Spooky Sweets

By
Chelsea Lords

Simple to make mummy cookies made out of Milanos! These ghostly treats are perfect for any Halloween gathering, combining convenience with classic spooky charm.

• 
  1 (7.5-ounce) package Double Chocolate Milano cookies
  

• 
  1 cup white chocolate chips
  

• 
  1/2 tablespoon vegetable oil
  

• 
  32 black pearl sprinkles (or mini chocolate chips)
  

• Line a sheet pan with parchment paper. This will provide a non-stick surface for your dipped cookies and make cleanup much easier. Set the prepared pan aside.

• White chocolate tends to harden quickly, so it’s best to work in smaller batches. In a microwave-safe bowl, combine 1/2 cup white chocolate chips with 1/4 tablespoon of vegetable oil. The oil helps to thin the chocolate slightly, making it smoother for dipping and coating.

• Microwave the mixture for 30 seconds. Remove and stir well. Continue microwaving in shorter intervals of 15-25 seconds, stirring thoroughly after each interval, until the chocolate is completely melted and smooth. If the chocolate still seems too thick, add a tiny bit more vegetable oil (about 1/4 teaspoon at a time) and stir until desired consistency is reached.

• Gently hold a Milano cookie in one hand. Using a spoon in your other hand, generously spoon the melted white chocolate over the top two-thirds of the cookie. Ensure an even coating.

• Lightly tap the edge of the cookie against the side of the bowl. This helps remove excess chocolate and creates a smooth, even coating. Avoid dipping the entire cookie directly into the chocolate, as the dark chocolate from the Milano cookie might mix with and discolor the white chocolate.

• Carefully place the dipped cookies onto the prepared parchment-lined sheet pan. Allow them to dry and harden completely. This can be done at room temperature or in the refrigerator for quicker setting (about 10-15 minutes).

• Repeat the melting and dipping process with the remaining white chocolate and Milano cookies, working in batches as needed to keep the chocolate in a workable state.

• Once all cookies are dipped and dried, gather any leftover melted white chocolate. If it has started to thicken, microwave it for another 10-15 seconds until it’s very melted and fluid. Transfer this melted chocolate into a small resealable plastic bag or a piping bag fitted with a #2 tip.

• Snip a very tiny corner off the plastic bag (or use your piping tip). Pipe thin, horizontal lines of melted white chocolate across the top two-thirds of each cookie. Overlap these lines slightly to create the appearance of mummy bandages, leaving a small gap for the “eyes.”

• While the piped chocolate is still wet, carefully secure two black pearl sprinkles (or mini chocolate chips) onto each cookie to create the mummy’s eyes. Allow the cookies to set completely before handling or serving.

Serving: 1 serving
|

Calories: 140 kcal
|

Carbohydrates: 17g
|

Protein: 2g
|

Fat: 8g
|

Cholesterol: 3mg
|

Sodium: 69mg
|

Fiber: 1g
|

Sugar: 14g

By
Chelsea Lords

Easy-to-make pudding cups featuring crushed chocolate sandwich cookies for “dirt” and decorated cookies as spooky tombstones. A classic, fun, and delicious Halloween treat!

• 
  1 (3.9-ounce) package chocolate instant pudding and pie filling (ensure it’s instant, not cook and serve)
  

• 
  1 (8-ounce) container frozen whipped topping (such as Cool Whip, completely thawed)
  

• 
  20 Oreos (crushed into fine crumbs)
  

• 
  Milano Cookies (for tombstones)
  

• 
  Black decorating gel
  

• 
  Gummy worm candies (optional, for added creepiness)
  

• Prepare the instant chocolate pudding according to the package directions, typically by whisking with cold milk until thickened. Once prepared, use a spatula to gently fold in the completely thawed whipped topping. Continue folding until the mixture is smooth and evenly combined, creating a lighter, creamier pudding.

• Fill your chosen plastic cups or serving dishes with the pudding mixture. For the “dirt” topping, crush the Oreos (or any chocolate sandwich cookies) into fine crumbs. A blender or food processor works best for this, or you can place them in a resealable bag and crush with a rolling pin. There’s no need to remove the creme filling; just crush the whole cookies. To prevent soggy cookie crumbs, add this “dirt” layer right before serving.

• For the tombstones, take your Milano cookies. Using black edible food gel or an edible food marker, carefully write “RIP” (Rest In Peace) on each cookie. You can also draw other spooky symbols like crosses or skulls.

• Just before you plan to serve, gently insert a decorated Milano cookie into the center of each pudding cup, standing it upright to resemble a tombstone. If desired, drape one or two gummy worm candies over the edge of the cup or have them peeking out from the “dirt” for a truly creepy effect. Serve immediately for the best texture and flavor.

Storage: These graveyard pudding cups are best enjoyed fresh, as the crushed Oreo “dirt” can become soft and soggy if stored for too long with the pudding. If you need to prepare them in advance, store the pudding mixture and crushed cookies separately and assemble just before serving. Leftovers, if any, should be covered and refrigerated, but consume within a day for optimal texture.

Serving: 1 serving
|

Calories: 401 kcal
|

Carbohydrates: 60.7g
|

Protein: 3.4g
|

Fat: 16.1g
|

Cholesterol: 0.8mg
|

Sodium: 466.2mg
|

Fiber: 0.4g
|

Sugar: 11g

By
Chelsea Lords

This fantastic recipe yields both Frankenstein and Pumpkin Rice Krispies treats from a single batch, perfect for varied Halloween fun! If you prefer to make just one type, simply dye the entire marshmallow mixture either green for Frankenstein or orange for pumpkins. Remember to double the specific decoration ingredients for your chosen character, and consider using a 9×9 pan for thicker Frankenstein treats.

• 
  5 tablespoons unsalted butter
  

• 
  8 cups miniature marshmallows
  

• 
  1 teaspoon vanilla extract
  

• 
  1/4 teaspoon salt
  

• 
  6 cups Rice Krispies cereal (divided)
  

For the Frankenstein Krispies

• 
  Green food coloring
  

• 
  1/3 cup black candy melts (or milk chocolate chips)
  

• 
  1/2 teaspoon vegetable oil
  

• 
  Chocolate jimmies sprinkles (optional, for hair)
  

• 
  24 Miniature Reese’s Cups (for “bolts”)
  

• 
  24 large candy eyeballs
  

• 
  Black decorating gel (for mouth)
  

For the Pumpkin Krispies

• 
  Orange food coloring
  

• 
  12 Miniature Reese’s Cups (for stems)
  

• 
  24 to 36 miniature green M&M’s (for leaves)
  

• Line an 8×8-inch baking pan with parchment paper or aluminum foil, leaving an overhang on the sides to easily lift the treats later. Lightly spray the paper or foil with cooking spray to prevent sticking. Set the pan aside.

• In a large pot, melt the butter over medium heat, stirring occasionally to prevent burning. As soon as the butter is fully melted, add all the miniature marshmallows. Continue stirring constantly until the marshmallows are just melted and form a smooth, gooey mixture. Be careful not to overcook them, or the treats will be tough.

• Remove the pot from the heat. Stir in the salt and vanilla extract until well combined. Immediately separate the marshmallow mixture evenly into two separate bowls. Add green food coloring to one bowl and orange food coloring to the other. Stir each bowl until the color is vibrant and uniform.

• To each bowl, add 3 cups of Rice Krispies cereal. Fold gently with a spatula until the cereal is thoroughly coated with the colored marshmallow mixture. Avoid overmixing, as this can crush the cereal and result in denser treats.

For the Frankenstein Krispies

• Carefully press the green Rice Krispies mixture evenly into the prepared 8×8-inch pan. Lightly spritz your hands with cooking spray before pressing down gently to compact the treats. Remember, pressing too hard will make your Krispies dense and hard, so aim for a light, even pressure.

• Set the green Krispies aside to harden slightly at room temperature. Meanwhile, prepare your chocolate “hair.” In a microwave-safe bowl, combine the black candy melts (or milk chocolate chips) and vegetable oil. Microwave in short bursts of 15 seconds, stirring well for 10 seconds after each burst, until the chocolate is completely melted and smooth. The vegetable oil helps achieve a nice, smooth consistency.

• Once the green Krispies are slightly firm, carefully lift them out of the pan using the parchment paper overhang. Cut the slab into 12 even bars. Dip the very top edge of each bar into the melted black chocolate to create Frankenstein’s “hair.” If desired, immediately add chocolate jimmies sprinkles onto the wet chocolate for extra texture. Using a small spoon or toothpick, apply a tiny dab of melted chocolate to the back of each large candy eyeball and press them onto the Krispie bar just below the “hair” to create the eyes. Repeat this process for the miniature Reese’s Cups, attaching one to each side of the Krispie treat bar to serve as Frankenstein’s “neck bolts.”

• Allow the chocolate and decorations to set completely. Once firm, use the black food decorating gel to pipe a zigzag line below the eyes on each Frankenstein Krispie to create a spooky mouth.

For the Pumpkin Krispies

• With the orange Rice Krispies mixture, lightly spritz your hands with cooking spray to prevent sticking. Grab a handful of the mixture and gently roll and shape it into a round ball, resembling a pumpkin. Remember to avoid compressing too much to ensure a soft, chewy treat.

• Take a miniature Reese’s Cup and gently press it into the top center of each pumpkin-shaped Krispie treat. Reshape the Krispie treat as needed around the Reese’s Cup to secure it in place and maintain the pumpkin form; this will serve as the pumpkin’s stem.

• Finally, press 1 to 3 miniature green M&M’s near the Reese’s Cup stem on each pumpkin. These tiny green candies will perfectly mimic small leaves, completing your adorable pumpkin Krispies treats.

Storage: To maintain their freshness and chewy texture, store Rice Krispie treats in an airtight container at room temperature for up to 2 days. For extended freshness, especially if made in a humid environment or if you prefer them firmer, keep them in the refrigerator for up to 5 days. Ensure they are well-sealed to prevent them from drying out.

Serving: 1 serving
|

Calories: 278 kcal
|

Carbohydrates: 7g
|

Protein: 0.7g
|

Fat: 27g
|

Saturated Fat: 17g
|

Polyunsaturated Fat: 1g
|

Monounsaturated Fat: 7g
|

Trans Fat: 1g
|

Cholesterol: 71mg
|

Sodium: 4880mg
|

Potassium: 15mg
|

Sugar: 3g
|

Vitamin A: 870 IU
|

Calcium: 13 mg
|

Iron: 1 mg

By
Chelsea Lords

Create playful and delicious double-sided Halloween sandwich cookies, featuring a ghost on one side and a pumpkin on the other, all held together with a delightful creamy frosting!

• 
  1 (11-ounce) package pre-made (ready to bake) Pumpkin Sugar Cookies (Pillsbury makes these and they are generally found in the refrigerated cookie dough section)
  

• 
  1 (11-ounce) package pre-made (ready to bake) Ghost Sugar Cookies (Pillsbury makes these and they are generally found in the refrigerated cookie dough section)
  

• 
  1 tub vanilla frosting (or homemade cream cheese frosting, see recipe below)
  

• 
  Orange sprinkles (or any festive Halloween sprinkles)
  

Homemade Frosting (optional)

• 
  1 (8-ounce) package cream cheese (softened)
  

• 
  1/2 cup unsalted butter (softened)
  

• 
  4 cups powdered sugar
  

• 
  1-1/2 teaspoons vanilla extract
  

• 
  1/8 teaspoon salt
  

• Preheat your oven and bake both packages of pumpkin and ghost sugar cookies according to the package directions. Once baked, remove them from the oven and transfer them to a wire rack to cool completely. Ensure they are fully cooled before frosting to prevent the frosting from melting.

• Meanwhile, prepare the frosting. If you’re using store-bought frosting, simply open the tub and stir it to loosen. If making homemade frosting (using the recipe provided below): In a large mixing bowl, beat the softened cream cheese and butter together with an electric mixer until the mixture is light and fluffy. Gradually add the powdered sugar, vanilla extract, and salt. Continue beating until the frosting is perfectly smooth and creamy, scraping down the sides of the bowl as needed.

• Once the cookies are completely cool, frost the bottom (flat) side of half of the cookies with a generous layer of frosting. Take another cookie and gently place it on top, creating a sandwich. You can pair a pumpkin cookie with a ghost cookie to create the fun “double-sided” effect, or combine two of the same shape.

• Pour your chosen orange sprinkles (or other festive sprinkles) into a shallow dish or plate. Carefully hold each sandwich cookie by its sides and rotate the frosted center edge through the sprinkles. This will coat the frosting beautifully, adding a decorative border and a festive crunch. Arrange the finished cookies on a serving platter.

Storage: To store leftover double-sided Halloween sandwich cookies, keep them in an airtight container. If you used store-bought frosting, they can be stored at room temperature for up to 3-4 days. If you used homemade cream cheese frosting, or for a longer shelf life, refrigerate them for up to a week. For best results, consider separating the ghost and pumpkin cookies if you’re making a large batch and want to keep them visually distinct until serving.

Serving: 1 serving
|

Calories: 310 kcal
|

Carbohydrates: 50g
|

Protein: 0.65g
|

Fat: 13g
|

Saturated Fat: 6g
|

Polyunsaturated Fat: 0.15g
|

Monounsaturated Fat: 0.15g
|

Trans Fat: 0.15g
|

Cholesterol: 47mg
|

Sodium: 119mg
|

Potassium: 31mg
|

Fiber: 0.1g
|

Sugar: 42g
|

Vitamin A: 280 IU
|

Calcium: 9.5 mg
|

Iron: 0.2 mg