55+ Best Halloween Themed Recipes to Try This October

From inky-black cocoa to pumpkin-orange bakes and ruby-red sauces, these recipes deliver big flavor and maximum October vibes without complicated steps.

Batch on sheet pans, simmer in a little “cauldron” slow cooker, and plate on black trays for instant haunt-chic.

Handy gear: half-sheet pans, parchment paper, 12-cup muffin pan, piping bags/tips, cast-iron skillet, Dutch oven, skull silicone mold, black cocoa powder, candy eyeballs, cauldron punch bowl, and cooling racks.

Black Magic Cocoa Cupcakes with Ghost Frosting

Inky cupcakes made with black cocoa and topped with swoopy marshmallow “ghosts.” Add candy eyes for cute creepiness.

Ingredients

• 1 cup all-purpose flour
• ½ cup black cocoa + 2 tablespoon natural cocoa
• ¾ cup sugar
• 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
• 1 large egg
• ½ cup buttermilk
• ⅓ cup oil
• ¾ cup hot coffee
• Ghosts: 1 jar (7 oz) marshmallow creme + ½ cup butter + 1½ cups powdered sugar + 24 candy eyeballs

Directions

1. Heat oven 350°F; line a muffin pan. Whisk dry; whisk wet (except coffee); combine; stream in coffee.
2. Divide into 12 liners; bake 18–20 minutes; cool.
3. Beat ghost frosting; pipe tall swoops; press on eyes.

Mummy Meatball Sliders

Cheesy meatballs wrapped with mozzarella “bandages.” Easy game-night bite for party trays.

Ingredients

• 24 small meatballs (store-bought or homemade)
• 1½ cups marinara, warmed
• 12 dinner rolls
• 8 oz low-moisture mozzarella, cut in thin strips
• 1 tablespoon mustard (eyes)

Directions

1. Warm meatballs in marinara.
2. Fill rolls; lay mozzarella “bandages;” broil 1–2 minutes.
3. Dot mustard eyes.

Pumpkin Patch Spinach-Artichoke Dip

Creamy, baked dip crowned with “pumpkin” cheddar balls and chive stems. Serve warm with crackers.

Ingredients

• 8 oz cream cheese, soft
• ½ cup sour cream
• ½ cup grated parmesan
• 1 cup chopped spinach
• ½ cup chopped artichokes (drained)
• 1 small garlic clove, minced, ½ teaspoon salt
• Toppers: ½ cup shredded cheddar + 1 tablespoon cream cheese + 8 chive bits

Directions

1. Mix base; bake 375°F in a small dish 18–20 minutes.
2. Stir cheddar + cream cheese
3. Roll mini balls
4. Set chive stems
5. Add to hot dip

Jack-O’-Lantern Stuffed Mini Peppers

Carve tiny faces and fill with cheesy taco rice—adorable and satisfying.

Ingredients

• 20 mini sweet peppers
• 1 cup cooked rice
• ¾ cup shredded Monterey Jack
• ½ cup black beans, rinsed
• ¼ teaspoon salt

Directions

1. Cut tops; carve eyes/mouths.
2. Mix filling; stuff peppers.
3. Bake 375°F 15–18 minutes on a parchment-lined sheet.

Vampire Bite Caprese Bites

Tomato “bite marks” drip balsamic; bright, fresh pop between richer dishes.

Ingredients

• 24 cherry tomatoes
• 24 ciliegine mozzarella
• 24 basil leaves
• 2 tablespoon balsamic glaze

Directions

1. Skewer tomato–basil–mozzarella.
2. Dot two balsamic “fang marks” on each tomato.

Cobweb Queso Dip (Slow Cooker)

Silky queso crowned with a sour-cream spiderweb and olive spider—keeps warm on the buffet.

