Halloween is the perfect time to have a little fun with dessert. You do not need complicated decorating skills or hours in the kitchen to make Halloween treats that look festive. A few candy eyes, colorful sprinkles, melted chocolate, and simple decorations can transform familiar sweets into something made for October.
These easy Halloween treats include cookies, brownies, cupcakes, chocolate-covered snacks, cereal treats, and no-bake ideas. There is a good mix of cute and spooky options for kids, parties, school celebrations, family movie nights, and Halloween gatherings.
1. Mummy Brownies
Fudgy chocolate brownies are already a crowd favorite, and turning them into little mummies takes only a few extra minutes. A loose drizzle of melted white chocolate creates the wrapped-bandage effect, while candy eyes bring each brownie to life.
Cut the brownies into rectangles before decorating so every piece becomes its own mummy. The white chocolate does not need to look perfect either. Uneven lines actually make the mummy design more convincing.
2. Monster Rice Krispie Treats
Classic cereal treats get a colorful Halloween makeover with melted candy coating, sprinkles, and candy eyes. Green, orange, and purple coatings work especially well for creating a tray full of different monsters.
Give some monsters one eye and others three or four. The playful design makes these especially fun Halloween treats for kids, and they are simple enough for little helpers to decorate too.
3. Chocolate Spider Cookies
Soft chocolate cookies make an easy base for edible spiders. A round chocolate candy creates the body, while thin lines of melted chocolate form the legs.
Add two candy eyes to keep the spiders more cute than creepy. The chocolate-on-chocolate combination also means these cookies taste just as good as they look on a Halloween dessert table.
4. White Chocolate Ghost Strawberries
Fresh strawberries dipped in white chocolate are a lighter addition to a table filled with cookies and candy. The white coating naturally creates a ghostly look, especially when a little chocolate is allowed to trail toward the bottom.
Use dark chocolate to add two eyes and an open mouth. Each strawberry will look slightly different, which makes a whole platter of little ghosts even more fun.
5. Oreo Bat Cookies
Chocolate sandwich cookies can quickly become tiny bats with a few simple additions. Pieces of another cookie create the wings, while candy eyes give each bat its face.
These are a useful no-bake Halloween treat when you are short on time. Make them ahead and arrange them on a platter with other bite-size sweets before guests arrive.
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6. Witch Hat Cookies
Chocolate sandwich cookies and pointed chocolate candies fit together perfectly to create miniature witch hats. A little colored frosting around the base adds the finishing touch.
Orange, purple, or green frosting makes the hats stand out on a dessert tray. Their small size also makes them perfect for Halloween treat boxes and party platters.
7. Frankenstein Marshmallow Pops
Large marshmallows become adorable Frankenstein faces after being dipped in green candy coating. Chocolate can be used for the hair and mouth, while candy eyes finish the expression.
Serving them on sticks makes these treats easy for kids to hold. You can also stand several pops upright in a jar or decorative cup for a simple Halloween party display.
8. Pumpkin Patch Dirt Cups
Chocolate pudding and crushed chocolate cookies create layers of creamy pudding and edible “dirt.” Add small pumpkin candies on top and each cup becomes its own miniature pumpkin patch.
Clear cups work best because guests can see all the layers. These are also convenient for parties since the individual portions can be prepared ahead and refrigerated until serving time.
9. Ghost Pretzel Rods
Long pretzel rods are surprisingly easy to turn into little ghosts. Dip most of each pretzel in white chocolate and add a simple face with dark chocolate.
The combination of crunchy, salty pretzel and sweet chocolate gives these treats plenty of flavor. They are also easy to grab without needing plates or forks.
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10. Halloween Chocolate Bark
Chocolate bark is one of the easiest Halloween treats to customize. Spread melted chocolate onto a lined baking sheet, then scatter Halloween candies, cookie pieces, sprinkles, and candy eyes over the surface.
