halloween dessert

This <strong>Homemade Butterfinger Bark</strong> is the ultimate Butterfinger dessert recipe! Made with only three ingredients, this easy dessert bark is crunchy and delicious.

Homemade Butterfinger Bark

corn

peanut butter

chocolate

Line a large baking sheet with aluminum foil.

Melt 10 oz of chocolate over double boiler or in microwave,according to package directions.

Spread the melted chocolate on the foil lined baking sheet, approximately 11&#8243;x15&#8243;. DOn&#8217;t worry too much about the exact measurements, you just want it to be a thin layer.

Place baking sheet in fridge to chill quickly, about 10 minutes.

In a large microwave safe bowl melt your candy corn, 1 minute and then stir, then in 30 second increments until melted, stirring after each 30 seconds.

Immediately stir in peanut butter. Mixture will be very thick. Use those muscles!

Place this back in the fridge for another 20 minutes, until chilled.

Melt the remaining chocolate and spread it on top of the peanut butter layer.

These Halloween Cookies are soft, fluffy, and made with just 4 ingredients. The sprinkles lend some Halloween fun and using cake mix makes it so easy. It&#x27;s a simple recipe for a spooky night!

Halloween Cookies

(15.25

vegetable oil

eggs

Halloween sprinkles (if desired)

Preheat oven to 375°F. Line a baking sheet with parchment paper, silpat mat, or lightly coat with cooking spray. Set aside.

In a large bowl, stir the cake mix, oil and eggs together until thoroughly combined. Fold in the sprinkles, if desired.

Shape dough into rounded balls and place onto prepared baking sheet, leaving at least an inch of space between ball.

Bake for 8-10 minutes or until edges are set. Remove from oven and let cool for 10 minutes, then move to wire rack to cool completely.

These shots are perfectly spooky for your next Halloween party—just make sure to give yourself time to let the layers set in advance.

Black Magic Jello-O Shots

water, divided

Black food coloring

Lime wedge,

Black sanding sugar, for rim

What type of drinks do you like to make for parties?

https://streaming.hearstdigitalstudios.com/5d7dbaa7-474c-42aa-a7ef-e725bd2629e8/video_rover_16x9_1080p_hd_1540240602_90185.mp4

Celebrate Spooktober With These Black Magic Jell-O Shots

Looking for fun, new Halloween recipes? These Scary-Simple Meringue Bones from Good Housekeeping are the best.

Scary-Simple Meringue Bones

tsp. cream of tartar

c. sugar

pure vanilla extract

Sweet Potato and Marshmallow Pie

(310 ml) unbleached all-purpose flour

(75 ml) pecans

(30 ml) icing sugar

salt

(60 ml) chilled unsalted butter, cubed

(60 ml) ice water

(180 ml) cooked, chilled sweet potato flesh (about 1 small sweet potato)

(180 ml) sugar

cinnamon

nutmeg

ginger

(250 ml) 35% or 15% cream

(250 g/1/2 lb) large marshmallows, approximately

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In a food processor, combine the flour, pecans, icing sugar and salt. Add the butter and pulse until the butter is the size of peas. Add the water and pulse until the dough just begins to hold together. Add water if necessary. Remove the dough from the food processor and shape by hand into a disc.

On a floured surface, roll the dough into a disc large enough to line a 23-cm (9-inch) pie plate. Line the pie plate and refrigerate for 30 minutes.

With the rack in the middle position, preheat the oven to 190°C (375°F).

Pecan crust

In a food processor, purée the sweet potato, sugar and spices until smooth. Add the eggs and cream and process until smooth.

Scrape the filling into the pie shell and bake until the filling is barely set, about 35 minutes.

With the rack in the middle position, preheat the broiler.

Top the pie with a tightly packed layer of marshmallows. Brown under the broiler, 1 or 2 minutes. Watch the pie closely, as marshmallows start to burn quickly. To serve, cut the pie with a damp blade.

Filling

A refaire c’est certain! Très bon goût, la pâte est vraiment bonne . J’ai mis des petites guimauves sur le dessus question de diminuer le sucre . Pourrait se faire sans les guimauves et serait très bonne aussi ! Merci !

Tellement bonne, je dirais même 'cochon'
Je vais en refaire  mais je dois faire attention aux calories .....

Si vous aimez la tarte à la citrouille vous adorez!

Super bonne!  Nous l'avons testé sortie du four, encore un peu chaude, sans guimauve, c'était super bon!  On l'essais avec la guimauve sous peu, et je ne doute pas du bon gout qu'elle aura!

La recette de tarte est très bonne et ça ressemble à de la la tarte à la cirtouille. La texture était parfaite. Par contre, je ne trouve pas que les guimauves soient nécessaires.

