These spooky and fun Halloween dessert recipes will make everyone scream…when there's no more left. Serve them at your Halloween party for a tasty treat or have a ghoulishly good time making them with the kids.



Chocolate Gremlins RecipeChocolate Gremlins

Prep time: 15 min
Total time: 15 min
Makes: 24 cookies


1 cup butterscotch chips

1 cup semisweet chocolate chips

2 cups Fiber One® original bran cereal

48 miniature candy-coated chocolate baking bits


1. In 2-quart saucepan, heat butterscotch chips and chocolate chips over low heat, stirring constantly, until melted and smooth.

2. Gently stir in cereal until well coated. Onto waxed paper, drop mixture by teaspoonfuls to form 24 "gremlins." Press 2 baking bits onto each to resemble eyes. Refrigerate until set.

To create werewolf gremlins, add 2 slivered almonds to each cookie for fangs. Chow mein noodles can be substituted for the cereal.

Recipe and photo courtesy of

Frightfully Easy Ghosts & Cute Bugs Halloween RecipeFrightfully Easy Ghosts & Cute Bugs

Prep time: 40 min
Total time: 40 min
Makes: 32 cookies


8 oz vanilla-flavored candy coating, cut into pieces

8 oz chocolate-flavored candy coating, cut into pieces

1 package (1 lb) peanut-shaped peanut butter-filled sandwich cookies

32 miniature semisweet chocolate chips (about 2 teaspoons)

16 regular-size semisweet chocolate chips

32 small pretzel twists

32 miniature candy-coated chocolate baking bits


1. Line cookie sheets with waxed paper. In 2 (1-quart) saucepans, separately melt vanilla candy coating and chocolate candy coating over low heat, stirring each constantly, until smooth.

2. Ghost cookies will be dipped in vanilla coating; bug cookies will be dipped in chocolate coating. Coat and decorate a few cookies at a time as coating sets up quickly. For each ghost or bug, place cookie in coating; lift out with fork, letting excess drip off. Place cookies, coated side up, on cookie sheets.

3. For each ghost, place 2 miniature chocolate chips on each coated cookie to resemble eyes and 1 regular chocolate chip for mouth. Let stand 10 minutes until set.

4. For bugs, cut pretzels into curved pieces for legs. Dip one end of each curved piece in chocolate coating; place 3 legs on each side of each cookie. Cut 2 short pieces for antennae. Dip one end of each pretzel piece in coating; place 2 antennae on top of each cookie. Place 2 candy-coated baking bits near antennae for eyes. Let stand 10 minutes until set.

Substitute colored candy coating wafers for multicolored cutie bugs. Brands of candy coating vary in degree of thickness when melted. If the mixture is too thick for dipping, stir in melted shortening, a teaspoon at a time, to thin the mixture.

Recipe and photo courtesy of

Frankenstein's Monster's Toes Cookie Halloween RecipeFrankenstein's Monster's Toes

Prep time: 1 Hr 10 Min
Total time: 2 Hr 10 Min
Makes: 36 cookies


1 pouch (1 lb 1.5 oz) sugar cookie mix

1/4 cup all-purpose flour

1/3 cup butter or margarine, melted

1 egg

1/2 teaspoon almond extract

7 drops green food color

36 whole blanched almonds

1/2 teaspoon red food color


1. In large bowl, stir cookie mix, flour, melted butter, egg, almond extract and green food color until soft dough forms. Cover; refrigerate 1 hour.

2. Meanwhile, place almonds and red food color in resealable food-storage plastic bag; shake bag until almonds are evenly coated with food color. Place on paper plate or waxed paper to dry. Set aside.

3. Heat oven to 375°F. For each cookie, roll heaping teaspoonful of dough into 2 1/2-inch finger shape. On ungreased cookie sheets, place shapes 2 inches apart.

4. Press almond, colored side up, into one end of each “toe” to look like toenail. About 1 inch from each end of each “toe,” squeeze dough slightly; with knife, gently make lines in dough to look like knuckles.

5. Bake 6 to 8 minutes or until set. (Cookies should not brown along edges.) Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

Blanched almonds are almonds that have the skin removed. They are widely available in grocery stores. For more vibrantly colored fingers, use paste food color instead of liquid food color.

Recipe and photo courtesy of

Witches' Brooms Halloween RecipeWitches’ Brooms

Prep time: 35 Min
Total time: 1 Hr 20 Min
Servings: 20


1/2 cup packed brown sugar

1/2 cup butter or margarine, softened

2 tablespoons water

1 teaspoon vanilla

1 1/2 cups Gold Medal® all-purpose flour

1/8 teaspoon salt

10 pretzel rods, about 8 1/2 inches long, cut crosswise in half

2 teaspoons shortening

2/3 cup semisweet chocolate chips

Butterscotch-flavored chips, melted


1. Heat oven to 350ºF. Mix brown sugar, butter, water and vanilla in medium bowl. Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls.

