Halloween Baking Round Up!

Halloween baking is so much fun isn’t it? I’ve put together some of my favorite Halloween favorites from over the years. Let’s make some spooky treats!! Have a great day!

[ziplist]

Reeses Puffs Crunch Monster Eyeballs

3/4 Cup crunchy peanut butter
1/2 Cup powdered sugar
1 Cup Reeses Peanut Butter Puff Cereal, crushed

1 cup chopped chocolate
1 small bag candy coated chocolate pieces (M&M’s)

1. Place peanut butter, powdered sugar and cereal into a large bowl. Mix until dough forms. Take 1 Tablespoon pieces and roll into balls. Freeze for 15 minutes.

2. Melt chocolate in a double broiler until smooth. Using a toothpick or skewer dip peanut butter balls into chocolate leaving top centers open. Let chocolate harden then place candy coated chocolate pieces in center of opening to form the eye. Serve chilled or room temperature.

yield: 14 monster eyeballs

______________________

[ziplist]

Pumpkin Spice and Chocolate Caramel Corn

Pumpkin Spice Caramel Corn
1 3.3oz bag Kettle Corn popcorn, popped and all un-popped kernels removed
1 Cup dry roasted peanuts
2 Cups unwrapped pumpkin spice Hershey’s Kisses (I find them at Target), (If you cannot find the kisses, substitute 1 Cup of butterscotch chips)
6 Tablespoons butter
3/4 Cup packed brown sugar
1/3 Cup corn syrup
1/4 teaspoon salt1. Preheat oven to 250 degrees F. Place popped popcorn and peanuts onto a large rimmed baking sheet that has been sprayed lightly with non stick cooking spray.2. Place kisses, butter, brown sugar, corn syrup and salt into a medium saucepan over medium heat. Stir constantly until mixture comes to a light boil. Remove from heat and pour evenly over popcorn and nuts. Gently stir to coat mixture over popcorn. Bake in oven for 30 minutes, stirring every 15 minutes.3. Remove from oven and pour onto parchment paper to cool. Break into pieces and serve. Enjoy!Chocolate Caramel Corn
1 3.3oz bag Kettle Corn popcorn, popped and all un-popped kernels removed
1 Cup dry roasted peanuts
1 Cup semi sweet chocolate chips
6 Tablespoons butter
3/4 Cup packed brown sugar
1/3 Cup corn syrup
¼ teaspoon salt1. Preheat oven to 250 degrees F. Place popped popcorn and peanuts onto a large rimmed baking sheet that has been sprayed lightly with non stick cooking spray.

2. Place chocolate chips, butter, brown sugar, corn syrup and salt into a medium saucepan over medium heat. Stir constantly until mixture comes to a light boil. Remove from heat and pour evenly over popcorn and nuts. Gently stir to coat mixture over popcorn. Bake in oven for 30 minutes, stirring every 15 minutes.

3. Remove from oven and pour onto parchment paper to cool. Break into pieces and serve. Enjoy!

______________________________


[ziplist]

Cinnamon Toasted Pumpkin Pie Tarts

1 Cup canned pumpkin

1/4 Cup granulated sugar

1/4 Cup heavy whipping cream

1 egg

1/2 teaspoon ground cinnamon

1/4 teaspoon fresh grated nutmeg

4 sheets (2 boxes) of puff pastry, thawed

3 Tablespoons melted butter

3 Tablespoons granulated sugar

1 1/2 Tablespoons ground cinnamon

Melted chocolate for drizzling (optional)

1. Preheat oven to 350 degrees F. In a large bowl mix the pumpkin, sugar, heavy cream, egg, cinnamon and nutmeg until creamy and well combined.

2. Place puff pastry onto a lightly floured countertop and cut out 4 pumpkins per sheet of pastry. Place pumpkin cut outs onto silpat or parchment lined baking sheets. Brush each pumpkin lightly with butter then sprinkle with sugar and cinnamon. Spoon about 2 Tablespoons of pumpkin pie filling around center of pumpkins leaving 1/4 inch border around edges.

3. Bake for 25-30 minutes or until puff pastry is golden brown on the edges and pumpkin pie is cooked through. Let cool for 10 minutes on baking sheet then transfer to cooling rack. Serve room temperature or chilled. Drizzle with melted chocolate if desired before serving.

16 pumpkin pie tarts

_________________________________


[ziplist]

Fudgy Graveyard Brownies

1 Brownie Mix, 8×8 size

6 Milano Cookies (for grave)

5 Oreo Cookies, crushed

6 Pumpkin candy corns and 6 normal candy corns

1 Cup melted chocolate for frosting and piping

Preheat oven to 350 degrees F. Bake brownies in an 8×8 inch pan lined with foil, sprayed with cooking spray. Let cool completely then cut into 6 rectangles.

