There’s something deliciously eerie about a treat that looks just a little too spooky to eat. These Voodoo Doll Hand Pies are exactly that, equal parts creepy and cute, with just enough Halloween flair to give your guests a shiver before they take a bite. Made from flaky pie crust and oozing with cherry pie filling, they’re the kind of dessert that looks like you went all out, but really comes together in no time at all. Whether you’re hosting a haunted house party or just want to surprise your kids with a festive treat, these little pies are sure to cast a spell on anyone who tries them.

Voodoo Doll Halloween Hand Pies

If you’re looking for a Halloween treat that’s just the right mix of creepy and cute, these Voodoo Doll Hand Pies are it. Made with store-bought refrigerator pie crust and filled with sweet cherry pie filling, they come together easily but look like something straight out of a haunted kitchen.

Using a gingerbread man cookie cutter, you’ll create the doll shapes, then “stitch” them up with fork crimping around the edges. A few clever details, like X’s for the eyes and toothpicks poking through, make them look like edible voodoo dolls. The cherry filling peeks out just enough to give that eerie, spooky vibe that’s perfect for Halloween parties or trick-or-treat night.

If you love these, be sure to check out my Apple Pie Tacos and my Pumpkin Pie Turnovers!

Be Bewitched by These Voodoo Doll Pies

These hand pies are as fun to make as they are to eat. With refrigerated pie crust and cherry filling, they’re quick and easy, no fancy baking skills required. The real magic happens when you get to play with the details: cutting out the doll shapes, crimping the edges like stitches, and giving them spooky X’s for eyes before “pinning” them with toothpicks. It feels a little like arts and crafts time in the kitchen, only you get flaky, gooey, cherry-filled treats at the end. Perfect for Halloween parties, family baking nights, or anyone who loves a mix of creepy and cute, these pies are sure to bring out the kid in all of us.

Voodoo Dolls

For centuries, voodoo dolls have carried an air of mystery and intrigue, symbols of magic, power, and the unknown. While the real thing might feel a little chilling, these edible versions bring all the spooky charm without the scare. Their stitched-up look and “pins” make them the perfect Halloween treat, striking just the right balance of creepy and playful. They’ll have everyone at your party talking before they even take a bite!

Conjure Up Your Ingredients

You will find all of the complete measurements in the printable recipe card at the bottom of this post. 

• refrigerated pie crust – makes this recipe super easy. If you want to sub puff pastry, your handpies will be flakier. Want a from-scratch recipe? Use my recipe for homemade pie crust. 
• cherry pie filling – works great with its vibrant red color. Not a fan of cherry? Try apple, blueberry, raspberry, or even a spoonful of Nutella for a fun twist. Use this homemade filling recipe if you prefer. 
• egg wash – one egg with some water to make the egg wash. Milk will also work. 
• sugar – optional, dust the pie crusts for a bit of sparkle
• decorations – toothpicks or cocktail picks, black decorator icing, edible eyeballs
• equipment – you will need a large baking sheet, a fork, a rolling pin, and a large gingerbread cutter. I only picked on the gingerbread boys today, but any of the gingerbread people will work!

Cast the Spell: How to Make Voodoo Doll Hand Pies

I used the basic steps from my Heart-Shaped Hand Pies to get these Voodoo Doll Pies the perfect shade of golden brown. 

Summon the oven. Preheat the oven to 400°F and line a baking sheet with parchment paper.

Shape your dolls. Roll out the pie crust and cut out shapes using a gingerbread man cookie cutter. Re-roll scraps to make more.

Add the magic filling. Place half the cutouts on the baking sheet, spoon a little cherry pie filling in the center, brush the edges with egg wash, then top with another cutout.

Seal the spell. Press the edges with a fork to create “stitches.”

Bring them to life. Cut X’s for eyes and score little “stitch marks” if you like.

Shiny finish. Brush with egg wash and sprinkle with sugar, and bake your creations for about 15 minutes, or until golden and flaky.

Add the pins. Once cooled slightly, use the black icing to draw on stitches and eyes. Add candy eyeballs, and poke a few toothpicks into your pies to complete the voodoo doll look.

Store any leftovers in an airtight container at room temperature for up to 2 days. To make them crispy again, just pop them in the oven for a few minutes before serving.

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If you can’t wait to try these Voodoo Doll Hand Pies, be sure you can find the recipe! Pin it to your favorite Pinterest recipe board before you go!

Favorite Halloween Recipes

Over the years, I have made lots of fun Halloween recipes. I love those Bloody Dirty Shirley cocktails you see pictured above, and you will have to make sure that you take a peek at my Ghostly Poptarts, Monster Burgers, Brain Cupcakes, Mummy Bark, Spider Cookies, my non-alcoholic Halloween Punch, and more!

And just like that, your kitchen magic is complete. These Voodoo Doll Hand Pies may look a little eerie, but one bite of that flaky crust and gooey cherry filling will break any spell. Whether you’re brewing up fun for a Halloween party, handing them out to trick-or-treaters, or just treating yourself, these creepy-cute pies are guaranteed to disappear faster than a ghost at midnight.

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Voodoo Doll Hand Pies for Halloween

Turn your kitchen into a haunted bakery with these Voodoo Doll Hand Pies! Flaky, cherry-filled, and decorated with stitched-up eyes and toothpick “pins,” they’re creepy, cute, and ready to vanish from the plate.

Course Pies

Cuisine American

Keyword cherry pie filling, halloween, halloween hand pies, halloween pies, Voodoo Doll, Voodoo doll hand pies

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 7 pies

Calories 49kcal

Equipment

• 13×18 Half Sheet Pan
• KitchenAid Gourmet Rolling Pin, One Size, Red
• WILTON 3 Piece Halloween Cookie Cutter Set

Ingredients

• 1 box (2 crusts) refrigerated pie crusts, or your own homemade
• 1 cup cherry pie filling
• 1 egg + 1 Tablespoon water for egg wash
• sugar for dusting
• black piping frosting for decorating
• toothpicks or cocktail picks

Instructions

• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Roll out the pie crust and cut out shapes using a gingerbread man cookie cutter. Re-roll scraps to make more.
• Place half the cutouts on the baking sheet, spoon a little cherry pie filling (about 1-2 Tablespoons at most) in the center, brush the edges with egg wash, then top with another cutout.
• Press the edges with a fork to create “stitches.”
• Cut X’s for eyes and score little “stitch marks” if you like.
• Brush with egg wash and sprinkle with sugar, and bake for about 15 minutes, or until golden and flaky.
• Once cooled slightly, use the black icing to draw on stitches and eyes. Add candy eyeballs, and poke a few toothpicks into your pies to complete the voodoo doll look.

Video

Notes

Store any leftovers in an airtight container at room temperature for up to 2 days. To make them crispy again, just pop them in the oven for a few minutes before serving.

Two pie crusts should make 7 (maybe 8 if you stretch it) pies. 

Don’t use too much filling, or it will all seep out of the sides. 

Nutrition

Serving: 1pie | Calories: 49kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 16mg | Potassium: 44mg | Fiber: 0.2g | Sugar: 0.02g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.2mg

The post Voodoo Doll Hand Pies appeared first on An Affair from the Heart.

Are you hosting a Halloween party this year? Or maybe you are a room mom? I miss those days! This punch is a super fun and easy way to spook up the party, wherever it may be!

This recipe is specifically for kiddies, so it’s alcohol-free. However, if you’re serving adults, you can consider adding a splash of vodka or rum to create an adult version of the punch. Be sure to label and differentiate the two!          

Halloween Kids Punch

It couldn’t be easier to prepare this fun Halloween recipe. This festive drink is great for the whole family, not just the kids. You can easily play around with the type of soda you use and add your favorite Halloween gummies or candies. 

Halloween Punch

Perfect for Halloween or great any time you want to serve a kid-friendly drink. With just a few simple ingredients this punch will make a great addition to any drink table. Serve this tasty drink in a large pitcher with some cold ice on the side and party guests can help themselves with individual cups. 

If you love this Halloween kids punch you are sure to love these too: Homemade Hot Cocoa Mix, or this Fiber Smoothie. 

Kid-friendly Halloween punch

Whether you call it witches brew, zombie punch, or hocus pocus punch this fun Halloween party punch is the best non-alcoholic drink to serve up this season. It’s definitely suitable for kids of all ages as it does not contain any alcohol just Gatorade and soda. 

Ingredients for kids Halloween punch

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe. 

• Green Gatorade – Green Gatorade is the base for the kids’ punch.

• Sprite – I used Sprite in the punch but you can also use 7-Up, or any other lemon-lime soda. 

• Sour worms – Sour gummy worms add to the spookiness of this Halloween punch.

• Ice

How to make non-alcoholic Halloween punch

This recipe comes together quickly and easily with just 3 ingredients. 

Fill a pitcher with ice.        

Add a handful of sour worms.            

Add the Gatorade

Then the Sprite and stir.

Serve in glasses with ice and add extra sour worms for decoration.

The leftover punch will keep for up to a week in the fridge. Make sure to store it in an airtight container so it keeps its fizz. I don’t recommend freezing the punch. 

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If you love this Halloween punch make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

FAQs about this easy Halloween punch recipe

• What is a Halloween party punch? A Halloween party punch is a fun and festive drink to serve at a Halloween party. This kids’ punch is non-alcoholic and perfect for the younger ones at the celebration. Halloween punch can also be made with alcohol for adults. 
• Can I make Halloween kids punch in advance? Yes, you can definitely make this punch in advance though I suggest you add the Sprite for the fizz and the ice just before serving so it doesn’t melt and dilute the flavor. 
•  How can I make the punch look spooky? To make the punch look spooky you can add plastic eyeballs, worms, or spiders. You can also throw in edible gummy worms or gummy body parts. (make sure there are no choking hazards!)
• How can I store leftover punch? Leftover punch can be stored in the fridge. If you have space, just place the pitcher in the fridge. 
• Can I involve the kids in making this punch? Yes absolutely! Getting the kids involved is great. Let them pick the Halloween-themed candies or Halloween sprinkles. I think the kids would have a great time with the gummy worm garnish for sure. Just tell them to handle the worms carefully. 

Substitutions

Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own!

• Play around with different flavors or Gatorade.

• Substitute 7-Up or Gingerale for the Sprite. Or any lemon-lime soda will also work. Even orange soda will taste great. 

• Instead of a soft drink use pineapple juice, orange juice, cranberry juice, cherry juice, grape juice, or a combination of your favorite fruit juices.  

• Use gummy worms instead of sour worms in this fun Halloween party punch.

Tips & Notes:            

• Chill Ingredients: To make sure your punch is nice and cold, you can pre-chill the green Gatorade and Sprite in the refrigerator before making the punch. This will help keep the punch refreshing, especially if you don’t want to dilute it with too much ice. 
• Choosing Gatorade Flavors: The recipe calls for green Gatorade, but you can experiment with different flavors to create a vibrant and colorful punch. Consider using blue, purple, or even orange Gatorade to match the Halloween theme.
• Pitcher Selection: Use a clear pitcher to showcase the fun and colorful ingredients of the punch. This will also allow the kids to see the sour worms floating inside, adding to the Halloween effect.                        
• Stirring the Punch: Use a long spoon or ladle to stir the punch gently. Avoid using too much force as it may break the sour worms or create excessive fizz from the carbonated soda.        
• Choosing the Right Glass: For a more festive presentation, use Halloween-themed glasses or cups to serve the punch. Alternatively, you can use clear cups, so the kids can see the colorful punch and the floating sour worms.                       

More Drink Recipes to Love

• Drunken Gummies
• Frozen REDRUM Punch

• Apple Cider Margarita

• Kiwi Mojito

• Moscow Mule

• Homemade Kahlua

• White Russian Cocktail

Non-alcoholic Halloween drinks are great to have on hand during this festive season. I think this Halloween Kids Punch is just the perfect drink for everyone, not just for the kids but adults alike will enjoy it too. 

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Halloween Punch Recipe (Non-Alcoholic + Kid Friendly)

Halloween Kids Punch is ideal to serve at your next Halloween party. It’s an easy non-alcoholic punch recipe you can whip up in just minutes. Pour this spooky drink into a large punch bowl this spooky season. I guarantee this fun drink will be a big hit!

Course Non-Alcoholic

Cuisine American

Keyword Gatorade, halloween, Kids drink, non-alcoholic, punch, Sour Gummy Worms, Sprite

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 -6 servings

Calories 262kcal

Author Michaela Kenkel

Equipment

• Adoric Ice Cube Trays Silicone Set of 2, Sphere Ice Ball Maker with Lid and Large Square Ice Cube Molds for Whiskey
• Mikasa Napoli Glass Beverage Pitcher

Ingredients

• 2 cups green gatorade
• 2 cups sprite
• 1 cup sour gummy worms reserve some for serving
• Ice

Instructions

• Fill a pitcher with ice and add a handful of sour worms.
• Add the Gatorade and Sprite and stir.
• Serve in glasses with ice and add extra sour gummy worms for decoration.

