Ingredients

• 2¾ cups flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup butter, softened
• 1½ cups sugar
• 1 egg + 1 tsp vanilla
• 2 cups white candy melts
• Black gel icing (for eyes)

Steps

1. Cream butter and sugar until fluffy; beat in egg and vanilla.
2. Mix in flour, baking soda, and salt until a soft dough forms. Chill 30 minutes.
3. Roll dough ¼-inch thick and cut with a ghost-shaped cutter (or a simple teardrop by hand).
4. Bake at 350°F for 8–10 minutes until just set. Cool completely.
5. Melt white candy melts and dip each cookie top-down. Let excess drip off.
6. While wet, add two dots of black gel icing for eyes. Set on parchment until firm.

Ingredients

• 1 box brownie mix (or your favorite recipe)
• Eggs, oil, water per box directions
• ½ cup white chocolate chips
• 1 tsp vegetable oil
• Toothpick

Steps

1. Bake brownies per package directions in a lined 9×9 pan. Cool completely.
2. Melt white chocolate chips with the oil until smooth and pourable.
3. Cut brownies into squares. Pipe 3–4 concentric circles of white chocolate on each square.
4. Drag a toothpick from the center outward in 6–8 lines to pull the circles into a web.
5. Let set 10 minutes at room temperature before serving.

Ingredients

• 2 cups chocolate pudding (instant or homemade)
• 1 cup crumbled chocolate cake or crushed chocolate cookies
• 2 cups whipped cream or whipped topping
• 16 candy eyes
• 8 clear cups

Steps

1. Layer a spoonful of pudding, then crumbled cake, in each cup. Chill 1 hour.
2. Spoon whipped cream into a piping bag with a flat ribbon tip (or a zip-top bag with the corner snipped).
3. Pipe whipped cream back and forth across the top of each cup, leaving small gaps.
4. Press two candy eyes into the gaps so they peek through the “bandages.”
5. Chill until serving, up to a day ahead.

Ingredients

• 6 cups popped popcorn
• 2 cups pretzel twists
• 1 cup candy corn
• 1 cup mini chocolate candies
• 1 cup orange and green M&M’s

Steps

1. Pop the popcorn and let it cool completely (warm popcorn melts the candy).
2. Combine everything in a large bowl.
3. Toss gently to mix evenly.
4. Portion into small bags or bowls for the party.

Ingredients

• 6 cups rice cereal, divided
• 3 tbsp butter, divided
• 30 marshmallows, divided
• Yellow and orange gel food coloring

Steps

1. Melt 1 tbsp butter and 10 marshmallows; tint yellow; stir in 2 cups cereal. Press into a lined pan as the first (bottom) layer.
2. Repeat with orange coloring for the middle layer; press evenly on top.
3. Repeat once more, leaving the top layer white/plain, and press on top.
4. Let set 30 minutes, then cut into triangles to reveal the three stripes.

Ingredients

• 4 bananas, peeled and halved crosswise
• Mini chocolate chips

Steps

1. Stand each banana half upright on a plate, rounded end up.
2. Press two mini chocolate chips into the top-front for eyes and one for a mouth.
3. Serve immediately.

Ingredients

• 2 cups chocolate pudding
• 2 cups green-tinted buttercream or whipped topping
• 16 large candy eyes
• 8 clear cups, star piping tip

Steps

1. Spoon chocolate pudding into each cup, filling about ⅔ full.
2. Fit a piping bag with a star tip and fill with green frosting.
3. Pipe tall, spiky peaks all over the top to look like fur.
4. Press two large candy eyes into the frosting on each cup while soft.

Ingredients

• 10 cups popped popcorn
• 1 cup candy corn
• 1 bag (10 oz) marshmallows
• 4 tbsp butter
• Butter or oil for hands

Steps

1. Melt butter and marshmallows together over low heat, stirring until smooth.
2. Pour over popcorn in a large bowl; add candy corn and toss to coat.
3. Let cool 2–3 minutes — just enough to touch without burning fingers.
4. Grease hands lightly and shape into fist-sized balls. Set on parchment to firm up.

