Whether you’re planning to conjure a grown-up get-together or cast a spell with a kid-friendly bash, a Halloween party calls for creativity on the menu.
To help inspire haunted celebrations, we rounded up six devilishly fun Halloween-themed recipes made with both little goblins and grown-up monsters in mind. These sweet treats are guaranteed to elicit shrieks of delight from your party guests.
Witch hat cupcakes
- 1 can of vanilla frosting, divided
- Purple food coloring
- Green food coloring
- 12 baked cupcakes, unfrosted
- 12 sugar cones
- 12 Keebler Fudge Stripes Cookies
- 12 yellow M&Ms
1. Divide a can of frosting into two bowls. In one bowl, combine frosting with purple food coloring. In the other, combine frosting with green food coloring. (Tip: No purple food coloring? Make your own by combining 12 drops of red coloring with 8 drops of blue coloring.)
2. Frost baked cupcakes with purple frosting and set aside.
3. To make witch hats, frost the rim of each sugar cone with green frosting and press it into the chocolate-covered side of a Keebler Fudge Stripes Cookie. Next, pipe green frosting around the base of each cone and add a yellow M&M for a buckle. Place in refrigerator for 15 minutes so that frosting can set.
4. Remove witch hats from refrigerator and press lightly onto top of frosted cupcakes.
Nutritional analysis per serving: 438 calories, 18 grams fat, 63 grams carbohydrates, 4 grams protein, 36 milligrams cholesterol, 369 milligrams sodium, 1 gram dietary fiber, 30 percent of calories from fat.
Frozen boo-nana pops
- 1 banana
- 4 ice-pop sticks
- 1 cup white chocolate bark
- 8 mini chocolate chips
1. Cut the banana in half lengthwise, then in half again to make four quarters.
2. Insert an ice-pop stick into the bottom of each quarter, then place on a cookie sheet lined with parchment paper.
3. Place cookie sheet in the freezer for 1 hour or until the bananas are fully frozen.
4. Melt white chocolate bark in the microwave, using 30-second intervals. Stir after each interval.
5. Carefully dip each banana end into the melted white chocolate. Try to cover most of the banana without getting white chocolate all over the stick.
6. Place white chocolate-covered bananas back on parchment paper and add two mini chocolate chips for eyes.
7. Place finished pops in the freezer. Remove after 30 minutes or just before the party starts.
Nutritional analysis per serving: 241 calories, 14 grams fat, 35 grams carbohydrates, 2 grams protein, no cholesterol, 7 milligrams sodium, 3 grams dietary fiber, 45 percent of calories from fat.
Candy corn quencher
- 4 ounces orange juice
- Vodka, to taste (optional)
- 3 ounces Torani Orange Syrup (available at better grocery stores)
- 1 can whipped topping
1. Fill an 8-ounce glass halfway with orange juice. For an adult version, add vodka to orange juice in this step.
2. Slowly pour orange syrup into the glass. The syrup should settle to the bottom and take up about a third of the glass.
3. Top with whipped cream and garnish with sprinkles.
Nutritional analysis per serving: 164 calories, 1 gram fat, 38 grams carbohydrates, 1 gram protein, no cholesterol, 4 milligrams sodium, trace dietary fiber, 8 percent of calories from fat.
Mini chocolate-covered apples
- 2 extra-large apples, peeled
- 12 6-inch Wilton lollipop sticks
- 1 cup chocolate bark
- Chopped pecans
- Halloween-themed sprinkles
1. Peel skin completely from an apple, then use a melon baller to scoop out balls of the apple.
2. Carefully press a lollipop stick into the top of each apple ball, then place on a cookie sheet covered with parchment paper.
3. Melt chocolate bark in microwave in 30-second intervals. Stir after each interval until chocolate is melted and smooth.
4. Pick up each apple ball and carefully dip it into the melted chocolate. Try to cover most of the apple without getting chocolate all over the stick.
5. Hold the chocolate-covered apples over parchment paper and sprinkle with either chopped pecans or Halloween-themed sprinkles.
6. Place finished mini chocolate-covered apples on parchment-lined pan and place in refrigerator to harden. Remove after 30 minutes or just before the party starts.
Nutritional analysis per serving: 92 calories, 5 grams fat, 14 grams carbohydrates, 1 gram protein, no cholesterol, 2 milligrams sodium, 2 grams dietary fiber, 42 percent of calories from fat.
- 24 small pretzel sticks
- 24 miniature Reese’s Peanut Butter Cups
Gently press a pretzel stick into the bottom of the unwrapped peanut butter cup, far enough that the “broom” can be picked up with the “handle.” Repeat with each candy piece.
Nutritional analysis per serving: 47 calories, 3 grams fat, 4 grams carbohydrates, 1 gram protein, trace cholesterol, 35 milligrams sodium, 1 gram dietary fiber, 47 percent of calories from fat.
Black cat Oreos
- 1 can vanilla frosting
- 24 green M&Ms
- 12 Oreo cookies
- 12 pumpkin-shaped sprinkles
- 24 chocolate chips
- Wilton black candy decorating pen
1. Apply frosting to the logo side of two green M&Ms and attach them to the Oreo to create eyes.
2. Apply frosting to pumpkin sprinkle and carefully attach it to the Oreo to create a nose. (Tip: We used tweezers.)
3. Apply frosting to the bottom of two chocolate chips and attach to the top of the Oreo for ears.
4. With black edible marker, draw a pupil in each eye. Repeat with each Oreo.
Nutritional analysis per serving, using 1/2 can frosting: 180 calories, 8 grams fat, 27 grams carbohydrates, 1 gram protein, 1 milligram cholesterol, 95 milligrams sodium, 1 gram dietary fiber, 38 percent of calories from fat.