Nutrition

Serving: 1 | Calories: 262kcal | Carbohydrates: 66g | Sodium: 80mg | Sugar: 46g

 

HAPPY HALLOWEEN!!! Welcome to 2023’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back! #HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife. You’ll find that this fun and spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween-loving bloggers!

For this year’s 6th annual #HalloweenTreatsWeek event we have 18 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! You can follow the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

Today’s Halloween Offerings:

• Hannibal Lecter’s Brain Parfaits from Big Bear’s Wife
• Mickey Pumpkin Caramel Apples from Semi-Homemade Recipes
• Spider Web Pancakes from Cheese Curd In Paradise
• Candy Corn Crumb Cake from Sweet ReciPEAs
• Halloween Kids Punch from An Affair from the Heart
• Monster Burgers from Palatable Pastime
• Muddy Buddy Cookies from Best Cookie Recipes
• Eyeball Skewers from A Kitchen Hoor’s Adventures
• Monster Mash-mallow Cereal Bars from Savory Moments
• Marshmallow Spiderweb Cupcakes from The Redhead Baker
• Pumpkin Spice Cookies from Best Dessert Recipes
• Pumpkin Snickerdoodles from Savory Experiments
• Ghost Marshmallow Brownies from Hezzi-D’s Recipe Box
• Monster Milkshakes from Jolene’s Recipe Journal

The post Halloween Punch Recipe (Non-Alcoholic + Kid Friendly) appeared first on An Affair from the Heart.

Every time I look at this Mummy Bark I smile. There is something about those candy eyes, that get me every fall. I just have to do something with them! This no-bake recipe is so easy, it would be a perfect one to make with your littles, too.  Plus it’s super tasty and hard to resist. It will be getting added to my Halloween ‘Charcuterie’ Snack Boards this year, for sure. 

Halloween Mummy Bark

White chocolate chips melted to a smooth consistency drizzled over crumbled chunks of white Oreo cookies are the ultimate combination for this mummy bark. If you are looking for fun Halloween treats, then this recipe is for you this spooky season.

Mummy Bark Recipe

Perfect for your next Halloween party, this great recipe can be made in advance so you can get it off your to-do list and tackle other things. If you’re an Oreo fan and classic Oreo truffles are your thing you can make this recipe year-round as bark or truffles using a cookie scoop. To add the eyeballs or not is up to you. 

Or better yet, if you prefer Halloween-inspired balls or truffles prepare the individual portions on lollipop sticks and turn them into spooktacular mummy Oreo cookie balls. 

Ways to Use Edible Candy Eyeballs

Over the years, I have made lots of recipes for Halloween using candy eyeballs. Pictured above is my Peanut Butter Muddy Buddy recipe, I have Rolo Pretzel Eyeballs, Eye Love Chocolate Sugar Cookies, Spider Cookies, and more! 

Halloween Mummy Bark

With just a few simple ingredients, this no-bake recipe is a must. Bookmark it as one of those easy recipes you can come back to year after year. 

Store the Halloween bark in the fridge or on the counter. If you can’t finish it within a few days it’s probably best to place it in the fridge. It will stay fresher that way.  You could also freeze the bark in individual portions and just grab a piece when the mood hits. 

Ingredients for Halloween Oreo Bark

For complete ingredients and instructions for this Halloween treat scroll to the bottom of this post for the full printable recipe card.

Yes – only 3 simple ingredients here:

• White chocolate – Melted white chocolate makes this bark creamy and delicious. 

• White Oreos – Crumbled white Oreos are great at adding texture and flavor to the bark but any type of Oreo or cookie will work for this chocolate bark. 

• White Chocolate Edible Eyeball Candies – These candy eyeballs add a spooky look to the Halloween bark.

How to make this chocolate bark recipe

This Halloween bark recipe with just 3 simple ingredients couldn’t be easier to make. 

Melt The Chocolate

Place the chocolate in a microwavable-safe bowl and microwave in 15-second increments until melted and a smooth consistency.

Tip: When melting the white chocolate in the microwave, use short 15-second bursts to prevent overheating. Stirring between each increment ensures even melting and avoids burning the chocolate.  

Make sure to stir between each set. Set aside a small amount to drizzle at the end.

Crush The Oreos

Use your hands to break the Oreos into small pieces and place them in a large mixing bowl.

Tip: To break the White Oreos into small pieces, you can either use your hands or place them in a plastic bag and crush them with a rolling pin. The goal is to have bite-sized Oreo chunks, not large cookie pieces or cookie crumbs either. 

Form the Bark

Pour the melted chocolate over the crushed Oreos.

Stir to combine. 

Spread the Oreo mixture in an even single layer on a baking sheet lined with parchment paper.

Add the edible eyes. Allow the Halloween bark to cool.    

Tip: Be creative when placing the edible eyeball candies on the bark. You can strategically place them to resemble eyes peeking out from the “bandages.” This is where you can have fun and give each mummy a unique look!

Once cooled, use the set-aside melted white chocolate to drizzle over the cooled bark. You can do this by either using a spoon or by filling a small zip-lock bag with the chocolate, cutting a tiny hole in one corner, and squeezing the chocolate out to create the mummy “bandages.”  A piping bag also works well. 

Allow to cool. Allow enough time for the mummy bark to cool and set properly. You can place it in the refrigerator for quicker cooling, but room temperature works as well.

Cut the Bark

Once the mummy bark has fully cooled and set, use a sharp knife to cut it into pieces. Wipe the knife with a paper towel between cuts to keep the edges clean. Serve the delicious mummy bark on a plate or in a bowl.

Love it? Pin it!

If you love this Halloween mummy bark recipe make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

FAQs about (recipe)

• What is chocolate bark used for? Chocolate bark is a sweet treat that uses chocolate as the base along with nuts, seeds, dried fruit, or in this recipe crumbled Oreo cookies. 
• How long will chocolate bark last? Chocolate bark will last 2-3 weeks if stored in an airtight container in the fridge. 
• Does chocolate bark need to be refrigerated? Chocolate bark does not need to be refrigerated but it will last longer and stay fresher if you keep it in the fridge. 
• How do you cut chocolate bark without cracking it? It can be a challenge to cut the chocolate bark without it cracking. The easiest way is to use a small serrated knife and cut the bark slowly. If it does crack it is still edible and adds to the freeform nature of chocolate bark. 
• Can I use a different type of chocolate to make these mummy bars? You can use a different type of chocolate though white chocolate creates the perfect ‘mummy’ look. 
• Can I add other toppings to this bark? Yes, you can add other Halloween-themed toppings like gummy worms, or your favorite cake sprinkles will work too. 
• Do I need any special equipment to make this bark? No special equipment is required to make this Halloween mummy bark.

Substitutions

Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own!

• If you don’t have white Oreos on hand, substitute with Original Oreo cookies or any other cookie and crumble it accordingly. 

• Use white almond bark, white chocolate chips or white candy melts instead of white chocolate.

Tips & Tricks

• If the melted white chocolate is too thick add a touch of coconut oil to thin it out.

• Use them as party favors, and wrap up pieces of bark to hand out to your guests.

More Candy Recipes to Love

• Homemade Twix Bars

• Peanut Butter Fudge

• White Ting A Lings (pictured above)

• Peppermint Meringues

• Rolo Pretzels

• White and Dark Chocolate Peppermint Bark

If you are looking for Halloween treat ideas, look no further! Easy Halloween treats are right up my alley and this recipe for Halloween Mummy Bark definitely fits the bill. I guarantee it’ll be a huge hit. 

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Halloween Mummy Oreo Bark

Rich white chocolate drizzled over crumbled golden Oreo cookies are then topped with edible candy eyes making the most decadent Halloween Mummy Bark, one of the easiest Halloween treats you can make. 

Course Candy

Cuisine American

Keyword 3 ingredients, Chocolate bark, Chocolate bark recipe, easy, Halloween bark, Halloween mummy bark, Halloween oreo bark, Halloween treat ideas, Halloween treats, Mummy Bark recipe, no bake, spooky

Prep Time 3 minutes minutes

Cook Time 1 minute minute

Additional Time 10 minutes minutes

Total Time 14 minutes minutes

Servings 15 servings

Calories 161kcal

Author Michaela Kenkel

Equipment

• Rubber Spatulas 
• 13x18 Half Sheet Pan
• Reynolds Kitchens Non-Stick Parchment Paper 
• Assorted Candy Eyeballs Box

Ingredients

• 14 Golden Oreos
• 300 g White Chocolate about 11 ounces or 1 1/4 cup
• Edible Candy Eyeballs

Instructions

• Place the chocolate in a microwavable bowl and microwave in 15-second increments until melted. Make sure to stir between each set. Set aside a small amount to drizzle at the end.
• Use your hands to break the Oreos into small pieces and place them in a large mixing bowl.
• Pour the melted chocolate over the Oreos.
• Spread the Oreo mixture on a baking sheet lined with parchment paper and add the edible eyeballs.
• Allow to cool.
• Once cooled, drizzle a little extra melted white chocolate over the chocolate bark to create a mummy look.
• Allow to cool once more.
• Use a sharp knife to cut into pieces and serve.

Notes

• Chocolate bark will last 2-3 weeks if stored in an airtight container in the fridge. Bark does not need to be refrigerated but it will last longer and stay fresher if you keep it in the fridge. 

Nutrition

Serving: 1 | Calories: 161kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 62mg | Sugar: 17g

HAPPY HALLOWEEN!!! Welcome to 2023’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife. You’ll find that this fun and spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween-loving bloggers!

For this year’s 6th annual #HalloweenTreatsWeek event we have 18 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! You can follow the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

Today’s Halloween Offerings:

• Jack Skellington Hot Chocolate Bombs from Big Bear’s Wife
• Spider Web Brownies from Semi-Homemade Recipes
• Butterbeer Mousse from The Spiffy Cookie
• Halloween Witch Hats from Our Good Life
• Chocolate Bat Cereal Treats from Sweet ReciPEAs
• Pumpkin S’mores Cupcakes from It’s Shanaka
• Oreo Mummy Bark from An Affair from the Heart
• Fruity Halloween Rice Cereal Treats from Palatable Pastime
• Pumpkin Snickerdoodle Cookies from Best Cookie Recipes
• Frostbite Fingers (Chocolate Tamales) from A Kitchen Hoor’s Adventures
• Cinnamon & Sugar Crescent Roll Witch Hats from Savory Moments
• Spooky Red Cider Sangria from The Redhead Baker
• Mini Candy Corn Cheesecakes from Best Dessert Recipes
• Ghost Brownies from Savory Experiments
• Witches Brew from Jen Around the World
• Severed Hand Pies from Hezzi-D’s Recipe Box
• Kiss From A Vampire Cookies from Jolene’s Recipe Journal

The post Halloween Mummy Oreo Bark Recipe (3 Ingredients!) appeared first on An Affair from the Heart.

Halloween is coming and I am ready for all things spooky! For the past few years, I have participated in a group called #HalloweenTreatsWeek where a bunch of food bloggers get together and share yummy treats for spooky season! If you are looking for Halloween party food ideas, make sure that you follow along!

Halloween Brains

Bake up these chocolate cupcakes, top them with the pink-colored cream cheese frosting, and then drizzle on the edible blood for a batch of eerie cupcakes bound to thrill the kids. What kid wouldn’t love to devour bleeding brain cupcakes?

Halloween Brain Cupcakes

Halloween is on the horizon and I’ve got the perfect treat for you to prepare. There are a few steps involved in the cupcake-making process though if you want to simplify your life just a bit you can use store-bought cupcakes or pick up a box mix. But not to worry, I’ve got detailed instructions and walk you through the whole process of how to top the cupcakes regardless of whether you make your own cupcakes or a use store-bought mix.

If you love this recipe for brain cupcakes, you are sure to love these too: Spider Cookies for Halloween, Halloween Monster Burgers, or this Halloween Trash Mix.   

Brain Cupcakes

Halloween desserts are super fun to make and these Halloween brains are no exception. Ideal for a Halloween party or just for one of those Halloween treats to snack on while you hand out the candy. Hey, far be it from me not to partake in the festivities. 

Ingredients for Halloween Cupcakes

Find the complete ingredients and instructions by scrolling to the bottom of this post for the full printable recipe. 

