Homemade Halloween Treats
Halloween is the perfect time to get creative in the kitchen and these homemade Halloween treats make it extra easy!
Boo-berry cheesecake dip with white chocolate ghost cookies, spooky chocolate bark, chocolate covered witch’s fingers, and monster krispie treats will be loved by ghouls and goblins of all ages.
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No matter if you are hosting a party, sending treats to school, or simply want to enjoy some festive treats with the family, these homemade Halloween treats are sure to impress.
Chocolate Witches Fingers
Ingredients for Witches Fingers
- Celebration Biscuits
- Sliced almonds
How To Make Chocolate Witches Fingers
- Preheat oven to 200ËšF
- Line baking sheet with parchment paper
- Spread Celebration Biscuit Fingers on the parchment
- Heat for 3 minutes.
- Place a sliced almond on the end of each Celebration ‘finger’
- Place in the refrigerator or freezer to firm up the chocolate
- Using a knife, make cuts in the chocolate to represent the ‘fingers’ knuckles
- Store in a cool place until ready to serve
Monster Krispie Treats
Ingredients for Monster Krispie Treats
- Rice Krispie Squares
- Chocolate Melts – your choice of color
- Candy eyes – multiple sizes if you like
- Sprinkles – if you like
How to Make Monster Krispie Treats
- Place parchment paper on a baking tray.
- Prepare Easy Rice Krispie Squares. Allow to cool and firm. Cut into fun shapes and sizes. Set aside.
- In a microwave safe bowl, heat chocolate for 30 seconds and then stir. Heat for 20 seconds, stir again. Heat another 15 seconds if needed. Do not over heat the chocolate. If there are a few lumps in the chocolate, continue stirring. The residual heat from the bowl will melt any remaining chocolate.
- Dip cut rice krispies into the chocolate, as far up the ‘monster’ as you like. You can use a spoon or knife to help smooth it up the sides of the ‘monsters’ if needed.
- Dip the monster head into the sprinkles and set on on prepared baking sheet.
- Place candy eyes into the chocolate where you choose.
- Continue for all the little ‘monsters’. Cool so the chocolate will harden. Store cooled until ready to serve.
Spooky Chocolate Bark
Ingredients for Spooky Chocolate Bark
- 1 cup Dark chocolate
- 1 cup Chocolate Candy Melts – colors of your choice
- Assorted toppings: Reeces pieces, sliced almonds (or nuts of choice), pretzels, candy eyes.
How To Make Spooky Chocolate Bark
- Preheat oven to 200ËšF. Line a baking sheet with parchment paper.
- Place dark chocolate on parchment. Heat chocolate in warm oven for about 5 minutes.
- Remove and smooth melted chocolate with a spoon. Allow chocolate to cool.
- In a microwave safe bowl, heat chocolate candy melts for 30 seconds, stir. Heat for 20 seconds, stir again. Heat another 15 seconds if needed.
- Do not over heat the chocolate. If there are a few lumps in the chocolate, continue stirring. The residual heat from the bowl will melt any remaining chocolate.
- Pour the chocolate onto to cooled dark chocolate. Work quickly and spread with a spoon.
- Top with assorted candy, nuts, pretzels, and eyes.
- Place in refrigerator to harden. If short on time, place in the freezer until firm.
- Using parchment paper, lift chocolate and break in to pieces.
- Store in a cool place until ready to serve.
Boo-Berry Cheesecake Dip
Boo-Berry Cheesecake Dip
Make this easy Boo-berry cheesecake dip with chocolate covered ghost cookies for a spooky and cute Halloween snack!
Equipment
- small pot
- baking sheet
- mixing bowls
Ingredients
Dip
- 1 cup frozen blueberries
- ½ cup sugar
- ¼ cup water
- 2 Tablespoons cornstarch
- 2 Tablespoons lemon juice
- 8 ounces cream cheese
- 1 cup whipped topping
Ghost Cookies
- 24 Arrowroot cookies , or your choice of cookie
- 4 ounces white chocolate
- 48 eyes or mini chocolate chips
Instructions
Blueberry Sauce
- In a small pot, place frozen blueberries, sugar and water. Bring to a boil over medium high heat. Boil until sugar is dissolved, about 1 minute.
- In a small bowl, stir together the cornstarch and lemon juice.
- Remove blueberry mixture from heat, pour in the cornstarch mixture and stir.
- Add back to medium high heat and bring to a boil again. Cook until thick and the sauce is no longer cloudy. This should take only about 2 minutes.
- Remove from heat and cool. Chill in refrigerator once cooled enough.
Cookies
- Line a baking sheet with parchment paper. Set aside.
- In a small microwave safe bowl, add the white chocolate. Chop into small pieces to make it easier to melt.
- Warm for 20 second intervals, about 3-4 times, stirring in between each interval.
- Once almost all the chocolate has been melted, continue stirring. The residual heat from the dish will help melt the remaining chocolate without overcooking it.
- Place in a larger bowl filled with hot water. This will keep the chocolate warm long enough to frost the cookies.
- Using a spoon, or a flat spatula, frost each cookie. Place on prepared baking sheet. Place 2 eyes on each ghost.
- Place baking tray in refrigerator so the chocolate will harden.
Assembly of Dip
- In a medium bowl, place cream cheese. Heat for about 20-30 seconds to warm slightly.
- With a hand mixer, whip the cream cheese until very smooth and soft.
- Reserve about 2 Tablespoons of sauce for garnish. Add cooled blueberry mixture to the cream cheese. Gently fold in until incorporated.
- Gently fold in the whipped topping. Place dip in a decorative bowl and garnish with reserved blueberry sauce.
- Serve with chocolate covered ghosts. Also delicious as a dip for pretzels, or assorted fruit.
Nutrition
Calories: 149kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 11mgSodium: 73mgPotassium: 44mgFiber: 0.4gSugar: 12gVitamin A: 147IUVitamin C: 1mgCalcium: 25mgIron: 0.4mg
These Halloween treats for kids and adults are fun and so tasty! I hope you enjoy them as much as my family does.
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