Ingredients

• 16 oz processed cheese, cubed
• 1 cup milk
• 1 (10 oz) can tomatoes with chiles, drained
• ¼ cup sour cream
• 6 olive halves

Directions

1. Melt cheese, milk, tomatoes in a mini slow cooker on LOW 1–2 hours.
2. Pipe web; add olive spider.

Haunted Black Bean Enchilada Skillet

One-pan, smoky-black beans under bubbly cheese; serve with chips.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 teaspoon chili powder, ½ teaspoon cumin
• 1 (15 oz) can black beans, rinsed
• 1 cup enchilada sauce + 1 cup shredded cheddar-jack

Directions

1. Sauté onion/spices in a cast-iron skillet 3 min.
2. Add beans/sauce
3. Simmer 5 minutes
4. Top cheese
5. Broil 1–2 minutes

Pumpkin-Sage Gnocchi Bake (Vegan-Friendly)

Crispy gnocchi baked in pumpkin cream; orange, cozy, and fast.

Ingredients

• 18 oz shelf-stable gnocchi
• 1 tablespoon olive oil
• 1 cup pumpkin purée
• ¾ cup oat cream
• 1 teaspoon chopped sage, ¾ teaspoon salt

Directions

1. Toss gnocchi with oil; bake 425°F 10 min.
2. Whisk pumpkin, cream, sage, salt; pour
3. Bake 12–15 min

Graveyard Taco Cups

Refried beans, cheese, and lettuce “grass” with chip tombstones—great for kids.

Ingredients

• 1 (16 oz) can refried black beans
• ½ cup salsa
• 1 cup shredded Mexican cheese
• 1 cup shredded romaine
• 12 triangle tortilla chips

Directions

1. Mix beans + salsa; portion into 12 cups.
2. Top cheese/lettuce; add chip tombstones.

Bat-Wing Roasted Brussels with Balsamic

Caramelized sprouts with almost-black edges and glossy balsamic.

Ingredients

• 1½ lbs Brussels sprouts, halved
• 2 tablespoon olive oil
• ¾ teaspoon salt, ½ teaspoon pepper
• 1½ tablespoon balsamic

Directions

1. Roast 425°F 18–20 min on a half-sheet pan.
2. Toss with balsamic
3. Roast 2 min more.

Witch’s Broom Pretzel Sticks with Potion Dip

String-cheese “bristles” tied to pretzel sticks; dunk in green ranch.

Ingredients

• 12 thin breadsticks
• 6 mozzarella sticks, halved
• 12 chives
• ½ cup ranch + 1 tablespoon minced parsley

Directions

1. Fringe cheese; slide onto breadsticks; tie with chives.
2. Stir dip; serve.

Black Cat Negroni Mocktail (Zero-Proof)

Equal parts with inky look from black tea concentrate—grown-up and booze-free.

Ingredients

• 2 oz strong black tea (chilled)
• 2 oz NA aperitif
• 2 oz NA sweet vermouth
• Orange peel

Directions

1. Stir with ice; strain over a big cube in skull glass.
2. Express orange peel.

Ghost Mini Donuts (Baked)

Vanilla donuts dipped in white glaze with chocolate chip faces—make ahead and glaze day-of.

Ingredients

• 1 cup flour
• ½ cup sugar
• 1 teaspoon baking powder, ¼ teaspoon salt
• ½ cup milk, 1 egg, 2 tablespoon oil, 1 teaspoon vanilla
• Glaze: 1 cup powdered sugar + 2–3 tablespoon milk + mini chips

Directions

1. Bake 350°F in a donut pan 8–10 min.
2. Dip, then add chip “eyes.”

Skeleton Veggie Platter with Green Slime

Arrange cucumbers, carrots, and peppers into a skeleton; serve with avocado ranch.

Ingredients

• 1 cup ranch + ½ avocado
• Assorted cut veggies
• 8 olive slices (eyes)

Directions

1. Blend ranch + avocado.
2. Arrange veggies as skeleton; add olive eyes.

Coffin Quesadillas (Sheet-Pan)

Cut tortilla coffins; fill with cheese; bake until crisp and golden.