2. Place pretzel rod halves on ungreased cookie sheet. Press ball of dough onto cut end of each pretzel rod. Press dough with fork to resemble "bristles" of broom.

3. Bake about 12 minutes or until set but not brown. Remove from cookie sheet. Cool completely on wire rack, about 30 minutes.

4. Cover cookie sheet with waxed paper. Place brooms on waxed paper. Heat shortening and chocolate chips over low heat, stirring occasionally, until melted and smooth; remove from heat. Spoon melted chocolate over brooms, leaving about 1 inch at top of pretzel handle and bottom halves of cookie bristles uncovered. Drizzle with melted butterscotch chips. Let stand until chocolate is set.

Recipe and photo courtesy of

Halloween Chex Mix RecipeHalloween Chex Mix

Prep time: 10 Min
Total time: 40 Min
Servings: 18


8 oz white chocolate baking bars, coarsely chopped

4 cups Corn Chex® or Rice Chex® cereal

2 cups bite-size pretzel twists

1/2 cup raisins

1 cup candy corn

1/4 cup Betty Crocker® orange and black candy decors


1. In large microwavable bowl, microwave chopped baking bars uncovered on High 1 minute 30 seconds to 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth.

2. Gently stir in cereal, pretzels and raisins until evenly coated. Stir in candy corn and decors.

3. Spread on waxed paper or foil until cool and chocolate is set, about 30 minutes. Break into chunks. Store loosely covered.

Recipe and photo courtesy of

Boo Brownie Cupcakes Halloween RecipeBoo Brownie Cupcakes

Prep time: 20 Min
Total time: 1 Hr 25 Min
Servings: 16


1 box (1 lb 6.5 oz) supreme brownie mix with pouch of chocolate flavor syrup

Water, vegetable oil and eggs called for on brownie box

1/2 cup dark chocolate chips

1/4 cup white vanilla baking chips


1. Heat oven to 350°F. Place paper baking cup in each of 16 regular-size muffin cups; spray paper cups with baking spray with flour. Make brownie batter as directed; stir in dark chocolate chips. Divide batter evenly among muffin cups.

2. In small resealable freezer plastic bag, place vanilla chips; seal bag. Microwave on High about 20 seconds or until softened. Gently squeeze bag until chips are smooth. If necessary, continue to microwave at 10-second intervals. Cut off tiny corner of bag. Squeeze bag on top of unbaked cupcakes to draw ghost shapes.

3. Bake 24 to 26 minutes or until tops appear cracked and dry. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 30 minutes.

Recipe and photo courtesy of

Cookie Bones Halloween RecipeCookie Bones

Prep time: 2 hr 45 min
Total time: 3 hr 15 min
Servings: 48


1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/3 cup butter or margarine, softened

2 tablespoons Gold Medal® all-purpose flour

1 egg

24 pretzel rods, broken in half

3 cups white vanilla baking chips (18 oz)


1. Heat oven to 350°F. In medium bowl, stir cookie mix, butter, flour and egg until soft dough forms. Place dough in refrigerator to chill slightly, about 30 minutes.

2. Roll dough into 96 half-tablespoon-size balls. Press and roll 1 dough ball around both ends of each pretzel to from bone shape; repeat with remaining dough and pretzels. Place 1 inch apart on ungreased cookie sheets. Bake 6 to 8 minutes or until edges of cookie are light golden brown. Cool completely on cooling rack, about 15 minutes.

3. In small microwavable bowl, microwave baking chips uncovered on High in 30-second increments until melted when stirred. Dip each cookie into coating. Place on cooling rack until set, about 15 minutes.

Recipe and photo courtesy of

Bats & Bones Brownie Pizza Halloween RecipeBats & Bones Brownie Pizza

Prep time: 10 min
Total time: 55 min
Servings: 16

What You Need

1 pkg. (16 oz.) brownie mix

Yellow and red food coloring (15 drops yellow, 3 drops red)

2 cups thawed COOL WHIP Whipped Topping

12 fun-size candy bars (1/2 oz. each), chopped (about 1 cup)

2 Tbsp. Halloween sprinkles

Make It

2. Prepare brownie batter as directed on package; spread onto bottom of 12-inch pizza pan sprayed with cooking spray. Bake 15 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool 30 min.

3. Add food colorings to COOL WHIP; stir gently until well blended. Spread over brownie; top with remaining ingredients.

4. Cut into wedges.

Recipe and photo courtesy of Kraft Foods

You may also like...
Outdoor Halloween Party - Decor, Food, and Games >>
Fun Ideas for a Fall Barbecue >>
4 Decadent Pumpkin Desserts>>