Ingredients needed for the Cupcakes:

• Milk – Any type of milk is fine, I used skim milk.
• Apple Cider Vinegar – Apple cider vinegar is used to make the buttermilk. 
• Flour – All-purpose flour works well in these cupcakes.
• White Sugar -Granulated white sugar sweetens up this festive treat. 
• Cocoa Powder – Look for unsweetened cocoa powder. 
• Baking Powder – Baking powder helps the cupcakes rise. 
• Salt – Salt enhances the flavor. 
• Vegetable Oil – Use vegetable oil or any mild flavored oil like canola or grapeseed.
• Red Food Dye – A touch of red food dye helps give these cupcakes their unique color.

For the Pink Cream Cheese Frosting 

• Butter – Unsalted butter, softened, works well but salted is fine too.
• Cream Cheese – Use full-fat cream cheese for the best flavor and texture. 
• Powdered Sugar – Also known as confectioner’s sugar or icing sugar, this is what gives the frosting its sweetness and texture.
• Red Food Dye – Add a few drops of red food dye to create a pink cream cheese frosting.  
• Milk – Add a touch of milk if the frosting needs to be thinned out. 

For the Edible Blood:

• Dark Corn Syrup – Dark corn syrup gives the edible blood its consistency.
• Water – Add a few tablespoons of water to thin out the blood.
• Brown and Red Food Dye – These dyes create the perfect color for this edible blood recipe.

How to make zombie brain cupcakes

There are a few steps to making this Halloween dessert recipe but you’ll find they are completely worth the effort.

First:  Preheat the oven to 350℉ and set up your muffin tin with liners, or silicone cups on a baking sheet.

Second:  Make ‘buttermilk’ by mixing the apple cider vinegar with the milk in a small bowl or measuring cup. Lemon Juice also works. 

Third: In a large bowl, mix together all dry ingredients for the cupcakes.

Fourth:  Make a well in the middle of the dry ingredients and pour in all of the wet ingredients, including the dye. Stir well.

Fifth: Pour batter to fill your liners ⅔ of the way up with the batter.

Bake for 20 minutes.

Sixth: Make the cream cheese icing frosting recipe by using a hand mixer, stand mixer, or whatever electric mixer you happen to have, and mixing together all of the ingredients for the pink frosting.

Seventh: Make the edible blood by mixing together the corn syrup, water, and enough drops of red and brown food dye to make a bloody color. You can make the brownish-pink, as shown in the photos, or more red by adding up to a teaspoon of food dye.

Eighth: When the cupcakes are done baking, allow them to cook completely on a wire rack and then frost.

Ninth: Frost the cupcakes by spreading a thin layer over the top, then using a small round tip, draw two straight lines down the middle and multiple squiggly lines on both sides. For added effect, allow these to harden slightly in the fridge and then trace over the frosting with a second layer of lines and squiggles.

Tenth: Add drops of the ‘blood’ to the top of each brain and ‘dig in’! Or devour it like a zombie would!

These keep well in the fridge for up to 2-3 days. Preferably in an airtight container, however, they will last well overnight not in a container as long as the cupcake portion is completely covered with a wrapper and frosting.

Love it? Pin it!

If you love this recipe for Halloween brains make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go

FAQs about this recipe for Halloween brain cupcakes

• Can this recipe be multiplied to make a larger volume? You can double this recipe with similar results, however, this recipe was designed to make a small amount of fake blood to top cupcakes or something similar. This recipe was not designed to make a large quantity of fake blood and the consistency may be altered if multiplying the recipe.

• Are these cupcakes supposed to be chocolate or red velvet? These cupcakes have a slight chocolate taste and are halfway between chocolate and red velvet. If you want them to be more red, add up to a full teaspoon of red food dye

Questions Specifically about the Frosting for these Spooky Cupcakes:

• How do you pipe brain cupcakes? You start by frosting a very thin layer of pink frosting on the cupcake, then make two straight lines, with a medium round piping tip, right down the middle of the cupcake in the same direction right next to each other. After doing the middle lines, using the same round piping tip, draw squiggles on both sides of the lines. These squiggles could appear to be coming from the lines or going in different directions. For a more dramatic, and lifted look, allow this frosting to set, and then draw another line on top of the two lines and trace back over your squiggles with more frosting.
• Help! My frosting is melting, what do I do? If your frosting is too warm or soft to pipe, simply place it in the fridge for 30-60 minutes, and then fill your piping bag and frost your brains.
• How can I make cream cheese frosting better? If you’re looking for more flavor, then add a teaspoon of vanilla, or cocoa powder to the cream cheese. Adding color, such as a few drops of red food, or another color, will also make it better, or at least look better!
• What is the difference between cream cheese frosting and cream cheese icing? Cream cheese frosting uses more powdered sugar and less milk, whereas the opposite is true for cream cheese icing. Cream cheese icing is more ‘wet’ or ‘liquidy’ than frosting.
• What is the difference between buttercream and cream cheese frosting? Both are rich and delicious frosting choices, however, buttercream is sweeter and cream cheese frosting is a bit more tangy.
• What should I do if my frosting isn’t staying in the design I’m making while frosting? If this happens there are 2 things you could do. You can refrigerate the frosting for 30-60 minutes to see if it becomes more stable. Or, you can add more powdered sugar to the frosting to help it become more stable, a ¼ cup at a time.

Questions Specifically About the Edible Blood used on these Fun Brain Cupcakes:

• Do I need to use the edible blood on these cupcakes? No. If you can’t stomach the edible blood, feel free to leave it off.
• How do you make fake blood that you can eat? To make fake blood you can eat, mix together dark corn syrup, water, and red & brown food dye.
• How long does edible fake blood last? The length of time edible fake blood will last will depend on the recipe used. This recipe will last at least 5-7 days refrigerated.
• What ingredient in fake blood is vital? Corn syrup is a must for making fake blood, the consistency helps it to look more realistic. Adding the dyes for color, and the water helps make the blood ‘drip’.
• How do you make homemade blood? There are many ways to make homemade blood, but it can be as simple as mixing together the ingredients above in a small bowl.
• How much blood does each cupcake need? Each cupcake may need up to 5-6 millimeters. This does not need to be exact, you can use a medicine dropper, as shown in the photos, to get an exact amount, or simply drip it off a spoon. The amount of blood does not determine how much ‘zombies’ will love to eat these brains!

Substitutions

Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own!

• If the thought of edible blood doesn’t appeal to you feel free to put a dollop of raspberry jam or strawberry jam for a pop of red.  

• Use your favorite vanilla buttercream frosting instead of this cream cheese one and add the food coloring. 

• Substitute these chocolate cupcakes for your favorite vanilla cupcakes. If you’re in a bind, store-bought is fine. 

• Try canned frosting and add the food coloring if you aren’t up for the task or making your own. 

Tips & Tricks

• Add a touch of vanilla extract to the cupcake batter for a slightly sweeter flavor. 

• Top these delicious cupcakes with your favorite Halloween-themed cupcake toppers. 

• Pick up a batch of fun, spooky Halloween muffin liners. 

More Halloween Recipes to Love

I have all sorts of fun ways to celebrate Halloween with Food! 

• Bloody Dirty Floats (pictured above)
• Ghostly Pop Tarts
• Rolo Pretzel Eyeballs
• Homemade Caramel Apples
• Spiderweb Ice Cream Pie
• Halloween Snack Board

See ALL of my Halloween Recipes

Halloween cupcakes never looked this good! Perfect for this spooky season, these Halloween Brains are the ideal way to celebrate. Bake some today and watch them disappear. 

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Halloween Brain Cupcakes

These chocolate Halloween Brain cupcakes are topped with a rich cream cheese frosting and then covered in edible blood for the ultimate fun recipe for a spooky Halloween dessert. 

Course Cake & Cupcakes

Cuisine American

Keyword Brain cupcakes, Brain desserts, Brains! Cupcakes, cream cheese frosting, Cream cheese frosting recipe, Edible blood, Edible blood recipe, Halloween brain cupcakes, Halloween cupcakes, Halloween dessert recipe, Halloween desserts, Halloween treats, Pink cream cheese frosting, Zombie brain cupcakes

Prep Time 35 minutes minutes

Cook Time 20 minutes minutes

Total Time 55 minutes minutes

Servings 12 cupcakes

Calories 481kcal

Author Michaela Kenkel

Equipment

• Rubber Spatulas 
• Kitchenaid Stand Mixer
• KitchenAid Hand Mixer 
• Piping Bags and Tips set
• Wilton Perfect Results Premium Non-Stick Bakeware Muffin Pan & Cupcake Pan, 12-Cup, Steel
• Eoonfirst Standard Size Baking Cups Food-Grade Greaseproof Paper Cupcake Liners 200 Pcs (Natural)
• Wilton Cupcake Decorating Icing Tips, 12-Piece Set

Ingredients

• For the Cupcakes
• 1 cup Milk
• 1 tablespoon Apple Cider Vinegar
• 1 ½ cups Flour
• ¾ cup White Sugar
• 2 tablespoons Cocoa Powder
• 1 tablespoon Baking Powder
• ½ teaspoon Salt
• ½ cup Vegetable Oil
• 2 drops - 1 teaspoon Red Food Coloring
• For the Cream Cheese Frosting
• ½ cup Butter softened
• ½ cup Cream Cheese
• 3 cups Powdered Sugar
• 1-3 drops Red Food Coloring
• Optional- 1 teaspoon Milk
• For the Edible Blood
• ¼ cup Dark Corn Syrup
• 2 tablespoon Water
• Brown Food Coloring
• Red Food Coloring

Instructions

• Preheat the oven to 350℉ and set up your muffin tin with liners, or silicone cups on a baking sheet.
• Prepare the cupcakes: Make ‘buttermilk’ by mixing the apple cider vinegar in with the milk.
• Mix together all dry ingredients for the cupcakes. Make a well in the middle of the dry ingredients and pour in all of the wet ingredients, including the dye. Stir well.
•  Fill your liners ⅔ of the way up with the batter and bake for 20 minutes.
• Prepare the frosting: Make the cream cheese icing by using a hand mixer, or stand mixer, and mixing together all of the ingredients for the frosting.
• Prepare the Edible Blood: Make the edible blood by mixing together the corn syrup, water, and enough drops of red and brown food dye to make a bloody color.
• When the cupcakes are done baking, allow them to cook completely and then frost.
• Frost the cupcakes by spreading a thin layer over the top, then using a round piping tip draw two lines down the middle and multiple squiggly lines on both sides. For added effect, allow these to harden slightly in the fridge and then trace over the frosting with a second layer of lines and squiggles.
• Add drops of the ‘blood’ to the top of each brain and ‘dig in’! Or devour it like a zombie would!
  
  
  
  
  
  
  

Notes

You can make the brownish-pink, as shown in the photos, or more red by adding up to a teaspoon of food dye.

These keep well in the fridge for up to 2-3 days. Preferably in an airtight container, however, they will last well overnight not in a container as long as the cupcake portion is completely covered with a wrapper and frosting.

Nutrition

Serving: 1 | Calories: 481kcal | Carbohydrates: 65g | Protein: 8g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 360mg | Fiber: 1g | Sugar: 50g

HAPPY HALLOWEEN!!! Welcome to 2023’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . You’ll find that this fun and spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween-loving bloggers!

For this year’s 6th annual #HalloweenTreatsWeek event we have 18 hauntingly talented bloggers who are sharing their favorite Halloween recipes throughout the week! You can follow the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

Today’s Halloween Offerings:

• Evil Dragon Deviled Eggs from Big Bear’s Wife
• Chocolate Cherry Skull Cakes from Semi-Homemade Recipes
• Witch Hat Garlic Bread from Cheese Curd In Paradise
• Candy Corn Cookie Cake from The Spiffy Cookie
• Wicked Good Apple Cider Muffins from Our Good Life
• Spooky Spider Decadent Cupcakes from For the Love of Food
• Monster Mash Cereal Cheesecake from Sweet ReciPEAs
• Pumpkin Cheesecake Bites from It’s Shanaka
• Halloween Brains Cupcakes from An Affair from the Heart
• Breadstick Snakes from Karen’s Kitchen Stories
• Jack O’Lantern Tostadas from Palatable Pastime
• Witches Broom Cookies from Best Cookie Recipes
• Baked Intestine Pie from A Kitchen Hoor’s Adventures
• Spooky Roasted Potato Skulls from Savory Moments
• Mummy Donuts from The Redhead Baker
• Caramel Apple Bark from Best Dessert Recipes
• Mummy Dogs from Savory Experiments
• Halloween Taco Dip from Jen Around the World
• Easy Spider Cupcakes from Hezzi-D’s Recipe Box
• Creamy Pumpkin Hummus from Jolene’s Recipe Journal

The post Spooky Halloween Brain Cupcakes Recipe appeared first on An Affair from the Heart.

These Candy Corn Salted Nut Roll Bars are a fun Fall treat.  If you love candy corn, Salted Nut Roll Candy Bars or Payday Bars…you’ll go nutty for these candy corn peanut bars! Layers of sweet & salty goodness in each and every bite.

