Halloween is nearly here - be at your spooky best with these easy sweets and treats recipes! Perfect for any Halloween party, these recipes include treats that are kid-friendly and even allergy-friendly so everyone can have a spooktacular holiday.
Ghostly Meringues (Dairy-free, GF, nut-free)
- 4 egg whites (100 grams)
- 1/2 tsp Cream of Tartar
- 1 cup ShopRite Granulated Sugar
- Black Decorating Icing, for the eyes
- Preheat the oven to 225 degrees and line a large cookie sheet with parchment paper.
- With either an electric mixer or a stand mixer, begin whipping egg whites for 1-2 minutes or until frothy/foamy.
- With mixer on medium speed, slowly add in sugar in small amounts, approximately ¼ at a time, letting each bit of sugar incorporate in before adding the next. When all the sugar is added, add the cream of tartar.
- Return mixer to medium-high speed and continue to beat meringue mixture until stiff peaks form. You can check for this by stopping the mixer and picking the beaters/whisk out of the mixture. Does it hold its shape? If so, then continue. If the peaks fall over or collapse a little, keep beating.
- Once stiff peaks are achieved, gently place the meringue mixture into an icing bag with a large round tip or a plastic bag with a medium hole cut in one corner.
- To make the ghosts, gently squeeze the piping bag without moving to make the first “stack” or lower part of the ghost body, then release slightly before squeezing once more to make the second “stack” or higher part. Release completely when the ghost is tall enough to your liking. Repeat until all of the meringue mixture is used.
- Bake meringue ghosts at 225 degrees for approximately 45 minutes or until the tops begin to brown. Turn off the oven and let the meringues cool inside for an additional 2 hours to dry out.
- Once dried, pipe eyes and/or mouths onto the meringues with the black icing.
Spiderweb Cupcakes (nut-free, can sub GF cake mix)
- 1 box store-bought chocolate cake mix (regular or GF) and items needed on back of box for preparation
- 2 containers store-bought vanilla frosting
- assorted halloween sprinkles
- plastic bag or piping bag and toothpicks, for decorating
- Bake cupcakes according to box directions (or make your own!) Let cool completely.
- When ready to decorate, microwave one container of vanilla frosting for approximately 30-45 seconds, so that the consistency is less thick and more fluid. If desired, add a few drops of purple food dye and stir to obtain desired hue.
- Microwave another container of vanilla frosting for only 20 seconds, then tranfew to a plastic bag or piping bag. Snip off the corner to make a small hole.
- Take a cupcake and turn it upside down, then gently dip the top of it into the purple frosting. Pick up and allow excess frosting to drip off before placing cupcake down on cooling rack.
- Starting in the center of the cupcake and working outwards, use white frosting in the piping/plastic bag to draw a swirl on top of the cupcake.
- Then use a toothpick to create the "web" by pulling the tip of the toothpick through the two frostings from the center outward in straight lines across the cupcake, mimicking a spiderweb pattern. Top with any desired sprinkles.
- Repeat until all cupcakes are decorated. Let sit for at least ten mintues for frosting to set/dry.
Spooky Cereal Treats (Dairy-free, GF, nut-free)
- 3 tbsp Wholesome Pantry Coconut Oil
- 4 cups ShopRite Miniature Marshmallows
- 6 cups of your favorite Monster Cereal
- In a large microwave-safe bowl, heat coconut oil and marshmallows on HIGH for 2 minutes. Carefully remove from microwave, stir, then return to microwave and heat for another minute or until mixture is melted and smooth.
- Add cereal and stir until well coated with marshmallow mixture.
- Using buttered spatula or wax paper carefully and evenly press cereal mixture into either a 9x9 pan (for taller treats) or 13 x 9 pan lined with aluminum foil and coated with cooking spray. Let cool/set up for at least an hour before cutting into squares
Brains and Skulls Marshmallows (Dairy-free, GF, nut-free)
- 1 to ½ cups Wholesome Pantry confectioners’ sugar, for coating
- 1 cup cold water
- 2 cups ShopRite Granulated sugar
- 1/2 cup light corn syrup
- 2 tbsp unflavored gelatin
- food coloring or assorted halloween sprinkles, if desired
- Spray 9-inch square baking dish (OR brain and skull molds, if desired) with cooking spray then coat with some of the confectioners’ sugar. Set aside.
- In a large microwave-safe bowl, heat the water, granulated sugar and corn syrup on high for 7 minutes. Carefully remove from microwave with potholders and stir to dissolve the sugar. Return to microwave and heat on high for approximately 5 minutes longer. (Mixture will have a slight yellow tint.) Carefully remove hot bowl from microwave.
- Sprinkle gelatin over mixture and let stand 5 minutes. Using a hand mixer or stand mixer, beat marshmallow mixture on medium-low speed for 8 minutes, then increase speed to medium-high and beat 10 to 12 minutes longer or until mixture is fluffy, shiny and at least tripled in volume.
- Carefully pour mixture into brain/skull molds or prepared baking dish and let sit/cure for at least 2 hours. Gently cut marshmallows or remove marshmallows from mold to a bowl with powdered sugar and toss to coat.
- Store in an airtight container for 3-5 days.
Halloween Candy Dessert Board
This one isn't so much a recipe as it is inspiration for you to design your very own custom Candy Dessert Board! Fill a cheese board or larger charger with your famil'y favorite sweets, like gummy worms, mini donuts, chocolate-covered raisins (or nuts, if no one has any allergies), candy corn and more. Include a few creepy spiders or a skeleton (as pictured above) for a spooky treat everyone will love digging into at your Halloween party!