Halloween Recipes That Will Make You Howl at the Moon

Let’s face it – Halloween is all about sweets. Sure you can go to the store and buy the usual fun packs for the trick or treaters – but why not go the extra mile and experiment with some skele-fun recipes for Halloween snacks so delicious they will haunt your dreams forever.

Tarantula Oreo Truffles

INGREDIENTS:

• 36 Oreo cookies
• 1 (4-ounce) package cream cheese, cut into pieces, at room temperature
• 4-ounce unsalted butter, cut into pieces, at room temperature
• 2 (12-ounce) sweet chocolate chips, melted
• candy eyeballs
• Black string licorice

INSTRUCTIONS:

1. Line a baking sheet with wax paper. Process Oreos into fine crumb form.
2. Add cream cheese and butter and combine to consistent mass.
3. Scoop mixture into 1 1/4-inch balls and place on prepared baking sheet. Freeze until firm.
4. Dip cookies in melted chocolate; return to baking sheet. Decorate with edible candy eyeballs and black string licorice “legs”. Refrigerate until set.

Spiked Eyeballs

INGREDIENTS:

• 100g/4oz sponge cake
• 100g Oreo cookie
• 100g bar milk chocolate, melted
• 200g bar white chocolate, melted
• Smarties and icing pens, to decorate (black, white, red)
• You will also need10 wooden skewers

INSTRUCTIONS:

1. Break the sponge cake and cookies into the bowl of a food processor, pour in the melted milk chocolate and whizz to combine.
2. Tip the mixture into a bowl, then use your hands to roll into about 10 walnut-sized balls. Chill for 2 hrs until really firm.
3. Push a skewer into each hardened ball, then carefully spoon the white chocolate over the cake balls to completely cover.
4. Press a Smartie onto the surface while wet. This is the iris of the eye.
5. Chill again until the chocolate has set. Before serving, using the icing pens, add a pupil to each Smartie and wiggly red veins to the eyeballs.

Cyclops Pumpkin Cupcake

INGREDIENTS:

• 16-oz can vanilla frosting
• Green and orange food coloring
• Pumpkin spice
• 12 baked and cooled plain cupcakes
• Red licorice laces
• 12 Mega M&M’s
• Black licorice laces, cut into 1-inch pieces
• 1 tube black decorating frosting

INSTRUCTIONS:

1. Spoon 3/4 cup of frosting into a resealable bag. Divide remaining frosting in two and tint one portion green and one orange with food coloring. Add pumpkin spice to the orange frosting.
2. Frost cupcakes!
3. Cut red licorice into twelve 2 1/2-inch pieces and twenty-four 1/4-inch pieces. Attach as mouth on the lower half of cupcakes. Snip a small corner from bag with frosting and pipe fangs along the lower part of mouth.
4. Snip a large corner from resealable bag and pipe a large dot of vanilla frosting for the eye. Add M&M’s as the iris. Insert three to four pieces of black licorice laces as the lashes. Pipe the pupil with black frosting on top of the candy eye.

Skull Cookies

INGREDIENTS:

• Skull-shaped ice cube mold
• 1 cup white chocolate chips
• Oreo cookies

INSTRUCTIONS:

1. Melt chocolate in the microwave, on high for 1 minute. Stop in the middle to stir.
2. Spoon melted chocolate into mold, fill approx. half of the cavity.
3. Place cookie into the mold so it is gently pressed into the chocolate.
4. Top cookie with the rest of the chocolate, smooth over and refrigerate until hard.

Wacky Wicked Witch Fingers

INGREDIENTS:

• 17.5 oz sugar cookie mix
• 1 egg
• ¼ cup raw sliver almonds
• ¼ cup seedless strawberry jam
• 7 drops red food coloring

INSTRUCTIONS:

1. Heat oven to 350°F.
2. In a bowl, mix cookie mix with egg until you reach a consistent, sandy texture.
3. Scoop handfuls of the dough and squeeze it tightly to form a finger shape. With a butter knife create knuckle creases approximately in the middle of the finger.
4. Press a slivered almond on the end of the finger.
5. When you’re done creating all the fingers in this fashion, refrigerate for 30 minutes.
6. Bake 15 minutes, allow to cool completely – 1 hour.
7. In a bowl mix jam and food color. Trim the base of each finger in order for it to have a “severed” look and dip that end into the red liquid.

Poison Candied Apples

INGREDIENTS:

• 2 cups sugar
• 3/4 cups water
• 1/2 cup light corn syrup
• few drops black gel food coloring
• 6 Granny Smith apples, fresh and unwaxed!

INSTRUCTIONS:

1. Grease a piece of baking paper and place on a tray/baking sheet.
2. Insert bamboo skewers in all the apples and set aside.
3. In a pot, combine sugar, water, glucose/corn syrup and food coloring and stir until the sugar has dissolved and the mixture is smooth.
4. When the sugar has dissolved, turn the heat up. Allow caramel to boil until it reaches the hard crack stage (150°c/310°F on a candy thermometer).
5. Carefully dip the apples into the hot caramel mixture and place on the baking paper to set and cool for approximately an hour before serving.

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