The Cutest Halloween Treats

Cut all Oreo cookies in half and gently remove the cream. Cut each half in half to create the wings.

Fill up a plastic bag with the store bought or homemade frosting. Cut off the tip of the bag and pipe frosting onto the back corners of the broken cookie pieces.

Press one cookie piece on the left of the Reeses cup and another cookie piece on the right of the Reeses cup.

Pipe frosting on the back of the edible eyes and secure on top of the center of the Reeses cup.

Serve.

Begin by laying out parchment paper on a cookie sheet.

Get pretzels sticks, Reese's, Oreos, Hugs, mini chips out and ready so they are easy to grab.

Place 1 cup candy melts in a small pot and melt on low heat stirring constantly. Once all melted spoon out onto parchment paper and spread into a circle. We made ours about 4 inches in diameter.

Quickly add remaining mini chips to a small pot and melt on low heat stirring constantly. Spoon a tiny amount onto your green circles and use a toothpick to swirl around.

Add Oreos as hat in the corner. Add Hugs by dipping into excess melted chocolate and adding to the top of the Oreo. Add mini chips for eyes.

Stick pretzels in your mini Reese's and place on the opposite side of the Oreo.

Let set until ready to eat or package.

Break Pretzels to a good spider leg length. This is the trickiest part. An alternative is to use straight pretzels that stick straight out.

Stick 8 pretzels into the donut as the legs.

Add a little chocolate frosting to the top of the spider and sprinkle with chocolate sprinkles.

Melt Candiquik in tray according to directions on package

Place a large piece of wax or parchment paper on a flat surface.

Dip strawberries in melted Candiquik Coating, remove and allow the excess coating to pour off onto the wax paper to form the "tail" of the ghost; slide the strawberry back and set on wax paper to dry.

Before coating has set, place two mini chocolate chips on as the eyes. For the mouth, cut off the tip of a mini chocolate chip and place on the strawberry with the bottom side facing up.

Place almond bark in a microwavable bowl or mug.

Lay your cookies out on a piece of wax or parchment paper, or prop them up using a cooling rack by putting each cookie in between the bars of the cooling rack.

Microwave for 30 seconds at a time, stirring in between, until it has melted smoothly.

Put the melted bark in a sandwich baggie and snip a little bit off of one corner to make a hole.

Squeeze melted bark over the top arc of the cookie then gently tap the bottom of the cookie against a flat surface to make the melted candy begin to ooze down the cookie. Shift it from side-to-side to create uneven edges on the bottom of the ghost.

Let the almond bark dry then pipe on eyes by melting chopped chocolate, adding it to a sandwich baggie, and cutting a hole in one corner.

Pipe three circles on each ghost cookie, 2 eyes and a mouth.

Let dry completely then store in an airtight container until ready to serve.

Melt chocolate according to package directions. Dip pretzel rods into almond bard, covering about ⅔ of the pretzel. Gently tap pretzel rod on the side of the bowl to remove excess chocolate.

Place two candy eyeballs on each pretzel rod (if they slip off, let the chocolate set for about a minute first). Place on waxed paper to set. Repeat with remaining pretzels.

Carefully spoon remaining almond bark into a zip-top bag or squeeze bottle. If using a bag, snip of a small corner. Drizzle almond bark over the pretzels, being careful not to cover the eyes, to resemble a mummy. Let almond bark set completely before serving.

In a medium bowl, beat together cream cheese and butter until smooth. Sift in cocoa powder, then add brown sugar, vanilla extract, salt and milk. Beat on low speed until the cocoa powder is incorporated, then increase speed to high, until very well combined. Sift in powdered sugar, ½ cup at a time, beating slowly after each addition to incorporate. Increase speed to high and beat until smooth and light, about 3 minutes. Transfer dip to a serving dish and smooth top with a spatula.

Spread crushed chocolate cookies over the top of dip to form “dirt.” With decorating icing, write “RIP” on vanilla wafer cookies, then stand upright in dip to form “tombstones.” Scatter candy corn and candy pumpkins over top to decorate. Serve with graham crackers, sliced apples and/or pretzels as desired.

Line a medium baking sheet with parchment paper.

Stick the lollipop sticks into the cream of the Oreos.