My recipe for Salted Nut Roll Bars is a favorite here on my blog! I make them every year at Christmas and they are one of the first things gone from the cookie plate!

Back in the fall of 2013, I decided to make a platter of Salted Nut Rolls but add some candy corn to make them more festive. We were heading to a football party around Halloween and they were perfect! Ever since then, I make them for our tailgate parties, and everyone loves them!

WHY YOU WILL LOVE CANDY CORN SALTED NUT BARS

My very favorite candy bar is a salted nut roll. The fact that I can make this homemade candy with this easy recipe makes me a very happy girl. If you have never tried one, now is the time to indulge in all the marshmallowy, peanut buttery, and caramelly goodness. And, not to mention the candy-corniness!

If you love all the flavors of a salted nut roll, then you will love this twist on the original. The candy corns are a natural addition and give an extra boost of sweetness to this sugary and salty treat. The flavors are similar to scarecrow bars and perfect for a fun fall dessert. 

More fall dessert bar recipes to love: Pumpkin Pie Bars with Shortbread Crust, Raisin Spice Bars, and Iced Snickerdoodle Bars. 

INGREDIENTS NEEDED FOR SALTED NUT ROLL BARS WITH CANDY CORN

You will find the complete measurements and instructions in the printable recipe card at the bottom of this post. 

• Flour – All-purpose flour is best.
• Brown sugar – You can use light or dark brown sugar.
• Baking powder
• Vanilla – 100% pure vanilla extract is what I recommend.
• Salt
• Baking soda
• Butter – I stick with butter or butter substitute, but unless you are allergic to dairy I do not recommend substituting the butter.
• Eggs – You will only need the yolks for this recipe.

TOPPING

• Miniature marshmallows – I have seen recipes for these nut rolls that use marshmallow creme instead, but I haven’t tried it.
• Corn syrup – Light is recommended for this recipe but you can use dark in a pinch. My preferred brand of corn syrup is Karo.
• Butter – Yes, more butter. It truly gives the nut roll that extra something.
• Vanilla
• Peanut butter chips – There is really no substitute for peanut butter chips to maintain the true flavor of a salted nut roll, but you could experiment with butterscotch chips. 
• Rice Krispies
• Peanuts – You need salty peanuts for these salted nut rolls. For the most peanut punch, look for Virginia peanuts – they are larger and more crunchy than other peanuts.
• Candy Corn – There is no substitute for candy corn in these candy corn peanut bars!

HOW TO MAKE HOMEMADE SALTED NUT ROLLS with Candy Corn

FIRST: Preheat the oven to 350 degrees. In a large bowl, mix the crust ingredients together and press into a  prepared 9×13 pan sprayed with non-stick cooking spray OR line with non-stick foil or parchment paper.  Bake for 12-15 minutes.

SECOND: Top with the mini marshmallows and bake for 3 more minutes. Let cool to room temperature.

THIRD: Combine corn syrup, butter, vanilla, and peanut butter chips in a saucepan over low heat and stir until melted.

Stir in Rice Krispies and peanuts and then add candy corn.

Spread the peanut butter mixture over the top of the gooey marshmallows. I pressed a few candy corn into the top, too!

FOURTH: Let cool and cut into squares. Enjoy!

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If you can’t wait to make these Candy Corn Salted Nut Roll Bars, don’t forget where you found the recipe! Pin it before you go!

FAQ’s

• What is a salted nut roll?  The original salty-sweet Pearson’s Salted Nut Roll is a unique candy bar with a delicious combination of creamy vanilla nougat wrapped in golden caramel and crunchy roasted peanuts.
• What is the history of Pearson’s Salted Nut Roll? The salted nut candy bar was introduced by Pearson’s Candy during the Great Depression in 1933. Fun fact: It debuted a year after the PayDay candy bar hit the scene, and ever since people have been comparing these two similar confections. 
• What’s the difference between a Payday and Salted Nut Roll? Both candy bars share the same sweet & salty thing going on with the peanuts, peanut butter and caramel, but Payday lacks the fluffy nougat in the center that the Salted Nut Roll has.  

“Is that what that white stuff is in the middle of a Salted Nut Roll?” Yep! Nougat. That nougat center is a game-changer! It makes the Salted Nut Roll not only a little bit sweeter, it makes it softer and chewier. However, in this nut roll recipe, you will find a soft marshmallow center instead of nougat, which still gives you that chewy sweetness.

• Are salted nut rolls healthy?  I would not go so far to say these nut rolls are healthy, but they do contain a significant amount of protein from the nuts. However, they also contain quite a bit of fat and sugar. But if you are going to indulge in a candy bar, this would be one of your better choices.

TIPS AND TRICKS

• If you happen to have any salted nut roll bars left you can store them in an airtight container for 2-3 days. They can be stored in the fridge, but don’t have to be.

• These bars also freeze well. Simply wrap them in plastic wrap and place them in a freezer bag. They will last for 2-3 months.

More Recipes that Use Candy Corn

• Double Peanut Butter Puppy Chow Recipe (pictured above)
• Sweet & Savory Halloween Snack Board with Peanut Butter Dip 
• Cocoa Krispy Owls
• Candy Corn Pretzel Bark
• Halloween Candy Corn Fudge

LIKE THIS RECIPE?
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Candy Corn Salted Nutrolls

These Candy Corn Salted Nut Roll Bars are a fun Fall treat.  If you love candy corn, Salted Nut Roll Candy Bars or Payday Bars…you’ll go nutty for these candy corn peanut bars! Layers of sweet & salty goodness in each and every bite.

Course Bars

Cuisine American

Keyword bars, candy corn, Candy Corn Salted Nut rolls, fall treat, peanut mallow bars, Salted nut roll candy bar, Scarecrow bars, tailgating snacks

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 35 bars

Calories 163kcal

Author Michaela Kenkel

Equipment

• Rubber Spatulas 
• OXO 3- Piece Wooden Spoon Set
• Cuisinart Chef's Classic Nonstick 1-Quart Saucepan with Lid
• Kitchenaid Stand Mixer
• KitchenAid Hand Mixer 
• Reynolds Kitchens Non-Stick Parchment Paper 
• 9x13 Pyrex Baking Dish with a Lid

Ingredients

• Crust:
• 1 1/2 c flour
• 2/3 c brown sugar
• 1/2 t baking powder
• 1 t vanilla
• 1/2 t salt
• 1/2 t baking soda
• stick of butter
• 2 egg yolks
• Topping:
• 3 cups miniature marshmallows
• 2/3 c light corn syrup
• 1/4 c butter
• 2 t vanilla
• 1 - 10 oz bag of peanut butter chips
• 2 cups of Rice Krispies
• 2 cups salted and roasted peanuts.
• 1/2 cup of candy corn

Instructions

• Preheat oven to 350 degrees. Mix the crust ingredients together and press into a foil lined 9x13 pan sprayed with non-stick cooking spray OR line with non-stick foil...that stuff ROCKS
• Bake for 12-15 minutes.
• Top with 3 cups miniature marshmallows and bake for 3 minutes more. Cool.
• Place corn syrup, butter, vanilla and peanut butter chips in a saucepan over low heat stir until melted. Stir in Rice Krispies and peanuts. Then add candy corn.
• Spread over the top of the marshmallows. Cool. Cut into squares.

Nutrition

Serving: 1 | Calories: 163kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 127mg | Fiber: 1g | Sugar: 17g

The post Candy Corn Salted Nutrolls appeared first on An Affair from the Heart.

 Reeses Peanut Butter Cup Cookies are dressed up for Halloween with a cute, not too spooky Reese’s Cup Spider on top. Kids of all ages will love these festive Spider Cookies for Halloween!

Halloween is lurking around the corner and these Spider Cookies are the homemade cookies to celebrate.  I used my Reese’s Peanut Butter Cup cookie recipe and added candy eyes and chocolate legs to make them look like spiders.

Spider Cookies for Halloween

Chocolate and peanut butter come together for a rich, chewy cookie.  Toll House Chocolate Chip cookie batter,  Reese’s miniatures, eye candies, and chocolate drizzle create spider bodies for a fun Halloween treat. But there’s nothing scary about these cookies! They taste great. 

If you love making Halloween-themed treats check out these other recipes I’ve created: Halloween Monster Burgers, Halloween Trash Snack Mix, or this Sweet and Savory Halloween Snack Board.

Spider Cookies

Spider Cookies are the ideal treat to serve at your Halloween party. Send a batch of these adorable peanut butter spider cookies with the kids to school,  kids will absolutely love them! These spooky spider cookies will most definitely be the hit of the party. 

My big kids loved them, too! Making them the perfect Halloween treats for all ages!

Spider Cookies without Peanut Butter

Can I use a different cookie recipe to make spider cookies?  Technically any kind of cookie will work to make these spider cookies as long as the body and legs of the spider are easily discernable. Heck, you could even use store-bought cookie dough!

Can I decorate store-bought cookies to make spider cookies? You can try to decorate store-bought cookies but it may be difficult to get the peanut butter cup and eyes to stick to the cookie as the dough needs to be warm.

Ingredients Needed For Spider Cookies For Halloween

  All-purpose flour – I always have a bag of all-purpose flour in the pantry to whip up this cookie recipe or do any baking whenever the mood hits. Baking soda – Baking soda helps these cookies rise just a touch.  

• Salt – A touch of salt enhances the flavor of these cookies
• Butter – unsalted softened butter or salted butter are both fine
• Granulated sugar – White granulated sugar helps sweeten up these cookies
• Brown sugar – Brown sugar adds a nice caramel-like flavor to these cookies
• Vanilla extract – grab a bottle of pure vanilla extract, and you’ll taste the difference – but imitation works okay for this recipe, too
• Eggs –  I use large eggs when I bake but any size egg will work in this spider cookie recipe. 

• Reese’s Peanut Butter Cup Minis – These mini Reese’s cups add peanut flavor to these cookies. 
• Candy eyeballs- These give the cookies their spidery appearance. 
• Chocolate chips – I used semi-sweet morsels but milk chocolate will work, too

How to make this Spider Cookie Recipe

There is a how-to video located here in this post with short video clips to guide you if you need them.

First, make the spiders by melting the chocolate chips for about a minute in the microwave. Stir until smooth, but not thin and runny.

Dip the backside of the eyeball into the melted chocolate and press two to the side of the miniature Reese’s Peanut Butter Cup. Place on a sheet to set. (I put mine in the fridge for a little bit to set.)

Next, make your cookies. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set it aside.

With an electric mixer, cream together butter, white sugar, and brown sugar in a large bowl. Add in eggs and vanilla, and mix.

Sift together flour, baking soda, and salt and slowly incorporate them into the wet mixture. Mix in the Reese’s Peanut Butter Cups baking minis.

Scoop with a one Tablespoon-sized cookie scoop onto the cookie sheet.

Bake for about 11 minutes, or until the edges are golden brown. 

Remove from the oven and immediately press one of Reese’s cups with eyeballs into the center of each cookie.

Let the cookies set by leaving them on a wire cooling rack in a cool place. I actually placed mine in the fridge for a bit.

Finally, Melt the chocolate chip mixture once again, adding in more if needed,  and place the melted chocolate in a small piping bag or a plastic baggie with the corner snipped off.

Pipe the spider legs onto your cookies with melted chocolate. Let the cookies set one more time on a wire rack.

Love it? Pin it!

If you love this recipe for easy spider cookies make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

FAQ

How to make spider cookies without peanut butter?  If you are baking for someone with a peanut allergy you can easily swap out the Reese’s Peanut Butter cups for a Rolo or malted milk balls. 

How do I store these spider cookies? These cookies can be stored in an airtight container on the kitchen counter for a few days. They also freeze very well. 

Can I make these cookies in advance? If you are planning a big Halloween celebration and you want to get these cookies off your long to-do list then know that they can be made in advance and frozen. 

Can I make these cookies gluten-free? I have never baked with gluten-free flour but you can try using a 1-1 gluten-free flour like Bob’s Red Mill. 

SUBSTITUTIONS

• Make chocolate chip cookies and top with a Rolo or malted milk ball for the spider instead of the peanut butter cup.
• Use a chocolate-covered almond or a large chocolate-covered raisin for the spider’s body.
• Hershey’s dark chocolate kisses would also make perfect spider bodies, unwrap and place the point side down into the cookie. 
• Any kind of light-colored cookie dough will work to make spider cookies. 

Tips & Tricks

• Bring ingredients to room temperature before you start preparing the cookie dough.
• Make sure the butter is softened as it will make mixing the dough much easier. 
• Make sure the cookies are all the same size so they bake at the same pace. 

 

Did you see my Rolo Pretzel Eyeballs that I shared on Monday for Halloween Treats Week? They are a quick and easy treat for your Halloween festivities!

