Frightfully Easy Halloween Treats Anyone Can Make

Please note: Royal Mail strikes on Friday 30th September and Saturday 1st October may impact delivery times.

Frightfully Easy Halloween Treats Anyone Can Make

The countdown to the spookiest night of the year is officially on; will you be throwing a terrifying Halloween party this year? Whether it’s a fright night celebration with your kids or a grown-up costume party, you’re going to need to serve up some tasty treats and drinks.

From pumpkin spiced desserts to ghoulish cocktails, here are 10 dark and spooky recipes that are perfect for any Halloween celebration:

• Pina Ghoulada

Recipe via Martha Stewart

Pina Ghoulada


For the blood:

  • 3 tablespoons corn syrup
  • ¼ teaspoons red food colouring

For the drink:

  • 20 ounces pineapple juice
  • 1 can (15 ounces) cream of coconut
  • ½ cup heavy cream
  • 1 cup orange juice
  • 10 ounces good-quality rum


  1. Pour the corn syrup in a shallow bowl. Dip a toothpick into the food colouring and stir a very small amount into the syrup to combine. Hold a glass by the stem, dip rim into the syrup mixture, and turn glass slowly, coating entire rim. Turn the glass upright, allowing mixture to drip down sides. Dip the remaining glasses. Set aside.
  2. Whisk together drink ingredients. Place 2 ½ cups ice in a blender and add 1 cup drink mixture. Blend until smooth; add more pineapple juice if mixture is too thick. Repeat with remaining ice and mixture. Carefully pour into prepared glasses. Serve and enjoy.

• Witches Fingers

Recipe via The Full Helping

Witches Fingers


  • 1 cup strawberries or raspberries
  • 3 tablespoons chia seeds
  • 1 cup sesame seeds
  • ½ cup raw cashews
  • Generous pinch sea salt
  • 1 heaping cup tightly packed pitted medjool dates
  • About 20 blanched whole almonds


  1. Blend the berries and chia in a blender until smooth. Transfer to a mason jar or glass and allow it to thicken into a ‘jam’. Add an extra tablespoon of chia if it’s too thin.
  2. Add the sesame seeds, cashews, and salt to a food processor fitted with the S blade. Grind for about 15 seconds, or until they’re broken down. Add the dates and continue processing until the mixture resembles a crumbly, sticky (but not too moist) raw ‘dough’.
  3. Take a small handful (around 3 tablespoons) of the dough and roll it into a strip that’s about as long and wide as a finger. Shape it to form knuckles and a fingertip.
  4. Use your finger to make an indentation at the tip.
  5. Add a small amount of the jam to the indentation. Press a blanched almond on top to create the fingernail.
  6. Serve and enjoy!

• Pumpkin Cheesecake Truffle Mummies

Pumpkin Cheesecake Truffle Mummies


  • 1 ½ cups gingersnap cookie crumbs
  • ¼ cup canned pumpkin puree
  • 1/3 cup graham cracker crumbs
  • 3 tablespoons powdered sugar
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 3 ounces cream cheese, softened
  • ½ cup white chocolate chips
  • White chocolate chips
  • Red food colouring


  1. In a large bowl, combine gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cinnamon, salt and cream cheese. Mix until smooth. Melt ½ cup white chocolate chips and mix into truffle mixture.
  2. Cover and chill until dough is solid enough to roll into balls – about 1 hour in the fridge or 30 minutes in the freezer. When cold enough, roll mixture into 12 – 14 balls. Place a toothpick in each ball.
  3. Melt remaining white chocolate chops or white dipping chocolate in a small bowl. Use toothpicks to dip each truffle ball into the white chocolate, being sure to coat all sides. Gently shake off excess chocolate. Place chocolate-covered truffle balls on a baking sheet or plate lined with wax paper, parchment paper, or foil. Chill for 3 to 5 minutes until chocolate hardens.
  4. Drizzle more white chocolate over the truffles. Soak the end of a Q-tip in red food colouring. Dap 2 dots of food colouring to make the mummy eyes. Handle carefully so you don’t wipe off the eyes.
  5. Serve and enjoy!

