Halloween falls this year on Monday 31 October, and people everywhere will be frantically carving pumpkins and icing biscuits.
Whether you’re planning to celebrate with a party or you just want to make some fun food at home for the kids to enjoy, these spooky recipes should give you a lot of inspiration. Whatever Halloween event you have in mind, we have you covered.
From savoury to sweet, here are 6 bone-chilling Halloween recipes.
1. Mini Mummy Cookie Pops
- Prep Time 40 min
- Total Time 2 hr 15 min
- Servings 48
These mini cookie pops are filled with peanut butter–the perfect size for snacking!
- 1 pouch Betty Crocker™ sugar cookie mix
- Butter and egg called for on cookie mix pouch
- 1 cup creamy peanut butter
- 1 package (20 oz) vanilla-flavored candy coating (almond bark)
- 72 candy eyeballs
- 48 (4- to 6-inch long) paper lollipop sticks
- 1 Heat oven to 350°F. Make cookie dough as directed on cookie mix pouch. Roll level teaspoons of dough between hands to form balls. Place balls 1 inch apart on ungreased cookie sheets. Press paper lollipop stick into half the cookies. Bake 8 to 10 minutes or until edges are golden brown. Cool on cookie sheets 5 minutes; cool completely on cooling rack, about 30 minutes.
- 2 Spread 1 teaspoon peanut butter on cookies with lollipop sticks; top with remaining cookies to make sandwiches.
- 3 Melt almond bark as directed on package in 2-cup glass measuring cup or microwavable bowl. Carefully dip each cookie sandwich into melted almond bark to coat completely. Cool completely on waxed paper, about 20 minutes.
- 4 Place remaining melted almond bark in resealable plastic food storage bag. Cut off one small corner. Drizzle melted almond bark over cookie sandwiches to look like mummy bandages. Press 2 candy eyeballs into each of the cookies. Cool completely, about 1 hour.
2. Orange-Carrot Juice Halloween Cocktail
- Prep Time 10 min
- Total Time 2 hr 10 min
- Servings 9
Enjoy this chilled beverage made using orange flavoured vodka, carrot juice and tangerine juice – perfect for Halloween or fall celebration.
- 2 cups orange-flavored vodka
- 2 cups refrigerated carrot juice
- 2 cups refrigerated tangerine juice
- 1/2 cup orange-flavored liqueur
- 1/4 cup simple syrup
- 1/2 teaspoon orange aromatic bitters
- 6 to 8 thin slices (1 1/2 inch) fresh gingerroot
- 1 cup ice cubes
- 9 tangerine peel twists
- 1 In large pitcher, mix vodka, juices, liqueur, simple syrup, bitters and ginger-root. Cover; refrigerate at least 2 hours.
- 2 Stir to blend; serve over ice. Garnish with tangerine slices and peel twists.
3. Devilish Cupcakes
- Prep Time 40 min
- Total Time 1 hr 45 min
- Servings 24
Chocolate cupcakes made with Betty Crocker® SuperMoist® devil’s food cake mix, decorated with red frosting and coca candy horns and tails – the perfect devilish dessert for Halloween!
- 1 box Betty Crocker™ SuperMoist™ devil’s food cake mix
- Water, vegetable oil and eggs called for on cake mix box
- 1 bag (14 oz) dark cocoa candy melts
- 1/2 cup butter, softened
- 1 package (8 oz) cream cheese, softened
- 1 box (16 oz) powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon red paste food color
- 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- 2 Line cookie sheet with cooking parchment paper. Melt candy melts as directed on package; spoon into resealable food-storage plastic bag. Seal bag; cut off tiny corner of bag. Squeeze bag to pipe melted candy into devils’ horn and tail shapes on parchment paper. Refrigerate 10 minutes.
- 3 Meanwhile, in large bowl, beat butter and cream cheese with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating until smooth. Beat in vanilla and food color. Pipe or spread frosting on cupcakes. Insert horns and tail into frosting on each cupcake.
4. Sparkling Apple-Cranberry Punch
- Prep Time 5 min
- Total Time 5 min
- Servings 22
Perfect punch recipe to be served at your next Halloween or fall celebration party. Five ingredients and five minutes is all you need to set up this amazing cold drink.
- 1 bottle (64 oz) cranberry and pomegranate juice (8 cups), chilled
- 2 bottles (25.4 oz each) sparkling apple cider (6 1/2 cups), chilled
- 2 bottles (11.5 oz each) lime sparkling water, chilled
- 2 to 3 unpeeled small apples, thinly sliced
- 1 cup frozen cranberries
- 1 In large punch bowl, mix juice, cider and sparkling water. Stir in apple slices and frozen cranberries. Serve over ice.
5. Melted Witch Cookies
- Prep Time 20 min
- Total Time 1 hr 45 min
- Servings 30
These melted witch cookies made from Betty Crocker® peanut butter cookie mix, Bugles® snacks and cocoa candy melts are a bewitching Halloween dessert!
- 1 pouch Betty Crocker™ peanut butter cookie mix
- 3 tablespoons vegetable oil
- 1 tablespoon water
- 1 egg
- 30 Bugles® snacks
- 1 bag (12 oz) light cocoa candy melts, melted
- 15 pretzel sticks, broken in half
- 1 large shredded whole wheat cereal biscuit, crushed
- 1 Heat oven to 375°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Onto ungreased cookie sheets, drop dough by rounded measuring tablespoonfuls 2 inches apart.
- 2 Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
- 3 Line cookie sheet with waxed paper. Dip snacks in melted candy; tap off excess. Place on cookie sheet. Refrigerate until firm.
- 4 Reheat remaining candy melts, if necessary. Frost each cookie with melted candy to look like a puddle. Immediately attach 1 pretzel piece to each cookie; sprinkle shredded cereal onto bottom of pretzel to look like broom bristles. Dip wide end of each chocolate-coated snack in melted candy; place upright in center of each cookie for hat. Let stand until set.