 

More HALLOWEEN RECIPES TO LOVE

• Bloody Dirty Shirley Cocktails (pictured above)
• Sweet & Savory Halloween Snack Board with Peanut Butter Dip 
• RedRum RedRum Punch
• Ghostly Poptarts

Add these easy spider cookies to your Halloween to-do list. You won’t be disappointed by the great-tasting combination of chocolate and peanut butter and the spooky, spidery appearance. I guarantee your guests will be ‘crawling’ all over these cookies.

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Spider Cookies for Halloween

Reeses Peanut Butter Cup Cookies are dressed up for Halloween with a cute, not too spooky Reese’s Cup Spider on top. Kids of all ages will love these festive Spider Cookies for Halloween!

Course Halloween

Cuisine American

Keyword candy eyeballs, easy halloween cookies, homemade, Reeses Miniatures, Reeses minis, Reeses peanut butter cup cookies, spider cookies

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Total Time 26 minutes minutes

Servings 4 dozen

Calories 192kcal

Author Michaela Kenkel

Equipment

• Assorted Candy Eyeballs Box
• Reynolds Kitchens Non-Stick Parchment Paper 
• Heavy Duty Aluminum Foil 
• 13x18 Half Sheet Pan
• REESE'S Peanut Butter Cups Minis (8-Ounce)

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup 2 sticks butter, softened to room temperature
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups Reese's Peanut Butter Cup Minis
• 48 Reese's Miniature Peanut Butter Cups unwrapped
• 96 candy eyeballs
• 1/4 cup chocolate chips melted

Instructions

• Make the spiders: Melt the chocolate chips for about a minute in the microwave. Stir until smooth, but not thin and runny. Dip the backside of the eyeball into the melted chocolate and press two to the side of the miniature Reese's Peanut Butter Cup. Place on a sheet to set. (I put mine in the fridge for a little bit.)
• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set it aside.
• With an electric mixer, cream together butter, sugar, and brown sugar.
• Add in eggs and vanilla, and mix.
• Sift together flour, baking soda, and salt and slowly incorporate them into the wet mixture.
• Mix in the Reese's Peanut Butter Cups baking minis.
• Scoop with a cookie scoop (I use a 1 Tablespoon size) onto the cookie sheet.
• Bake for about 11 minutes, or until the edges are golden brown. Remove from the oven and immediately press one of Reese's cups with eyeballs into the top of each cookie.
• Let them set by leaving them on a wire rack in a cool place. I actually placed mine in the fridge for a bit.
• Reheat the chocolate and place it in a small piping bag or a baggie with the corner snipped off.
• Pipe the legs onto your spiders. Let them up one more time.
• Store in a cool place in an airtight container.

Video

Nutrition

Serving: 1 | Calories: 192kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 120mg | Fiber: 1g | Sugar: 23g

Check out all of these great #HalloweenTreatsWeek recipes for today

• Skull Chicken Pot Pie from Big Bear’s Wife
• Mushroom Skull Spaghetti from Semihomemade Recipes
• Mummy Cinnamon Rolls from Fresh April Flours
• Pumpkin Patch Focaccia from Sweet ReciPEAs
• Spider Cookies from An Affair from the Heart
• Frankenstein Cookies with Peanut Butter Cups from Best Cookie Recipes
• Witch Hat Crescent Roll from Devour Dinner
• Chocolate Pretzel Owls from Savory Moments
• Candy Corn Hot Chocolate from Hezzi-D’s Books and Cooks
• Deathly Hallows Blondies from Simply Inspired Meals
• Oozing Mummy Baked Brie from A Kitchen Hoor’s Adventures
• Halloween Pimento Cheese Brain Dip from Pastry Chef Online
• Eyeball Zucchini Pizza Bites from Our Good Life
• Pumpkin Cheese Ball from Take Two Tapas
• Pretzel Ghosts from Sweet Beginnings
• Pumpkin Spice Rice Krispie Treats from Cheese Curd In Paradise
• Rice Krispy Treat Mummies from Jen Around the World
• Flying Purple People Eater Milkshakes from The Spiffy Cookie

The post Spider Cookies for Halloween appeared first on An Affair from the Heart.

MORE HALLOWEEN RECIPES

Happy Halloween to all!  For a bewitching buffet add some of these witch-approved recipes to your spread:

• Sweet & Savory Halloween Snack Board with Peanut Butter Dip (pictured above)
• RedRum RedRum Punch
• Bloody Dirty Shirley Cocktails
• Ghostly Poptarts

Trick or treat? There’s no trick to making these terrifying treats. Serve up this sweet and salty snack this Halloween to all your little monsters and have a ghoulishly good time! 

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

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Rolo Pretzel Eyeballs

Rolo Pretzel Eyeballs are salty pretzel rings with a Rolo chocolate caramel candy, baked into the center of each pretzel, with a candy eyeball pressed into the top of each pretzel – the outcome is a gooey caramel chocolate salty holiday treat – perfect for your Halloween festivities.

Course Halloween

Cuisine American

Keyword candy eyeballs, easy, Halloween treats, Monster eyeballs, pretzel rings, Rolo candy, Rolo Pretzel Eyeballs, Rolo pretzels

Prep Time 5 minutes minutes

Cook Time 4 minutes minutes

Additional Time 30 minutes minutes

Total Time 39 minutes minutes

Servings 75 pretzels

Calories 133kcal

Author Michaela Kenkel

Equipment

• Rolo Chewy Caramels in Milk Chocolate
• Reynolds Kitchens Non-Stick Parchment Paper 
• Wege Circle Pretzel O's, Round Salted Pretzels
• Assorted Candy Eyeballs Box
• 13x18 Half Sheet Pan

Ingredients

• 1 1 pound bag Rolo Candies, unwrapped
• 75 circular pretzels
• 75 candy eyeballs

Instructions

• Preheat the oven to 300 degrees F. Line a cookie sheet with parchment paper.
• Place the pretzels side by side on the baking sheet.
• Place a Rolo chocolate candy inside each pretzel center.
• Bake for 4 minutes and as soon as you remove the cookie sheet from the oven, press a candy eyeball into the center of the melty Rolo candy.
• Let eyeballs set up in the melty chocolate. You can speed up the process by placing them in the fridge for a few minutes.
• Store in an airtight container once they are set.

Video

Nutrition

Serving: 1 | Calories: 133kcal | Carbohydrates: 29g | Protein: 3g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 354mg | Fiber: 1g | Sugar: 4g

Check out all of these great #HalloweenTreatsWeek recipes for today

• Mummy Apple Slices from Big Bear’s Wife
• Skull Cherry Pies from Semihomemade Recipes
• Hocus Pocus Spellbook Brownies from Fresh April Flours
• Voodoo Doll Hand Pies from Sweet ReciPEAs
• Rolo Pretzel Eyeballs from An Affair from the Heart
• Gideon’s Frankenstein Cookie Copycat from Best Cookie Recipes
• Halloween Charcuterie Board from Devour Dinner
• Sheet Pan Halloween Confetti Cookie Bars from Savory Moments
• Candy Corn Poke Cake from Hezzi-D’s Books and Cooks
• Harry Potter Witch Hat Tarts from Simply Inspired Meals
• Wicked Witch Icebox Cake from A Kitchen Hoor’s Adventures
• Easy Graveyard Hill Cake from Pastry Chef Online
• Halloween Nougat from Our Good Life
• Candy Corn Fudge from Take Two Tapas
• Halloween Pretzel Rods from Sweet Beginnings
• Halloween Pretzel Mummies from The Speckled Palate
• Graveyard Brownies from Cheese Curd In Paradise
• Chocolate Covered Strawberry Ghosts from Jen Around the World
• Witch Finger Dipped Pretzels from For the Love of Food
• Candy Corn Sugar Cookie Bars from The Spiffy Cookie

 Monster eyeballs….so obscene, Glowing eyes of a wolverine, Eye of newt – an evil green, All haunting me this Halloween!

Rolo Pretzel Eyeballs are salty pretzel rings with a Rolo chocolate caramel candy, baked into the center of each pretzel, with a candy eyeball pressed into the top of each pretzel – the outcome is a gooey caramel chocolate salty holiday treat – perfect for your Halloween festivities.

Happy Fall Y’all! It’s that eerie time of year once again and I have a perfectly gruesome sweet treat for you! It’s a frighteningly good combination of salty pretzels, caramel, and chocolate. These Rolo pretzel bites are sure to put you in a ghastly mood!

I have Rolo Pretzel Turtles and Rolo Pretzels on my Christmas Cookie Platter every year, but last year, I got to thinking how fun these would be made into Monster Eyeballs for spooky season, and Eek! I was So Right!

WHY YOU WILL LOVE ROLO PRETZEL EYEBALLS

With only 3 ingredients, these easy treats are so simple to make and will capture the mood of Halloween. This recipe makes 75 candies, so it is great for a party. Just imagine bowlfuls of devilish eyeballs watching your every move! It’s a good thing this Rolo Pretzel recipe makes so many because I guarantee you will not be able to eat just one!

The EYES Have it

If you are LOOKING to entertain for the Halloween holiday LOOK no further for more ways to use those candy eyeballs! Feast your EYES on these fun recipes: Pictured above is a Halloween Double Peanut Butter Muddy Buddy recipe, Eye Love Chocolate Sugar Cookies, and Apple “Donut” Monsters all use these same eyeballs. 

Use green olives for the eyeballs on these Monster Burgers and this Pizza Monster Grilled Cheese Sandwich.  Or use Oreo cookies to make big eyes on these Cocoa Krispy Owls and these Owl Cupcakes!

INGREDIENTS NEEDED FOR ROLO PRETZEL RECIPE

You only need three simple ingredients to make this great recipe!

• Rolo Candies – unwrapped
• Pretzels – You will need the circular pretzel rings because, well, eyeballs are round! My favorite brand is Rold Gold Pretzels.
• Candy eyeballs – You can find these at Target, Walmart, or Amazon. You may even find them in the baking aisle of your grocery store during the Halloween season. I used the Jumbo ones for most of them but did experiment with some of the smaller ones too.

Tip: Make some extra ones using the regular M&M method – green, yellow and orange all work well!

HOW TO MAKE ROLO PRETZEL EYEBALLS

This is such an easy treat to make, you’ll find that the hardest part is taking the foil off of the unwrapped Rolos! But trust me, the salty-sweet combo makes the effort worth it!

STEP ONE: Preheat the oven to 300 degrees F. and line a baking sheet with parchment paper.

STEP TWO: Place the pretzels on the baking sheet in a single layer. Don’t worry about spacing them out as they are not going to spread.

STEP THREE: Place a Rolo chocolate candy inside each pretzel ring.

STEP FOUR: Bake for 4 minutes in your preheated oven.

As soon as they come out of the oven, press a candy eyeball into the top of each Rolo candy. Allow candies to cool completely before eating. You can place them in the fridge for 5-10 minutes to speed up the cooling process.

Love them? Pin them!

Love these Rolo Pretzel Eyeballs? Don’t forget to pin it to your favorite Pinterest recipe board!

FAQ’s

What are Rolo Candies? A Rolo is a chocolate candy with a caramel center. The original Rolo was invented in 1937 in Norfolk, England by the company, Mackintosh’s – which was known for its delicious toffee. In 1956, it was introduced to America and produced by the New England Confectionery Company. The candy is now produced by the Hershey Company in the USA and by Nestle in Europe.

Why is it called a Rolo? The Rolo acquired its name due to the rolled shape of the packaging – like a tube. The individual candies are more cone-shaped with a flat top and bottom.

SUBSTITUTIONS:

Rolos – You could substitute Hershey kisses – they even make caramel-filled ones. Chocolate chips would work in a pinch – you would probably need 3-4 in each pretzel.

 Parchment Paper – A silicone baking mat would also work in place of the parchment paper.

TIPS AND TRICKS

• Have the candy eyeballs open and ready before the candies come out of the oven, as they bake quickly. You will have to place the eyeballs on before the chocolate hardens again.
• If your treats are taking too long to cool you can simply place your baking tray into the fridge once they’re decorated to speed up the cooling process.
• You could make these eyeballs even more gruesome and “bloodshot” using an edible red marker. 
• You can store any leftovers in an airtight container at room temperature for 4-5 days or up to a week in the refrigerator.

MORE HALLOWEEN RECIPES

Happy Halloween to all!  For a bewitching buffet add some of these witch-approved recipes to your spread:

• Sweet & Savory Halloween Snack Board with Peanut Butter Dip (pictured above)
• RedRum RedRum Punch
• Bloody Dirty Shirley Cocktails
• Ghostly Poptarts

Trick or treat? There’s no trick to making these terrifying treats. Serve up this sweet and salty snack this Halloween to all your little monsters and have a ghoulishly good time! 