Ingredients

• 12 chocolate sandwich cookies or fudge cookies
• 1 cup melted chocolate
• 48 thin pretzel sticks, broken in half
• 24 candy eyes

Steps

1. Poke 4 pretzel-stick halves into each side of a cookie to form 8 legs.
2. Dip two candy eyes in melted chocolate and press onto the top of the cookie.
3. Let set on parchment for 10 minutes before moving.

Ingredients

• 8 oz cream cheese, softened
• ½ cup pumpkin puree
• ½ cup powdered sugar
• 1 tsp pumpkin pie spice
• 1 cup whipped cream, divided
• Crushed graham crackers

Steps

1. Beat cream cheese, pumpkin, sugar, and spice until smooth.
2. Fold in half the whipped cream to lighten the mixture.
3. Layer crushed graham crackers and pumpkin filling in small cups.
4. Top with remaining whipped cream and chill at least 2 hours before serving.

Ingredients

• 2 cups dark or milk chocolate chips, melted
• Assorted Halloween candy (M&M’s, sprinkles, candy corn)
• Pumpkin seeds (optional)

Steps

1. Line a baking sheet with parchment paper.
2. Melt chocolate in 30-second microwave bursts, stirring between each, until smooth.
3. Pour onto the parchment and spread into an even layer with an offset spatula.
4. Scatter candy and sprinkles over the top while still wet.
5. Let set at room temperature or in the fridge, then break into pieces.

Ingredients

• 24 pretzel twists
• 2 cups candy melts (orange, purple, green)
• Candy eyes
• Sprinkles

Steps

1. Melt each color of candy melts in a separate bowl.
2. Dip half of each pretzel into the melted candy, letting excess drip off.
3. Lay on parchment and immediately add candy eyes and sprinkles before it sets.
4. Let firm up for about 20 minutes.

Ingredients

• 20 fudge stripe cookies
• 20 chocolate kiss candies, unwrapped
• Melted chocolate (for glue)
• Orange sprinkles

Steps

1. Dab a small amount of melted chocolate on the flat bottom of a chocolate kiss.
2. Press it, point up, onto the center of a fudge stripe cookie.
3. Pipe a thin ring of melted chocolate around the base of the kiss for a “hat band.”
4. Sprinkle orange sprinkles onto the wet chocolate ring before it sets.

Ingredients

• 6 cups rice cereal
• 1 bag (10 oz) mini marshmallows
• 4 tbsp butter
• Orange gel food coloring
• Pretzel sticks and green candy melts (for stems)

Steps

1. Melt butter and marshmallows over low heat; stir in orange food coloring until fully blended.
2. Fold in cereal until evenly coated.
3. Once cool enough to handle, grease hands and roll into small pumpkin-shaped balls.
4. Use a butter knife to press light vertical lines into each ball like pumpkin ridges.
5. Dip a pretzel stick tip in green candy melts and press into the top as a stem.

Ingredients

• 3 red apples, cored and sliced into wedges
• Sunflower seed butter or peanut butter
• Mini marshmallows, halved
• Slivered almonds (fangs)
• Red gel icing (optional, for a “bite”)

Steps

1. Spread a thin layer of nut or seed butter on one side of an apple wedge.
2. Top with a second apple wedge, spread side facing in, like a sandwich.
3. Tuck 2–3 marshmallow halves between the wedges to look like a mouth.
4. Press two slivered almonds into the marshmallows as fangs.
5. Add a dot of red gel icing at the corner of the “mouth” for effect, if using.

Ingredients

• 1 package chocolate sandwich cookies, crushed fine
• 8 oz cream cheese, softened
• 2 cups white candy melts
• Blue, green, and brown candy melts (for irises)
• Red gel icing (for veins)

Steps

1. Mix crushed cookies with cream cheese until a dough forms.
2. Roll into 1-inch balls and freeze 20 minutes to firm up.
3. Melt white candy melts and dip each ball fully to coat. Set on parchment.
4. Once set, dot a small circle of colored candy melt in the center for an iris, then a smaller dark dot for the pupil.
5. Finish with thin lines of red gel icing radiating out like veins. Chill until firm.