Ingredients

• 8 flour tortillas
• 2 cups shredded cheddar-jack
• 1 tablespoon oil (brush)
• 1 cup salsa

Directions

1. Fill coffins; brush tops with oil; bake 425°F 8–10 min.
2. Serve with salsa.

Poison Apple Caramel Apples (Black)

Use black cocoa caramel for wicked gloss and flavor.

Ingredients

• 6 Granny Smith apples
• 1 (11 oz) bag caramel bits
• 2 tablespoon cream
• 1 tablespoon black cocoa
• Black luster (optional)

Directions

1. Melt caramel with cream; whisk in cocoa.
2. Dip apples; set on parchment; dust luster.

Bloody Broken Glass Jell-O

Clear gelatin shards on vanilla yogurt with cranberry “blood.”

Ingredients

• 2 cups white grape juice + 2½ teaspoon gelatin + 2 tablespoon sugar
• 2 cups vanilla yogurt
• ½ cup cranberry juice + 1 tablespoon sugar + ½ teaspoon cornstarch

Directions

1. Set clear gel in 8×8; cut shards.
2. Thicken cranberry “blood;” spread yogurt; add shards; drizzle blood.

Midnight Caramel Corn with Candy

Crunchy, sweet-salty popcorn with Halloween M&M’s—great make-ahead.

Ingredients

• 10 cups popped popcorn
• ½ cup butter, 1 cup brown sugar, ¼ cup corn syrup
• ½ teaspoon baking soda, ½ teaspoon salt
• 1 cup holiday M&M’s

Directions

1. Boil butter/sugar/syrup 4 min; add soda/salt.
2. Toss popcorn
3. Bake 250°F 45 min (stir every 15)
4. Cool and add M&M’s.

Black Bean “Grave Dirt” Dip

Smoky black bean purée with blue corn chips—budget-friendly and tasty.

Ingredients

• 1 (15 oz) can black beans, drained
• 2 tablespoon lime juice
• 1 small garlic clove
• 1 teaspoon chili powder, ¼ teaspoon salt
• Blue corn chips

Directions

1. Blend beans, lime, garlic, spices.
2. Serve with chips.

Pumpkin Chili (Stovetop or Slow Cooker)

Cozy, lightly sweet pumpkin notes in a hearty chili—perfect for trick-or-treat night.

Ingredients

• 1 tablespoon olive oil
• 1 onion diced, 2 cloves garlic
• 1 lb ground turkey or plant-based crumbles
• 1 (15 oz) can tomato sauce
• 1 (15 oz) can black beans
• 1 cup pumpkin purée
• 1 tablespoon chili powder, 1 teaspoon cumin, ¾ teaspoon salt

Directions

1. Sauté onion/garlic in a Dutch oven; brown meat.
2. Add rest; simmer 25–30 min (or LOW 4–6 hrs).

Ghostly Alfredo Spiderweb Pasta

Creamy alfredo with a piped ricotta “web”—simple and spooky.

Ingredients

• 12 oz fettuccine
• 2 tablespoon butter
• 1 cup cream
• 1 cup grated parmesan
• ½ cup ricotta (web)

Directions

1. Cook pasta.
2. Simmer butter/cream; melt parmesan; toss pasta.
3. Pipe ricotta web on top.

Bat Sugar Cookies (Cut-Out)

Crisp-edged vanilla bats finished with black sanding sugar or royal icing.

Ingredients

• 1 cup butter, soft
• 1 cup sugar
• 1 egg
• 2 teaspoon vanilla
• 2¾ cups flour + ½ teaspoon baking powder + ½ teaspoon salt

Directions

1. Cream butter/sugar; add egg/vanilla; mix in dry; chill 30 min.
2. Roll ¼-inch; cut bats; bake 350°F 9–11 min; decorate.

Monster Mash Shepherd’s Pie (Mini)

Lentil or beef base topped with piped potato “monster hair” and olive eyes.