Once everything has set, break the bark into irregular pieces. The random shapes and different toppings mean every piece looks a little different.
11. Jack O’ Lantern Sugar Cookies
Round sugar cookies become cheerful jack o’ lanterns with a layer of bright orange icing. Dark chocolate or black icing can be used to create the familiar pumpkin faces.
Try making several different expressions instead of decorating every cookie the same way. Happy, surprised, silly, and spooky pumpkins make the finished platter much more interesting.
12. Graveyard Brownies
A pan of rich brownies can become an entire edible graveyard. Cookie tombstones, crushed chocolate cookies, and small Halloween candies create the scene on top.
Bake and cut the brownies ahead of time, then add the decorations closer to serving. These are especially effective on a Halloween party table because the little graveyard immediately catches attention.
13. Monster Chocolate Cupcakes
Chocolate cupcakes provide a dark, rich base for colorful Halloween monsters. Pipe green, orange, or purple frosting on top, then add candy eyes and sprinkles.
There is no need to make every cupcake identical. Different frosting patterns, eye combinations, and funny expressions make the monsters look even better together.
14. Candy Corn Cookies
Yellow, orange, and white are enough to give simple cookies an unmistakable Halloween look. The familiar candy corn colors can be created with colored dough, icing, or frosting.
These are a good option when you want festive Halloween cookies without anything particularly spooky. They work especially well for family gatherings and school celebrations.
15. Peanut Butter Spider Cookies
Soft peanut butter cookies make a delicious base for little chocolate spiders. Press a round chocolate candy into each cookie, then add thin chocolate legs and candy eyes.
The combination of peanut butter and chocolate keeps these treats familiar while the spider decoration gives them an easy Halloween twist.
16. Ghost Meringues
Small meringue swirls naturally resemble tiny ghosts when piped into tall shapes. Once baked, a few dots of melted chocolate create simple eyes and mouths.
Their crisp, airy texture provides a nice contrast to richer brownies and cupcakes. The bright white ghosts also stand out beautifully on a darker Halloween dessert platter.
17. Halloween Popcorn Mix
Popcorn makes an easy base for a sweet and salty Halloween snack mix. Add pretzels, chocolate candies, seasonal candy, and colorful sprinkles, then finish everything with a light drizzle of melted chocolate.
Serve it from one big bowl for casual snacking or portion it into individual cups. It is especially convenient for Halloween movie nights and larger parties.
18. Pumpkin Rice Krispie Treats
Instead of cutting cereal treats into squares, shape the warm mixture into small pumpkins before it completely sets. Orange candy coating gives them their bright seasonal color.
Add a small pretzel piece or chocolate candy for the stem. A little green frosting can create leaves or vines if you want to add more detail.
19. Oreo Spider Pops
Chocolate sandwich cookies can become playful spider pops with pretzel legs and candy eyes. A little melted chocolate helps hold the decorations in place.
Adding sticks makes them easy to serve and display. They are also a simple Halloween activity if kids want to create their own spider faces.
20. Eyeball Cake Pops
Cake pops become wonderfully creepy when covered in white candy coating and decorated like oversized eyeballs. Use a colorful candy or icing circle for the iris and a dark center for the pupil.
Thin red icing lines around the eye create a bloodshot effect. Display several upright together for one of the more eye-catching desserts on your Halloween table.
21. Halloween Sprinkle Cookies
When you want festive cookies without detailed decorating, Halloween sprinkles can do most of the work. Orange, purple, green, and black sprinkles instantly turn a basic cookie into an October treat.
These cookies are particularly useful for a crowd because you can make a large batch without spending time piping individual designs.
22. Chocolate Covered Pretzel Pumpkins
Small pretzels dipped in orange candy coating can be transformed into bite-size pumpkins. Add a small green candy or a dab of green frosting at the top for the stem.
The crunchy pretzel balances the sweet coating, making these a nice addition to a Halloween spread filled with richer desserts.