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Print

Rolo Pretzel Eyeballs

Rolo Pretzel Eyeballs are salty pretzel rings with a Rolo chocolate caramel candy, baked into the center of each pretzel, with a candy eyeball pressed into the top of each pretzel – the outcome is a gooey caramel chocolate salty holiday treat – perfect for your Halloween festivities.

Course Halloween

Cuisine American

Keyword candy eyeballs, easy, Halloween treats, Monster eyeballs, pretzel rings, Rolo candy, Rolo Pretzel Eyeballs, Rolo pretzels

Prep Time 5 minutes minutes

Cook Time 4 minutes minutes

Additional Time 30 minutes minutes

Total Time 39 minutes minutes

Servings 75 pretzels

Calories 133kcal

Author Michaela Kenkel

Equipment

• Rolo Chewy Caramels in Milk Chocolate
• Reynolds Kitchens Non-Stick Parchment Paper 
• Wege Circle Pretzel O's, Round Salted Pretzels
• Assorted Candy Eyeballs Box
• 13x18 Half Sheet Pan

Ingredients

• 1 1 pound bag Rolo Candies, unwrapped
• 75 circular pretzels
• 75 candy eyeballs

Instructions

• Preheat the oven to 300 degrees F. Line a cookie sheet with parchment paper.
• Place the pretzels side by side on the baking sheet.
• Place a Rolo chocolate candy inside each pretzel center.
• Bake for 4 minutes and as soon as you remove the cookie sheet from the oven, press a candy eyeball into the center of the melty Rolo candy.
• Let eyeballs set up in the melty chocolate. You can speed up the process by placing them in the fridge for a few minutes.
• Store in an airtight container once they are set.

Video

Nutrition

Serving: 1 | Calories: 133kcal | Carbohydrates: 29g | Protein: 3g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 354mg | Fiber: 1g | Sugar: 4g

Check out all of these great #HalloweenTreatsWeek recipes for today

• Mummy Apple Slices from Big Bear’s Wife
• Skull Cherry Pies from Semihomemade Recipes
• Hocus Pocus Spellbook Brownies from Fresh April Flours
• Voodoo Doll Hand Pies from Sweet ReciPEAs
• Rolo Pretzel Eyeballs from An Affair from the Heart
• Gideon’s Frankenstein Cookie Copycat from Best Cookie Recipes
• Halloween Charcuterie Board from Devour Dinner
• Sheet Pan Halloween Confetti Cookie Bars from Savory Moments
• Candy Corn Poke Cake from Hezzi-D’s Books and Cooks
• Harry Potter Witch Hat Tarts from Simply Inspired Meals
• Wicked Witch Icebox Cake from A Kitchen Hoor’s Adventures
• Easy Graveyard Hill Cake from Pastry Chef Online
• Halloween Nougat from Our Good Life
• Candy Corn Fudge from Take Two Tapas
• Halloween Pretzel Rods from Sweet Beginnings
• Halloween Pretzel Mummies from The Speckled Palate
• Graveyard Brownies from Cheese Curd In Paradise
• Chocolate Covered Strawberry Ghosts from Jen Around the World
• Witch Finger Dipped Pretzels from For the Love of Food
• Candy Corn Sugar Cookie Bars from The Spiffy Cookie

For the 4th annual #HalloweenTreatsWeek event we have 28 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week!

Follow the hashtag #HalloweenTreatsWeek on social media and look at the bottom of each post to see all of the Halloween recipes that we’re sharing!

Prize #1 from Dixie Crystals

41 Pieces Silicone Bakeware Set

3 Piece Halloween Silicone Spatula Set

Nordic Ware Haunted Skull Cakelet Pan

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsor to winner, bloggers are not responsible for prizes. This giveaway runs from October 11th – October 15th at 11:59 PM EST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 1 (ONE) prize pack and therefore we will have a total of 1 (ONE) winner. No purchase is necessary. Void where prohibited by law.

More Halloween Snack Ideas

• Halloween Double Peanut Butter Muddy Buddies
• Eye-Love Chocolate Sugar Cookies
• Sweet And Savory Halloween Snack Board
• Cocoa Krispy Owls
• Halloween Trash Snack Mix

Let’s get to this easy pop tart recipe!

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

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Ghostly Pop Tarts

Ghostly homemade pop tarts just in time for Halloween! Simple to make with refrigerated pie crust, cherry jam and a vanilla glaze.

Cuisine American

Keyword Breakfast, ghost, Ghostly Pop Tarts, halloween pop tarts, homemade pop tarts, pie crust, poptarts

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Additional Time 30 minutes minutes

Total Time 1 hour hour

Servings 18 Small Pop Tarts

Calories 102kcal

Author Michaela Kenkel

Equipment

• Wilton Black Icing Tube
• Whisks for Cooking, 3 Pack Stainless Steel Whisk  8"+10"+12"
• WILTON 3 Piece Halloween Cookie Cutter Set
• Reynolds Kitchens Non-Stick Parchment Paper 
• KitchenAid Gourmet Rolling Pin, One Size, Red
• Offset Spatula , SIMEEGO Icing Spatula Set with 6 8 10 Inch Stainless Steel Blades 
• 13x18 Half Sheet Pan

Ingredients

• 1 package 2 crusts refrigerated pie crust (or your own homemade)
• 1 egg white + 1 Tablespoon water
• Cherry jam or other red jam, raspberry, strawberry
• 1 cup powderd sugar
• 1 teaspoon vanilla extract
• 2-3 Tablespoons milk
• black decorator icing for eyes and mouth

Instructions

• Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
• Mix together an egg wash by whisking egg white and water together.
• Roll pie crust out onto a lightly floured surface. Cut shapes with ghost cookie cutters. (or another shape) Lay flat onto the cookie sheet.
• Put about 1 teaspoon of cherry jam in the center of each ghost cutout, keeping it in the middle. Run a pastry brush with egg wash around the edge.
• Egg wash another ghost cutout and place the egg-washed side down on top of a jam-filled cutout. Using the tines of a fork, press the edges together to keep the filling in.
• Egg wash the tops of each pop tart.
• Bake for 15 minutes, or until the tops are a light golden brown. Remove and cool before glazing.
• To glaze: whisk together powdered sugar, milk and vanilla until its the desired consistency. I like to microwave mine for 10-20 seconds before glazing. It sets quicker.
• Decorate: I used a small decorator tip for the black icing and touched it up with a toothpick.
• After they set, serve. Store in an airtight container for up to 4 days.

Notes

My cookie cutters measured 2"x3" so the amount it makes and how much jam for the inside can vary based on the size of your cookie cutter.

Nutrition

Serving: 1 | Calories: 102kcal | Carbohydrates: 18g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Sodium: 49mg | Sugar: 13g

• Jack-O-Lantern Apple Slice Pops from Big Bear’s Wife
• Monster Eyeball Cupcakes from Semi-Homemade Recipes
• Ghost Meringue Cookies from Jen Around the World
• Apple Cider Donut Whoopie Pies from Pint Sized Baker
• Graveyard Pudding Cups from Fresh April Flours
• Churro Cookies from Devour Dinner
• Halloween Monster Donuts from Hezzi-D’s Books and Cooks
• Witches’ Brew Whiskey Sour from The Redhead Baker
• Witches Hat Cheese Ball from 4 Sons ‘R’ Us
• Pumpkin Swirl Brownies from Eat Move Make
• Layered Halloween Jello from House of Nash Eats
• Mummy Wrapped Brie from Cheese Curd In Paradise
• Mummy Cupcakes from The Flour Handprint
• Halloween Candy Cracker Toffee from Sweet ReciPEAs
• Old Fashioned Apple Fritters from It’s Shanaka
• Pumpkin Mint Patties from Sweet Beginnings
• Butterfinger Ice Cream (No-Churn) from Pastry Chef Online
• Chocolate Frogs from The Spiffy Cookie
• Halloween Cupcake Treat Board from Strawberry Blondie Kitchen
• Skull Cake from Lemon Blossoms
• Halloween Brownie Pizza from Back To My Southern Roots
• Halloween Mini Bat Taco Cheeseballs from Savory Moments
• Ghostly Poptarts from An Affair from the Heart
• Deadly Dark Chocolate Layer Cake from A Kitchen Hoor’s Adventures

The post Ghostly Poptarts appeared first on An Affair from the Heart.

Bloody Dirty Shirley Ice Cream Cocktail… Doesn’t that just sound pretty scary? It sounds like a horrific crime scene or something. This is why it is a perfect name for an adult beverage just in time for Halloween.  Probably most folks are familiar with Shirley Temples. There is absolutely nothing scary about a Shirley Temple. 

Unless of course, you are scared of child stars in hopelessly sappy movies that tug so hard at your heartstrings that they leave you crying on the floor. That can be pretty scary. But, if you make it a Dirty Shirley, then you make it less about the kids and a lot more adult. Adding booze will do that. 

A Killer Cocktail Called A Bloody Dirty Shirley Float

How To Make A  Shirley Temple Float Bloody

Building this Halloween ice cream cocktail is scarily easy. Once you scoop some nice dollops of ice cream into some suitable mugs, add in the vodka and lemon-lime soda, it’s time to give them a “bloody look” that will make them suitable for any Halloween party! (or just for sipping on while handing out candy to the trick-or-treaters!)

The syringes make it easy and fun to “bloody” up your ice cream and whipped cream too. Sure, you don’t need them, you can just pour it over the top like my regular Shirley Temple Floats but don’t those syringes make your drink just that much gorier? Plus it is fun for your friends to squirt into their own cocktail!

Drink in Moderation

Even if your pour of the booze is on the heavy side, you won’t probably taste much booze. Don’t get carried away though, unless you really want a monstrous headache the next day. The kind that will make you wish you were the undead.

Yes, it will creep up on you if you drink too many. (But what a sweet way to go!)

The Ingredients Needed For This Bloody Halloween Cocktail

You won’t need to fight any vampires or chase any zombies down to find these simple ingredients. You might just have everything you need in your pantry!

• Lemon Lime Soda (like Sprite or 7Up)
• Vodka (cherry vodka or amaretto will also work well)
• Maraschino Cherries
• Grenadine Syrup
• Vanilla Ice Cream
• Whipped Cream for garnish

How to Make a Bloody Dirty Shirley Ice Cream Cocktail

These Halloween Cocktails are scarily easy to make!

Step One

Press ice cream into a pint-sized glass.

Step Two

Pour vodka and lemon-lime soda over the ice cream.

Step Three

Drizzle grenadine over the top. 

Step Four

Garnish with whipped cream and a cherry on top. For added effect, serve more grenadine (or an extra shot or red cherry vodka) on the side, in syringes.

Love it? Pin it!

Don’t lose your head and forget where you found these Halloween Ice Cream Cocktails! Pin them to your favorite Pinterest board before you go!

For the 4th annual #HalloweenTreatsWeek event we have 28 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week!

Follow the hashtag #HalloweenTreatsWeek on social media and look at the bottom of each post to see all of the Halloween recipes that we’re sharing!

Prize #1 from Dixie Crystals

41 Pieces Silicone Bakeware Set

3 Piece Halloween Silicone Spatula Set

Nordic Ware Haunted Skull Cakelet Pan

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsor to winner, bloggers are not responsible for prizes. This giveaway runs from October 11th – October 15th at 11:59 PM EST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 1 (ONE) prize pack and therefore we will have a total of 1 (ONE) winner. No purchase is necessary. Void where prohibited by law.

More Treats For Halloween Entertaining

If you need more Halloween entertaining ideas and treats, for both kids and adults I am happy to share. 

• Grasshopper Cocktails
• Red RUM! Red RUM! Punch
• Halloween Double Muddy Buddies
• The Best Bloody Mary For Halloween
• Pumpkin Pie Bars 

In case you missed Monday’s recipe, check out the Monster Burgers that I shared! 

Enjoy your Halloween fun, and have a frighteningly good time! 

• Haunted Mansion Bloody Wedding Cake from Big Bear’s Wife
• Frankenstein Cupcakes from Semi Homemade Recipes
• Poison Apple Mocktail from Jen Around the World
• Graveyard Dirt Cream Puffs from Pint Sized Baker
• Halloween Cookies & Cream Cheesecakes from Fresh April Flours
• Halloween Cupcakes from Devour Dinner
• Halloween Ghost Cake from Hezzi-D’s Books and Cooks
• Pumpkin Macarons from The Redhead Baker
• Monster Burgers from 4 Sons ‘R’ Us
• Poisoned Apple Hand Pies from Cookaholic Wife
• Halloween Nachos from Eat Move Make
• Homemade Butterbeer from House of Nash Eats
• Baked Pumpkin Donuts from The Flour Handprint
• Caramel Apple Sandwich Cookies from Sweet ReciPEAs
• Caramel Apple Cupcakes from Karen’s Kitchen Stories
• Hocus Pocus Spell Book Cupcakes from It’s Shanaka
• Halloween Cake Pops from Sweet Beginnings
• Deviled Egg Eyeballs from The Spiffy Cookie
• Poisoned Apple Macarons from A Kitchen Hoor’s Adventures
• Pizza Skulls from Lemon Blossoms
• Bloody Dirty Shirley Float from An Affair from the Heart
• Reese’s Pieces Cookies from Back To My Southern Roots
• Oogie Boogie Dark Chocolate Brownies from Savory Moments
• Halloween Ghost Kabobs from Our Good Life

The post Bloody Dirty Shirley Floats appeared first on An Affair from the Heart.