Ingredients

• 1 lb ground beef or 2 cups cooked lentils
• 1 cup mixed veggies
• 1 cup gravy or tomato sauce
• 3 cups mashed potatoes + 8 olive slices

Directions

1. Heat filling; portion into 8 ramekins; pipe mash.
2. Bake 400°F 15 min; add olive eyes.

Cauldron Spinach-Artichoke Dip

Creamy classic, bubbling hot and paprika-dusted like glowing embers.

Ingredients

• 8 oz cream cheese
• ½ cup sour cream
• ½ cup parmesan
• 1 cup chopped spinach
• ½ cup chopped artichokes, 1 clove garlic, ¼ teaspoon salt, pinch paprika

Directions

1. Mix
2. Bake 375°F 18–20 min
3. Dust paprika

Jack Skellington Stuffed Acorn Squash

Wild rice, cranberries, and pecans fill tender squash “faces.”

Ingredients

• 2 acorn squash, halved
• 1 tablespoon oil, ½ teaspoon salt
• 1½ cups cooked wild rice
• ¼ cup dried cranberries, ¼ cup chopped pecans
• 1 tablespoon parsley, 1 teaspoon lemon juice

Directions

1. Roast squash cut-side down 400°F 30–35 min.
2. Mix filling; stuff; roast 5 min more.

Eyeball Mozzarella Meatballs

Beef meatballs hiding mozzarella with olive “pupils,” simmered in marinara.

Ingredients

• 1 lb ground beef
• ¼ cup bread crumbs, 1 egg, ½ teaspoon salt
• 12 mini mozzarella balls
• 12 olive slices
• 2 cups marinara

Directions

1. Wrap beef around mozzarella
2. Bake 400°F 12–14 min.
3. Simmer in marinara
4. Press olive pupils.

Witch’s Cauldron Mac & Cheese

Ultra-creamy mac with smoked paprika “embers.”

Ingredients

• 12 oz elbow macaroni
• 3 tablespoon butter, 3 tablespoon flour
• 2½ cups milk
• 3 cups shredded sharp cheddar
• ½ teaspoon smoked paprika, ¾ teaspoon salt

Directions

1. Make roux; whisk milk; melt cheese; season.
2. Toss pasta; serve hot.

Spiderweb Brownie Slab

Fudgy brownies drizzled with white chocolate webbing—party-perfect.

Ingredients

• 1 boxed brownie mix + additions
• ¼ cup melted white chocolate

Directions

1. Bake in a half-sheet pan.
2. Pipe circles; drag a toothpick to web.

Pumpkin Cheesecake Dip (No-Bake)

Fluffy pumpkin dip with a chocolate syrup web; serve with gingersnaps and apples.

Ingredients

• 8 oz cream cheese
• 1 cup pumpkin purée
• ½ cup powdered sugar
• ½ teaspoon pumpkin spice, 1 teaspoon vanilla
• 2 tablespoon chocolate syrup

Directions

1. Beat smooth; spread in a shallow bowl.
2. Pipe web; serve with dippers.

Black Cat Oreo Pops (No-Bake)

Dipped sandwich cookies with chip “ears” and sprinkle whiskers—kids’ favorite.

Ingredients

• 24 sandwich cookies
• 12 oz dark melting wafers
• 48 mini chocolate chips
• 24 lollipop sticks
• Sprinkles for eyes/whiskers

Directions

1. Insert sticks; dip; add ears.
2. Decorate; set on parchment.

Pumpkin Pancakes with Candy “Dirt”

Fluffy pumpkin stacks sprinkled with crushed chocolate cookies and candy pumpkins.