23. Mummy Cookies
Rectangular cookies make an ideal shape for edible mummies. Drizzle or pipe thin ribbons of white icing across each cookie, leaving a small opening near the top for candy eyes.
Do not worry about keeping the icing lines straight. Overlapping, uneven “bandages” make the mummy effect look even better.
24. Halloween Puppy Chow
Crunchy cereal coated with chocolate, peanut butter, and powdered sugar becomes an easy Halloween snack once colorful candies and seasonal sprinkles are mixed in.
Make a large bowl for a party or divide the mixture into individual bags or cups. It is easy to transport, making it useful for school celebrations, parties, and casual gatherings.
25. Ghost Donuts
White glazed or powdered donuts already have the perfect base for a quick ghost transformation. Add chocolate eyes and a small mouth and they are ready for a Halloween platter.
This is one of the easiest last-minute ideas because store-bought donuts work perfectly. You get a festive treat without needing to bake anything.
26. Pumpkin Patch Cupcakes
Chocolate cupcakes topped with crushed chocolate cookies create miniature patches of edible soil. Small pumpkin candies nestled into the crumbs complete the pumpkin patch.
Add thin green frosting vines between the pumpkins for extra detail. Because every cupcake is individually decorated, they are easy to hand out at parties.
27. Colorful Monster Marshmallow Pops
Large marshmallows dipped in green, purple, or orange candy coating make a blank canvas for funny Halloween monsters. Candy eyes, sprinkles, and melted chocolate can be used to create all kinds of faces.
Let each monster look different instead of trying to make a matching set. That makes these especially fun Halloween treats to prepare with kids.
28. Halloween S’mores Bites
Graham crackers, chocolate, and marshmallows bring classic s’mores flavor to an easy bite-size Halloween dessert. Seasonal sprinkles, colorful chocolate, or candy eyes give them an October makeover.
These are particularly fun for Halloween movie nights and indoor gatherings when you want the cozy flavor of s’mores without needing a campfire.
29. Jack O’ Lantern Chocolate Covered Oreos
Dip chocolate sandwich cookies in orange candy coating and decorate the tops with simple jack o’ lantern faces.
Give each pumpkin a different expression using dark chocolate or icing. Once the coating has hardened, the cookies are easy to arrange on platters or package into Halloween treat bags.
30. Halloween Candy Cookie Bars
Halloween cookie bars are a practical way to make dessert for a crowd. Instead of decorating individual cookies, bake one large pan of cookie dough loaded with colorful seasonal candies.
Scatter a few extra orange, purple, green, and chocolate candies over the top before baking. Once cooled, cut the bars into squares for an easy Halloween treat that is ready to grab and share.
1. Mummy Brownies (2g Protein)
2g ProteinIngredients: 1/2 cup unsalted butter, 1 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, 1/3 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, 1/4 tsp salt, 4 oz white melting chocolate, 24 candy eyes.
Step 1: Heat oven to 350°F. Line an 8-inch square pan with parchment paper.
Step 2: Melt butter and stir in sugar, eggs, vanilla, cocoa, flour, and salt until just combined.
Step 3: Bake 25 to 28 minutes, until the center is set and a toothpick has a few moist crumbs. Cool completely and cut into 12 rectangles.
Step 4: Melt white chocolate according to package directions. Drizzle thin lines over each brownie and add two candy eyes before the chocolate sets.
Storage: Store airtight at room temperature for up to 3 days or refrigerate for up to 5 days.
2. Monster Rice Krispie Treats (1g Protein)
1g ProteinIngredients: 3 tbsp unsalted butter, 10 oz mini marshmallows, 6 cups crisp rice cereal, 8 oz green or purple candy melts, candy eyes, Halloween sprinkles.
Step 1: Grease a 9×13-inch pan. Melt butter over low heat, add marshmallows, and stir until smooth.
Step 2: Remove from heat and fold in cereal until evenly coated.