Elle est succulente! Mes enfants ont adoré (4 ans et 1 an)
C'est facile à faire et en plus elle donne une portion de légumes!!
J'ai utilisé des guimauves multicolores, c'était beau en couleur!

These black velvet cheesecake cookies are the perfect treat to bake for spooky season! They are extra dark chocolate cookies, stuffed with creamy cheesecake filling and rolled in black cocoa sugar. They&#39;re super decadent cookies that taste just like an Oreo! They&#39;re the perfect Halloween treat!

Black Velvet Cheesecake Cookies

oz (170 g) cream cheese,

tbsp (38 g) granulated white sugar

vanilla

(50 g) granulated white sugar

tsp (3 g) black cocoa powder

(188 g) all-purpose flour, spooned and leveled

(40 g) black cocoa powder

tsp baking powder

tsp salt

(168 g) unsalted butter, softened

(165 g) light brown sugar, packed

egg yolks,

Line a small cookie sheet with parchment paper.

Add the cream cheese, sugar and vanilla to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes.

Scoop the cheesecake filling into 16, 2 teaspoon portions onto the baking sheet.

Pop the cheesecake balls into the freezer until they are frozen and very firm.

For the Cheesecake Filling

Add the sugar and black cocoa powder to a small bowl. Whisk to combine then set aside.

For the Black Cocoa Sugar

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, black cocoa powder, baking powder and salt. Then set aside the flour mixture.

In a large bowl cream the softened butter, brown sugar and granulated white sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes. (You can also use a stand mixer with a paddle attachment.)

Add in the egg yolks and vanilla and mix for one minute on medium speed until pale and fluffy.

Add in the dry ingredients and combine on low speed.

Scoop the dough into 16 portions with a 2 tablespoon cookie scoop, then roll into balls. Slightly flatten out each, then place a frozen cheesecake ball in the center. Then close the cheesecake ball in with the cookie dough and roll into a ball again. Make sure the cheesecake is completely covered in cookie dough. Roll the cookie dough balls in the black cocoa sugar.

Transfer the cookie dough to a prepared baking sheet lined with parchment paper. Bake 6 cookies at a time for 10-11 minutes.When the cookies are straight out of the oven, scoot a large, round cookie cutter around them to give them a perfect circular shape.

Let the cookies cool for 10 minutes on the cookie sheet, then transfer the cookies to a wire rack to cool completely. Then serve!

For the Black Cocoa Cookies

I made these and rolled them in powdered sugar like crinkle cookies. They were so amazing!

With layers that look just like candy corn, these Halloween Jello Shots are sure to be a hit with all of the ADULT trick-or-treaters this year!

Candy Corn Shots (Halloween Jello Shots)

lemon-flavored gelatin mix (3 ounces)

water (divided)

vanilla-flavored vodka (divided)

gelatin mix (3 ounces)

whipped cream and sprinkles (for serving)

Arrange shot glasses on a small rimmed baking pan.

In small bowl, whisk lemon-flavored gelatin mix and 3/4 cup boiling water until gelatin is completely dissolved. Stir in 3/4 cup vodka. Allow to cool 5 minutes, and then divide mixture between shot glasses. Transfer to refrigerate and chill 90 minutes or until completely set.

In small bowl, whisk orange-flavored gelatin mix and remaining 3/4 cup boiling water until gelatin is completely dissolved. Stir in remaining 3/4 cup vodka. Allow to cool 5 minutes, and then divide mixture between shot glasses over lemon Jello. Transfer to refrigerate and chill 90 minutes or until completely set.

Just before serving, top each shot with a dollop of whipped cream and some sprinkles.

Adorable Pumpkin Hand Pies are the perfect fall baking treat or Halloween. Perfectly spiced and made with the easiest homemade pastry crust ever (seriously!).

Pumpkin Hand Pies

water

unsalted butter

sugar

(350 grams) flour

(122 grams) pumpkin puree

(57 grams) sour cream

egg, (beaten)

(50 grams) light brown sugar

cloves

egg, (at room temperature)

Heat the water and butter in a medium saucepan over medium heat until butter has melted. Add in the sugar, salt, and flour. Remove from heat and stir with a wooden spoon until a wet and oily dough comes together. Wrap the dough in plastic and refrigerate for at least 2 hours.

Make the dough:

In a large bowl, beat all filling ingredients together until smooth.

Make the filling:

Preheat the oven to 400°F. Line a large baking sheet with parchment paper.

In a small bowl, combine the egg and water to make an egg wash.

On a lightly-floured surface, roll the dough out to about 1/8-inch thickness. Using a pumpkin-shaped cookie cutter, cut out shapes.