• Pumpkin Almond Butter Cups

Recipe via Yummy Beat

Pumpkin Almond Butter Cups


Pumpkin Caramel Almond Butter Filling

  • ½ cup roasted, mashed pumpkin, or canned pumpkin puree
  • ½ cup natural roasted almond butter or natural peanut butter
  • 1/3 cup agave nectar or maple syrup
  • 1 teaspoon pumpkin spice or ½ teaspoon ground cinnamon + ¼ teaspoon ground nutmeg + ¼ teaspoon dried ginger
  • ¼ teaspoon sea salt

Vegan Coconut Oil Chocolate OR 2 bars dark or semi-sweet chocolate, melted 

  • 1/3 cup coconut oil
  • 2/3 cup unsweetened cocoa powder, sifted
  • 1 tablespoon molasses or agave nectar or maple syrup
  • 12 whole roasted almonds, to garnish


  1. Line a 12-cup muffin tin with paper liners.
  2. Pumpkin Caramel Almond Butter Filling: In a medium bowl, whisk together all filling ingredients until fully combined. Set aside. 
  3. Vegan Coconut Oil Chocolate: Melt coconut oil in a medium saucepan over low heat. Remove from heat and whisk in remaining chocolate ingredients.
  4. Assembly: Add 2 tsp or so of chocolate in the bottom of the muffin papers to coat. Evenly divide filling over top. Add remaining chocolate on top and lightly swirl with a toothpick, keeping a rustic appearance. Adorn with 1 whole almond per cup, if using.
  5. Freeze for at least 3 hours (6 hours of freezing are needed for them to be completely solid).
  6. Serve and enjoy!

• Peanut Butter Zombie Eyeballs

Peanut Butter Zombie Eyeballs


  • 6 tablespoons butter, softened
  • ½ cup creamy peanut butter
  • ¼ cup marshmallow creme
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • 2 cups powdered sugar
  • 1 bag white candy melts
  • 1 tube red sparkle gel
  • 36 large candy eyes


  1. Mix together the butter, peanut butter, marshmallow, vanilla, and salt until creamy.
  2. Slowly add the powdered sugar and mix until a soft dough forms.
  3. Roll the mixture into 36 even balls. Place on a wax paper lined tray and refrigerate for at least 30 minutes.
  4. Melt the chocolate according to the package directions. Use a toothpick to dip each peanut butter ball. Place on the wax paper lined tray. Cover the toothpick hole with more chocolate. Let set.
  5. Squeeze a circle of red gel on the top of each peanut butter ball. Use a toothpick to drag the side down the sides of each truffle. Top with the candy eyes and let set.
  6. Serve and enjoy!

• Vampire Ice Cream Floats

Recipe via Living Locurto

Vampire Ice Cream Floats


  • 1 cup red soda
  • 2 cups vanilla ice cream
  • ½ cup strawberry syrup
  • 1 can whipped cream
  • Red decorating gel
  • Plastic vampire fangs


  1. Fill a cup ¾ full with vanilla ice cream.
  2. Slowly pour red soda over your ice cream.
  3. Top with whipped cream and drizzle with strawberry syrup.
  4. Add a straw and garnish with plastic vampire teeth.
  5. Add red gel to the teeth before serving.
  6. Enjoy!

• Peanut Butter Monsters

Peanut Butter Monsters


  • 6 Tablespoons butter, softened
  • ½ cup creamy peanut butter
  • ¼ cup marshmallow cream
  • ½ teaspoon vanilla
  • Pinch of salt
  • 2 cups powdered sugar
  • 1 bag green candy melts
  • 30 large candy eyes
  • Purple sprinkles


  1. Beat together the butter, peanut butter, marshmallow, vanilla, and salt until creamy.
  2. Slowly beat in the powdered sugar. Roll the mixture into 30 even balls. Place in the refrigerator for at least an hour.
  3. Melt the candy melts according to the package directions. Use a toothpick to dip the peanut butter balls in the melted candy. Place on a piece of parchment paper and pull the toothpick out. Use the toothpick to cover the hole and to drag across the melted candy to create a fur effect.
  4. Press a candy eye in the front and add sprinkles to the top. Let set.
  5. Serve and enjoy!