Step 3: Press gently into the pan and cool for 20 minutes. Cut into 12 rectangles.
Step 4: Dip one end of each treat in melted candy coating. Add eyes and sprinkles before the coating sets.
Storage: Keep airtight at room temperature for up to 2 days for the best texture.
3. Chocolate Spider Cookies (2g Protein)
2g ProteinIngredients: 1/2 cup unsalted butter softened, 3/4 cup brown sugar, 1 large egg, 1 tsp vanilla, 1 cup all-purpose flour, 1/3 cup cocoa powder, 1/2 tsp baking soda, 1/4 tsp salt, 18 round chocolate candies, 2 oz semisweet chocolate, 36 candy eyes.
Step 1: Heat oven to 350°F and line two baking sheets with parchment.
Step 2: Cream butter and sugar. Beat in egg and vanilla, then mix in flour, cocoa, baking soda, and salt.
Step 3: Scoop into 18 balls and bake 9 to 10 minutes. Press one chocolate candy into each warm cookie and cool completely.
Step 4: Use melted chocolate to pipe eight spider legs and attach candy eyes.
Storage: Store airtight at room temperature for up to 4 days.
4. White Chocolate Ghost Strawberries (1g Protein)
1g ProteinIngredients: 12 large strawberries, 8 oz white melting chocolate, 1 oz dark chocolate.
Step 1: Wash strawberries and dry them extremely well so the chocolate adheres properly.
Step 2: Melt white chocolate and dip each strawberry, allowing a little excess coating to trail onto parchment like a ghost tail.
Step 3: Let set until firm.
Step 4: Melt dark chocolate and add two eyes and an open mouth to each strawberry.
Storage: Refrigerate in a covered container and eat within 24 hours for the best quality.
5. Oreo Bat Cookies (1g Protein)
1g ProteinIngredients: 18 chocolate sandwich cookies, 3 oz semisweet chocolate melted, 24 candy eyes.
Step 1: Carefully separate 6 cookies and remove the filling. Break each plain cookie wafer in half to make wings.
Step 2: Place 12 whole sandwich cookies on parchment.
Step 3: Use melted chocolate to attach two cookie-wing halves to each whole cookie.
Step 4: Attach candy eyes with additional melted chocolate and allow to set.
Storage: Store airtight at room temperature for up to 4 days.
6. Witch Hat Cookies (1g Protein)
1g ProteinIngredients: 12 chocolate sandwich cookies, 12 chocolate kiss candies, 1/3 cup orange or purple frosting.
Step 1: Arrange cookies flat-side up on a tray.
Step 2: Pipe a small circle of frosting into the center of each cookie.
Step 3: Press one chocolate kiss into the frosting.
Step 4: Pipe a thin decorative band around the base of each chocolate candy.
Storage: Keep airtight at room temperature for up to 4 days.
7. Frankenstein Marshmallow Pops (1g Protein)
1g ProteinIngredients: 12 large marshmallows, 8 oz green candy melts, 2 oz semisweet chocolate, 24 candy eyes, 12 lollipop sticks.
Step 1: Insert a lollipop stick halfway into each marshmallow.
Step 2: Melt green coating and dip each marshmallow until covered. Place upright or on parchment to set.
Step 3: Dip the top edge in melted chocolate to form Frankenstein’s hair.
Step 4: Attach candy eyes and pipe a mouth and small stitches with chocolate.
Storage: Store airtight at cool room temperature for up to 2 days.
8. Pumpkin Patch Dirt Cups (3g Protein)
3g ProteinIngredients: 1 box 3.9-oz instant chocolate pudding mix, 2 cups cold milk, 8 chocolate sandwich cookies crushed, 1 cup whipped topping, 16 pumpkin candies.
Step 1: Whisk pudding mix with cold milk for about 2 minutes until thickened.
Step 2: Fold in whipped topping for a lighter texture.
