned, Oreo cookie layers work well here too in case you cannot find wafer cookies (it’s what I did last year).

Credit: MyRecipes.com

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Spider Nest Candies

I only discovered the bliss of candy-coated chow mein this past April when I created bird’s nests for an Easter dessert. But because the taste surprised me so much, I thought these Spider Nest Candies would be a fun option to make this Halloween. Also, because there’s no cooking, kids will love putting these tasty treats together, too!

Ingredients:

- 1 10 ounce package of white baking chips
- 1 tablespoon shortening
- 1 can (5 ounces) crispy chow mein noodles
- Spider candies and jelly beans (or any other cylindrical candies)

Directions:

- In a microwave, melt together the baking chips and shortening; stirring every 20 seconds until smooth. - Then, stir in the chow mein noodles until they are well coated.

- Divide the coated noodles into 15 mounds on a piece of waxed paper.

- Shape each mound into a nest shape, then add a spider candy and jelly beans for eggs to each nest. Let them stand until they fully set before serving.

Credit: Taste of Home

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Pumpkin Oreos

One of my favorite holiday “cheats” are making dipped Oreos, simply because regardless of whatever you dip them in, people love Oreos slathered in all kinds of good stuff (a personal favorite of mine are the peanut butter and chocolate Oreos I do every Christmas). So, with that in mind, I thought I’d end this list with these adorable Pumpkin Oreos, which take very little time to make and are sure to be a hit with everyone this Halloween season.

Ingredients:

- 1 package of Oreos
- 1 package of Wilton candy melts, orange
- Small green nonpareils or mini green M&Ms
- Candy eyes
- Black frosting pen
- White sprinkles

Directions:

- Start by melting your orange candy melts according to the directions on the packaging.

- Once fully melted, dip each Oreo in the melted candy until fully covered, then set them out on parchment or wax paper.

- Place two candy eyes and use one green candy to create a stem at the top center of your pumpkin. Let the candies set.

- Pipe on the black frosting to create a mouth and add white sprinkles to give them teeth. Let them fully before serving.

Credit: Eighteen25

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Looking for more ways to get into the spooky spirit of the season? Check here to read all of our 2018 special features celebrating 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 DailyDead.com, and was previously a featured writer at DreadCentral.com and TerrorTube.com 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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