Frost with melted chocolate reserving 2 Tablespoons for piping the cookies. Pipe RIP onto the Milano Cookies then press into the back of each brownie. Top with a candy corn pumpkin and candy corn. Sprinkle with crushed Oreos for the “dirt.” Serve

6 Graveyard Brownies

________________________________


[ziplist]

Breadstick Mummy Dogs

1 roll/pkg Pillsbury Breadstick dough (12 count)

12 hot dogs

1. Preheat oven to 375 degrees F. Unroll all 12 breadsticks from package. Cut each into 3 equal strips. Take 3 strips, one at a time and wrap around 1 hot dog starting from the top of the hot dog. (Each hot dog has 3 thin breadstick strips around it). Leave a small space towards the top of the hotdog to make mustard eyes. Continue wrapping all dogs then place on a lightly greased baking sheet. Bake for 10-15 minutes or until lightly golden brown.

2. Remove and let cool for 5 minutes. Use mustard or ketchup for the eyes.

_______________________________

[ziplist]

Mummy Munch

4 Cups Honey Chex Cereal

16 oz package vanilla candy melts

1 Cup Autumn Mix (candy corn, little pumpkins)

1 Cup dry roasted peanuts

2 Cups mini pretzels

1. Place cereal, Autumn mix, peanuts and pretzels into a large bowl. Mix to combine. Melt vanilla candy melts according to package directions then pour into cereal mixture. Gently stir until well coated then pour onto wax paper or a silpat lined baking sheet to dry. Once dried, break up into pieces and put into cute Halloween cupcake liners or into little bags.

About 8 Cups

_______________________________

[ziplist]

Shortbread Candy Corn Kissed Brownies

1 family size brownie mix (9×13 inch size)

2 sticks softened butter

1/2 Cup granulated sugar

2 Tablespoons packed brown sugar

1 3/4 Cup flour

1/4 teaspoon salt

1 bag Candy Corn Kisses, or any flavor you like, unwrapped

1. Preheat oven to 350 degrees F. Prepare brownie mix according to package directions, set batter aside. In a stand mixer, beat butter and sugars until creamy and light. Slowly add flour and salt until combined. Press shortbread dough into a 11×7 inch baking dish lined with foil and sprayed with cooking spray. Top shortbread dough with 50 kisses then pour brownie batter evenly over top of kisses. Bake for 50-60 minutes or until toothpick comes clean from center. Let cool completely before cutting into squares.

2. Place remaining kisses in double broiler to melt. Spread melted chocolate over brownies, sprinkle if desired and serve.

12 brownies

___________________________

Hope you enjoy, have a great day!!

Related Posts

30 Responses
  1. I dont even know where to begin and what to make first…it all looks….SOOO GOOD!! And cute. I even like your “scary” font you used on your watermark on your pics. Adorable in a scary way πŸ™‚

    Brownies, caramel corn, PB creations..oh, totally in heaven. Thanks, Jenny!

  2. What a great roundup! I’ll need to figure out how to make gluten-free puff pastry so I can make those mini pumpkin pie tarts – they were SO good last year [when I wasn’t GF]. First, I’m thinking I need to try your pumpkin spice & chocolate caramel corn.

  3. I love the eyeballs! I love looking at all the different Halloween treats and scary stuff people come up with made out of food!

    Great and fun time of the year!

  4. Anilu

    LOOOOOOOOOOOOOOOOOOOVED!!! your round-up, your creativity surprises me in every post you make, i speally love every time you put any sweet imaginable in a cookie πŸ™‚
    thank you so much for sharing your ideas, i’ll definitely will try at least one of your halloween recipes.
    looking forward to your book πŸ™‚
    Greetings from PerΓΊ!

  5. Ellen

    I made the graveyard brownies last night. They were both really easy and really fun to make. I used Ghiradelli brownie mix, Betty Crocker whipped milk chocolate frosting, mint Milano cookies, and a tube of choloate decorating frosting. And then Oreos and the autumn mix of pumpkins and candy corn. The girls at the office went bonkers when I passed them out today. Definitely recommend them!!

  6. Hello, i believe that i saw you visited my web site so i came to go back the desire?.I’m attempting to to find things to enhance my website!I guess its good enough to use a few of your concepts!!

Welcome to Picky Palate!

Picky PalateWelcome to my online kitchen! You'll usually find me with a cookie in one hand & a salad in the other. It's all about the balance :) The recipes you'll see are my creations. Enjoy!

Recipe Categories