Step 3: Divide among 8 cups and top with crushed cookies.
Step 4: Refrigerate for at least 1 hour, then add pumpkin candies immediately before serving.
Storage: Keep refrigerated and covered for up to 3 days.
9. Ghost Pretzel Rods (2g Protein)
2g ProteinIngredients: 12 pretzel rods, 8 oz white melting chocolate, 1 oz semisweet chocolate.
Step 1: Melt white chocolate according to package directions.
Step 2: Dip about two-thirds of each pretzel rod into the coating.
Step 3: Place on parchment and allow the coating to set.
Step 4: Use melted dark chocolate to pipe two eyes and a small mouth.
Storage: Store airtight at room temperature for up to 5 days.
10. Halloween Chocolate Bark (1g Protein)
1g ProteinIngredients: 12 oz semisweet chocolate, 4 oz orange candy melts, 1/2 cup Halloween chocolate candies, 1/4 cup pretzel pieces, 2 tbsp Halloween sprinkles, 2 tbsp candy eyes.
Step 1: Line a baking sheet with parchment.
Step 2: Melt semisweet chocolate and spread into an even 1/4-inch-thick layer.
Step 3: Drizzle melted orange coating over the top and immediately scatter candies, pretzels, sprinkles, and candy eyes over the surface.
Step 4: Chill about 25 minutes until firm, then break into pieces.
Storage: Store airtight in a cool room for up to 1 week or refrigerate if the room is warm.
11. Jack O’ Lantern Sugar Cookies (2g Protein)
2g ProteinIngredients: 1/2 cup unsalted butter softened, 3/4 cup sugar, 1 large egg, 1 tsp vanilla, 1 1/2 cups all-purpose flour, 1/2 tsp baking powder, 1/4 tsp salt, 1 cup orange frosting, 2 oz dark chocolate.
Step 1: Heat oven to 350°F. Cream butter and sugar, then beat in egg and vanilla.
Step 2: Mix in flour, baking powder, and salt to form a soft dough.
Step 3: Roll into 18 balls, flatten slightly, and bake for 9 to 10 minutes. Cool completely.
Step 4: Frost orange and use melted dark chocolate to draw jack o’ lantern faces.
Storage: Store airtight at room temperature for up to 4 days.
12. Graveyard Brownies (2g Protein)
2g ProteinIngredients: 1/2 cup unsalted butter, 1 cup sugar, 2 eggs, 1 tsp vanilla, 1/3 cup cocoa powder, 1/2 cup flour, 1/4 tsp salt, 6 rectangular sandwich cookies, 6 chocolate sandwich cookies crushed, 1/2 cup chocolate frosting, decorating icing.
Step 1: Heat oven to 350°F and line an 8-inch square pan.
Step 2: Mix melted butter, sugar, eggs, vanilla, cocoa, flour, and salt. Bake 25 to 28 minutes and cool completely.
Step 3: Spread with chocolate frosting and scatter crushed cookies over the surface.
Step 4: Cut into 12 pieces and insert half a rectangular cookie into each brownie as a tombstone. Decorate with icing.
Storage: Store airtight at room temperature for up to 3 days.
13. Monster Chocolate Cupcakes (3g Protein)
3g ProteinIngredients: 1 cup flour, 1/3 cup cocoa powder, 3/4 cup sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 large egg, 1/2 cup milk, 1/4 cup vegetable oil, 1 tsp vanilla, 1/2 cup hot water, 2 cups colored buttercream, candy eyes, sprinkles.
Step 1: Heat oven to 350°F and line a 12-cup muffin pan.
Step 2: Mix dry ingredients. Whisk egg, milk, oil, and vanilla separately, then combine with dry ingredients and carefully stir in hot water.
Step 3: Fill liners about two-thirds full and bake 17 to 18 minutes. Cool completely.
Step 4: Pipe colored frosting over cupcakes and decorate with candy eyes and sprinkles.