Making Halloween Monster Burgers

Perfect for a Halloween party, with bold flavors that creep up on you, the Monster Burger rises from the murk of burger recipes. It casts a long dark shadow across any other plain old, same old burgers, and the suspense builds as you create each burger. Muahahahahaha! Let your demented and deranged scientist side hang out – like an alien exploding out and scaring the dickens out of everyone hanging out. The weirder and wackier you get, the better!

This post and recipe were created for #HalloweenTreatsWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

Welcome!!! It is almost Halloween which means it is time for this year’s #HalloweenTreatsWeek recipe and giveaway event!!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife  & it’s a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes, and some frightfully fun giveaways.

“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”

The Ingredients Needed For A Halloween Monster Burger

For the Halloween monster burger, you need the following ingredients:

• Ground beef
• Sesame Seed Hamburger buns – those seeds are like little warty growths if you use your imagination
• Bacon
• Muenster Cheese (Of course it has to be Muenster, right?)
• Pickle slices, the long wedges make great tongues
• Olives with pimentos for eyeballs
• Ketchup… lots of ketchup! Or marinara sauce if you prefer… Just so it looks like you know what!

Consider Chili Peppers For The Adult Option

For some folks, they may wish to up the scare factor and add a bit of heat to the burger. In that case, I recommend using a hatch or poblano chili to create the “tongue”. It will add just enough burn and give you another option for that crazy tongue to hang out the side.  

How To Form A Monster Burger

Building a monster burger is easy and fun. I recommend taking the slices of muenster cheese and stacking them first, then slicing out the “teeth” easily in one series of cuts. 

Make sure your cheese droops out over the sides so it looks like the burger has fangs. You can also cut a little “V” out of the pickle tongue to make it more serpentine.

Get creative and make each monster burger uniquely scary and have fun with it!

The Skeleton Key To Making Monster Burgers

When you make monster burgers, don’t get anxious about making them “perfect”. These burgers have personalities built into them as much as flavor, so there is no such thing as a “mistake”.  Also, if you want to make a perfect burger, then check out this post for tips and tricks. 

In fact, feel free to get creative. You can dress them up with other things to create different types of monsters. For example, use the cut off tips of some pointy carrots to add horns. A couple of sprigs of parsley add a monster hairdo. 

You can even make the serving plate a bit scarier with some well-placed plops of ketchup. Use a bit of green relish to create some icky “vomit” or weird “innards” oozing out. Olives on toothpicks can become another way to do googly eyes. Anything goes. 

Love them? Pin them!!

Don’t forget where you found out how to make these Monster Burgers!! Pin them to your favorite Pinterest recipe board to find them quickly!

Now, how about some prizes? 

For the 4th annual #HalloweenTreatsWeek event we have 28 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week!

Follow the hashtag #HalloweenTreatsWeek on social media and look at the bottom of each post to see all of the Halloween recipes that we’re sharing!

Prize #1 from Dixie Crystals

41 Pieces Silicone Bakeware Set

3 Piece Halloween Silicone Spatula Set

Nordic Ware Haunted Skull Cakelet Pan

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsor to winner, bloggers are not responsible for prizes. This giveaway runs from October 11th – October 15th at 11:59 PM EST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 1 (ONE) prize pack and therefore we will have a total of 1 (ONE) winner. No purchase is necessary. Void where prohibited by law.

More Monster Recipes And Halloween Treats

Are you ready to go all out for the most Spook-Tac-U-Lar Day of the year?? I have all sorts of Halloween Recipes and Ideas for you! Here are a few of my favorites:

• Monster Pizza Sandwich
• Sweet And Savory Halloween Snack Board (pictured above)
• Halloween Double Peanut Butter Muddy Buddies
• Halloween Trash Snack Mix 
• Spiderweb Ice Cream Pie
• Caramel Apples
• Apple Donut Monsters
• Cocoa Krispy Owls

Let’s dawn our white lab coats and build some Monsters! (Burgers that is!). 

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

Print

Monster Burgers

Servings 3 burgers

Ingredients

• 1 pound lean ground beef made into 1/3 pound burgers
• 3 sesame seed buns
• 3 sandwich dill pickles
• marinara sauce or ketchup
• Muenster cheese or other white cheese
• Spanish olives
• bacon
• toothpicks

Instructions

• Prepare your burgers to your liking.
• Cut the edge of the cheese into "teeth."
• Place large Spanish olives on toothpicks for the eyes. Do the same with 1/2 pieces of bacon for the eyebrows.
• Cut the end of the pickle into a "fork tongue."
• Place the burger on the bottom bun. Lay the pickle on the burger hanging off a little bit. Next, add your cheese, making the teeth hang over the side and the tongue.
• Top with marinara sauce, let some ooze out. Place the top bun on the burger.
• Add green olives for eyes and bacon for eyebrows.

• Disney Villain Charcuterie Board from Big Bear’s Wife
• Grave Yard Snack Mix from Semi Homemade Recipes
• Jelly Filled Ghost Donuts from Jen Around the World
• Cake Top Forward Halloween Cake from Pint Sized Baker
• Witch Finger Pretzels from Fresh April Flours
• Caramel Apples from Devour Dinner
• Easy Frankenstein Cupcakes from Hezzi-D’s Books and Cooks
• Halloween Haunted Fault Line Cake from The Redhead Baker
• Blood & Guts Cinnamon Rolls from 4 Sons ‘R’ Us
• Bloody Vampire Cherry Floats from Cookaholic Wife
• Candy Corn Cookies from Eat Move Make
• Halloween Chocolate Covered Pretzel Rods from House of Nash Eats
• Friday the 13th Pancakes from Cheese Curd In Paradise
• Spider Donuts from The Flour Handprint
• Haunted House Cake from Sweet ReciPEAs
• Peanut Butter Ghost Cookies from Karen’s Kitchen Stories
• Apple Spice Cake Donuts from It’s Shanaka
• Pumpkin Patch Cookie Cups from Sweet Beginnings
• Candy Corn Butterfinger Bark from Pastry Chef Online
• Spiderweb Cheesecake from The Spiffy Cookie
• Peanut Butter Chocolate Mummy Cookies from Strawberry Blondie Kitchen
• Oozing Red Velvet Cake from A Kitchen Hoor’s Adventures
• Black Velvet Cake from Lemon Blossoms
• Monster Burgers from An Affair from the Heart
• Spider Web Soup (Roasted Pumpkin Tomato Soup) from I am a Honey Bee
• Candy Corn Fudge from Back To My Southern Roots
• Dark Chocolate Black Cat Cookies from Savory Moments
• Three Ingredient Pumpkin Cookies from Our Good Life
• Binx Marshmallow Fudge Brownies from For the Love of Food

The post Halloween Monster Burgers appeared first on An Affair from the Heart.

Spider Web Ice Cream Pie

From the looks of this Halloween pie, you might be surprised to hear that I am terrified of spiders. I mean, seriously, I could sooner sit next to a snake than a spider anytime. But when it comes to Halloween those creepy little suckers just fit right in don’t they?

This is my third recipe of #HalloweenTreatsWeek – It’s been a super fun and delicious week!  I thought I would round it off with this simple to make ice cream pie. Heck, don’t wait until Halloween to make it, try it this weekend!

This post/recipe was created for #HalloweenTreatsWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

SOME OF THE ITEMS BELOW CONTAIN AFFILIATE LINKS; I AM A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR US TO EARN FEES BY LINKING TO AMAZON.COM AND AFFILIATED SITES. I AM ALSO AN AFFILIATE FOR OTHER BRANDS. HOWEVER, I ONLY PROMOTE THINGS THAT I LOVE AND THINK YOU WILL LOVE, TOO.  FOR MY ENTIRE DISCLOSURE POLICY PLEASE CLICK HERE.

My Long History of Ice Cream Cakes & Pies

My oldest son has never been big on dessert.  Put a bowl of veggies in front of him, and they vanish, but in most cases, sweets just aren’t his thing. So from a very young age, he started requesting ice cream cakes and pies for his birthday cake. 

His birthday is on the 2nd of November, and when he was little we always did a Halloween themed party and friends would all wear their costumes. (I always thought that was a brilliant mom move on my part – giving them a chance to wear them again!)

 Typically back then, we would do a 9×13 sized “cake” with a brownie bottom and mint chip ice cream. I always decorated the top like a graveyard to go with the theme. It worked and he requested it every year. This Chocolate Marshmallow Pie Crust with ice cream would have been an awesome option then!

More Ice Cream Cakes & Pies

These days, he still requests something “ice cream” for dessert, but we have moved on from the graveyard cakes to some that are a little more sophisticated.  This Chocolate Chip Cookie Dough Ice Cream Cake pictured above is the one I made him last year.  I have loads of Ice Cream & Frozen Treats Recipes! Here are some of my favorite cakes and pies:

• Brownie Chocolate Chip Ice Cream Cake
• Coffee and Donuts Ice Cream Cake
• “Fried” Ice Cream Pie
• Strawberry Cheesecake Ice Cream Torte
• Mint Brownie Ice Cream Cake
• Cookies & Cream Ice Cream Cake
• Reeses Peanut Butter Ice Cream Cake

How to make this Spider Web Ice Cream Pie

It couldn’t be easier, really.  You begin by making the Chocolate Marshmallow Pie Crust.  It needs, butter, miniature marshmallows, Rice Krispie cereal and chocolate syrup.  

Fill the crust with some slightly soft vanilla bean ice cream. (or any other flavor that you enjoy)

Pop it in the freezer for a bit to let it harden.

Add a swirl of chocolate syrup to the top. 

Using a toothpick or a bamboo skewer like I did here, drag from the center to the outside to form the web.

Garnish with a few plastic spiders.  I used the ones attached to rings. I found them in the dollar section at Target, but any party store would have them, or you can get them online, too. 

Store the pie in the freezer until you are ready to serve it.  Let it sit on the counter for a few minutes before cutting into it. 

Enjoy!  If you love chocolate syrup on ice cream — you are going to love the taste of this pie!

Love it? Pin it!

Don’t forget where you found the recipe for this Spider Web Ice Cream Pie! Pin it to your favorite Pinterest recipe board before you go!

#HalloweenTreatsWeek Giveaways

I would like to give a big ‘ol shout out to Angie of the blog Big Bears Wife. She is the mastermind behind Halloween Treats Week, and let me just tell you, it takes a lot to host an event like this.  Please check out her blog as well as all of the other talented bloggers I have been lucky enough to share the week with. 

You can find them all, as well as all of the fantastic prizes right below the printable recipe card. Good luck to you, I hope you win a great prize!

Here below, you can feast your eyes on my other two Halloween Treats Week recipes.  Find ALL of my Halloween recipes HERE.

“Eye LOVE Chocolate Sugar Cookies!”

Sweet & Savory Halloween Snack Board

Time to get to the recipe for our Spider Web Ice Cream Pie! 

LIKE THIS RECIPE?
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Spider Web Ice Cream Pie

Spooktacular Spider Web Ice Cream Pie made with vanilla bean ice cream frozen into a chocolate marshmallow pie crust packed with chocolate syrup flavor. Decorated with a web of chocolate syrup on top and garnished with creepy plastic spiders. 

Cuisine American

Keyword chocolate, halloween, how to make an easy halloween dessert, ice cream, marshmallow, pie, spider web

Servings 8 servings

Calories 557kcal

Author Michaela Kenkel

Equipment

• Ceramic Pie Dish, 10-Inch

Ingredients

• 1 cup miniature marshmallows
• 1/2 cup Hershey's Chocolate Syrup + additional for swirling
• 1 Tablespoon butter
• 3 cups Rice Krispies Cereal
• 1.5 quart vanilla bean ice cream

Instructions

• Butter one 9" deep dish pie plate.
• In a medium-sized saucepan over low heat, stir marshmallows, chocolate syrup and butter until marshmallows and butter are melted and can be stirred smooth.
• Remove from the heat and stir in cereal until it's completely coated.
• Transfer to pie plate. Press into the bottom and up the sides of the pie plate.
• Place in the freezer for about 30 minutes.
• Fill with about 1 - 1.5 quarts of vanilla bean ice cream and return to the freezer for about 1 hour.
• Remove from the freezer and swirl on chocolate syrup and make your web, decorate with plastic spiders. Place back in the freezer until ready to serve.
• Let rest on the counter for about 10 minutes to make slicing easier.