Mix coconut oil into white chocolate and dip Oreos into chocolate until completely coated. Place in refrigerator to harden, 5 to 10 minutes.

Using the black icing, draw Jack’s face on the Oreos and let cool slightly. Tie black ribbon in a bow at the bottom of the Oreo and serve.

In a large bowl using a hand mixer or whisk, beat heavy cream until stiff peaks form. Fold in sweetened condensed milk and vanilla extract until completely combined.

Separate mixture evenly into three separate bowls.

In one bowl, add 2 drops each red and yellow food coloring to form your orange ice cream layer. (Continue to play with the color until you’re happy with the shade.) In another bowl, add 2 more drops yellow food coloring to form your yellow ice cream layer and stir until combined. (Continue to play with the color until you’re happy with the shade.)

Among 8 to 10 plastic dessert cups, layer white, yellow, and orange ice cream colors. Top with candy corn and freeze until firm, 5 hours. (If you don’t wish to make individual cups, you can also layer colors in a 9-x-5” loaf pan and garnish with candy corn.)

When ready to serve, remove ice cream from freezer 10 minutes to soften.

Crush cookies in food processor. Pour into a bowl. Add cream cheese and stir until combined. Shape into 1" balls and place on parchment lined cookie sheet (with edges, so they don't slide off). Freeze for 10 minutes.

Place candy melts in a microwave safe bowl. Heat according to package instructions until melted. Stir in coconut oil. Start with 3 tablespoons. If you think it needs to be a little bit thinner, add more. The coconut oil is the key to this recipe. It makes the white candy melts so much smoother and easier to dip the cookie balls in.

Draw a black dot on the middle of each M&M.

Dip balls and place on parchment lined cookie sheet. Place M&M eyes on top. Let the candy melts set for about 10 minutes, then add the red lines with the red frosting. Refrigerate for about an hour. Store in the refrigerator for up to 3 days.

Line a large baking sheet with parchment paper. Skewer each banana half with a lollipop stick and freeze until firm, at least 2 hours.

In a large microwave-safe measuring cup, melt 1 pound white chocolate in the microwave according to package directions. One at a time, dip the bananas into the chocolate to coat, shaking off any excess. Return to the baking sheet and immediately place two M&M candies near the top for eyes.

Melt the remaining white chocolate in the microwave according to package directions and fill a small piping bag fitted with a small, round nozzle tip. Pipe zigzags over the banana to form bandages. Repeat this step with the milk chocolate, if using. Chill or freeze until ready to serve.

Cut the middles out of each quarter of the apple to create a mouth. Don’t worry about perfection, you are filling this gap with sunbutter anyway so if you cut too deep, you can always just cover it up and no one will know.

Coat the inside of the cut gap with a filling of sunflower butter.

Place 4 sunflower seeds on the top of the “mouth” for the teeth.

Place 1 sliced strawberry inside the mouth for the tongue.

“Glue” each eye above the mouth with a dab of sunbutter to stick.

Prepare cookies as directed on package or according to your favorite recipe. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Cut each cookie in half for a total of 48 halves.

Frost the bottoms of all cookie halves with frosting. Place 6 marshmallow teeth around curved perimeter of 24 halves. For additional support, an additional marshmallow can be placed behind the teeth. Top with remaining 24 halves just slightly behind the marshmallows so that they show. Insert two almond slivers in between teeth for fangs. If fangs do not adhere, dip tips into frosting.

In a large pot, melt the butter over low heat.

Add the marshmallows and stir until completely melted and combined with the butter.

Remove from the heat. Add several drops of yellow food coloring, mix it together, then add red food coloring one drop at a time, mixing as you go. Add red/yellow drops until you reach your desired color. (I used about 4 drops red and 12 drops yellow). Mix well.

Add the Rice Krispies and stir to combine.

Coat both sides of your hands with a generous amount of cooking oil, and roll the Rice Krispie mixture into small balls. Set on parchment paper. Add oil to your hands after each ball.

While the balls are still warm, gently press a Mini Rolo into the top of each pumpkin for the stem and add a green M&M beside it as the leaf. (Tip: If the pumpkins cool before you're finished, use the end of a thick marker or apple corer to make a small indent in the top for the chocolate to sit in.)

Allow to cool until firm.