Ingredients

• 1½ cups flour
• 2 teaspoon baking powder, ½ teaspoon baking soda
• 1 teaspoon cinnamon, ½ teaspoon ginger, ⅛ teaspoon nutmeg, ½ teaspoon salt
• 1 cup pumpkin purée, 1¼ cups buttermilk, 1 egg, 2 tablespoon melted butter
• ½ cup crushed sandwich cookies + 12 candy pumpkins

Directions

1. Cook ¼-cup scoops on a griddle.
2. Top “dirt” and pumpkins.

Pumpkin Pie Hand Pies (Ghost Cutouts)

Mini hand pies with ghost vents that bubble jammy filling.

Ingredients

• 1 pie crust (store-bought)
• ½ cup pumpkin pie filling
• 1 egg (wash)
• 1 tablespoon coarse sugar

Directions

1. Cut 8 rounds; cut ghost vents in 4.
2. Fill, top, crimp, egg-wash; bake 400°F 16–20 min.

Bloody Beet Hummus with Tombstone Chips

Crimson hummus with lime-salted tortilla tombstones—dramatic on black platters.

Ingredients

• 1 (15 oz) can chickpeas, drained
• 1 small roasted beet, chopped
• 2 tablespoon lemon juice, 2 tablespoon tahini, 2 tablespoon olive oil
• ½ teaspoon salt
• 8 tortillas + 1 tablespoon lime juice + ¼ teaspoon salt

Directions

1. Blend hummus smooth.
2. Brush tortillas with lime/salt; bake 375°F 8–10 min; serve.

Monster Green Smoothie Bowls

Spinach-pineapple bowls with banana ghost slices and candy eyes.

Ingredients

• 2 cups spinach
• 1 frozen banana
• 1 cup frozen pineapple
• ¾ cup coconut milk
• Candy eyes, chips, coconut

Directions

1. Blend thick; pour into bowls.
2. Decorate monster faces.

Bat-Shaped Cheese & Crackers

Sharp cheddar bats on black crackers—two-minute snack with big impact.

Ingredients

• 8 oz sharp cheddar, ¼-inch slices
• 36 black sesame crackers
• 1 tablespoon fig jam (optional)

Directions

1. Cut bats with a cutter.
2. Place on crackers; dab jam if using.

Pumpkin Soup Shooters with Seed Crunch

Buttery pumpkin soup poured into shot glasses with toasted pepitas.

Ingredients

• 2 tablespoon butter, 1 small onion diced
• 1 (15 oz) can pumpkin
• 2 cups broth
• ¼ cup cream, ½ teaspoon salt, pinch cinnamon
• ¼ cup toasted pepitas

Directions

1. Sauté onion; add pumpkin/broth/salt/cinnamon; simmer 8 min; blend; add cream.
2. Pour; top pepitas.

Nightshade Blackberry Bramble (Cocktail)

A moody blackberry gin crush over crushed ice with rosemary “stake.”

Ingredients

• 2 oz gin
• ¾ oz lemon juice
• ½ oz simple syrup
• ¾ oz crème de mûre (or blackberry syrup)
• Rosemary sprig

Directions

1. Shake gin/lemon/syrup; strain over crushed ice in skull glass.
2. Drizzle mûre; garnish rosemary.

Graveyard Dirt Cups (Make-Ahead)

Chocolate pudding with cookie “soil” and gummy worms—kid magnet.

Ingredients

• 3 cups cold milk
• 2 (3.9 oz) boxes instant chocolate pudding
• 16 sandwich cookies, crushed
• 12 gummy worms

Directions

1. Whisk pudding; portion into 12 cups.
2. Top crumbs and worms.

Skull Hash Browns with Eggs

Crispy skull-mold hash with runny yolk “eyes.”

Ingredients

• 3 cups shredded hash browns (thawed, squeezed)
• 2 tablespoon oil, ½ teaspoon salt, ¼ teaspoon pepper
• 4 eggs

Directions

1. Press potatoes into a skull silicone mold over medium heat; cook 4–5 min/side.
2. Crack eggs into eye sockets; cover 2–3 min.

Witch’s Hat Scones (Chocolate Chip)

Triangular scones dusted with glittery sugar; drizzle dark chocolate “hat bands.”