Storage: Keep covered at room temperature for up to 2 days or refrigerate for up to 4 days.
14. Candy Corn Cookies (2g Protein)
2g ProteinIngredients: 1/2 cup butter softened, 3/4 cup sugar, 1 egg, 1 tsp vanilla, 1 1/2 cups flour, 1/2 tsp baking powder, 1/4 tsp salt, yellow and orange gel food coloring.
Step 1: Cream butter and sugar. Beat in egg and vanilla, then mix in flour, baking powder, and salt.
Step 2: Divide dough into three portions. Leave one plain, tint one orange and one yellow.
Step 3: Stack the three dough colors in layers, chill 30 minutes, then slice into small triangular pieces.
Step 4: Bake at 350°F for 9 to 10 minutes and cool on a rack.
Storage: Store airtight at room temperature for up to 5 days.
15. Peanut Butter Spider Cookies (4g Protein)
4g ProteinIngredients: 1/2 cup creamy peanut butter, 1/2 cup unsalted butter softened, 1/2 cup brown sugar, 1/3 cup sugar, 1 egg, 1 tsp vanilla, 1 1/4 cups flour, 1/2 tsp baking soda, 18 chocolate candies, 2 oz semisweet chocolate, candy eyes.
Step 1: Heat oven to 350°F. Cream peanut butter, butter, and sugars. Beat in egg and vanilla.
Step 2: Mix in flour and baking soda. Shape into 18 balls.
Step 3: Bake 9 to 10 minutes and immediately press one chocolate candy into each cookie.
Step 4: Cool, then pipe melted chocolate legs and attach candy eyes.
Storage: Store airtight at room temperature for up to 4 days.
16. Ghost Meringues (1g Protein)
1g ProteinIngredients: 3 large egg whites, 3/4 cup superfine sugar, 1/4 tsp cream of tartar, 1/2 tsp vanilla, 1 oz dark chocolate.
Step 1: Heat oven to 225°F and line a baking sheet with parchment.
Step 2: Beat egg whites and cream of tartar until foamy. Gradually beat in sugar until stiff, glossy peaks form, then mix in vanilla.
Step 3: Pipe 18 tall ghost-shaped swirls. Bake 1 hour, turn off oven, and leave inside another 30 minutes.
Step 4: Cool completely and add eyes and mouths with melted chocolate.
Storage: Store airtight at room temperature in a dry location for up to 5 days.
17. Halloween Popcorn Mix (2g Protein)
2g ProteinIngredients: 8 cups air-popped popcorn, 2 cups mini pretzels, 1 cup Halloween chocolate candies, 1/2 cup candy corn, 4 oz white chocolate, 2 tbsp Halloween sprinkles.
Step 1: Spread popcorn and pretzels over a parchment-lined baking sheet.
Step 2: Melt white chocolate and drizzle evenly over the mixture.
Step 3: Add candies, candy corn, and sprinkles while chocolate is still wet.
Step 4: Let set for 10 minutes, then break apart and toss gently.
Storage: Keep airtight at room temperature for up to 3 days.
18. Pumpkin Rice Krispie Treats (1g Protein)
1g ProteinIngredients: 3 tbsp butter, 10 oz mini marshmallows, orange gel food coloring, 6 cups crisp rice cereal, 12 small pretzel pieces, green decorating icing.
Step 1: Melt butter over low heat. Add marshmallows and stir until completely melted.
Step 2: Stir in a few drops of orange coloring, then fold in cereal.
Step 3: With lightly greased hands, shape warm mixture into 12 pumpkins.
Step 4: Insert a pretzel stem and decorate with a little green icing. Cool completely.
Storage: Keep airtight at room temperature for up to 2 days.
19. Oreo Spider Pops (1g Protein)
1g ProteinIngredients: 12 chocolate sandwich cookies, 24 thin pretzel sticks broken in half, 6 oz semisweet chocolate, 24 candy eyes, 12 lollipop sticks.