In half of the pumpkin shapes, cut 3 vertical slits or triangle “eyes” for decorative effect. These will become the tops of the pies.

Place 2 tablespoons filling onto each bottom pumpkin shape, leaving a border around the edge. Use more or less filling depending on the size of your pumpkin shapes, being careful not to overfill. Lightly brush the border with the egg wash. Place the top over each bottom, pressing the edges to seal the filling inside.

Make ahead: At this point, the unbaked pies can be covered and refrigerated for 1 day. They can also be frozen and baked straight from the freezer, adding about 3 minutes to the baking time.

Brush the tops of the pies with the remaining egg wash. Bake until golden brown, about 25 minutes. Let cool before serving.

Assemble and bake:

The pastry was interesting, as I've never made pastry using melted butter. The dough was a little tricky to handle cuz it got soft very fast, but it was a bit easier to roll out than a normal short crust, and cooked surprisingly well. I wouldn't use this for a pie per se, but it was fine for hand pies. The filling was a bit too liquidy and tricky to manage with cut out pumpkin faces so we opted to just do enclosed pumpkin shapes instead. Overall pretty good.

These came out pretty well. But, I am making them to bring to Thanksgiving in two days. What's the best way to store them? Or, should I have made them only the day of?

Great filling recipe, just what I was looking for, thank you!
I've been on a hand pie "kick" lately and wanted to make pumpkin, but wasn't sure how to approach it, because when I make a regular pumpkin pie, the custard filling is completely liquid when I put it in the shell and sets up over an hour of baking, which obviously wouldn't work for a hand pie. I was thinking of cooking the custard on the stovetop before filling the handpies, but your recipe is quick, easy, and delicious, so I don't need to bother with the extra step. I will definitely be trying some more of your recipes!

How to make the most adorable Jack-o&#039;-Lantern Cookies, perfect for Halloween! This recipe features my easy chocolate cut-out sugar cookies, filled with homemade cream cheese frosting. The cutest Halloween dessert ever.

Jack-o'-Lantern Chocolate Sugar Cookies

(318 grams) all-purpose flour

(50 grams) Dutch-process cocoa powder*

baking powder

fine sea salt

(170 grams) unsalted butter, (at cool room temperature)

(200 grams) granulated sugar

eggs, (at cool room temperature)

vanilla extract

(113 grams) cream cheese, (at room temperature)

(188 grams) powdered sugar, (sifted (don't skip sifting!))

Orange gel food coloring

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.

In a large bowl, use an electric mixer to beat the butter and sugar on medium-high speed until smooth and well combined, 1 to 2 minutes. Add the eggs, one at a time, until well combined. Add the vanilla extract. On low speed gradually add the flour mixture and beat until thoroughly combined.

Place the dough in between two large pieces of parchment paper or silicone mats on a work surface. Roll the dough out to a 1/4-inch thickness. Chill in the refrigerator until firm, at least 1 hour, or in the freezer until firm, about 30 minutes.

Line large baking sheets with parchment paper. Use a 3 or 4-inch pumpkin cookie cutter to cut out shapes from the dough and place on prepared baking sheets. Use a small paring knife to carefully cut out the triangle eyes and mouth shapes in half of the pumpkins.**

Gently reroll remaining scraps of dough to a 1/4-inch thickness, cut out eyes and mouths in half of the pumpkins, and place on prepared baking sheets. If the sheet of dough softens too much at any point, place it back in the freezer or fridge until firm again before cutting and moving more shapes.

Chill the baking sheets of cut cookie dough in the refrigerator for 30 minutes or freezer for 15 minutes, or until dough is firm. Meanwhile, preheat the oven to 350°F.

Bake for 8 to 9 minutes, or until the cookies are set but not overbaked. Let cool on baking sheets for 5 minutes before removing to a wire rack to cool completely. Plain cookies can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.

Make the cookies:

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until very light, creamy, and smooth, about 2 to 3 minutes. On low speed, gradually add in the sugar and beat until fluffy, about 2 minutes more. Add in a few drops of orange gel food coloring until desired shade is reached.

Make the cream cheese frosting:

Place a dollop of cream cheese frosting on the center of the top of the plain pumpkin shaped cookies. Don’t frost the bottom side, otherwise the pumpkin stem shapes won’t line up. Place a jack o’lantern cookie on top of each, pressing down slightly to sandwich the filling. Serve or store in an airtight container at room temperature for up to 2 days (the sugar in the cream cheese frosting acts as a preservative, but they should not be stored at room temperature for longer than that).

Assemble the sandwiches:

Although a bit more time consuming than simple drop cookies, these Jack-O-Lantern cookies were fun and tasty!

