These Halloween treat ideas use just 3 ingredients each! Make monster treats, spider cookies, pretzel fingers, and cute ghosts.
Halloween Treat Ideas: Monster Rice Krispies
These Monster Halloween Treats have a lot of different options and while they can certainly be more than 3-ingredients, you can definitely go the “minimalist” route and make some cute monster treats with only 3 ingredients.
I chose to use a variety of colored candy melts and ended up using about 1/3rd of each (12 ounce) bag of chocolate. If you do just one color, you’ll use just about the entire bag coating the tops of the Krispie treats. You can also use an assortment of eye candies or just one shape/size.
In case you prefer the convenience of shopping online, you can purchase the ingredients to make these by clicking the links below:
- Parchment Paper
- Candy Eyeballs (large, small, or bundle)
- Candy Melts (bright green, orange, or purple)
- Pre-made Rice Krispies Treats
- Sprinkles (green, orange, or purple)
Peanut Butter Spider Cookies
These spider cookies are a simple and tasty Halloween treat idea! Stick to three ingredients with refrigerated peanut butter cookie dough, or use your favorite recipe—just skip pressing the center with a fork.
Eyeball candies are skippable but fun! Swap them for chocolate chips or piped chocolate if you prefer.
In case you prefer the convenience of shopping online, you can purchase the ingredients to make these by clicking the links below:
- Parchment Paper
- Miniature Peanut Butter Cups
- Candy Eyeballs (large, small, or bundle)
Halloween Treat Ideas: Nutter Butter Ghosts
A few years ago, I made these Mummy Cookies using Milanos. We make them every year and sometimes I switch up the Milanos to use Nutter Butters! I thought it would be fun this year to make a few different versions, and Ghosts were the first thing that came to mind. With pretty much the same ingredients you can make these ghosts AND the mummies at the same time.
Instead of melting chocolate for the ghost eyeballs/mouth, you could also use un-melted chocolate chips.
In case you prefer the convenience of shopping online, you can purchase the ingredients to make these by clicking the links below:
- Parchment Paper
- Nutter Butter Cookies
Witch Finger Pretzels
These slightly creepy fingers are too much fun to NOT make For a different variation, you could use lime green candy melts instead of the dark candy melts I used. You could also dye the almonds black with black gel coloring. However you make them they go great with these adorable Witch Oreo Truffles!
In case you prefer the convenience of shopping online, you can purchase the ingredients to make these by clicking the links below:
- Parchment Paper
- Pretzel Rods
- Dark Green Candy Melts
Ingredients
- 1 (12-ounce) bag candy melts (in your favorite color, or use a variety of colors)
- 1 (16-pack) box individually wrapped Rice Krispies Treats (or your favorite from-scratch recipe)
- Candy eyeballs
- 3 teaspoons Shortening (or vegetable oil, skippable)
- Colored sprinkles (skippable)
- 1 (16.5-ounce) tube peanut butter cookie dough (or your favorite from-scratch peanut butter cookies)
- 20 to 24 Miniature Reese’s Cups
- 1 cup milk chocolate chips
- candy eyeballs (skippable)
- 1/2 teaspoon shortening (or vegetable oil)
- 1 (12-ounce) bag white chocolate chips
- 1 (16-ounce) package Nutter Butter cookies
- 1/4 cup milk chocolate chips
- 1/2 teaspoon vegetable oil (or shortening, skippable)
- 17 to 18 pretzel rods
- 1 (12-ounce) bag dark green candy melts
- 17 to18 sliced almonds
- 1/2 teaspoon vegetable oil (or shortening, skippable)
Method
- Line a large sheet pan with parchment paper and keep nearby.
- Add candy melts to microwave-safe bowls. If using one color, divide it into three equal parts. If using multiple colors, place about 1/3 of each color into separate bowls. Optionally add shortening or oil for easier application of the chocolate to the krispie treats, 1 teaspoon to each 1/3 chocolate candy melts.
- Microwave each bowl in 20-second bursts, stirring vigorously for 10 seconds between each burst until smooth.
- Upwrap Rice Krispies Treats.
- Once chocolate is smooth, dip Krispie Treats in melted chocolate and use a spoon to help spread it over the treat, giving it a ragged “monster” look.
- Working quickly (the melted candy melts harden fast), press on candy eyeballs and sprinkles (if desired). Decorate however you’d like!
- move to the prepared sheet pan and allow chocolate to set at room temperature. Best enjoyed the same day they’re made.
- Prepare the cookies according to package directions. Remove from oven and move the cookies to a cooling rack to slightly cool.
- Unwrap the peanut butter cups and gently press in the center of the cookies. Let harden.
- In a microwave-safe bowl, add chocolate chips and vegetable oil or shortening (if desired; it makes the chocolate a little easier to work with!)
- Microwave in 15-second bursts, stirring between each burst for 10 seconds until chocolate is melted and smooth. move melted chocolate to a plastic bag and cut off the very tip of the bag.
- Pipe “spider legs” onto the cookie starting from the Reese's cup going outward.
- If desired, pipe a little melted chocolate on the back of the edible eye candies and press into the Reese's cup.
- Line a large sheet pan with parchment paper and keep nearby.
- Separate white chocolate into 3 microwave-safe bowls and optionally vegetable oil or shortening to each (not essential, but makes it easier to coat the cookies). Melt one bowl of chocolate at a time in the microwave in 15-second bursts, stirring for 10 seconds between bursts, until melted and smooth.
- Dip Nutter Butter cookies into melted white chocolate, using a spoon to create a ragged shape near the bottom of each cookie. Shake and tap off excess chocolate and smooth it.
- move dipped cookies to the prepared sheet pan and allow to completely set.
- Once set, melt milk chocolate in microwave. move melted chocolate to a plastic bag, cut off the tip, and pipe eyeballs and a mouth onto the cookies. Let harden.
- Enjoy! Best eaten within 1–2 days.
- Line a large sheet pan with parchment paper and keep nearby. Break pretzel rods so you remove 1/4th of one end. (Snack on those while you make these:))
- Separate green chocolate candy melts into 3 microwave-safe bowls and optionally add vegetable oil or shortening to each bowl (not essential, but makes it easier to coat pretzels). Melt one bowl of chocolate at a time in the microwave in 15-second bursts, stirring vigorously for 10 seconds between bursts, until melted and smooth.
- Dip the ragged end (from breaking) of the pretzel into the melted chocolate and dip about 3/4ths the way down. Use a spoon to cover the amount you want.
- Tap and shake pretzel to smooth the chocolate and remove excess. Place each rod on the prepared sheet pan.
- Add a sliced almond to the tip of each pretzel and allow for pretzel rods to harden at room temperature.