Ingredients

• 2 cups flour
• ⅓ cup sugar
• 1 tablespoon baking powder, ½ teaspoon salt
• ½ cup cold butter
• ¾ cup cream + 1 teaspoon vanilla
• ¾ cup mini chips

Directions

1. Mix; cut butter; add cream/vanilla; fold chips; pat to 8-inch round; cut 8 triangles.
2. Bake 400°F 16–18 min; drizzle chocolate.

Pumpkin Baked Oatmeal “Cauldron”

Sliceable pumpkin oatmeal with yogurt “steam” and pepitas.

Ingredients

• 2 cups oats
• ½ cup pumpkin
• ¼ cup brown sugar
• 1 teaspoon baking powder, 1 teaspoon pumpkin spice, ¼ teaspoon salt
• 1¾ cups milk, 1 egg, 2 tablespoon butter
• Topping: ½ cup vanilla yogurt, ¼ cup pepitas

Directions

1. Mix; bake 350°F 28–32 min; scoop; swirl yogurt; add pepitas.

Charred Jalapeño Queso (Stovetop)

Smoky stovetop cheese dip served hot with bat chips.

Ingredients

• 1 tablespoon butter
• 1 jalapeño minced
• 1 cup evaporated milk
• 8 oz pepper jack, shredded
• ¼ teaspoon salt

Directions

1. Sauté jalapeño; add milk; melt cheese; season; serve hot.

Pumpkin Cornbread Muffins

Savory-sweet muffins that pair with chili or stand alone.

Ingredients

• 1 cup cornmeal, ¾ cup flour
• ¼ cup brown sugar, 1 tablespoon baking powder, ½ teaspoon salt
• ¾ cup milk, ½ cup pumpkin, ¼ cup oil, 1 egg

Directions

1. Mix; bake 400°F in mini tins 10–12 min.

Monster Veggie Nachos (Sheet-Pan)

Arrange guac “slime,” olive eyes, and pepper mouths atop cheesy chips.

Ingredients

• 10 oz tortilla chips
• 2 cups shredded Mexican cheese
• 1 cup warm refried beans
• 1 cup guacamole
• ¼ cup olive slices

Directions

1. Bake chips with beans/cheese 375°F 8–10 min.
2. Dollop guac “slime;” add olive eyes.

Poison-Apple Cranberry Slaw

Crunchy red cabbage, apples, cranberries, and pepitas—light, bright side.

Ingredients

• 4 cups shredded red cabbage
• 1 Honeycrisp apple matchsticks
• ⅓ cup dried cranberries, 2 tablespoon pepitas
• Dressing: 3 tablespoon olive oil, 2 tablespoon cider vinegar, 1 tablespoon honey, ¼ teaspoon salt

Directions

1. Whisk dressing; toss; chill 15 min.

Pumpkin Spice Snack Mix

Warm, spiced cereal/pretzel mix for bowls or treat bags.

Ingredients

• 4 cups cereal squares
• 3 cups mini pretzels
• ¼ cup butter, melted
• ¼ cup brown sugar, 1 tablespoon pumpkin spice, ¼ teaspoon salt

Directions

1. Toss; bake 300°F 35 min, stirring once; cool.

Bat Wing Chicken Wings (Oven)

Cocoa–soy–honey glaze bakes nearly black and sticky.

Ingredients

• 2 lbs chicken wings
• 2 tablespoon soy sauce
• 2 tablespoon honey
• 1 tablespoon cocoa powder

Directions

1. Toss; bake 425°F 35–40 min, turning once.

Pumpkin Cream Soda Floats (Mocktail)

Kid-favorite floats with cinnamon “wand” stirrers.