I have a bucket of Halloween cookie cutters so I decided to make this recipe. The dough came together quickly and was pretty easy to work with. The cookies held their shape well, I could identify the shape of each cookie unlike other cutout recipes out there. I feel like there’s something missing in terms of flavor but the frosting makes up for it.

Simply delicious. Great techniques for cutout cookies here. I've never been great at them but this recipe is fantastic!

My mom loved these! The slight sweetness of the cookie compliments the cream cheese icing perfectly.

I love so many of Tessa’s recipes but this one…not so much. Without a cookie cutter, cutting out the shapes was a pain and the 4” cookies were too big. Especially when you put two together. They probably would have been better with just one small cookie topped with her sugar cookie icing.

Delicious!! My dad said he could eat just the cookie by itself!

Just made this recipe and it’s great! It’s honestly one of the best cookies I’ve ever made.

This recipe was easy to follow and was a fun alternative to classic sugar cookies. I love the cream cheese filling and how it complements the chocolate cookies. They were delicious!

Fun &amp; tasty Halloween cookies!  Rich chocolate cookie with cream cheese filling or frosting is a delicious combination.

Love this chocolate cookie recipe! Really easy and can be made into any shape. I will definitely make my next sandwich cookie smaller since each sandwich is already 2 cookies. It’s easiest to use with a paring knife while the dough is very cold for any cutouts.

For me, these weren't the easiest to make as I am not that artistic, and my jack o lanterns came out a bit crooked, but they were delicious! Definitely would make them again as a cut out cookie, just not as a filled jack o lantern!

Loved making these! Simple, easy, fun … and very tasty!!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1686750021/iwLFXrBDe.mp4

How to make the most adorable Jack-o'-Lantern Cookies in time for Halloween! This recipe features my easy sugar chocolate cut out cookies with homemade cream cheese frosting. The cutest Halloween dessert.

Jack-o’-Lantern Chocolate Sugar Cookies

The perfect combination of sweet and salty, this Halloween crack candy recipe is seriously crave-worthy and so easy to create! Made with simple ingredients including butter, sugar, chocolate, and Saltine crackers, it’s the perfect cracker candy for fall.

Halloween Saltine Crack Candy

Danish Creamery Sea Salted butter

brown sugar

chocolate chips

Toppings: toffee bits (M&Ms, candy eyeballs, orange sprinkles)

Preheat the oven to 350° Fahrenheit, and line a 13x18 baking sheet with aluminum foil. Arrange the saltine crackers on top in a single layer.

In a saucepan, melt the butter and brown sugar over medium heat. Bring the mixture to a rolling boil, and boil for 2-3 minutes or until thick, stirring constantly. Add the vanilla extract, and stir to combine.

Pour the butter and sugar mixture over the saltines, and use a rubber spatula to spread it out evenly.

Bake for 4-5 minutes or until the sauce is brown and bubbly.

Remove the baking sheet from the oven, and sprinkle the chocolate on top. Let it sit for 5 minutes or until melted, and use the spatula to spread it over the crackers in an even layer. Sprinkle the candy pieces and toppings on top.

Transfer the baking sheet to the fridge to cool for 1-2 hours or until the chocolate has hardened. NOTE: Do not put the candy in the freezer as the ingredients will separate.

Break the candy into pieces, and enjoy!

Storage: Leftover cracker candy will stay fresh in an airtight container or sealable bag in the fridge for up to 1 week or freezer for up to 3 months.

Quick and super easy-to-make Pumpkin Bars are prepared with a perfect blend of rich pumpkin puree, nut butter, and sweet maple syrup, elegantly topped with homemade whipped cream.

Top 11 halloween dessert recipes from across the web

The most viewed halloween dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Homemade Butterfinger Bark

Halloween Cookies

Black Magic Jello-O Shots

Scary-Simple Meringue Bones

Sweet Potato and Marshmallow Pie

Black Velvet Cheesecake Cookies

Candy Corn Shots (Halloween Jello S...

Pumpkin Hand Pies

Jack-o'-Lantern Chocolate Sugar Coo...

Halloween Saltine Crack Candy

Pumpkin Bars

Top 11 halloween dessert recipes from across the web

The most viewed halloween dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Butterfinger Bark

Halloween Cookies

Black Magic Jello-O Shots

Scary-Simple Meringue Bones

Sweet Potato and Marshmallow Pie

Black Velvet Cheesecake Cookies

Candy Corn Shots (Halloween Jello S...

Pumpkin Hand Pies

Jack-o'-Lantern Chocolate Sugar Coo...

Halloween Saltine Crack Candy

Pumpkin Bars

The most viewed halloween dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine