Find 8+ easy Halloween dessert recipes to celebrate this spooky season!
Halloween, we’re ready for you.
There’s no arguing that October 31st calls for sugar. Forget the ghosts and goblins, I’m definitely here for the festive desserts this Halloween season. (And I know you are too!) If you’re looking for Halloween dessert recipes, I have you covered. From apples and cupcakes to scary delicious candy recipes, let’s jumpstart that sugar high.
Halloween Chocolate Bark – Boo Bark!
I created an easy new dessert this Halloween season. Scroll down below for the simple chocolate bark recipe– I call it BOO BARK! You just need some quality baking chocolate and your favorite festive candies. The proper chocolate is imperative– do not use chocolate chips. (Save those for chocolate chip cookies or even pumpkin chocolate chip cookies!) Then let your creative side run wild with the candy. The eyeballs are hilariously cute!
Pumpkin Spice Puppy Chow
This pumpkin spice puppy chow is scary simple and incredibly addictive. (This snack mix is not dog food– it also goes by the name Muddy Buddies. Always have to remind people of that!)
Candy Bar Blondies
These candy bar blondies are another excuse to stock up on Halloween candy.
Pumpkin Rice Krispie Treats
My pumpkin rice krispie treats are always fun and there’s literally never any leftover. I made 2 pans for a party last year and that still wasn’t enough!
Candy Corn Pretzel Hugs
A bowl of 3 ingredient candy corn pretzel hugs never stands a chance at any Halloween gathering. Instead of Hershey’s hugs candies, you can use the regular kisses. I love these with the dark chocolate kisses!
Meet the best pumpkin bars I’ve ever had. They aren’t quite as light and cakey as most other recipes I’ve tried. Instead, they’re soft and sturdy which pairs perfectly with the spiced cream cheese frosting and sprinkles on top!
Tis the season! Enjoy your apples as homemade caramel apples. While I swear by cooking the caramel to 235°F (113°C) for this particular caramel recipe, cooking the caramel closer to 240°F (116°C) will help the caramel stick to the apple better for the caramel apples. Anywhere between the two is the Soft Ball Stage, perfect for apple coating.
These pumpkin cupcakes have been the most popular recipe this season. They’re super moist, soft, and perfectly spiced. How about a version suitable for breakfast? Try my simply pumpkin muffins instead.
And you can decorate them as Halloween Cupcakes!
And If You’re Decorating Cookies…
These cookie cutter Halloween cookies are fun, festive, and you can decorate them based on your skill level. Have fun and make a decorating afternoon of it!
You Will Also Love:
- Spiderweb Cake by Liv for Cake
- 3 Ingredient Halloween Treats by Chelsea’s Messy Apron
- Mummy Cupcakes by Sugar and Charm
Sugar high in 3, 2, 1…Print
Homemade chocolate bark is so easy! Swirl two chocolates together and dress it up with your favorite Halloween candies and sprinkles. Use pure chocolate, not chocolate chips.
- two 4-ounce semi-sweet chocolate bars (226g), coarsely chopped*
- two 4-ounce white chocolate bars (226g), coarsely chopped*
- festive Halloween candy such as eyeball sprinkles (affiliate link), Halloween sprinkles, and Halloween M&Ms*
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Melt the semi-sweet chocolate. You can melt it in a double boiler or the microwave. If using the microwave: place the chopped chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stopping and stirring after each increment until completely melted and smooth.
- Melt the white chocolate following the same melting process in step 2.
- Pour the melted semi-sweet chocolate onto the prepared baking sheet and spread out into a large rectangle (anywhere around 8×12 inches is great). Drizzle the white chocolate mixture on top. If needed, I have a visual of this step in my Sweetheart Swirl Bark video. Use a knife or a toothpick to swirl the layers together. Decorate the top of the bark with candies.
- Allow the chocolate to completely set uncovered at room temperature or in the refrigerator, about 45 minutes. Once hardened, break into pieces as large or small as you want.
- Store bark in an airtight container at room temperature in a cool, dry place for up to 1 week or in the refrigerator for up to 2 weeks.
- Freezing Instructions: For longer storage, freeze for up to 2 months and thaw overnight in the refrigerator.
- Chocolate: Do not use chocolate chips or morsels because they do not melt properly. Pure chocolate is best for easy melting and best taste. I like Ghirardelli, Baker’s, Lindt, or Trader Joe’s pound plus bars found in the baking aisle next to the chocolate chips. They are typically sold as 4 ounce bars.
- I found “Ghouls Mix” M&Ms and Wilton brand Halloween sprinkles at my local grocery store. Use any Halloween sprinkles or candies you enjoy! Candy corn is great on this bark, too!
Keywords: chocolate, Halloween, candy