Your costume has been planned for weeks, your guests are all invited to your party, you’ve got the main course settled, now what to make for dessert? If you’re looking to have a devil of a time, we’ve got dessert recipes that are perfect! Grab your boo, and get your oven hits ready! We’ve got 10 over the top Halloween desserts that are so good, they’re scary.
1. Dirt Cups
Who said Halloween desserts have to be hard to make? This easy recipe is perfect for anyone who doesn’t mind getting a little dirty.
- Walkers Mini Shortbread Fingers — or regular Shortbread Fingers
- White candy melts or almond bark — about 1 cup for 4 mummies
- Green candy melts — about 1 cup for 4 monsters
- Sugar eyeballs
- Chocolate pudding mix plus the milk called for to make the pudding
- Crushed chocolate cookies — I used Walkers Chocolate Scottie Dogs
To make the monsters and mummies:
- Lay cookies out on a parchment paper or wax paper-lined cookie sheet.
- Melt candy according to package directions, adding some shortening or oil to help aid in melting if needed. Place melted candy in a sandwich bag and cut off one tip. Pipe the candy over the cookies, making them look like monsters or mummies, as shown. Add eyeballs as desired. Chill to set.
To assemble dirt cups:
- Make pudding according to package directions. Place in serving cups. Top with crushed chocolate cookies. Add a monster or mummy cookie to each serving. (You can use glass dishes as I’ve shown, or use plastic cups for easy cleanup.)
- Store in refrigerator. Do not place the cookies in the pudding until you’re ready to serve them.
2. Jack Skellington Mini Cheesecakes
The best Halloween desserts reflect your favorite books, movies, and activities involving the holiday. Use the classic movie The Nightmare Before Christmas as inspiration for this next recipe.
- 2 cups chocolate graham cracker crumbs
- 5 tablespoons light brown sugar
- 8 tablespoons butter, melted
- 16 ounces 2 blocks cream cheese, softened
- 2/3 cup sugar
- 2 large eggs
- 2/3 cup sour cream
- 1 teaspoon vanilla extract or vanilla bean paste
- 3 ounces dark chocolate, finely chopped or chips
- 3 tablespoons heavy whipping cream
- Preheat your oven to 350 Fahrenheit.
- Stir together the chocolate graham cracker crumbs, brown sugar, and melted butter.
- Press about 2 tablespoons of the crumbs into 18 paper-lined muffin cups.
- Beat cream cheese on medium speed, scraping down the bowl, as needed, until creamy and smooth.
- Add sugar and beat until light and fluffy.
- Add egg and vanilla and beat until creamy.
- Stir in the sour cream.
- Equally divide cheesecake filling among the 18 muffin cups, spooning about 2 tablespoons of filling into each.
- Bake on the middle rack in the oven for 15-18 minutes until the cheesecakes no longer look wet, but the center still jiggles.
- Remove and set on a cooling rack.
- Allow cooling for about an hour.
- Combine chocolate and heavy whipping cream in a small glass measuring cup.
- Heat in the microwave on high power for 40 seconds.
- Let the cup sit in the microwave for 3 minutes then remove and stir until melted.
- If needed, heat for 10 more second bursts of power, stirring after each until melted.
- Allow this chocolate ganache to cool until slightly thickened.
- Pour into a pastry bag or squeeze bottle fitted with a #3 round tip.
- Pipe two eyes, two nostrils, and a mouth onto each cheesecake to make them look like Jack Skellington.
3. Mummy Rice Krispie Treats
Halloween desserts with only 3 ingredients? Yes, please! This easy and delicious recipe is a go-to favorite that will easily become a tradition.
- 6 snack-size Rice Krispie treats
- 3 cup white chocolate chips
- black edible piping gel or icing (found near cake decorating supplies)
- optional: red food coloring
Unwrap Rice Krispie treats and set aside. Place white chocolate chips in a microwave-safe bowl and microwave on half power for 2 minutes. Stir and return to microwave for 20 seconds at a time (still on half power) stirring after each until chocolate is completely melted and smooth.
Dip Rice Krispie treats in the chocolate being sure to coat the front and sides (the backside can remain uncovered). Place uncovered-side-down on a foil-lined plate or small baking sheet.
Repeat process with remaining Rice Krispie treats. Transfer plate/baking sheet to fridge or freezer to cool for 2-3 minutes.
While treats are cooling, spoon melted white chocolate into a small zip lock bag. Remove treats from fridge/freezer. Use scissors to snip off a tiny bit of one bottom corner of the chocolate-filled bag, then drizzle chocolate in a random pattern over the treats to create the look of mummy wrapping. Return treats to fridge or freezer for 1-2 minutes.
Pipe two dots onto each Rice Krispie treat to create mummy eyes. (Optional step, dip a Q-tip in red food coloring and dap two dots onto the Rice Krispie treats before adding the eyes to create a creepy “bloodshot” look.) Serve or store in an airtight container up to 1 week.
4. Poison Apple
Do you think we’d actually give you recipes of Halloween desserts with poison in it?! Not to worry! These apples only look poisoned. They’re completely safe to eat.