Ingredients

• 4 oz cream soda
• 2 oz pumpkin spice creamer
• 1 scoop vanilla ice cream
• Pinch pumpkin spice, 1 cinnamon stick

Directions

1. Add creamer/soda to a chilled glass
2. top ice cream
3. dust spice
4. add cinnamon stick

Spiderweb Donuts (Baked)

Chocolate donuts glazed and webbed with white icing—so photogenic.

Ingredients

• 1 cup flour, ¼ cup cocoa, ½ cup sugar
• 1 teaspoon baking powder, ¼ teaspoon salt
• ½ cup milk, 1 egg, 2 tablespoon oil, 1 teaspoon vanilla
• Glaze: 1 cup powdered sugar + 2–3 tablespoon milk + 2 tablespoon melted white chocolate

Directions

1. Bake 350°F 10–12 min; dip in glaze
2. Pipe white circles; drag toothpick.

Pumpkin Cheeseball “Jack”

Sharp cheddar–cream cheese ball scored into a pumpkin with pretzel stem.

Ingredients

• 16 oz cream cheese
• 2 cups shredded sharp cheddar
• 1 teaspoon Worcestershire
• ½ teaspoon garlic powder
• 1 pretzel rod + parsley

Directions

1. Mix; chill; score lines; insert stem; add parsley “leaves.”

Grave-Dirt Black Rice Pilaf

Forbidden rice jeweled with roasted squash and pomegranate—gothic and gorgeous.

Ingredients

• 1 cup black rice + 1¾ cups broth
• 1 cup butternut cubes tossed with 1 teaspoon oil + pinch salt
• ¼ cup pomegranate arils

Directions

1. Simmer rice 30–35 min.
2. Roast squash 425°F 18 min; fold with arils.

Pumpkin Chili Cheese Dogs (Party Tray)

Sheet-pan dogs with pumpkin chili and cheese—crowd-pleasing and easy.

Ingredients

• 12 hot dogs + buns
• 3 cups Pumpkin Chili (above)
• 1½ cups shredded cheddar
• ¼ cup sliced scallions

Directions

1. Warm dogs on a sheet pan 375°F 8 min.
2. Spoon chili, add cheese; bake 3–4 min; top scallions.

Tombstone Brownie Bites

Mini brownies with cookie headstones and sprinkle “soil.”

Ingredients

• 1 boxed brownie mix
• 12 oval cookies
• 2 tablespoon chocolate sprinkles

Directions

1. Bake in mini muffin tin 12–14 min.
2. Press cookie headstones; add sprinkles.

Boo-Berries Yogurt Bark

Swirled black-and-white yogurt bark with blueberries—lighter sweet.

Ingredients

• 2 cups vanilla Greek yogurt
• 2 tablespoon honey
• 1 tablespoon black cocoa
• 1 cup blueberries

Directions

1. Spread yogurt + honey on parchment; swirl cocoa; scatter berries.
2. Freeze 2 hrs; break.

Monster Mash Candy Bark

Swirled dark/white chocolate topped with pretzels and candy eyes.

Ingredients

• 12 oz dark wafers
• 6 oz white wafers
• ½ cup mini pretzels
• ¼ cup candy eyeballs

Directions

1. Spread dark; swirl white; top pretzels/eyes; set; break.

Witch’s Brew Cauldron Punch (Mocktail, Batch 12)

Grape, lime, and ginger fizz that looks potion-perfect in a cauldron punch bowl.

Ingredients

• 4 cups grape juice (chilled)
• 2 cups cranberry juice
• 1 cup fresh lime juice
• ½ cup simple syrup
• 2 liters ginger ale

Directions

1. Combine everything but ginger ale with a large ice block.
2. Top with ginger ale just before serving.

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Final Bites for a Fright Night

Mix a cozy centerpiece (Pumpkin Chili or Jack Skellington Squash) with grab-and-go snacks (Queso, Coffin Quesadillas) and a couple of playful sweets (Ghost Donuts, Spiderweb Brownies).

Set everything on black platters, add a bowl of ruby pomegranate “jewels,” and let your October feast haunt the table in the best way.