With Halloween right around the corner, it’s time to get excited about the Halloween desserts and all the wonderful chocolate treats you are going to eat. You need recipes that will be tasty and get everyone in the Halloween mood and these treats are perfect for that job. Cookies, cupcakes and seven-layer bars oh my! With these desserts, you are on your way to Halloween heaven!
1. Jack Skellington Cheesecakes
Forty-Five minutes of cook time these scary but delicious cheesecake cupcakes will truly get you in all types of moods. Who doesn’t love cheesecake? You’ll be the immediate Halloween winner with all your friends when you pull out these goodies.
- 2 Large eggs
- 1 teaspoon of Vanilla extract or vanilla bean paste
- 5 tablespoons brown sugar, light
- 2/3 cups of sugar
- 2 cups chocolate graham cracker crumbs
- two 16 ounce cream cheese blocks
- 8 tablespoons butter
- 3 tablespoons heavy whipping cream
- 2/3 cups of sour cream
- 3 ounces of dark chocolate (finely chopped or chips)
- Start off by preheating your oven to 350 degrees Fahrenheit
- Stir together the chocolate graham cracker crumbs, melted butter, and brown sugar.
- Press about two tablespoons of the crumbs into 18 paper-lined muffin cups.
- Beat the cream cheese on medium speed, scraping down the bowl until smooth and creamy.
- Add sugar and continue beating until light and fluffy.
- Add the egg and vanilla and then beat until creamy.
- Stir in the sour cream.
- Equally divide the cheesecake filling among the 18 paper-lined muffin cups on top of the chocolate gram cracker crumbs. Spoon about two tablespoons into each of the cups.
- Bake in the oven for 15 to 18 minutes until the cheesecake no longer looks wet but the middle still jiggles.
- Remove from the oven and set on a rack to cool for about an hour.
- Next combine chocolate and heavy whipping cream in a small glass measuring cup. Heat in the microwave for forty seconds.
- Let the cup sit in the microwave for about three minutes then remove and stir until melted.
- Allow this chocolate ganache to sit until cool and slightly thickened.
- Pour the contents into a pastry bag with a #3 round top.
- Draw on the cupcakes making them look like Jack Skellington! Now you are ready to eat some scary delicious cheesecake cupcakes!
2. Apple Cider Caramel Cookies
Creamy, delicious and one of the best fall flavors of all time: apple cider caramel cookies. Combining two of the best fall flavors in one amazing cookie? Hell yes. We really can’t ask any more of a dessert can we now. Here’s how to make these cookies:
- 2 eggs
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 cups of flour
- One 14 ounce bag Kraft caramels, chewy
- 1/2 teaspoon salt
- 1 cup sugar
- 1 teaspoon vanilla extract
- 17.4 ounce box Alpine spiced apple cider
- 1 cup butter, unsalted
- Preheat the oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper (this is necessary so that the caramel doesn’t stick to the bottom of your cookie sheet).
- In a small bowl, whisk together flour, baking soda, baking powder and cinnamon.
- With an electric mixer, cream together butter, sugar, salt and all ten packages of apple cider drink mix powder until light and fluffy.
- Beat in the eggs, one at a time.
- Add the vanilla and mix well.
- Gradually add the flour mixture to butter/ egg mixture. Mix until just combined.
- Scoop out the cookie dough ball about the size of a walnut which is about two tablespoons.
- Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering the caramel completely.
- shape the dough into a ball, and place on the parchment paper covered cookie sheets about three inches apart.
- Bake for 11 to 14 minutes, or until very lightly browned around the edges. They may not look quite done in the center but that is okay.
- Once the cookies are done, you can let them cool on a rack. While they are cool enough to be firm but still slightly warm, carefully twist off the parchment and all the cookies to continue cooling upside down. If they are not upside down while they cool the cookie may drizzle caramel out of the bottom.
- Enjoy these amazing cookies!
3. Dirt Cake
Dirt cake is probably the easiest and one of the most delicious Halloween desserts to make. With gummy worms, chocolate and vanilla pudding, and Oreo crumbs you can whip this together easily before that Halloween party or with some friends before watching Netflix.
You’ll need a pan to layer up the pudding. Start with chocolate pudding then vanilla, top with the Oreo crumbs and then gummy worms. Repeat this process and you’ll have an easily made dirt cake! As seen below, you can also create dirt cups for a smaller feast.
4. Candy Corn Rice Krispie Cupcakes
Candy Corn is the typical Halloween treat. If you miss out on candy corn during the scary fall season then you are essentially missing out on the dessert spirit. By making these cute little Rice Krispie candy corn cupcakes you’ll be bringing the Halloween mood out and in the open! If you didn’t know it was Halloween, well now you do!
- 9 cups crispy rice cereal, divided
- 1 1/2 sticks of butter
- Two 16 ounce bags of mini marshmallows, divided
- yellow gel food dye
- orange gel food dye
- One 16 ounce container of vanilla frosting
- 1 cup powdered sugar
- candy corns
- Spray two 12 cup regular muffin tins with non-stick spray.
- In a large saucepan, over medium heat, melt a half stick (1/4) of butter.
- Add in the 8 ounces (half bag) of the mini marshmallows. Stir constantly until the marshmallows start to melt.
- Squeeze in 3 to 4 drops of yellow food die. Stir well to combine the color into the melted marshmallows. Remove the saucepan from the heat when melted.
- Pour 3 cups of the crispy rice cereal into the yellow marshmallow mixture quickly but stir gently.
- Add about 2 to 3 tablespoons of the yellow Rice Krispie mixture into each of the muffin cups. Press the mixture to the bottom of the cups. Repeat with all of the 24 muffin cups.
- In another large saucepan, over medium heat again, melt the remaining butter, marshmallows, and add in 3 to 4 drops of orange food dye. Stir well and remove from heat when it is all melted and combined.
- Take 1/2 cup of the orange Rice Krispie mixture and place it into each muffin cup, on top of the yellow mixture. Repeat with all of the 24 muffin cups.
- Press the orange Rice Krispies into the cups. Let this stand for at least an hour or two to let the Rice Krispies set.
- Meanwhile, pour the container of vanilla frosting into a medium bowl. Add in the cup of powdered sugar and whisk together.
- Scoop the frosting mixture into a decorating bag, gently remove each Rice Krispie cupcake from the pans and piping the frosting onto each cupcake. Decorate the top with one piece of candy corn.
- Altogether this will make 24 cute little candy corn cupcakes! You can eat them right away and enjoy this great sugary and festive dessert!