- 12 baby Granny Smith apples
- 12 wooden candy apple sticks or dowels
- 1 1/2 c. sugar
- 1/2 c. light corn syrup
- 1 tsp. black gel paste food coloring
- Wash and dry apples thoroughly. Place on a baking sheet and poke firmly with dowels. Line a second baking sheet with buttered parchment paper, and set aside.
- Place a candy thermometer in a medium saucepan and add sugar, 3/4 cups water, and corn syrup. Place over medium heat; whisk until sugar is dissolved. Let the temperature rise without stirring until it reaches the hard-crack mark at 310 degrees F. Remove pan from heat. Carefully remove thermometer, and add food coloring.
- Swirl pan to mix in the color completely. Swipe and twirl the apple through the candy, shake off excess, and place on a buttered baking sheet. Repeat with remaining apples.
5. Magnifying Glass Cookies
What kind of Halloween desserts will help you solve a murder mystery? Looking for a clue? It’s a cookie! These magnifying glass cookies are so beautiful, you’ll want to keep them as decoration instead of eating them.
- 2 1/4 c. cups all-purpose flour, spooned and leveled, plus more for working
- 3/4 tsp. Kosher salt
- 3/4 c. (1 1/2 sticks) unsalted butter, at room temperature
- 3/4 c. sugar
- 2 tsp. pure vanilla extract
- 1/2 tsp. pure almond extract
- 1 large egg, beaten
- 1 c. finely crushed pineapple Lifesavers candy
- 1/2 c. finely crushed green apple Lifesavers candy
- Whisk together flour and salt in a bowl. Beat butter, sugar, and extracts on medium-high speed with an electric mixer until light and fluffy, 1 to 2 minutes. Beat in egg until blended. Reduce mixer speed to low, and gradually add flour mixture to butter mixture, beating just until flour is incorporated.
- Divide dough in half, and flatten into 2 disks. Wrap in plastic wrap, and chill at least 2 hours or up to 3 days.
- Preheat oven to 325°F. Line three baking sheets with parchment paper. Working with one disk at a time, on a lightly floured work surface, roll dough to 1/4-inch thickness. Use a 5 3/4-inch-long magnifying glass-shaped cookie cutter to cut as many cookies as possible; place on prepared baking sheets. Use a 2-inch round cutter to remove the center from each cookie; reroll scraps, and repeat the process. Freeze 10 minutes. Stir together candies in a bowl.
- Bake until golden brown around edges, 10 to 12 minutes. Cool 3 minutes. Sprinkle crushed candies in the center of each cookie, dividing evenly. Bake until candies melt, 2 to 3 minutes; swirl with a toothpick to mix colors. Cool completely on baking sheets on a wire rack.
6. Pumpkin Mousse
Fall desserts can double as Halloween desserts since the two overlap on one thing: pumpkins. In case you’re looking for a dessert that doesn’t scream “Halloween!” but still takes good, we’ve got you covered.
- 5 large egg yolks
- 1 c. sugar
- 3 1/2 c. heavy cream
- 15 oz. Canned pumpkin
- 2 tsp. vanilla extract
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/4 tsp. salt
- 2 tbsp. dark rum
- 1 tsp. powdered gelatin
- 3 oz. shaved dark chocolate
- Fill a large bowl halfway with ice water and set aside.
- Whisk the yolks, 3/4 cup plus 2 tablespoons sugar, and 3/4 cup cream together in a medium saucepan. Heat while stirring continuously with a rubber spatula or wooden spoon over medium-low heat, until thickened and the mixture coats the spatula — about 10 minutes. Transfer to a medium bowl and set over the ice bath. Stir to cool.
- Add pumpkin, vanilla, spices, and salt to the egg mixture. Stir 1 tablespoon rum and 1 teaspoon gelatin together in a small bowl. Heat the remaining tablespoon rum, and stir into the gelatin mixture until dissolved. Gently whisk into the pumpkin mixture. Beat 1/2 cup cream to stiff peaks, and fold into pumpkin mixture. Pour into a shallow dish, cover and chill until cold and thick enough to fall from a spoon in heavy dollops — about 8 hours or up to overnight.
- Beat the remaining cream and sugar to stiff peaks. Alternately layer the pumpkin mousse and whipped cream in a glass serving dish. Sprinkle the chocolate shavings between the top two layers. Serve chilled.
7. Mini Rat Cakes
Halloween desserts are juxtapositions. Halloween is meant to be scary and dark. Desserts are supposed to be warm and comforting. These mini mice cakes will give you the creeps! But they will also taste really good. You’ll be conflicted. Trust us, just go with it.
- 1 Cup Red Velvet Cake Pop Filling
- 16 oz. Bag White Candy Coating
- Mice Chocolate Mold
- Primary Confetti Quin Sprinkles
- Small Portion of White Fondant
- Start by placing some of the white candy coatings in a heatproof cup or bowl. Heat on half power in the microwave, removing to stir every 30 seconds until thoroughly melted. Do not overheat the coating or it could burn, so keep a close eye on it!