Ingredients

• 16 pretzel rods
• 2 cups white candy melts, melted
• 32 candy eyes

Steps

1. Dip a spoon into melted white chocolate and drizzle back and forth over each pretzel rod, leaving small gaps.
2. Press two candy eyes into a gap near the top before the chocolate sets.
3. Lay on parchment paper until fully firm, about 15 minutes.

Ingredients

• 6 cups rice cereal
• 1 bag mini marshmallows
• 4 tbsp butter
• Green gel food coloring
• Melted chocolate, candy eyes

Steps

1. Melt butter and marshmallows; stir in green food coloring until evenly colored.
2. Fold in cereal, then press into a lined pan. Let cool and cut into squares.
3. Spread a thick strip of melted chocolate across the top third of each square for “hair.”
4. Press two candy eyes below the chocolate strip while it’s still soft.

Ingredients

• 1 batch sugar cookie dough (store-bought or homemade), cut into triangles
• 2 cups royal icing or thick powdered sugar icing, divided
• Yellow and orange gel food coloring

Steps

1. Bake cut-out triangle cookies per your dough’s instructions; cool completely.
2. Divide icing into three bowls: tint one yellow, one orange, leave one white.
3. Ice the bottom third of each cookie yellow and let set 10 minutes.
4. Ice the middle third orange, letting it slightly overlap the yellow. Let set.
5. Ice the top point white to finish the candy corn look.

Ingredients

• 12 mandarin oranges, peeled
• 1 stalk celery, cut into 1-inch pieces

Steps

1. Peel each mandarin, keeping it whole.
2. Poke a small celery piece into the top of each mandarin as a stem.
3. Serve as-is in a bowl.

Ingredients

• 1 batch brownies, baked and cooled, cut into squares
• 8 chocolate sandwich cookies, halved (for wings)
• Melted chocolate
• Candy eyes

Steps

1. Dab melted chocolate on the straight edge of two cookie halves.
2. Press one against each side of a brownie square, angled slightly upward like wings.
3. Add two candy eyes on the front of the brownie with a dab of melted chocolate.
4. Let set 10 minutes before moving.

Ingredients

• 4 apples, cored and sliced into wedges
• 1 cup caramel sauce, warmed slightly
• ½ cup mini chocolate chips
• ½ cup chopped nuts or crushed pretzels
• Popsicle sticks (optional)

Steps

1. Insert a popsicle stick into the skin side of each apple wedge, if using.
2. Dip or drizzle each wedge generously with warm caramel sauce.
3. Roll or sprinkle the caramel side in chocolate chips, nuts, or crushed pretzels.
4. Place on parchment paper and let set about 10 minutes.

Ingredients

• 12 pretzel rods
• 3 fruit-by-the-foot strips, cut into thirds and fringed with scissors
• Thin licorice string, cut into 3-inch pieces

Steps

1. Snip one edge of each fruit strip into thin fringe, like broom bristles.
2. Wrap the uncut edge of the fringed strip around the bottom end of a pretzel rod.
3. Tie a piece of licorice string around the wrap to secure it and hide the seam.
4. Trim the bristle ends even, if needed.

Ingredients

• 2 cups chocolate pudding
• 1 cup crushed chocolate sandwich cookies
• 8 rectangular graham crackers
• Black or white gel icing (for “RIP”)
• Gummy worms

Steps

1. Spoon pudding into cups and top generously with crushed cookie “dirt.”
2. Write “RIP” on a graham cracker with gel icing to make a tombstone.
3. Stand the tombstone upright in the pudding, pressing it slightly into the “dirt.”
4. Tuck a few gummy worms into the pudding so they peek out over the edge.