Notes

Find more details on making the Chocolate Marshmallow Pie Crust: https://anaffairfromtheheart.com/chocolate-marshmallow-pie-crust/

Nutrition

Serving: 1 | Calories: 557kcal | Carbohydrates: 48g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 110mg | Fiber: 1g | Sugar: 35g

Take a look more spooky Halloween recipes from our #HalloweenTreatsWeek Bloggers today: 

Halloween Cookies & Bars:

• Peanut Butter Spider Cookies from BigBearsWife
• Chocolate Almond Owl Eye Cookies from Savory Moments
• Halloween Sugar Cookies from House of Nash Eats
• Mini Mallowmar Candy Corn Cookies from Sweet ReciPEAS
• Chocolate Chip Spider Cookies from Fresh Coast Eats
• Black Cat Whoopie Pies from Strawberry Blondie Kitchen

Halloween Cakes & Cupcakes:

• Pumpkin Spice Layer Cake from The Flour Handprint
• Flying Purple People Eater Cake Balls from The Spiffy Cookie

Halloween Brownies:

• Cream Cheese Brownies with Pumpkin from Back To My Southern Roots

Halloween Bread:

• Pan de Muerto (Day of the dead bread) from Lemon Blossoms

Halloween Drinks:

• Eye of Newt Halloween Milkshake from It’s Shanaka

Sweet Halloween Treats:

• Halloween Marshmallow Pops from Devour Dinner
• Monster Mouths from Hezzi-D’s Books and Cooks
• Spooky Peanut Butter Balls from Tastes of Homemade
• Spider Web Ice Cream Pie from An Affair from the Heart
• Halloween Fudge from Sweet Beginnings
• The Best Halloween Muddy Buddies Mix from Family Around the Table
• Halloween Treat Popcorn Balls from Karen’s Kitchen Stories
• Halloween Charcuterie Board from I am a Honey Bee

Savory Halloween Recipes: 

• Air Fried Bat Wings from A Kitchen Hoor’s Adventures

Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing brand sponsors: Dixie Crystals that provided a prize pack for our giveaways and also sent some samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes. We would also love to give a huge thanks to our Halloween Treats Week bloggers because a lot of them also donated prizes for the giveaways, including:  Angie of BigBearsWife ,  Nicole of Nicole Taggart’s Origami Owl Jewelry Bar, Kathy of Lemon Blossoms,  Terri of Our Good Life,  Julie of Back To My Southern Roots,  Peabody of Sweet ReciPEAS, Megan of Strawberry Blondie Kitchen, Nicole of For the Love of Food Blog, Michaela of An Affair from the Heart, Jennifer of Take Two Tapas , Michele of West Via Midwest, Shanaka of It’s Shanaka, Ashley of Cheese Curd In Paradise, and Amy from House of Nash Eats!

The post Spider Web Ice Cream Pie appeared first on An Affair from the Heart.

My Halloween Snack Board is perfect for all ages, full of all sorts of sweet and savory treats and a wonderful peanut butter dip that will disappear like a ghost into thin air. 

Halloween Snack Board – Perfect for Celebrating

Can you feel it? There’s a chill in the air that Halloween brings.  Time for all of the spooky things, and all sorts of treats.  It’s time for costume parties and trick or treating. 

Just like the rest of 2020, Halloween will probably look different for many, if not most of us.  Parties and trick-or-treating for some will be non-existent.  But whether you are partying on a big scale, or just enjoying a scary movie at home with your family, this Halloween snack board is perfect!

It’s especially perfect if you love peanut butter because the peanut butter dip is absolutely out of this world fantastic! Especially with the festive orange cheese crackers and the green celery sticks. Because what goes better than peanut butter and celery or cheese crackers?

Maybe some apple slices? In hindsight, I guess I could have added those, too.  But that’s one of the things I love about cheese boards, they are so versatile and customizable.

This post/recipe was created for #HalloweenTreatsWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

SOME OF THE ITEMS BELOW CONTAIN AFFILIATE LINKS; I AM A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR US TO EARN FEES BY LINKING TO AMAZON.COM AND AFFILIATED SITES. I AM ALSO AN AFFILIATE FOR OTHER BRANDS. HOWEVER, I ONLY PROMOTE THINGS THAT I LOVE AND THINK YOU WILL LOVE, TOO.  FOR MY ENTIRE DISCLOSURE POLICY PLEASE CLICK HERE.

Decorating a Halloween Snack Board

I pretty much got everything I needed for my snack board at the Target dollar spot. Some plastic multicolored spider rings,  plastic bats and some eyeballs.  The grey “webbing” and the little cauldron bowl also came from the dollar spot.  I already had the black slate board and the candy eyeballs.  The rest of it was just playing around with it and making it look cute!

This snack board is my second recipe for the 2020 edition of #HalloweenSweetsWeek, a group of 30 food bloggers are participating this week, sharing all sorts of fun Halloween recipes AND some great giveaways, too!

You will find the prizes and how to enter into the giveaways right below the printable recipe card for the Peanut Butter Dip at the bottom of this post. 

What’s on a Halloween Snack Board?

As I said, it’s so easy to customize a snack board to what you like and what you have on hand. I thought I would share with you the ideas that I came up with for mine.  

To make one like this, here is what you’ll need:

• Peanut Butter Dip – includes crunchy peanut butter, brown sugar, cream cheese, sea salt and honey
• Cheez-Its – orange cheese crackers. I like the Extra Big ones for spreading the peanut butter dip on
• Celery Sticks – great for peanut butter dip
• Cheese “Casket” – 8 ounce block of Pepper Jack cheese and an American cheese slice for the lettering
• Black Olives – Gotta have the black foods!
• Halloween Oreos – use a little of the orange filling from one of the cookies to secure on some candy eyes
• Gummy Worms, Candy Corn and Halloween M&M’s
• Pistachios and Wasabi Peas – the salty and spicy is a nice compliment to the sweet foods, and the green color is awesome
• Witch Brooms – pretzel sticks and string cheese
• Dipped Pretzel Rods – Small honey pretzel rods dipped in vanilla almond bark and sprinkles
• Monster Veggie Shapes – I found these monster shaped veggie chips at Walmart.

How to Make Edible Witch Brooms

You can make these cute little witch brooms for your Halloween cheese board by poking a pretzel stick into a small piece of string cheese. Either cut a larger one down, or purchase the bite-sized ones.  

Peel up the string cheese to “fray” the bottom to make it look like a broom.  I purchased some thicker pretzel sticks, the thinner ones would probably work better, I did have trouble with a couple of them splitting down the side. I have seen people tie a piece of fresh chive around the top of the cheese, but I forgot to get some. Next time, maybe!

Peanut Butter Dip Recipe

There were tons of recipes for peanut butter dip online.  Most of them however were super sweet, and that just wasn’t what I was looking for.  I wanted to get the feel of peanut butter crackers, or peanut butter stuffed celery, not a super fluffy dip.  So, I reduced a lot of the sweetness and went for a more savory/salty peanut butter dip.  

I wanted to be able to dip the celery in and scoop it up easily, but I also wanted to be able to spread it on a cracker.  

For my dip, I used cream cheese, extra chunky peanut butter, brown sugar, honey and sea salt. 

I loved how it turned out and how it looked on the Halloween Snack Board.  There was a little bit left, and my son-in-law took it home and ate it on toast for breakfast.

Love it? PIN IT!

Don’t forget where you found this tutorial for a super cute and super delicious Halloween Cheese Board! Pin it to your favorite Pinterest recipe board before you go!

Scary? Nah — Scrumptious? You betcha!

More Cheese, Dessert and Snack Board Inspiration

Many people think that a charcuterie board is too difficult to make, when in actuality, they are about the easiest thing to take or to serve at a get-together, and the options are endless! 

Serve them before a meal as an appetizer, or after the meal for dessert. Heck – serve it as the meal. I have been known to make charcuterie a meal more than once!

Here are some other ideas to inspire some cheeseboard making:

• How to Build a Charcuterie Board Like a Pro
• Valentine Dessert Board with a Red Velvet Heart Shaped Cheeseball 
• Mediterranean Inspired Cheese Board with Cauliflower Hummus 
• Easy Crudités Platter
• Thanksgiving Cheeseboard
• Modern Pickle & Olive Tray
• Sweet Christmas Snack Platter

Shop my Amazon Storefront where you can find an entire section that is full of Cheeseboard and Charcuterie Essentials!

See ALL of my Halloween Recipes and Ideas

Let’s grab the recipe for that Peanut Butter Dip and get to assembling our Halloween Sweet & Savory Snack Board!

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

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Peanut Butter Dip

This peanut butter dip was the centerpiece of my Halloween Snack Board, but it's not just for Halloween! It's perfect for dipping and spreading on celery sticks, apples, cheese crackers and pretzels anytime!

Course Dips

Cuisine American

Keyword #HalloweenSweetsWeek, Board, Charcuterie, cheese, dessert, halloween, party food, party try, Peanut Dip, Savory, Snack, sweet

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1.5 cups

Calories 146kcal

Author Michaela Kenkel

Equipment

• Black Spreader Knives | 4 PCS Wide Blade Stainless Steel 
• Black Modern Slate Cheese Board

Ingredients

• 3/4 cup Extra Crunchy Peanut Butter
• 4 ounces cream cheese softened
• 2 Tablespoons brown sugar
• 2 Tablespoons honey
• 1 teaspoon sea salt I used a coarser salt

Instructions

• Mix all of the ingredients together and place in a bowl.
• Serve with celery, cheese and regular crackers, pretzels or apples.

Video

Notes

If you prefer a fluffier dip, use more cream cheese, and whip it before mixing in the peanut butter. We like it with creamy peanut butter, too!

Nutrition

Serving: 1 | Calories: 146kcal | Carbohydrates: 9g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 10mg | Sodium: 285mg | Fiber: 1g | Sugar: 6g

Take a look more spooky Halloween recipes from our #HalloweenTreatsWeek Bloggers today: 

Halloween Cookies & Bars:

• Bat Sugar Cookies from The Flour Handprint
• Voodoo Doll Cookies from Sweet ReciPEAS
• Halloween Confetti Cookies from Fake Ginger

Halloween Cakes & Cupcakes:

• Marshmallow SpiderWeb Cupcakes from Big Bear’s Wife
•  Candy Corn Poke Cake from Devour Dinner
• Halloween Brownie Cupcakes from Hezzi-D’s Books and Cooks
• Pumpkin Chocolate Chip Cupcakes from It’s Shanaka

Halloween Brownies:

• Spider Brownie Bites from Tastes of Homemade 
• Evil Dead Necronomicon Brownies from Savory Moments

Halloween Pies & Cheesecakes:

• Mini Candy Corn Cheesecakes from Cheese Curd in Paradise

Halloween Drinks:

• Halloween Themed Layered Drinks from 4 Sons R Us

Chilled Halloween Treats:

• Easy Chocolate Pudding from Pastry Chef Online

Sweet Halloween Treats:

• Halloween Bark from West Via Midwest
• Halloween Snack Mix from Savory Experiments
• Healthy Halloween Snacks from House of Nash Eats
• Sweet & Savory Halloween Snack Board from An Affair from the Heart
• Spooky Candy Bark from Sweet Beginnings
• Poisoned Candy Apples from Fresh Coast Eats
• Donut Hole Mummies from Family Around the Table 
• Halloween Caramel Popcorn Munch Recipe from Back To My Southern Roots
• Spiderweb Baked Donuts from Lemon Blossoms

Savory Halloween Recipes: 

• Mini Monster Meatball Sliders from A Kitchen Hoor’s Adventures
• Mummy Brie from The Spiffy Cookie
• Halloween Deviled Eggs from I am a Honey Bee

Happy Halloween!

Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing brand sponsors: Dixie Crystals that provided a prize pack for our giveaways and also sent some samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes. We would also love to give a huge thanks to our Halloween Treats Week bloggers because a lot of them also donated prizes for the giveaways, including:  Angie of BigBearsWife ,  Nicole of Nicole Taggart’s Origami Owl Jewelry Bar, Kathy of Lemon Blossoms,  Terri of Our Good Life,  Julie of Back To My Southern Roots,  Peabody of Sweet ReciPEAS, Megan of Strawberry Blondie Kitchen, Nicole of For the Love of Food Blog, Michaela of An Affair from the Heart, Jennifer of Take Two Tapas , Michele of West Via Midwest, Shanaka of It’s Shanaka, Ashley of Cheese Curd In Paradise, and Amy from House of Nash Eats!

The post Sweet & Savory Halloween Snack Board with Peanut Butter Dip appeared first on An Affair from the Heart.