- Drop a teaspoon or so of the melted coating into a mouse mold cavity and then use your paintbrush to dab and spread the coating up the sides of the mold to create a shell, making sure to fill the details of the feet. Do not fill the mouse’s tail. You want the shell to be sturdy enough to hold the cake filling so don’t paint the layer too thin. Once the shell hardens, you can go back and dab coating in any thin spots. Your shell should be about 1/8″ thick. Place the entire mold in the fridge for 5 minutes to harden.
- Once the shells have hardened, push a tablespoon or so of red velvet cake pop filling into each cavity. Leave a gap so that you have room to seal the mold.
- Scoop and brush some additional coating on the back of each mouse to seal the mold. Place the entire mold in the freezer for 10 minutes until very firm.
- Pop the mice out onto a cutting surface and let them come back to room temperature. If you feel like the edges of the mice are messy or need to be cleaned up a bit, use a craft knife or paring knife to trim off any hanging coating.
- Pour out the primary confetti quins sprinkles and separate out a handful of red confetti. Use a toothpick to add a dab of coating on each eye and nose and attach red confetti.
- Now, the mice are ready for some tails! Roll a pea-sized piece of white fondant into a thin rope and taper it at one end. Cut the other end blunt so it can be attached to the back of the mouse.
- Dip the blunt end of the tail in some melted coating and then attach it to the back of each mouse. Make sure to curl each tail a different way so that every mouse looks a little bit different.
- Let the tails dry for a bit and then the mice can be transferred to a serving tray if desired.
8. Bloody Cups
Why not make sure that your Halloween desserts are available for everyone to enjoy? These vegan and gluten-free bloody cups are perfect for everyone’s diet and tastebuds.
- Heat the frozen raspberries in a small pot on medium-high heat until soft, mash the raspberries until there are no large chunks anymore & add the rice syrup. Give it a mix and set aside to cool.
- In a double boiler, melt 1 cup of the chocolate. Meanwhile, place 8 muffin liners in a muffin pan.
- Place about 1 1/2 teaspoon of melted chocolate in the muffin liners and tilt them, so the chocolate spreads to the sides. Repeat for all the muffin liners and place it into the fridge for a few minutes (until the chocolate hardens).
- Melt 3/4 cup of vegan chocolate in the double boiler. Meanwhile, add about a teaspoon of the raspberry filling into the chocolate-coated muffin liners (place it in the middle). Once the chocolate has melted, pour it over the raspberry filling. Tilt it a bit so the top is covered with the chocolate completely. Let it harden in the fridge for about 5 minutes.
- Once the chocolate is hard, carefully remove the cupcake liners and enjoy.
9. Candy Corn Pretzel Cups
Is it really a Halloween desserts list if we haven’t mentioned candy corn? The very controversial treat deserves a spot of the list, just for being so widely associated with Halloween.
- circle or square-shaped pretzels
- Hershey ‘s Kisses Hugs (or any flavor Kiss)
- candy corn
- Preheat oven to 250F degrees.
- Line baking sheet with parchment paper or a silicone baking mat. Align pretzels on the sheet. Unwrap Hugs and place one on each pretzel. Stick in the oven until the hug begins to meltdown. Mine takes about 4 minutes.
- While the Hugs are melting in the oven, get your candy corn ready because you will have to move quickly once the pretzels are out of the oven.
- Remove pretzel hugs from oven and gently press candy corn down on each one. The Hug should flatten out when you press the candy corn on it. If it is not flattening out, place the pretzel hugs back in the oven for 30 more seconds.
- Let the pretzel hugs cool completely and let the chocolate set for about 10 minutes in the refrigerator. These are a great make-ahead treat: make them 1-3 days before you need them and store covered in the refrigerator.
10. Eyeball Cake Pops
Halloween desserts tend to focus on creepy crawlies and lots of body parts. With a lack of the latter on this list, we thought we’d include some eyeballs! It’s a classically creepy body part that’s easy to replicate for the holiday.
- Uncoated round cake balls
- Peppermint or white candy melts or white chocolate (I used white candy coating that had peppermint pieces in it.)
- Paper straws or lollipop sticks
- Green, blue, and brown M&Ms
- Red and black edible markers
- Cake pop stand
- Go ahead and dip your cake balls if you are wanting cake pops. See blog post on how to make cake pops for specific directions. Below I will show you how to decorate the cake pops.
- When you dip the cake pop, be sure to immediately place an M&M on the side of the cake pop with the logo printed side down facing the cake pop. The candy melt will harden quickly and make it harder for the M&M to adhere.
- Once your cake pop has hardened completely, use a black edible marker to draw a black circle in the middle of the M&M for the pupil of the eye. I totally forgot to take a picture of the pupil after it was drawn on.
- Lastly, use a red edible marker to draw the veins on the cake pop or eyeball. Start at the center around the M&M and draw a “squiggly” line to the back of the cake pop. Continue around the entire cake pop.
- There is no rhyme to how to draw the lines or how many to do. Just work your way around the entire cake pop and have fun with it. Enjoy!