• Loaded Cream Cheese Halloween Brownies

Recipe via Averie Cooks

Loaded Cream Cheese Halloween Brownies



  • 1/2 cup unsalted butter
  • 6 ounces dark or bittersweet chocolate, chopped
  • 2 large eggs
  • ¾ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon brewed coffee , optional but recommended
  • 1 teaspoon instant espresso granules, optional but recommended
  • ¾ cup all-purpose flour
  • ½ teaspoon salt, or to taste


Cream cheese topping


  • 8 ounces brick-style cream cheese, softened
  • 1 large egg
  • ¼ cup granulated sugar
  • 10 drops yellow food colour, or as needed
  • 5 drops red food colour, or as needed
  • 12 sandwich cookies (such as Oreos), chopped
  • ½ cup semi-sweet chocolate chips






  1. Preheat oven to 350F. Line an 8-inch square pan with aluminium foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.
  2. To a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 2 minutes. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth. Allow mixture to cool momentarily before adding the eggs so they don’t scramble.
  3. Add the eggs, sugar, vanilla, optional coffee, optional espresso granules (neither make brownies taste like coffee and both enhance and round out the chocolate flavor), and whisk vigorously to combine.
  4. Add the flour, salt, and stir until smooth and combined without overmixing.
  5. Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary; set aside.

Cream cheese topping:

  1. To a medium bowl, add the cream cheese, egg, sugar, and beat with a handheld electric mixer on high speed for about 2 minutes, or until mixture is smooth. Stop to scrape down the sides of the bowl as necessary.
  1. Add the Yellow Food Color, Red Food Color, and mix to incorporate. As needed, add additional drops of food color to achieve the desired shade of orange. Remember to add slowly because you can’t un-do it once you add it.
  2. Turn mixture out over the brownie layer in heaping tablespoon-sized dollops, leaving a bare 1/2-inch perimeter around the edges (the cream cheese is prone to burning if you add it right up to the edge so leave some space). Take your time and evenly smooth the dollops together to form an solid layer.
  3. Evenly sprinkles the sandwich cookies, chocolate chips, and bake for about 43 to 45 minutes, or until brownies are done. The toothpick test is tricky since you’ll hit melted chocolate chips and soft cream cheese, but test a few patches and when inserting the toothpick into the deepest brownie layer, it should feel ‘thick’ and set and not runny.
  4. Allow brownies to cool uncovered on a wire rack for about 2 hours.
  5. Cover with foil and refrigerate for at least 3 to 4 hours before slicing and serving. The cream cheese needs to be chilled and set before slicing.
  6. Serve and enjoy!

• Oreo Stuffed Rice Krispie Treats

Oreo Stuffed Rice Krispie Treats


  • 8 bag mini marshmallows
  • 6 tablespoons butter
  • 8 cups Cocoa Krispies
  • 24 Halloween Oreos
  • 1 10-ounce bag dark chocolate melts
  • Sprinkles and candy eyes


  1. Line a 9x13 pan with foil. Use soft butter to lightly coat the bottom of the pan.
  2. Place the marshmallows and butter in a large pot over low to medium heat. Stir until melted and creamy.
  3. Stir in the rice krispies cereal until everything is coated.
  4. Press half the cereal mixture into the bottom of the prepared pan using parchment paper.
  5. Place the 24 cookies on top leaving a little bit of room around each on.
  6. Spoon the rest of the cereal mixture on top and press down with more parchment paper. Make sure to get some for the cereal down in between each cookie. Let cool.
  7. Melt the bag of chocolate melts according to the package directions. Pour on top of the cooled treats and spread out evenly. Top with sprinkles and candy eyes before it sets.
  8. Let the chocolate set, then cut the rice krispies treats into 24 squares.
  9. Serve and enjoy!

• Ghostly Apples

Recipe via Country Living

Ghostly Apples


  • 6 Apples
  • 10 oz. white chocolate chips
  • 4 cups shredded coconut


  1. In a double boiler over low heat, melt white chocolate chips, stirring continuously.
  2. Dip an apple into the chocolate. Immediately dip the apple into a bowl of shredded coconut, rotating to coat evenly.
  3. Transfer to a parchment-lined baking sheet. Repeat for all apples and refrigerate until set, about 15 minutes.