Step 1: Carefully insert four pretzel pieces into each side of every sandwich cookie.
Step 2: Dip one end of each lollipop stick in melted chocolate and gently insert into the cookie filling.
Step 3: Drizzle or dip the cookies with melted chocolate.
Step 4: Add candy eyes before chocolate sets and allow to firm completely.
Storage: Store airtight at room temperature for up to 3 days.
20. Eyeball Cake Pops (2g Protein)
2g ProteinIngredients: 1 baked 8-inch vanilla cake cooled, 1/3 cup vanilla frosting, 12 oz white candy melts, 18 candy eyes or colored candy discs, red decorating icing, 18 cake-pop sticks.
Step 1: Crumble cooled cake into fine crumbs and mix with frosting until the mixture holds together when pressed.
Step 2: Roll into 18 balls and chill 20 minutes.
Step 3: Dip sticks into melted coating, insert into cake balls, then dip each pop completely in white coating.
Step 4: Add an iris and pupil before coating sets, then pipe thin red veins after firm.
Storage: Refrigerate covered for up to 4 days. Let stand briefly at room temperature before serving.
21. Halloween Sprinkle Cookies (2g Protein)
2g ProteinIngredients: 1/2 cup unsalted butter softened, 3/4 cup sugar, 1 egg, 1 tsp vanilla, 1 1/2 cups all-purpose flour, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 cup Halloween sprinkles.
Step 1: Heat oven to 350°F and line baking sheets with parchment.
Step 2: Cream butter and sugar, then beat in egg and vanilla.
Step 3: Mix in flour, baking soda, and salt. Fold in half the sprinkles.
Step 4: Shape into 18 balls, roll in remaining sprinkles, and bake 9 to 10 minutes.
Storage: Store airtight at room temperature for up to 5 days.
22. Chocolate Covered Pretzel Pumpkins (1g Protein)
1g ProteinIngredients: 16 mini pretzel twists, 8 oz orange candy melts, 16 small green candies or green icing.
Step 1: Melt orange candy coating according to package directions.
Step 2: Dip each pretzel completely and lift with a fork, tapping away excess coating.
Step 3: Place on parchment.
Step 4: Add a green candy or small dab of green icing at the top before coating fully sets.
Storage: Keep airtight at room temperature for up to 5 days.
23. Mummy Cookies (1g Protein)
1g ProteinIngredients: 12 rectangular cookies, 8 oz white candy melts, 24 candy eyes.
Step 1: Arrange cookies on a parchment-lined tray.
Step 2: Melt white candy coating.
Step 3: Spoon or drizzle coating back and forth across each cookie to create overlapping mummy bandages.
Step 4: Add two candy eyes while the coating is still soft and allow to set.
Storage: Store airtight at room temperature for up to 4 days.
24. Halloween Puppy Chow (3g Protein)
3g ProteinIngredients: 8 cups rice or corn square cereal, 1 cup semisweet chocolate chips, 1/2 cup creamy peanut butter, 2 tbsp butter, 1 tsp vanilla, 1 1/2 cups powdered sugar, 1 cup Halloween chocolate candies.
Step 1: Place cereal in a very large bowl.
Step 2: Microwave chocolate, peanut butter, and butter in short intervals, stirring until smooth. Stir in vanilla.
Step 3: Pour over cereal and toss gently. Transfer to a large food-safe bag with powdered sugar and shake until coated.
Step 4: Spread out to cool completely, then mix in Halloween candies.
Storage: Store airtight at room temperature for up to 5 days.
25. Ghost Donuts (3g Protein)
3g ProteinIngredients: 8 white glazed donuts, 2 oz semisweet chocolate, 16 candy eyes optional.
Step 1: Arrange donuts on a serving tray.
Step 2: Melt chocolate until smooth.
Step 3: Pipe two eyes and a small oval ghost mouth onto each donut, or attach candy eyes with a dab of chocolate.
Step 4: Allow chocolate to set for several minutes before serving.
Storage: Store covered at room temperature and enjoy within 1 to 2 days.
26. Pumpkin Patch Cupcakes (3g Protein)
3g ProteinIngredients: 1 cup flour, 1/3 cup cocoa powder, 3/4 cup sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1 egg, 1/2 cup milk, 1/4 cup oil, 1 tsp vanilla, 1/2 cup hot water, 1 1/2 cups chocolate frosting, 8 chocolate sandwich cookies crushed, 24 pumpkin candies, green decorating icing.
Step 1: Heat oven to 350°F and line a muffin pan.
Step 2: Mix dry ingredients. Stir in egg, milk, oil, and vanilla, then carefully add hot water.
Step 3: Divide among 12 liners and bake 17 to 18 minutes. Cool completely.
Step 4: Frost, cover with cookie crumbs, then add pumpkin candies and green icing vines.
Storage: Keep covered at room temperature for up to 2 days or refrigerate for up to 4 days.
27. Colorful Monster Marshmallow Pops (1g Protein)
1g ProteinIngredients: 12 large marshmallows, 8 oz assorted green, orange, or purple candy melts, 24 candy eyes, Halloween sprinkles, 2 oz semisweet chocolate, 12 lollipop sticks.
Step 1: Insert one stick into each marshmallow.
Step 2: Melt candy coating and dip marshmallows until completely covered.
Step 3: Immediately add candy eyes and sprinkles.
Step 4: Once set, use melted chocolate to pipe silly mouths, teeth, or eyebrows.
Storage: Store airtight at cool room temperature for up to 2 days.
28. Halloween S’mores Bites (2g Protein)
2g ProteinIngredients: 6 whole graham crackers broken into 24 squares, 12 marshmallows, 3 oz milk or semisweet chocolate, 2 tbsp Halloween sprinkles.
Step 1: Heat oven broiler and place 12 graham cracker squares on a lined sheet pan.
Step 2: Top each with chocolate and one marshmallow.
Step 3: Broil briefly, watching continuously, until marshmallows are puffed and lightly browned, usually 30 to 60 seconds.
Step 4: Top with remaining graham crackers and decorate with melted chocolate and sprinkles.
Storage: Best eaten the day they are made. Keep leftovers covered at room temperature for up to 1 day.
29. Jack O’ Lantern Chocolate Covered Oreos (1g Protein)
1g ProteinIngredients: 12 chocolate sandwich cookies, 10 oz orange candy melts, 2 oz semisweet chocolate, 12 small green candies optional.
Step 1: Melt orange candy coating according to package directions.
Step 2: Dip each sandwich cookie completely and place on parchment.
Step 3: Add a small green candy at the top if using, then let coating harden.
Step 4: Use melted dark chocolate to pipe jack o’ lantern eyes, noses, and mouths.
Storage: Store airtight at room temperature for up to 5 days.
30. Halloween Candy Cookie Bars (2g Protein)
2g ProteinIngredients: 1/2 cup unsalted butter melted, 3/4 cup brown sugar, 1/4 cup granulated sugar, 1 large egg, 1 tsp vanilla, 1 1/2 cups all-purpose flour, 1/2 tsp baking soda, 1/4 tsp salt, 1 cup Halloween chocolate candies, 1/2 cup semisweet chocolate chips.
Step 1: Heat oven to 350°F. Line an 8-inch square baking pan with parchment.
Step 2: Whisk butter with both sugars, then mix in egg and vanilla.
Step 3: Fold in flour, baking soda, and salt. Stir in most candies and chocolate chips.
Step 4: Press dough into pan, scatter remaining candies over the top, and bake 22 to 24 minutes until the edges are golden and the center is set. Cool before slicing.
Storage: Store airtight at room temperature for up to 4 days or freeze individual bars for up to 2 months.
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